SWEET SESAME BALLS
Make and share this Sweet Sesame Balls recipe from Food.com.
Provided by dicentra
Categories Asian
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, heat the oil until a deep-frying thermometer reads 350°.
- In a saucepan, bring 1 cup water to a boil; stir in the brown sugar until dissolved. Place the rice flour in a medium bowl and, using a fork, stir in the sugar syrup until a sticky dough forms.
- Place the sesame seeds in a bowl. Using your hands, roll about 2 tablespoons dough into a ball.
- Roll the ball in the sesame seeds; repeat with the remaining dough.
- When the oil is hot, working in batches, fry the sesame balls until golden brown, about 4 minutes per batch.
- Transfer the sesame balls to a paper-towel-lined plate. Serve with the warm honey.
Nutrition Facts : Calories 2189.5, Fat 174.1, SaturatedFat 22.9, Sodium 23.4, Carbohydrate 152.7, Fiber 5, Sugar 53.1, Protein 10.2
SESAME PORK BALLS
This is out of my "Most Loved Appetizers" cookbook...this is a unique way to make them...the sesame seeds are an attractive addition...serve with recipe #518905
Provided by teresas
Categories Pork
Time 30m
Yield 24 skewers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in medium bowl until well mixed.
- Shape into 24 balls, about 1 inch in diameter.
- Roll balls in sesame seeds.
- Preheat lightly greased electric grill/skillet for 5 minutes.
- Push 1 ball onto each skewer.
- Cook for 10 to 15 minutes, turning often, until no longer pink inside.
SESAME SEED DESSERT BALLS (JIAN DUI)
Sesame seed balls are an especially popular treat during Lunar New Year. Learn how to make this dessert at home with this recipe.
Provided by Rhonda Parkinson
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- In a wok or deep-sided, heavy saucepan, begin to heat the oil to reach 250 F. Make sure that there are at least 3 inches of oil in the wok.
- Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds.
- Dissolve the brown sugar in 1 cup of the boiling water.
- Place the rice flour in a large bowl. Make a well in the middle and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (don't add the water if not necessary).
- Pinch off a piece of dough roughly the size of a golf ball. Use your thumb to make a deep indentation in the dough and then the thumb and index fingers of both hands to form the dough into a cup.
- Roll 1 level teaspoon of sweet red bean paste into a ball. Place the red bean paste in the hole and shape the dough over the top to seal. It is important to make sure the red bean paste is completely covered. Continue with the remainder of the dough.
- Dip one ball at a time into the small bowl of water (this will help the sesame seeds stick to the dough).
- Roll the ball over the sesame seeds. Repeat the process with the remainder of the dough balls.
- Add the sesame seed balls, a few at a time, to the hot oil.
- Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
- Drain the deep-fried sesame seed balls on paper towels. Serve warm and enjoy.
Nutrition Facts : Calories 381 kcal, Carbohydrate 50 g, Cholesterol 0 mg, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, Sodium 61 mg, Sugar 23 g, Fat 19 g, ServingSize 20 balls (10 servings), UnsaturatedFat 0 g
SESAME BALLS
When we were children, we adored zeen doy(sesame balls). The dough is fried until golden brown so it is both crisp and chewy from the glutinous rice flour. It is eaten year-round, but especially for New Year's and for birthday celebrations. As the dough fries, it expands, so the Chinese believe if you eat Sesame Balls your fortunes will expand similarly.
Provided by Grace Young
Categories Appetizer Fry Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 sesame balls
Number Of Ingredients 5
Steps:
- Dissolve the brown candy in 1 cup of boiling water and set aside to cool overnight.
- Place the rice flour in a large bowl. Make a well and add candy water all at once. Stir until the water is incorporated; the dough will be smooth but slightly sticky.
- Dust hands lightly with rice flour and roll dough into a thick rope. Cut the rope into 24 equal pieces, roll each piece into a ball and flatten to make a 2 1/2-inch round.
