Sesame Ginger Wine Soup Noodle
INGREDIENT
3 tablespoon Marathon Globe Brand Extra Virgin Pure Sesame Oil
60g wheat noodles
1 egg (season with 1/4 tablespoon soy sauce and pinch of pepper)
2 slices ginger (thinly sliced)
4 tablespoons rice wine
1 tablespoon vegetable oil
1/8 tablespoon salt
1 cup of water
1 tablespoon soy sauce
1 tablespoon brown sugar
PREPARATION METHOD
- Step 1 Bring a large pot of water to a boil. Add wheat noodles and cook until tender for approximately 2-3 minutes. Loosen the noodle to make sure it won’t strangle together.
- Step 2 Heat vegetable oil in a large pan over medium heat. Place the seasoned egg into the pan and fry it on one side and flip it to another side. Repeat until there is slightly brown on the surface. Move it to a plate.
- Step 3 Use the same pan, fry quickly ginger shreds with 2 tablespoons of Marathon Globe Brand Extra Virgin Pure Sesame Oil over low heat until they are lightly brown and fragrant.
- Step 4 In a medium bowl, mix 1 tablespoon of Marathon Globe Brand Extra Virgin Pure Sesame Oil, salt, soy sauce and brown sugar.
- Step 5 Pour rice wine onto the pan and add in water. Cook for 30 seconds then add dressing, noodles and fried egg. Cook for 3-5 minutes.
- Step 6 Finally, the Chinese Sesame Ginger Wine Soup Noodle is ready to serve!
Chicken Congee
INGREDIENT
1 tablespoon Marathon Globe Brand Extra Virgin Pure Sesame Oil
1 cup long grain rice
8 cups water (Thick congee: 1 cup rice to 8 cups water; Medium congee: 1 cup rice to 10 cups water)
3 chicken thigh (bite-sized pieces)
2 quarts’ chicken stock
1 teaspoon rice wine
Pinch of salt
Pinch of pepper
Optional garnishes: ginger (thinly sliced) & spring onions (small pieces)
PREPARATION METHOD
- Step 1 Wash the rice and then soak with clean water in a pot (use a larger pot to avoid overflowing).
- Step 2 Place the chicken stock into the pot and bring to boil. Give the rice a good stir, scraping the bottom of the pot to prevent sticking, then lower the heat and partially cover the pan.
- Step 3 Simmer gently for 1.5 to 2 hours, stirring every 15 minutes to make sure the rice doesn’t stick to the bottom, cook until the grains have burst open to have a thick congee.
- Step 4 When the chicken stock fully mixed with the rice, season lightly with Marathon Globe Brand Extra Virgin Pure Sesame Oil, salt, pepper and rice wine to taste.
- Step 5 Move congee to bowl, then sprinkle with sliced ginger and spring onions on the top.
- Step 6 Finally, the Chicken Congee is ready to serve!
Shrimp & Egg Fried Rice
INGREDIENT
2 tablespoon Marathon Globe Brand Extra Virgin Pure Sesame Oil
3 cups cooked white rice
3 tablespoons vegetable oil
1/2 cup onion (chopped)
1/4 cup garlic (minced)
1 1/2 cups shrimp (peeled & deveined without tail)
1/4 cup chopped green onion
3 tablespoons soy sauce
2 eggs beaten
A pinch of salt
A pinch of black pepper
PREPARATION METHOD
- Step 1 Mix Marathon Globe Brand Extra Virgin Pure Sesame Oil, soy sauce and black pepper in a small bowl. Then put aside.
- Step 2 Heat large pan over medium high heat then pour in 1 tablespoon vegetable oil. Add shrimp to cook, stirring occasionally until the shrimp turning pink for approximately 2-3 minutes, season with salt and pepper then set aside.
- Step 3 Heat a large pan for 2 minutes. When the pan is hot, pour in remaining vegetable oil, then add garlic and onions to cook. Stirring often for approximately 1-2 minutes, until onions have become translucent.
- Step 4 Mix in cooked rice and shrimp and cook for another 3 minutes. Stirring constantly.
- Step 5 Mix in eggs and small bowl mixture. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly. Top with green onions.
- Step 6 Finally, the Shrimp & Egg Fried Rice is ready to serve!
Swiss Chicken Wings
INGREDIENT
2 tablespoon Marathon Globe Brand Extra Virgin Pure Sesame Oil
12 pcs chicken wings
1 medium bowl icy cold water (enough to submerge all the wings)
200gm rock sugar
100ml dark soy sauce
1 tablespoon rice wine
2 cups water
5 ginger (slices)
a pinch of white pepper
PREPARATION METHOD
- Step 1 Marinate the wings with white pepper & Marathon Globe Brand Extra Virgin Pure Sesame Oil. Set aside.
