SESAME AND PEANUT NOODLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
- For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)
- For the salad: Place the pasta in a large mixing bowl and add the cilantro and vegetables and toss with the dressing. Top with the chopped peanuts and toasted sesame seeds and serve.
GAJAK (PEANUT-SESAME BRITTLE)
This recipe for gajak - an Indian treat that's like a cross between peanut brittle and sesame candy, but with more nuanced flavor - comes from the North Carolina chef Cheetie Kumar, who always had it at Diwali and loves the way the flavors magically coalesce after the mixture sets for 45 minutes. Peanuts and sesame are found together in sweet recipes all through Northern India, and even appear as co-stars in savory dishes in the states of Gujarat and Maharashtra in chutneys and stuffed in eggplant. Jaggery adds some savory undertones that you can't get from regular sugar. You can find it online, at Indian grocery stores or some larger Asian supermarkets (look for blocks or balls, rather than granulated jaggery). It's crucial to have your ingredients ready before starting; the gajak comes together fairly quickly but the sugar can burn if you don't watch it carefully. Cutting the brittle when it's warm will yield pretty, uniform pieces, but it can also be broken once it has hardened into uneven, rustic chunks.
Provided by Brigid Washington
Categories snack, candies, dessert
Time 1h
Yield About 24 pieces
Number Of Ingredients 7
Steps:
- Grease the back of a sheet pan and a rolling pin with ghee and set aside.
- Heat a wide, heavy-bottomed skillet over medium-low heat for 1 to 2 minutes. Add the ghee, jaggery and 1 tablespoon water and stir well to combine. Cook, stirring occasionally, until the caramel starts to brown and reaches 300 degrees on an instant-read or candy thermometer, about 8 to 10 minutes; you're looking for the "hard crack" stage or the point where a drop of the caramel in cold water hardens into a crunchy toffee. Don't rush this by turning the heat up too high: The caramel will burn in an instant.
- As soon as you reach 300 degrees, remove pan from the heat and quickly fold in the peanuts (and any fine powder from chopping), both types of sesame seeds, the salt and cardamom, if using, and stir until well combined. Immediately turn the mass out onto the back of the sheet pan and roll to an even 1/4-inch thickness, keeping the sides as straight as possible.
- Let set until cool enough to handle but still pliable, about 3 to 4 minutes, and slide onto a cutting board. Cut into 2-by-2-inch pieces. (Alternatively, when fully cool, the brittle can be broken into uneven, rustic chunks.) Let set completely until hard before serving. The flavors start to come together after it's been setting for 30 minutes, but it's best after 45 minutes, or even 1 hour.
SESAME PEANUT NOODLES RECIPE BY TASTY
Here's what you need: peanut butter, low sodium soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, fresh ginger, spaghetti, shredded carrot, shredded red cabbage, edamame, peanut, black sesame seeds, scallion
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a blender, combine the peanut butter, soy sauce, sesame oil, rice vinegar, water, brown sugar, garlic, and ginger and blend until smooth.
- In a large bowl, add the spaghetti, carrots, cabbage, and edamame and pour over the peanut sauce. Use tongs to mix well, until sauce is fully incorporated.
- Transfer to bowls and top with peanuts, black sesame seeds, and scallion.
- Enjoy!
Nutrition Facts : Calories 555 calories, Carbohydrate 61 grams, Fat 28 grams, Fiber 5 grams, Protein 19 grams, Sugar 10 grams
KEO LAC VUNG (PEANUT AND SESAME CANDY)
Gifting and eating sweets during Lunar New Year is an integral part of the Vietnamese Tet tradition. People often buy festive treats from confectioners equipped with particular skills and specialty ingredients, but you can make this easy, crunchy, delicately fragrant candy from readily available ingredients. This version of northern Vietnamese keo lac vung calls for corn syrup in place of maltose, which is often used in Vietnam. Sometimes, butter is added for a touch of fattiness, but coconut oil also works and makes the candy dairy-free.
Provided by Andrea Nguyen
Categories candies, dessert
Time 30m
Yield About 2 dozen pieces
Number Of Ingredients 7
Steps:
- Melt the butter in a saucepan over medium-low heat or in a bowl in the microwave. Remove from the heat and add the peanuts, sesame seeds, salt and baking soda, then stir to combine. Set near the stove, along with a rolling pin and 2 sheets of parchment paper (each roughly 12-by-15 inches), one of which is set atop a cutting board.
