RECIPE:: TAHINI
RECIPE:: TAHINI
I doubt many Malaysians had heard of this or knew about it when seen in stores
unless the Kebab stalls that start to appear at Sunway Pyramid is truly authentic,
as I doubt any of you would want to try something so alien.
But I'll let you on a secret... it tastes really nutty :9
Fantastic seasoning for any stirfry or marinade and dressing to use on your
sandwiches and burgers. Bye bye ketchup!
5 cups sesame seeds
1 1/2 cup of vege oil
Toast the sesame seeds for 5-10 minutes in the oven. Don't let them brown.
Cool for 20 minutes.
Blend the seeds with oil in the food processor for 2 minutes.
It should be thick but still pourable.
Makes 4 cups.
Keep for up to 3 months.
* chilling it will harden it, so keep this in a jar like jam/peanut butter.
I doubt many Malaysians had heard of this or knew about it when seen in stores
unless the Kebab stalls that start to appear at Sunway Pyramid is truly authentic,
as I doubt any of you would want to try something so alien.
But I'll let you on a secret... it tastes really nutty :9
Fantastic seasoning for any stirfry or marinade and dressing to use on your
sandwiches and burgers. Bye bye ketchup!
5 cups sesame seeds
1 1/2 cup of vege oil
Toast the sesame seeds for 5-10 minutes in the oven. Don't let them brown.
Cool for 20 minutes.
Blend the seeds with oil in the food processor for 2 minutes.
It should be thick but still pourable.
Makes 4 cups.
Keep for up to 3 months.
* chilling it will harden it, so keep this in a jar like jam/peanut butter.