- Step 2 Bring a large pot of water to boil over high heat. Meanwhile, fill a large mixing bowl with cold water and combine with the ice cubes. Set aside.
- Step 3 Put in the wings into hot pot of water and cook for 1 minute or until the skin firms up. Drain away water and dunk them into the cold water immediately, let them sit in the cold water for 5 mins. It is important to put the chicken wings in the ice water to keep the chicken skins firm.
- Step 4 In a large pot, bring the 2 cups water to boil over high heat. Add rice wine, dark soy sauce, ginger slices and rock sugar and cook until the rock sugar has completely dissolved. Taste and add more rock sugar if needed.
- Step 5 Remove the ginger and spring onion and put in the the wings. Let it gently simmer for 15 mins. Transfer the wings to a serving plate.
- Step 6 Finally, the Swiss Chicken Wings is ready to serve!
Steamed Herbal Chicken
INGREDIENT
1 whole chicken, cut into 8 pieces
5 slices of angelica root (Dang Gui)
1 tablespoon wolfberry fruit (Gou Gi Zi)
5 dried jujube fruits (Hong Zao)
1/2 tablespoon salt
2 tablespoons sesame oil
2 tablespoons oyster sauce
2 tablespoons shaoxing wine
PREPARATION METHOD
- Rinse and drain all the dried herbs to remove dust and dirt.
- Place all ingredients in a pot to marinate the chicken for 30 minutes.
- Bring water to a boil, and steam herbal chicken with medium heat chicken around 20 to 30 minutes until soft.
Spicy Tofu Crumbles
INGREDIENT
2 tablespoon Marathon Globe Brand Extra Virgin Pure Sesame Oil
1 block of extra-firm tofu (sliced 1 inch thick)
2 tablespoons vegetable oil
1 Fresno chili (sliced)
3 tablespoons soy sauce
2 tablespoons hot pepper paste
2 tablespoons rice vinegar
1 teaspoon fresh ginger (minced)
PREPARATION METHOD
- Step 1 Arrange tofu slices in a single layer on a paper towel–lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to expel excess liquid.
- Step 2 Heat vegetable oil in a large skillet or pan, preferably cast iron. Fry tofu, until browned, keep turning sides for 10 minutes. Transfer fried tofu to a plate and let cool.
- Step 3 Stir Marathon Globe Brand Extra Virgin Pure Sesame Oil, Fresno chili, soy sauce, hot pepper paste, rice vinegar and ginger in a medium bowl.
- Step 4 Crumble tofu into small pieces and add to medium bowl.
- Step 5 Let the fried tofu to sit a while to let the sauce really soak in, then toss to combine.
- Step 6 Finally, the Spicy Tofu Crumbles is ready to serve!
Sauteed Spinach with Soy & Sesame
INGREDIENT
3 tablespoon Marathon Globe Brand Extra Virgin Pure Sesame Oil
2 bunches spinach, large stems removed, roughly chopped
2 tablespoons vegetable oil
1 tablespoon garlic (minced)
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds
PREPARATION METHOD
- Step 1 Pour 2 tablespoons of vegetable oil and heat it in a large frying pan over medium heat.
- Step 2 Once the oil is hot, add the garlic and cook for few seconds.
- Step 3 As soon as the garlic begins to sizzle, tip in the spinach and cook for 2 mins, stirring often until just beginning to wilt.
- Step 4 Stir in sugar and soy sauce. Cook for a few more moments. Turn off heat.
- Step 5 Move spinach to a plate. Sprinkle with toasted sesame seeds on top.
- Step 6 Finally, the Sauteed Spinach with Soy and Sesame is ready to serve!
Origiri
INGREDIENT
1 small cup Marathon Globe Brand Extra Virgin Pure Sesame Oil
4 cups plain cooked rice (serves 2; makes 4 rice ball)
1/4 tablespoon of salt
1 sheet nori seaweed (cut in 4 strips)
Optional fillings: cooked chicken, cooked salmon, tuna mayo, pickled plums
Optional topping: toasted sesame seed
PREPARATION METHOD
- Step 1 Begin by letting the cooked rice cool a little bit until you can hold rice without burning your hands. However, do not let the rice completely cool down.
- Step 2 Wet both of your hands with Marathon Globe Brand Extra Virgin Pure Sesame Oil to keep the rice from sticking to your hands, and add more fragrant and taste to rice. Then put some salt in your hands and rub to spread all around.
- Step 3 Scoop out a handful of warm rice (about ½ cup) into one hand. Mould the rice into small balls or triangles. Create a small well in the centre of the rice and put in your choice of fillings. Then mould the rice around the well to cover your filling completely.
- Step 4 Use a sheet of nori seaweed, wrap up your ball of rice.
- Step 5 May sprinkle some toasted sesame seeds on the rice for a little extra flavour.
- Step 6 Finally, the Onigiri is ready to serve!
