Method
1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices, mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish.
2. Crush the garlic, then combine it with the cucumbers, salt, sesame seeds, sesame oil, pepper and sugar in a bowl. Mix well.

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Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Or 2 small eggplants
— Boiling water
2 tb Corn oil
1 1/2 tb Vinegar
1 pn Sugar
1/2 Garlic clove — crushed
1 t Sesame oil
Few dashes Tabasco/cayenne
— to taste
1 tb Toasted sesame seeds*
1 t Soy or oyster sauce

Method
*Sesame seeds can be toasted by frying in a few drops of vegetable oil on top of the stove (or baked slowly in 200 F. oven until brown). Cover eggplant with boiling water; cook until barely tender. Drain, cool and peel; cut into julienne strips 1/2″ long. Mix oil, vinegar, sugar, garlic, sesame oil, Tabasco (or cayenne), sesame seeds and soy (or oyster sauce); pour over eggplant. Cover and refrigerate 1 or 2 hours; drain. Serve with boiled or broiled fish or as a part of lettuce lunch.

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* 1/4 cup white vinegar
* 1/4 teaspoon black pepper
* 1/2 teaspoon red pepper flakes
* 1 teaspoon vegetable oil
* 2 tablespoons sesame seeds
* 1 cucumber, thinly sliced
* 1/2 green onion, sliced
* 1/2 carrot, julienned

DIRECTIONS

1. In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
2. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

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Direction
Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.

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4 oz of red leaf lettuce, 1 Tbs of ground red pepper, 1 Tbs of soy sauce, 1 tsp of sesame seeds, 1 tsp of chopped green onion, 1/2 tsp of chopped garlic (or 1/4 tsp of garlic powder), sesame seed oil

Directions:

1. Clean lettuce well. (If lettuce leaf does not look all that fresh, soak it in cold water with a few drops of vinegar and 1 tsp of sugar.)
2. Cut lettuce leaf into small pieces for salad.
3. In a bowl, mix lettuce leaf with soy sauce, ground red pepper, sesame seeds, chopped garlic and green onion. Add a few drops of sesame seed oil and mix before serving.

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