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FOOD
January 9, 2008
Total time: 45 minutes Servings: Makes 2 cups Note: Adapted from "A Korean Mother's Cooking Notes" by Chang Sun-Young. This can be made a day before serving. 6 Kirby cucumbers 1/2 teaspoon of salt 1 teaspoon of sesame oil 1. Cut off the ends of the cucumbers, then cut them in half crosswise into roughly 2-inch cylinders. Cut each cylinder in half vertically. Using a spoon, carve out much of the flesh with the seeds, leaving behind only the cucumber skin and a thin layer of the attached flesh.
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NEWS
February 15, 2013 | By Noelle Carter
Chicken doesn't have to be boring. Show it a little love with a flavorful marinade and chicken can be downright amazing. Why not dress up your chicken with bright, fresh lime and lemongrass, a little sesame oil and coconut milk, a touch of brown sugar and a hint of heat from some fresh Thai chiles? A Thai coconut marinade is simple, and comes together in minutes. The trick is to give the chicken enough time to properly marinate, so the flavor really soaks in -- this may not be dinner tonight , but it's a perfect dish for this weekend.
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FOOD
July 8, 2010 | By Sonoko Sakai, Special to the Los Angeles Times
It's farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to grate and put in the dipping sauce; it's like a sauce within the sauce that heats and aids digestion. Across the way, I see a mound of haricots verts. I buy a handful. Next to them are breathtakingly beautiful squash blossoms. I get a dozen. My tote bags fill up quickly. The baby carrots look irresistible too. I love to deep-fry them whole, including the young leaves.
NEWS
November 27, 2012 | By Noelle Carter
I'm often asked by new Test Kitchen interns why we keep our oils in the refrigerator. We refrigerate our oils to keep them fresh and from going bad. Because of their high fat content, oils can go rancid quickly when left at room temperature or exposed to light. Refrigerating them extends their shelf life. It's a great tip, especially when you're trying to figure how to store that expensive olive oil you bought to use just on special occasions. If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com . ALSO: Apples 101 ... and 52 recipes Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at noelle.carter@latimes.com.
FOOD
March 5, 2008
Total time: 30 minutes Servings: 8 to 10 Note: Adapted from "Tom Douglas' Seattle Kitchen. " The pancakes can be assembled an hour in advance, wrapped in plastic wrap and refrigerated until ready to fry. 1 large egg 2 teaspoons chile sesame oil Scant 1/4 teaspoon salt 8 (8-inch) flour tortillas 2 tablespoons toasted sesame seeds 1 1/3 cups finely chopped green onions, green and white parts Peanut or vegetable oil for frying 1. Beat the egg with the sesame oil and salt.
NEWS
November 22, 2006 | By Regina Schrambling
Total time: 35 minutes including marination Servings: 8 to 10 2 chipotle chiles in adobo sauce 1/4 cup sesame seeds 1/2 cup tequila 3 tablespoons olive oil 3 tablespoons sesame oil 2 large cloves garlic, minced 4 scallions, green part only, thinly sliced 1/2 cup chopped cilantro 1 teaspoon dried Mexican oregano, crumbled 1 fillet of wild salmon, 3 to 3 1/2 pounds, about 1 1/4 -inch thick 1 1/2 teaspoons sea...
FOOD
January 9, 2008
Total time: 1 hour, 25 minutes Servings: 4 Note: Kochujang, or Korean red-pepper paste, and thinly sliced beef can be found at Korean markets. 1/4 cup low-sodium soy sauce 2 tablespoons plus 2 teaspoons sesame oil, divided 1 1/2 tablespoons sugar, divided 2 cloves garlic, minced 1 teaspoon crushed roasted sesame seeds 1/4 teaspoon freshly ground black pepper 1 teaspoon finely minced ginger 1 pound thinly sliced rib-eye steak 2 cups short grain rice 1 cup julienned carrots (2 inches long)
FOOD
May 19, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: My wife and I recently dined at the 14K restaurant at the Crowne Plaza in Washington, D.C., during happy hour, and we had the most wonderful and addictive ahi tuna tartare. We had it every day we were there. Can you please get the recipe for this? It seems like a simple five- or six-ingredient dish with fried wontons, but I just cannot seem to figure it out. Thank You, Matt Euen West L.A. Dear Matt: Simple yet bold with bright, fresh flavors, this dish makes the perfect appetizer whether you're planning for company, a party or even an intimate meal.
FOOD
August 18, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS: My wife and I had Chi Dynasty in Studio City recommended to us. We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was "voted best in town. " I'm not sure who did the voting, but I can certainly say it was one great salad! Can you get the recipe? John Goodman Oak Park Dear John: Chi Dynasty was happy to share its recipe with us, which we've adapted below. Chi Dynasty's Chinese chicken salad Total time: 40 minutes Servings: 4 to 6 Note: Adapted from Chi Dynasty in Studio City.
FOOD
September 11, 2002 | DONNA DEANE, TIMES STAFF WRITER
A salad like this could be a lot heavier, but I've kept it light by using a small amount of oil in the dressing and noodles that aren't deep-fried. The crisp lettuce and fresh vegetables add texture, while cooked shrimp makes this a substantial salad indeed. If you prefer, you can substitute lobster or crab meat. For even more flavor, punch up the wasabi--make the dressing as hot and spicy as you'd like.