- Using the thumbs and index fingers from both hands, pleat the edge of the dough to form a cup. Place one index finger into the cup and gently press the dough into the opposite palm on all sides of the cup to create a smooth, even surface and to make the dough even thinner.
- Add a scant 1 teaspoon of the red bean paste mixture. Gently pack the filling down. Gather the edges of the dough over the filling and, again, pleat until the hole is about 1/2 inch in diameter. Squeeze together the dough, pressing to seal the dough securely. Roll between palms to form a ball. Continue filling the remainder of the dough. Place a sheet of waxed paper on the counter and sprinkle with the sesame seeds. Roll and press the outside of each ball in the sesame seeds.
- In a 8-inch wide, 5-inch deep pot, heat vegetable oil over medium-high heat until hot but not smoking, about 330 degrees on a deep-fat thermometer. Carefully add 6 sesame balls at a time, and cook over medium heat until golden, 6 to 7 minutes. As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot. The balls will expand as they are gently rotated and pressed. Increase the heat to medium-high and fry until golden brown, about 2 minutes. Place on a plate lined with several thicknesses of paper towels. Repeat with remaining sesame balls. Set aside oil to cool before discarding. Serve immediately.
CHOCOLATE SESAME BALLS
Steps:
- Fit a large heavy pot with a deep-fry thermometer. Heat 2 inches of oil to 350 degrees F.
- Place the rice flour and baking powder in a large heatproof bowl, then whisk to combine and set aside. Combine the brown sugar, salt and 1 cup water in a medium saucepan and bring to a boil, stirring so that the sugar dissolves. Remove it from the heat and stir it into the rice flour to form a thick, sticky, doughy batter. Let it cool slightly, for about 5 minutes, then turn it onto a surface liberally dusted with rice flour. Knead it, adding more flour as needed, until it is just smooth enough to handle (this may take quite a bit more flour, up to 1/3 cup), for about 2 minutes. It should still be slightly sticky. Divide it into 12 balls and cover them with plastic wrap.
- Place the sesame seeds in a small bowl or on a plate. To shape, flatten each ball slightly with your thumb, add about 3/4 teaspoon chocolate hazelnut spread and then gather up the sides and pinch to seal shut. Roll it in the sesame seeds to coat it all over, brushing with a bit of water if it's too dry for the seeds to stick.
- Fry the balls in batches until they're browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Let cool slightly and serve. These are best enjoyed immediately.
SESAME PORK MILANESE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pound the pork chops with a meat mallet or heavy skillet until about 1/4 inch thick; season with salt and pepper. Put the flour in a shallow baking dish. Whisk the eggs, 1/2 teaspoon sesame oil and a pinch each of salt and pepper in a second dish. Put the panko in a third dish. Working with 1 chop at a time, coat in the flour and then dip in the egg, shaking off any excess; firmly press both sides in the panko.
- Heat about 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until very hot (a breadcrumb should instantly sizzle in the oil). Working in batches, fry the chops, turning once, until browned and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate to drain; season with salt. (Add more oil to the skillet between batches if needed to maintain a thin layer.)
- While the chops cook, whisk the vinegar, miso, 2 teaspoons vegetable oil and the remaining 1 1/2 teaspoons sesame oil in a large bowl until smooth. Add the greens, carrots and tomatoes and toss; season with salt and pepper. Serve with the pork chops.
Nutrition Facts : Calories 660, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 179 milligrams, Sodium 659 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 40 grams, Sugar 6 grams
THE BEST SWEET AND SOUR PORK MEATBALLS
This recipe has been a closely guarded family secret for over 20 years, we make them every Christmas and they're always a hit. I've decided they're too good not to share.
Provided by Maureen Elenga
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h30m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
- While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 25 g, Cholesterol 48.4 mg, Fat 15.3 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 1056.4 mg, Sugar 12.9 g
PORK MEATBALLS
This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.
Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.
MELINDA'S PORCUPINE MEATBALLS
This is, by far, the best recipe for porcupine meatballs I have ever had. This is a recipe that was given to my mom when she married back in 1970. The recipe also includes cooking directions for stovetop cooking or cooking in the oven. Hope you enjoy as much as our family does.
Provided by Melinda S.
Categories Main Dish Recipes Meatball Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Mix the ground beef, rice, 1/2 cup water, onion, salt, celery salt, garlic powder, and black pepper in a bowl. Roll the mixture into 12 meatballs.
- Heat a large skillet over medium-high heat and add the meatballs. Cook meatballs, turning occasionally, until evenly browned. Drain and discard any excess grease. Pour the tomato sauce, 1 cup water, and Worcestershire sauce into the skillet; reduce heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, about 45 minutes. Stir in more water if the sauce becomes too dry.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 26.1 g, Cholesterol 68.8 mg, Fat 13.7 g, Fiber 2 g, Protein 22.2 g, SaturatedFat 5.3 g, Sodium 1414.5 mg, Sugar 5.1 g
CHINESE FRIED SESAME DESSERT BALLS (JIAN DUI) RECIPE BY TASTY
This is a traditional and popular Chinese classic dessert, served during Lunar New Year and it that will satisfy your sweet cravings.
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make the red bean filling: In a medium bowl, combine the red beans with 1 cup (240 ml) of water. Cover with plastic wrap and soak overnight.
- Drain the red beans, then transfer to a small saucepan with the remaining 3 cups (720 ml) of water. Bring to a boil over medium-high heat, then cover and cook for 1 hour, until soft enough to mash with a fork.
- Add the sugar and cook, stirring frequently, until the liquid evaporates and a thick red bean paste forms.
- Transfer the red bean paste to a bowl. Cover with plastic wrap, pressing it directly onto the surface of the paste to prevent a skin from forming. Refrigerate until ready to use.
- Make the dough: In a liquid measuring cup or small bowl, whisk the hot water with the light brown sugar until the sugar dissolves.
- Add the glutinous rice flour to a medium bowl and use a spoon to create a small well in the center.
- Pour the sugar syrup into the well and stir for 5 minutes, until the dough is well combined and no longer sticks to the bowl.
- Lightly dust a clean surface with glutinous rice flour. Turn the dough out and knead for 5 minutes, until it forms a smooth, round ball. Use a little bit more flour or water as needed.
- Divide the dough into 8 pieces. Roll the pieces into small balls, then flatten into discs about ½-inch (1 ¼ cm) thick and 2½-inches (6.5 cm) in diameter.
- Place 1 teaspoon of red bean filling in the center of a piece of dough. Fold in the edges to cover the filling, then roll into a ball. Roll the ball in the sesame seeds until the dough is covered. Repeat with the remaining ingredients.
- Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
- Fry the sesame balls for 15 minutes, stirring frequently, until golden brown. Transfer to a wire rack set over a baking sheet to drain and let cool for 15 minutes before serving.
- Enjoy!
SESAME PORK MEATBALLS WITH CHILLI NOODLE BROTH
Transform pork mince into an Asian-inspired supper in just 40 minutes with this easy recipe - a true weeknight winner
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the pork, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.
- Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.
Nutrition Facts : Calories 641 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 44 grams protein, Sodium 2.4 milligram of sodium
SESAME PORK KABOBS
My son and daughter-in-law discovered this recipe while living in Japan. Folks always comment on the wonderful marinade and crunchy sesame seeds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Cut pork into 1/4-in. thick slices; add to marinade. Seal bag and turn to coat; refrigerate for at least 1 hour. Drain and discard marinade. , On each of six long metal or soaked wooden skewers, thread beef. Grill, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 9-12 minutes or until meat is tender, turning once.
Nutrition Facts : Calories 156 calories, Fat 4g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 385mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
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