is one of the recipes from a new contributor who
will be known as Mrs Susie. In the very near future
I will provide more information in the biography
section. Mrs Susie specialises in Oriental cooking.
An important first step in Oriental cooking (which
I think is important) is at the end of each recipe.
pound fresh spinach (10 0z bag)
3 tbs. White sesame seed
2 tbs. Sugar (use more or less to taste)
2 1/2 tbs. Kikkoman soy sauce
stems, fill up sink with cool water, wash
spinach well and pat dry. (by doing this you
want to remove all the sand in the spinach.
Sometimes i have to wash the spinach 3 times
to get all the sand out)
a large pot of salted water to boiling.
spinach in handfuls. Put it in the water,
push under the water and remove from water
to drain. It cooks that fast.
under cool running water and then squeeze
out excess water with fist.
coarsely, and set aside
roast sesame seeds in dry frying pan over
high heat for 60 seconds, moving pan continually
in a circle while toasting. They should be
a golden brown
seeds well while still warm. I use my blender.
Add sugar and continue to grind until mixture
soy sauce, blend well.
the spinach in the sesame seed dressing and
serve cold or at room temperature.
covered in the refrigerator
this is a Japanese recipe, and has to have Japanese
soy sauce to be accurate. Please do not use
Chun King soy sauce. It has way too much salt.
If you have any problems, contact me at MrsSusie@hub-uk.com
have studied oriental cooking quite a bit and the
one thing that makes it different from other styles
of cooking is: it is 90% preparation and 10% cooking.
It is very important to have everything in the recipe
already prepared for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of
the plate. Only then do I think about cooking. I will
put my oil in the pan and, as the things are called
for in the recipe, I will sweep them into whatever
pan I am cooking with, cook for as long as called
for, then add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my
sauces mixed in bowls and everything is ready to cook
before I start cooking. This is the right way to do
it and necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for
mine but again that was 20 years ago".