In article >,
"Shaun" > wrote:

> "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'll have to get more and try that now. :-)
At the moment, I just use a few drops of the oil..

>
> 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.

Cool!

Any hints for poppy seed?
They go well over steamed asparagus and brocolli!!!

>
> 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 ',;~}~

Yeah, right! <G>

>
> Shaun aRe
>
>
--
K.

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