Chinese Scallion Pancakes

Happy Chinese New Year! It’s the Year of the Dog (and not the Manatee), and to celebrate I thought I’d show you my take on Chinese scallion pancakes. These fun-to-make flatbreads are a common fixture on menus around here, and while they all feature the same few ingredients, they come in a variety of thicknesses, which really affects the texture.

The thinner you make these, the crispier they’ll be, but you won’t get that nice, layered, oniony inside. On the other hand, if you make them too thick, they can be a little doughy inside, so I try to shoot for something in between. Speaking of inside, feel free to add pepper flakes or other appropriate embellishments before you roll these up.

Ideally, you leave the dough overnight before using, but I’ve always had great results with just a couple hours rest on the counter. If you do leave overnight, you’ll probably get a better flavor, and maybe texture, but the dough will be more elastic, and slightly more difficult to work with.

As far as the dipping sauce goes, I like to mix equal parts seasoned rice vinegar, and soy sauce, flavored with a shot of hot sauce, and maybe grating of fresh ginger. Toss in a few sliced green onions, and you’ll have yourself a very basic, but perfect condiment for these savory pancakes. Regardless of how you serve them, I really hope you give these a try soon. Enjoy, and gung hay fat choy!

Ingredients for 2 Chinese Scallion Pancakes:

one bunch green onions, mostly green parts, sliced thinly

For the dough:

2 cups bread or all-purpose flour

1 1/2 teaspoon kosher salt

3/4 cup hot water

- adjust with more flour or water to form a smooth, but sticky dough

For the oil mixture:

3 tablespoon veg oil

2 teaspoons sesame oil

1 tablespoon plus 1 teaspoon flour

- serve with dipping sauce, as described in the blog post

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Creole Crab Noodles – Mardi Gras Fusion

I’m calling this Creole crab noodles recipe an “experiment,” but it didn’t really feel like one, since I was sure it was going to come out really well, which it did. Crab, and its old friends, the Holy Trinity, are a classic combo, and so it was no surprise they worked so well in an Asian-style, rice noodle dish.

If you can get fresh crab meat, by all means use that, but if not, pretty much every large grocery chain carries pasteurized crab in 8-ounce plastic tubs, which works perfectly fine for this. And if shellfish isn’t your thing, I’ve got some great news. This exact same dish can be made with literally any other other meat and/or vegetable.

You can also do this with your favorite pasta, but like I said in the video, there are few foods as addictive, and fun to eat as rice noodles, so I’d advise against it. Besides, you can finally have that gluten-free friend of yours over to make up for all those pizza-night invites. So, whether you make this for Mardi Gras or not, I really do hope you give it a try soon. Enjoy!

Ingredients for 2 large portions:

8 ounces crab meat

2 tablespoons vegetable oil

1/3 cup finely diced green onions, plus more for garnish

1/3 cup finely diced celery

1/3 cup finely diced hot and/or sweet peppers

8 ounces rice noodles, soaked, drained

For the sauce:

3 cloves crushed garlic

3 tablespoons ketchup

1/4 cup seasoned rice vinegar

1 tablespoon soy sauce

1 tablespoon fish sauce

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon cayenne

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Potstickers – For When You Can’t Decide Between Fried and Steamed Dumplings

Potstickers (or Pot Stickers, depending on which style guide you’re using) are very fast and easy to make, unless you only do them once or twice a year, in which case they’re going to take a little bit of time to fold and shape. 

Just for fun, find a video that shows professionals doing these, and marvel at how they come together in seconds. That's what happens when you do hundreds each day, for years.

Having said that, every second spent producing these, is a second well spent. The play between the crispy, crusty bottom, and the tender parts, makes for a truly unique dumpling. They’re also very versatile, since you can fill them with anything you want. No matter what you use, you’ll know exactly what you’re biting into, which is not always the case when you get these out.

Don’t get me wrong; I love the occasional take-out binge, and its associated mysteries. But, it’s nice being able to control the contents, as well as the generosity of the filling. There is nothing worse than biting into one of these, and realizing it’s only half-full. So, for all those reasons, and more, I really hope you give these a try soon. Enjoy!

