Rice paper can be found in the Asian aisle of the grocery store. Be sure to dry it thoroughly after soaking to get a nice crispy texture and handle it gently to prevent tearing.
This shortcut version of tonkatsu, a crispy pork cutlet that's a favourite in Japan, doesn't require any deep-frying but tastes just as delicious as the traditionally prepared dish. Toasting the panko before breading the pork results in an even golden crust. Serve with a dab of spicy mustard.
Hoisin sauce adds tangy sweetness to grilled pork tenderloin. Cut down on kitchen time by cooking the noodles on the side burner of the barbecue, if your model has one. Add the noodles to the dressing just before serving, otherwise they will soak up too much of the sauce.
The classic pairing of orange and fennel gets a new twist with the addition of crunchy red cabbage and a creamy dressing. Make sure to add the oranges at the last minute -- they'll give the salad a brighter flavour if they sit in the dressing only briefly.
Halvah is candy made in blocks from ground sesame seeds and honey and can contain chopped pistachios and dried fruit. It even comes in a marble form and covered with chocolate. Add chunks of this sweet, with its toasty sesame flavour, to a creamy cheesecake.
Garden-fresh beans receive an exotic twist with a lightly spiced crunchy coconut and sesame seed topping.
Topped with sesame seeds, these vegan tahini cookies make a not-too-sweet treat that’s full of flavour.
