Must thank Phong Hong of Phong Hong Bakes and Jessie of Jessie Cooking Moments for sharing this lovely salad dressing. I totally agree Phong Hong, I fell in love with it even before I mix it up with the rest of the salad ingredients. Honestly, I only 'agak-agak' the ingredients cos' the portion here yields quite a lot and too much for one time serving for 3. Sorry my friend, but it is really good and I believe if I were to follow exactly this recipe, it is definitely yummylicious. My mind is working now on what other ingredients [vegetables/meat] that can match this dressing apart from 'siew yoke'.
Here, I reproducing Phong Hong's recipe as it is [but without showing her modifications so as not to confuse readers and myself]. I omit the roast pork.
Japanese Sesame Salad Dressing
30 gm toasted white sesame seeds
- 1/2 carrot, roughly chopped
- 1/2 brown onion (Bombay onion), roughly chopped
- 1 clove garlic, roughly chopped
- 50 g castor sugar
- 350 ml sunflower oil
- 100 ml brown rice vinegar
- 130 ml light soya sauce
- put all the ingredients into a blender and blend until everything is fine and emulsified.