NEWS
October 4, 2012 | By Noelle Carter
Tonight's dinner idea comes courtesy of a Culinary SOS request from John in Oak Park, who writes: "My wife and I had Chi Dynasty in Studio City recommended to us. We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was "voted best in town. " I'm not sure who did the voting, but I can certainly say it was one great salad! Can you get the recipe?" Fresh and bright, with no shortage of crunch, Chi Dynasty's salad comes together in less than an hour.
NEWS
August 27, 2012
A few weeks ago, we ran the recipe for 14K's tuna tartare in our Culinary SOS column. The recipe calls for the tuna to be cut into a  brunoise , a French term for a fine dice, typically 1/8-inch cubes. Because the tuna fillet was soft, we placed it in the freezer long enough to firm it up so we could get a nice, clean dice as we tested the recipe. It's a simple trick that works for any meat when your knife cuts are important: Simply place the wrapped raw meat in the freezer just long enough to firm it up before slicing and dicing.
FOOD
May 19, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: My wife and I recently dined at the 14K restaurant at the Crowne Plaza in Washington, D.C., during happy hour, and we had the most wonderful and addictive ahi tuna tartare. We had it every day we were there. Can you please get the recipe for this? It seems like a simple five- or six-ingredient dish with fried wontons, but I just cannot seem to figure it out. Thank You, Matt Euen West L.A. Dear Matt: Simple yet bold with bright, fresh flavors, this dish makes the perfect appetizer whether you're planning for company, a party or even an intimate meal.
FOOD
April 28, 2012
Total time: 25 minutes, plus cooling time Servings: This makes about 1½ cups chile oil Note: Adapted from "China Moon Cookbook" by Barbara Tropp. 1/3 cup dried red chile flakes 3 tablespoons fermented black beans, unrinsed and coarsely chopped 2 large cloves garlic, slightly crushed 1 tablespoon minced fresh ginger 1 1/4 cups canola oil 3 tablespoons sesame oil 1. In a small saucepan, combine the chile flakes, fermented black beans, garlic, ginger, canola and sesame oils.
FOOD
August 18, 2011 | By Noelle Carter, Los Angeles Times
Dear SOS: My wife and I had Chi Dynasty in Studio City recommended to us. We went there last Saturday and had three appetizers, one of which was the Chinese chicken salad. Its menu professed that it was "voted best in town. " I'm not sure who did the voting, but I can certainly say it was one great salad! Can you get the recipe? John Goodman Oak Park Dear John: Chi Dynasty was happy to share its recipe with us, which we've adapted below. Chi Dynasty's Chinese chicken salad Total time: 40 minutes Servings: 4 to 6 Note: Adapted from Chi Dynasty in Studio City.
FOOD
July 8, 2010
  Carrots su-age Total time: 25 minutes Servings: 4 Note: If possible, shave the carrots using a mandoline for more of a "chip-like" shape. 4 large carrots, peeled and shaved into long, thin shavings, about 3 inches long Canola oil (you can mix in a couple of tablespoons of sesame oil for flavor) Salt to taste (optional) 1. Fill a medium pot, preferably cast iron, with enough oil to come up the sides 2 to 3 inches. Heat the oil over medium high heat until a thermometer inserted reads 325 degrees.
FOOD
September 26, 1985 | BARBARA HANSEN, Times Staff Writer
Korean food in Seoul restaurants is, surprisingly, not very different from that in Los Angeles. There isn't the sort of gap that exists between Mexican restaurants in the United States, with their limited menus, and restaurants in Mexico that explore the great variety of that nation's cuisine. In Seoul, barbecuing at the table is as common as in Los Angeles, except that the grill will probably be fueled with live coals.
FOOD
January 9, 2008
Total time: 25 minutes Servings: Makes 2 cups Note: Adapted from "Dok Suni: Recipes From My Mother's Kitchen" by Jenny Kwak with Liz Fried. This should be made the same day of serving. 2 pounds spinach 5 ice cubes 1 tablespoon soy sauce 1 teaspoon sesame oil 1 teaspoon crushed and roasted sesame seeds, plus additional for garnish 1 clove garlic, minced 1 teaspoon rice wine vinegar 1 1/2 teaspoons minced green onion 1 teaspoon sugar (white or brown)
FOOD
July 8, 2010 | By Sonoko Sakai, Special to the Los Angeles Times
It's farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to grate and put in the dipping sauce; it's like a sauce within the sauce that heats and aids digestion. Across the way, I see a mound of haricots verts. I buy a handful. Next to them are breathtakingly beautiful squash blossoms. I get a dozen. My tote bags fill up quickly. The baby carrots look irresistible too. I love to deep-fry them whole, including the young leaves.
FOOD
July 1, 2009
Total time: 1 hour, 45 minutes, plus chilling time for the chicken Servings: 6 Note: The degree of heat in the sauce is determined by the amount of tobanjan (hot Chinese miso paste) or la yu (hot Chinese chile oil) you use. You can also omit these seasonings and simply make a ginger sesame sauce. Alternatively, the soy-mirin dipping sauce used for the iced somen noodles with eggplant can also be served with this recipe as a second sauce, in which case you will need deeper serving bowls.
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