| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Korean |
Spices |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
White sesame seed |
| 1/4 |
ts |
Salt, optional |
INSTRUCTIONS
Salt substitute to sprinkle on vegetables, stews.
In a heavy skillet or wok, grandually heat the sesame seed over low heat
until golden and puffy. Shake the pan frequently to toast evenly. Remove
from heat then the sesame begins to turn light brown and you can smell it.
Stir in the salt, if using. Cool mixture.
Grind in a blender or mortar. Store in tightly covered jar.
1 tsp, 17 calories, 1/2 fat exchange carbohydrate & protein & fiber
negligible, fat 1.5 grams 14 mg potassium, 18 mg sodium, 0 cholesterol
Source: Diabetic Cooking from Around the World by Vilma L. Chantiles 1989
ISBN 0-06-016057-8 Shared but not tested by Elizabeth Rodier Nov 93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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