One production note: While I’ve made these many times, I’ve never actually measured the ingredients before, so I ended up with extra filling. So, I’ve increased the dough amounts from what I used in the video. Instead of getting 24 wrappers, you should get more like 32 (cutting each quarter dough into 8, instead of 6 portions), which should be a better match. Of course this depends on exactly how much you fill, but it should be close.

Ingredients:

For the filling:

1 pound ground pork

4 cloves minced garlic

1/2 cup finely chopped green onions

3 tablespoons very finely minced ginger

2 tablespoons soy sauce plus 1 teaspoon soy sauce

1 teaspoon sesame oil

pinch cayenne

1 1/2 cups finely chopped green cabbage

For the dough:

2 1/2 cups all-purpose flour

3/4 teaspoon kosher salt

1 cup hot water (about 130-150 F.)

For the dipping sauce:

1/4 cup seasoned rice vinegar

1/4 cup soy sauce

Optional: You can spike dipping sauce with things like hot sauce, garlic, minced green onions, ginger, etc.

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Spicy Chicken Noodles – It’s The Rice That Makes It Nice

The only downside to this beautiful, spicy chicken noodles recipe is that I’m now going to get even more requests for Pad Thai that I usually do. Which is understandable, since no matter what recipe they’re used in, rice noodles are a proven crowd-pleaser.

By the way, I’ll post a recipe for pad Thai just as soon as my version comes out at least as well as the worst restaurant example in town. I’m not quite there yet. In the meantime, we can all practice our rice noodle soaking technique. As I mentioned, check the package of noodles you buy, as the time will vary depending on the size of the noodle.

I think this dish is perfect for using up leftover chicken, assuming it wasn’t horribly overcooked in the first place. If you did want to use raw chicken, go ahead and chop it up, and stir-fry it for a minute or two, before adding your vegetables. Either way, I really hope you give this spicy chicken noodles recipe a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

8 ounces dry rice noodles, soaked in 6 cups of boiling, lightly salted water (drain and rinse before using)

8 ounces cooked chicken breast, torn

1 tablespoon sesame oil

For the sauce:

3 tablespoons hoisin

1 tablespoon soy sauce, plus more to taste

1 tablespoon ketchup

1 tablespoon brown sugar

1 or 2 tablespoons Sriracha, or other hot sauce

1 teaspoon hot chili flakes

1/4 cup seasoned rice vinegar

1/2 cup chicken broth

For the vegetables:

1 large carrot, finely sliced or shredded

1 red bell pepper, thinly sliced

2 jalapeno peppers, thinly sliced

2 cups finely sliced green cabbage

1/2 cup chopped green onions

3 cloves garlic, finely crushed

1/2 cup freshly chopped cilantro

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Chinese Barbecue Pork (Char Siu) – Take That, Take Out!

There are many unforgettable sights and sounds you experience walking through Chinatown for the first time, but I think it was seeing all those hanging chunks of florescent red meat that made the biggest impression. 

Sure, the Peking ducks were cool, but they actually sort of looked like roasted duck, where as the char siu looked looked like nothing I’d ever seen before.

So, it was a little disappointing to eventually find out that it was from copious amounts of red food coloring, which I’m pretty sure was toxic back then, and not from some ancient Chinese secret cooking method. Anyway, enough with the nostalgia; the important thing to remember is that in addition to its impressive, high-gloss appearance, and savory taste, this Chinese barbecue pork is quite easy to make at home, even if you don’t have a fancy ceramic grill.

If you happen to be using your standard, backyard kettle-shaped grill, push all your coals to one side, and place your meat on the other. To add an extra layer of protection, you can also put it in a roasting pan, and place that on the grill. Or, forget the great outdoors, and simply roast it in the oven. The only catch is, you’ll need to place it under the broiler at the end, to simulate the caramelization we get on the barbecue.

As long as you roast it between 275 F. and 300 F., and do so until you reach an internal temperature of between 185-190 F., the cooking method really does not matter, and you should have something that rivals the finest take-out in town. So, I really do hope you give this Chinese-style barbecue pork a try soon. Enjoy!

