"Katra" > wrote in message
...
> In article >,
> "Shaun" > wrote:

> > > Prawn is mild enough, so would a small amount of shredded chicken?
> >
> > > Salad shrimp are so very mild, they may work also and are pretty
> > > inexpensive as well. I think they add more texture than flavor.
> >
> > Hmmm, I don't know about the chicken - I find it can have quite a strong
> > flavour in soups - I was thinking prawn/shrimp for the texture too -
keep it
> > leaning toward the oriental...
>
> I know what you mean.
> Then there is always a bit of chopped duck?
> It's milder than chicken.
>
> Might just go with straight veggies and no meat tho'.
> Bamboo shoots, water chestnuts, bean sprouts...

Yeah, that sounds good to me too ',;~}~

> > > > I'd thought about ginger too ('cos I love the stuff!), but decided
> > against
> > > > it for the same reason you mention the chiles - chiles might be hot,
but
> > I
> > > > find if used reasonably, they don't mask subtle flavours at
all...well,
> > at
> > > > least not for me heheheheh ',;~}~
> > >
> > > Well, i go light on ginger. It complements garlic nicely!
> > >
> > > >
> > > > The sesame oil - now that's something, thanks! Either that, or I
could
> > fresh
> > > > toast some sesame seeds and serve it with those sprinkled over the
top!
> > > > Whatcha think?
> > >
> > > Perhaps... I've just not been that impressed with sesame seed. :-)
> >
> > Do you toast yours in a dry pan until quite dark first?
>
> No, I'd actually added them towards the end.
> Hmmmmm... Maybe if I toasted them with the onions first.

Plain 'raw' sesame seeds have all but zero flavour - they need to be
toasted. The strong flavoured sesame oil you mention, is pressed from the
(dry) toasted/roasted seeds - there's a sesame oil from un-toasted seeds,
but that has almost no flavour too.

I find the best way is to just put a dry pan on the stove, get it fairly
hot, then just sprinkle the seeds into it. Shake them about constantly until
they gain the desired colour (not long at all), remove from the heat and
immediately put into a dish - they'll stop roasting then and you can taste
some to decide if you've done them enough to your taste - done like this,
you can then throw a sprinkle or so onto the top of a soup, into a stir-fry,
use with flour/bread crumbs etc. to crust meat/fish prior to cooking
(although you don't need to toast them so much for this, or even at all,
depending how hot and long the meat will be cooking).

They're really useful when toasted - add a nice texture as well as wonderful
flavour.

Hope that helps!

',;~}~

> > > The oil is VERY strong and rich so I use maybe a teaspoon max. in a
> > > recipe and that is not much! But it's enough. <lol>
> >
> > Oh aye - I use the stuff quite a bit with fried soft noodles - love it,
but
> > like you say, gotta go easy with it! Learned that to my detriment my
first
> > time with the stuff, heheheheh...
>
> Now you know why it comes in such small bottles. ;-)

I thought t was just because of the marketing cheapskates ',;~}~

Shaun aRe