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« Recipe: Watercress, Blood Orange and Olive Salad | Main | Recipe: Chicken, Asparagus and Shiitake Mushroom Stir Fry »

January 21, 2009

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Sunshinemom

So happy that the event induced you to cook for me!! Thank you:). We being South Indians use a lot of plain sesame oil and season it with black pepper, curry leaves or red chillies but the ready hot pepper sesame oil is something new to me. I love the flavors in your rice. So close and yet different from ours!!

Fearless Kitchen

Thanks, Sunshinemom! The hot pepper sesame oil is based on toasted sesame oil, which is more common in Chinese-style cooking and is much easier to come by here in Boston. You actually have to go to an Indian or Middle Eastern grocery to get plain, untoasted sesame oil. I use both pretty frequently. I wonder how the seasoned plain sesame oil would taste? I'll have to try it sometime!

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