Ingredients for six portions:

3 pounds boneless pork butt, cut into 4 sections lengthwise

2/3 cup soy sauce

1/3 cup hoisin sauce

1/2 cup honey

1/3 cup brown sugar

1/2 cup Chinese rice wine (can sub sake, or dry sherry)

1/3 cup ketchup

4  garlic cloves, crushed

1 teaspoon five-spice powder

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1/8 teaspoon pink curing salt, optional

1 or 2 teaspoons red food coloring, optional

Kosher salt to season pork before grilling

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Smashed Cucumber Salad – I Crushed This

Your cooking skills might not be the best, but the word on the street is that you’re pretty good at smashing things, sometimes even on purpose. If that’s the case, this refreshing, and very addictive smashed cucumber salad is going to be perfect for you. Above and beyond whisking up an extremely simple dressing, the success of this recipe comes down to you being able to flatten a cucumber with something heavy.

It really is as easy as it sounds, and by crushing our cucumber before we cut it, we produce flavors that un-smashed cucs can’t. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. 

This is not always a good thing, and onions are the perfect example. Use a sharp knife, and they’re sweet and mild. Use a dull knife, or that thing you ordered after seeing the infomercial at 2 AM, and you’ll get something much harsher. In fact, it’s no joke that most people who don’t like onions, grew up in a kitchen with dull knives.

However, when it comes to cucumber, these ruptured cells produce a more desirable flavor, and texture. The only decision you’re going to have to make, is how long to let the cucumbers marinate in the dressing, if at all. Many chefs will toss and serve immediately, while others like to let the cucumbers chill in the dressing for a little while in the fridge, which is the method I prefer.

You’ll just have to do some tests to see what you prefer, but either way, this is one of my all-time favorite cold summer side dishes, and one I really hope you try very soon. Enjoy!

Ingredients for about 6 portions:
2 English cucumbers (about 1 1/2 pounds total weight)

1 teaspoon granulated white sugar

1 1/2 teaspoons kosher salt, plus more as needed

2 garlic cloves, finely crushed

2 tablespoons seasoned rice vinegar

(or regular rice vinegar with an extra pinch of salt and sugar)

1 teaspoon soy sauce

1 teaspoon sesame oil

red pepper flakes, to taste

toasted sesame seeds to garnish

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Grilled Hoisin Beef – Not Necessarily Mongolian

While this grilled hoisin beef features a very similar marinade to the one in our Mongolian pork chop video, I decided against calling it, "Mongolian beef," since I realized I’m not exactly sure what that is. Same goes for the chop, but since Mustard’s Grill coined the name, we're Grandfathered in.

Hoisin sauce is an underrated, and possibly underused ingredient. That's probably due to the fact that people aren’t exactly sure what it is. Far as I can tell, it's a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. That’s really all I feel like I need to know, but if you happen to do some more research, and find out something interesting, please pass it along.

Like I said in the video, besides a decent marinade recipe, I hope this serves as a reminder for just how great a cut of beef skirt steak is. Unless you horribly overcook it, it’s always juicy, and tender, as long as you slice it across the grain. So, whether you serve it with coconut rice or not, I really hope you give this grilled hoisin beef a try soon. Enjoy!

Makes two portions:
* as with all marinades, feel free to add more of everything!

1 beef skirt steak, about a pound

1/3 cup hoisin sauce

3 tablespoons Chinese vinegar, or sherry vinegar

1 tablespoon soy sauce

2 teaspoons hot sauce

2 teaspoons sesame oil

1 tablespoon grated fresh ginger

4 cloves finely minced garlic

1 packed tablespoon brown sugar

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

1 green onion, light parts, minced

toasted sesame seeds

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Grilled Hoisin Beef – Not Necessarily Mongolian

While this grilled hoisin beef features a very similar marinade to the one in our Mongolian pork chop video, I decided against calling it, "Mongolian beef," since I realized I’m not exactly sure what that is. Same goes for the chop, but since Mustard’s Grill coined the name, we're Grandfathered in.

Hoisin sauce is an underrated, and possibly underused ingredient. That's probably due to the fact that people aren’t exactly sure what it is. Far as I can tell, it's a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. That’s really all I feel like I need to know, but if you happen to do some more research, and find out something interesting, please pass it along.

