This sesame seed sauce is best served with cooked or raw vegetables. It may
be made and kept for a few days, or longer in the refrigerator.
cup sesame seeds
2 tablespoon sugar
6 tablespoons vinegar
8 tablespoons light soy sauce
Heat up a dry frying pan over moderate
heat and toste the sesame seeds for 5 minutes or until they turned
golden color. Stir constantly. Remove immediately from pan once done to
prevent burning. Crush the toasted sesame seeds with mortar and pestle.
Mix in the suager, soy sauce and vinegar. Store in a clean bottle and
serve with hot or cold vegetables. Can also be serve as a sauce for meat