Sesame Miso Vinaigrette
INGREDIENT
2 tablespoon Marathon Globe Brand Extra Virgin Pure Sesame Oil
2 teaspoon sesame seeds
1/2 cup vegetable oil
2 tablespoons fresh lime juice
2 tablespoons white miso
1 tablespoon soy sauce
1 tablespoon rice vinegar (unseasoned)
½ teaspoon ginger (grated & peeled)
PREPARATION METHOD
- Step 1 Toast sesame seeds in a small skillet over medium heat. Cook and shake the pan frequently for a few minutes until the sesame seeds have darkened and become fragrant.
- Step 2 When sesame seeds begin to darken and become fragrant, immediately transfer them to a plate to cool to prevent over-burn.
In a small jar, whisk the remaining ingredients until well combined.
Add the toasted sesame seeds and serve with your favourite salad or vegetable dish. Use immediately or store in the refrigerator. - Step 3 In a small jar with lid, use a fork to whisk Marathon Globe Brand Extra Virgin Pure Sesame Oil and miso until smooth.
- Step 4 Add the vinegar, vegetable oil, toasted sesame seeds, lime juice, soy sauce and ginger. Close the lid tightly, and vigorously shake to emulsify the dressing.
- Step 5 Serve immediately on salad or keep chill in refrigerator.
- Step 6 Finally, the Sesame Miso Vinaigrette is ready to serve!
Sesame Miso Vinaigrette
INGREDIENT
2 tablespoon Marathon Globe Brand Extra Virgin Pure Sesame Oil
6 cups vegetable oil
10 green beans (trimmed)
10 large shrimp (peeled & deveined with tail intact)
10 fresh shiitake mushrooms (stemmed)
10 slices sweet potato (peeled and cut into 1/2-inch thick rings)
2 cups flour
1 1/2 tablespoons baking powder
A pinch of salt
A pinch of pepper
PREPARATION METHOD
- Step 1 Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
- Step 2 Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper. Dry the shrimp and veggies well before dipping them in the batter.
- Step 3 In large saucepan over moderate heat, heat oil until boiling. e sure the vegetable oil is the proper temperature. If it’s not hot enough, the batter will absorb oil before it cooks and the result will be greasy tempura.
- Step 4 In large mixing bowl, whisk together flour, baking powder, and Marathon Globe Brand Extra Virgin Pure Sesame Oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened.
- Step 5 Working in batches, using chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to boiling between batches and, using slotted spoon, remove any residual bits of batter from oil before adding next batch.
- Step 6 Finally, the Tempura Shrimp & Vegetable is ready to serve!
Korea Beef Bulgogi
INGREDIENT
2 tablespoon Marathon Globe Brand Extra Virgin Pure Sesame Oil
1 pound thinly sliced beef (sirloin or rib eye) OR chicken (breasts or thighs)
2 tablespoons vegetable oil
4 large garlic (grated)
1 large ginger (grated)
1/2 cup pear (grated)
1/3 tablespoon ginger (chopped)
2 tablespoons soy sauce
1 tablespoon sugar
a pinch of black pepper
a pinch of salt
1 green onion (sliced)
PREPARATION METHOD
- Step 1 Using a sharp knife, slice meat into very thin strips.
- Step 2 In a food processor, combine garlic, pear and ginger and process until very smooth and creamy, about 1 minute.
- Step 3 Combine Marathon Globe Brand Extra Virgin Pure Sesame Oil, steak/chicken, marinade, soy sauce, sugar and black pepper and mix well in a bowl. Cover and seal, then refrigerate at least 30 minutes or overnight.
- Step 4 Heat vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag.
- Step 5 Season with salt and cook marinated steak/chicken without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Sprinkle top with green onion.
- Step 6 Finally, the Korean Beef Bulgogi/Chicken is ready to serve!
Roast Turkey
INGREDIENT
2 tablespoon Marathon Globe Brand Extra Virgin Pure Sesame Oil
1 whole turkey
1/2 cup butter
1 whole lemon (cut to half)
few pinches of salt
few pinches of black pepper
Stuffing (optional) – chopped thyme, carrot, onion, apple, celery, dried parsley
PREPARATION METHOD
- Step 1 Preheat oven to 325 degrees F (165 degrees C).
- Step 2 Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a large roasting pan.
- Step 3 Stir together the Marathon Globe Brand Extra Virgin Pure Sesame Oil, black pepper and salt in a small bowl. Rub the mixture into the cavity of the turkey, then stuff with chopped thyme, carrot, onion, apple, celery and dried parsley. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
- Step 4 Bake the turkey in the preheated oven for 2.5 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer.
- Step 5 Remove the turkey from the oven, allow to rest in a warm area 10 to 15 minutes before slicing.
- Step 6 Finally, the Roast Turkey is ready to serve!