Like I said in the video, besides a decent marinade recipe, I hope this serves as a reminder for just how great a cut of beef skirt steak is. Unless you horribly overcook it, it’s always juicy, and tender, as long as you slice it across the grain. So, whether you serve it with coconut rice or not, I really hope you give this grilled hoisin beef a try soon. Enjoy!

Makes two portions:
* as with all marinades, feel free to add more of everything!

1 beef skirt steak, about a pound

1/3 cup hoisin sauce

3 tablespoons Chinese vinegar, or sherry vinegar

1 tablespoon soy sauce

2 teaspoons hot sauce

2 teaspoons sesame oil

1 tablespoon grated fresh ginger

4 cloves finely minced garlic

1 packed tablespoon brown sugar

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

1 green onion, light parts, minced

toasted sesame seeds

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Savory Coconut Rice – Sugar-Free and Easy

I love coconut rice, especially as a side for spicy, grilled meats, but when I order it out, it’s usually too sweet for my tastes, and more closely resembles dessert than a side dish. So, I decided to create a more savory version at home, which I eventually did, after a few short decades of testing.

Turns out that cooking rice in water is way easier than it is in the much thicker coconut milk, and that’s just one of the issues. We also have to account for the fat being introduced, which is why I suffered through countless failed attempts, before finally nailing this formula. For me this features a great balance between stickiness and separation.

As far as the taste goes, the only sweetness here comes from the coconut milk, and some toasted coconut on top. If you want it sweeter, which apparently lots of chefs do, you can add a spoon of sugar, but that’s not what I’m into. I’m going to be serving mine with rich, fatty, often sweet-glazed meats, so I want a fairly simple, savory rice, that’s just subtly scented with coconut.

Having said that, there are lots of things you can add, like herbs, fresh vegetables, and/or sliced spring onions, so personal adaptation is very much encouraged. So, whether you wait for the grilled hoisin beef teased herein, or you already have something in mind, I really hope you give this coconut rice a try soon. Enjoy!

Ingredients for 4 servings:

1 1/2 cups jasmine or long-grain rice

1 rounded teaspoon finely grated ginger

1⁄2 teaspoon red chili flakes

1⁄4 teaspoon turmeric

1 teaspoon kosher salt

1 cup water

1 (14-ounce) can coconut milk (not coconut cream)

1 bay leaf

1/4 cup toasted coconut to garnish

- Bring to a simmer, cover, cook on low for 18 minutes. Turn off heat, leave covered 5 more minutes, then fluff and serve.

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Spicy Thai Basil Chicken – My Pad Krapow Gai

I don’t cook Thai food at home often, mostly because there are at least a dozen such restaurants within walking distance, but when I do, there’s nothing I enjoy more than this spicy Thai basil chicken. Thai basil sold separately. 

No, I didn’t use the real “Holy” basil, but even with regular basil, this simple recipe is spectacular. Aromatic basil is the perfect herb for pairing with the slightly sweet, sort of salty, and possibly spicy, chopped meat.

And yes, you really do want to chop, or grind your own chicken. Even if the worst-case scenario I shared in the video isn’t something you’re grocery store would do, it’s still very nice to know exactly what you’re eating, as well as being able to chop it as coarsely as you want.

If you decide to top with an egg, I should mention that they’re usually fried much more aggressively, with the edges getting brown and crispy. I tend to prefer something a little more gently cooked, but either way, or with none at all, I really do hope you give this delicious basil chicken recipe a try soon.  Enjoy!

Ingredients for two large or four smaller portions:

2 tablespoons vegetable oil

1 pound freshly chopped chicken thighs

1/4 cup sliced shallots

4 cloves garlic, minced

2 tablespoons minced Thai chilies, Serrano, or other hot pepper

1/3 cup chicken broth

1 tablespoon soy sauce, or as needed

1 tablespoon oyster sauce

2 teaspoons fish sauce

1 teaspoon white sugar

1 teaspoon brown sugar

1 bunch basil leaves, sliced very thin with a sharp knife (about a cup once sliced)

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Thai-Dipped Beef Tri Tip – Satay, Unskewered

There are so many examples of big foods being re-imagined into smaller, bite-sized versions, but going the other direction is not nearly as common. That's what I was attempting to do with this satay-inspired, Thai-dipped beef tri tip.