- In a small saucepan, use a silicone spatula to stir together the sugar, corn syrup and 2 tablespoons water. If anything clings to the spatula, scrape it into the saucepan. Clip a candy thermometer to the saucepan. Bring the mixture to a frothy boil over medium heat, then let bubble, undisturbed, until golden and the thermometer registers 300 degrees, 2 to 4 minutes.
- Turn off the heat and immediately dump and scrape in the nut mixture. Stir vigorously for 5 to 10 seconds to combine well. (If it seizes up, rewarm the pan to loosen.) Pour the candy mass onto the parchment on the cutting board.
- Immediately use the spatula to press the mixture into a 3/4-inch-thick slab. Put the other piece of parchment on top, then use the rolling pin to flatten the slab to 1/4-inch thickness. To smooth out the subtle ridges on top, use the warm saucepan like an iron, running it over the candy. So long as the candy is warm-hot, you can manipulate it; nudge and neaten its sides with the broad side of a knife or metal bench scraper, if you like.
- Remove the top parchment layer. While the candy is warm, cut into 1- by 2-inch rectangles or any other shape you desire. Let cool at least 30 minutes before snapping the pieces apart. The candy tastes best once totally cool. Store in an airtight container at room temperature for up to 2 weeks.
SESAME PEANUT CANDY
This Chinese candy can be made with black sesame seeds for Halloween. Cooking time includes 90 minutes for cooling--an estimated time.
Provided by Chef Kate
Categories Candy
Time 1h50m
Yield 30 pieces
Number Of Ingredients 5
Steps:
- Combine sugar, vinegar and water in a medium saucepan and cook over low heat, stirring just until sugar dissolves.
- Continue to cook without stirring until mixture boils.
- Allow to boil without stirring until mixture is golden and reaches 300° F on a candy thermometer, about ten minutes.
- While the sugar mixture is boiling, generously butter an 11" x 7" baking pan.
- Sprinkle half the sesame seeds and all of the peanuts evenly onto the pan.
- When the sugar mixture has reached the requisite temperature, carefully (nasty burn if spilled) pour the sugar mixture over the nuts in the baking pan.
- Smooth the surface with the back of a buttered wooden spoon.
- Sprinkle with the remaining sesame seeds and cool slightly.
- While candy is still warm, cut into 2" by 1" pieces and then allow to cool completely in the pan.
- Remove from pan and enjoy!
Nutrition Facts : Calories 106.6, Fat 4.7, SaturatedFat 0.6, Sodium 1.2, Carbohydrate 15.7, Fiber 0.9, Sugar 13.3, Protein 1.6
SESAME PEANUT NOODLES
I always make a large vat of these since they're lovely to keep to pick at in the fridge, too. Plus, although they're easy to make, you do need quite a few ingredients - and this holds true whether you're making a small or big batch, so may as well go all out. I buy ready-cooked egg noodles from the supermarket, which make these even faster to fix.
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Whisk together all of the dressing ingredients in a bowl or jug.
- Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl.
- Pour over the dressing and mix thoroughly to coat everything well.
- Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed.
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PEANUT SESAME CANDY RECIPE | MYKITCHEN101EN.COM
From mykitchen101en.com
Estimated Reading Time 4 mins
- Preheat oven to 170°C, place the raw peanut in single layer inside a baking tray and bake for 15 minutes or until golden brown. Set aside to cool.
- Toast white sesame in a dry pan using medium or medium-low heat until golden brown. Cooking time is about 6-7 minutes, stirring constantly.
- Prepare a 20x30cm baking tray, lined with non-stick baking paper. Coat the rice scoop with thin layer of oil.
- Fill a bowl with 1 cup of cold water, this is used to check the sugar syrup stage without using a thermometer. You may skip this process and use a thermometer for a more accurate result.
- Mix together granulated sugar, salt, maltose and water. Bring the mixture to boil and turn down the heat to low.
- Boil the sugar syrup to between 150°C-160°C, the sugar syrup becomes thicker with darker color and you can almost smell a very mild caramel fragrance.
- Drop a small amount of molten syrup into the bowl of cold water; the molten syrup will harden immediately as it hit the cold water. The brittle sugar snaps and breaks apart easily when you try to bend it.
- Mix in chopped peanut, turn off the heat and mix in half of the sesame seeds followed by puffed rice. Do not pour in all dry ingredients at once as the candy will cool down too fast and begin to harden.
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