a reader asked me about uses of sesame seeds..

seeds of the sesame plant (Sesamum Indicum to use its scientific name) are featured in many Asian cuisines. Spice paste concoctions made with sesame seeds enhance Indian dishes, and sesame seeds play a role in Japanese vegetarian cooking. In China, sesame seeds are used to flavor cakes, cookies, and popular desserts such as sesame seed balls and fried custard. You'll also find them in savory dishes.

Both black and white sesame seeds are used in Chinese cooking. (A third variety of beige colored sesame seeds is not as popular). Like sesame oil, white sesame seeds have a nutty flavor, while black sesame seeds taste more bitter. However, whether a recipe calls for white or black seeds often has more to do with the appearance of a dish rather than flavor.

White sesame seeds are nearly always toasted before using. There are differing opinions over the value of toasting black sesame seeds, as it can accentuate the bitter flavor - let your taste buds make the decision. Because sesame seeds contain a high percentage of oil, it's best to store them in the refrigerator if you plan on keeping them for more than two or three months. Otherwise, they can be kept in a covered jar at room temperature. In any event, check and make sure they don't smell rancid before using.

Sesame seeds are a nutritional goldmine - high in mineral content, and containing two proteins that are not normally found in other vegetable proteins. For people with milk allergies, sesame seeds provide an alternative source of calcium.
this amber colored, aromatic oil, made from pressed and toasted sesame seeds, is a popular ingredient in Chinese cooking. Not for use as a cooking oil, however, as the flavor is too intense and it burns quite easily. Try adding sesame oil to marinades, salad dressings, or in the final stages of cooking. Recipes often call for a few drops of sesame oil to be drizzled on a dish just before serving.


Seseme crusted Salmon
Ingredients

1. 1/4 cup soy sauce
2. 2 tablespoons dry sherry
3. 1/2 cup canned low-sodium chicken broth or homemade stock
4. 1/2 teaspoon sugar
5. 1 1/2 teaspoons grated fresh ginger
6. 1 clove garlic, minced
7. 2 tablespoons plus 2 teaspoons cornstarch
8. 3 tablespoons water
9. 1 egg white
10. 2 pounds center-cut salmon fillet, cut into 4 pieces
11. 1/4 cup black and white sesame seeds
12. 1/4 cup cooking oil


Directions

1. In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger, and garlic. In another small bowl, stir together the 2 teaspoons cornstarch and the water.
2. Whisk together the egg white and the 2 tablespoons cornstarch. Brush the skinless side of the salmon with the egg-white mixture and then dip it into the sesame seeds to coat.
3. In a large nonstick frying pan, heat the oil over moderately high heat. Put the salmon in the pan, sesame-seed side down, and cook until golden brown, about 5 minutes. Turn and cook until just done, about 3 minutes longer for a 1-inch-thick fillet. Remove.
4. Pour any oil from the pan. Add the soy-sauce mixture. Simmer for 2 minutes, stirring. Whisk in the cornstarch-and-water mixture and cook, stirring, until thickened, about 1 minute longer. Serve the salmon with the sauce poured around it.
Tuna steaks would be perfect with the sesame-seed crust and the sauce. You can also use salmon steaks instead of fillets.


Sesame Chicken
3 whole boneless chicken breasts

Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
Other:
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.


CHEF