I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I’ve never made satay, and not stuck a bamboo skewer into my finger at some point in the process. And not only did this involve less labor, but you can cook this in any number of ways.

I decided to go low and slow, over indirect charcoal heat, until I reached an internal temperature of 132 F.  If you’re in more of a hurry, you can cook tri tip over higher heat, and it’s perfectly fine, as long as it doesn’t overcook. You can also roast this in the oven at 325 F., just in case a thunderstorm tries to mess up your plans.

All the ingredients here are easy to find, with the possible exception of lemongrass. Most big city grocery stores carry it, but in other parts of the country, I’ve seen it sold as a tubed puree, displayed in the produce department. If you can’t find it, you can add some lemon juice and zest to adjust. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for one beef tri tip roast:

2 1/2 pound trimmed beef tri tip top roast

6 cloves garlic, crushed

1/3 cup chopped lemon grass (peel off woodiest parts, pound with back of knife, then chop)

3 tablespoons grated fresh ginger root

2 tablespoons grated raw onion

1/3 cup fish sauce

3 tablespoons soy sauce

1/4 cup seasoned rice vinegar

2 tablespoons ground coriander

1 tablespoon ground cumin

2 teaspoon ground turmeric

1/2  teaspoon cayenne pepper

1/3 cup packed brown sugar
2 tablespoons vegetable oil

- Grill, smoke, or roast to an internal temp of 130 to 135 F.

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Charred Broccoli Beef – Broccoli Week Continues

I saw a charred broccoli salad online somewhere recently, and for whatever reason I had the idea to try the same technique for a fairly classic version of broccoli beef. Getting to burn food on purpose is always fun, and in addition to adding a whole extra layer of flavor, I love how this looks.

There’s never been a pretty broccoli beef, but I’d say this is at least handsome, and to make it even more attractive, feel free to double the sauce. The amounts below make just enough to glaze, plus a few extra tablespoons, so it you want lots of sauce to saturate your rice, you should probably make extra.

As I mentioned in the video, never use cooking sherry for cooking with sherry.  Just use sherry. The kind you drink. The good news is, we’re going to let you buy the cheapest bottle at the wine store. Cooking sherry tastes horrible, and has salt added to it, which was originally there so cooks wouldn’t drink it.

If you do make this, and you’re wondering why it doesn’t taste as good as the one from the Chinese takeout place, well, I can answer that in three initials, M.S.G. I’m not a fan of what it does the body, and don’t use it in my cooking, but if you do sprinkle some in, I think you’ll find it remarkably close. Plus, they’re not charring the broccoli. I really hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

For the beef:

1 pound skirt steak

salt and freshly ground black pepper to taste

1 tablespoon cornstarch

2 tablespoons vegetable oil

For the sauce:

1/4 cup oyster sauce

3 tablespoons dry sherry

1 tablespoon soy sauce, plus more to taste

2 teaspoons ketchup

1/2 cup chicken broth

1 1/2 teaspoons cornstarch (use 2 for a thicker sauce)

Final Assembly:

2 teaspoon vegetable oil (plus a little fat from frying the steaks)

3 cloves minced garlic

prepared sliced beef

1 pound broccoli florets, charred in hot oven with a few drops of oil

pinch cayenne

4 cups steamed rice for service

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Bulgogi Beef – How They “Barbecue” in Korea (the Good Korea)

This is going to be a pretty easy post to write, since I know almost nothing about the fine art of bulgogi. I do know that if you follow along with what I did in the video, you’re going to end up with something very delicious, and fairly gorgeous, so that’s a good place to start.

I also know that you can control the texture by making your slices thicker or thinner, as well as changing the marination time. Obviously, the thinner the slice, and the longer it’s in the marinade, the softer and more tender the meat becomes. However, you can go too far, ending up with something mushy, and unappetizing.

