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| 1 | tablespoon | sesame seeds | benne |
| 1 | cup | oyster liqueur | drained from the oysters |
| 1 | cup | cream | |
| 12 | large | oysters | shucked |
| 1 | x | cayenne pepper | and black pepper |
On a baking sheet in a preheated 350 degree F oven or in a heavy bottomed pan over medium heat, cook the benne seeds until evenly browned, about 10-15 minutes.
Remove to a mortar and grind with a pestle, until a paste forms, adding a few drops of oyster liquor or cream if necessary.
Heat the cream and oyster liquor together in a saucepan.
Gradually stir in the benne paste, the add the oysters and continue to heat until oysters are just curled.
It takes only a minute.
Season with cayenne and black pepper.
| % Daily Value* | |
| Total Fat 25.0g | 39% |
| Saturated Fat 15.0g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 49mg | 2% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 2% |
| Sugars 0.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 16% | Vitamin C | 2% | |
| Calcium | 16% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - The Greeks planted Parsley and rue as borders around herb gardens, from whence comes the old saying: "being at the parsely and rue", meaning to be at the beginning of a project....
I lived in Thailand, Singapore and Malaysia for 3 years and one of my favorite dishes was Oyster Gai Lan, this is the closest recipe to the dish I was served in all three countries - although it was garnished with sauteed shallot and ginger. Can't tell you how long I've been looking for this recipe from all the local food hawkers in those countries!!
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