Unfortunately, this is a matter of trial and error, and so to avoid all that, I generally go with just an hour or two, which always seems like plenty to me. I don’t want mushy meat, in the best examples I’ve had of this in Korean restaurants, while tender, still had a little bit of chewiness to them. Besides, the fact that this is such a fast-acting marinade, is one of the big advantages.

If you don’t do the boneless short ribs, and go with pork loin, or chicken, you’ll want to be especially careful, since it has less connective tissue. By the way, if you are an experienced bulgogi master, please feel free to pass any tips along. I really hope to give this a try soon. Enjoy!

Ingredients for 2 large portions:

1 1/4 pound boneless beef short rib, or any other meat, sliced about 1/8-inch thick

4 finely crushed garlic cloves

1 generous tablespoon freshly grated ginger

1/3 cup freshly grated Asian pear

1/4 cup grated yellow onion

1/4 cup soy sauce

1 tablespoon toasted sesame oil

1 or 2 tablespoon light brown sugar, depending on how sweet you like it

1 tablespoon Korean chili flakes (Gochugaru)

1/2 teaspoon kosher salt

1 tablespoon vegetable oil

sliced green onions to finish

steamed rice

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How to Make Sushi Rice That Even Works for Sushi

I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that doesn’t mean I don’t make sushi rice. I think sushi rice makes a perfect side dish for just about any grilled meat, and since it’s perfectly fine at room temperature, it’s great for picnics.

You can even turn it into some quick tortilla-less tacos using nori seaweed wraps, as seen in the video. They make for such a unique summer meal – the perfect delivery system for any and all leftovers. I even seen it rolled into balls, and tossed in toasted sesame seeds, or seaweed, and served like truffles.

What I’m trying to say is, you can do a lot with this stuff. Including sushi. There are thousands of videos on YouTube showing how to make literally every type of sushi in existence, so check those out if you’re so inclined. Maybe one of these days I’ll even give it a go, if only for the “constructive criticism.”  I really hope you give this sushi rice technique a try soon.  Enjoy!

2 cups sushi rice, rinsed well, and left to dry for one hour

2 1/4 cups water

1/4 to 1/3 cup seasoned *rice vinegar, or to taste

* I buy mine already seasoned, but to make your own seasoned rice vinegar; combine:

1 cup rice vinegar, or cider vinegar

1/2 cup white sugar

4 teaspoons kosher salt

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Yuba Noodle Salad – Do You Believe in Miracles?

So many things are touted as “miracle foods” these days, but invariably you find out the claims were false, the benefits exaggerated, and that Dr. Oz was full of crap again. I sure hope that doesn’t turn out to be the case with these grain-free, gluten-free, dairy-free, low-carb, low-cal, and quite delicious, yuba noodles.

You can use any dressings/garnishes you like, but I prefer these flavors, since texturally this closely resembles those wide, flat, Asian-style noodles we’ve all picked up from the neighborhood take-out place. Of course, those come loaded with massive amounts of bad carbs, a million calories, and enough MSG to choke a panda.

Occasionally, I have no problem with that, especially if I’ve been drinking, but generally this is a smarter option. Believe it or not, one giant portion of these noodles (not counting your dressing or sauce) only has 150 calories, just 7 grams of carbs, and almost no fat. So what’s the catch? It’s tofu.

But like pasta and noodles, tofu skin is very bland, so it’s really more about the texture, and being a “starchy” base for other ingredients, including non-vegan things like grilled chicken or shrimp. If you keep that in mind, I think you’ll really enjoy experimenting with this incredibly cool product. I hope you try this soon. Enjoy!

For 2 large portions Yuba Noodle Salad:

5 oz package yuba tofu skins, sliced into noodles

handful of carrot shavings

handful of thinly sliced cabbage

1/2 cup freshly torn cilantro leaves

1/4 sliced green onions

black sesame seeds

For the dressing (makes about 1 cup, about enough for 2 large salads):

2 tbsp smooth peanut butter

1 tbsp honey

1 tbsp fresh, finely grated ginger

1 tsp sambal chili sauce (or any hot ground chili sauce)

1/3 cup warm rice wine vinegar

1/2 cup vegetable oil

1 tsp soy sauce

1/2 tsp toasted sesame oil

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