'was in Chinatown the other day and found myself drawn to a street vendor selling "homemade sesame paste" (on the corner of Elizabeth). Reminiscing on Japanese goma paste (a kind of sesame paste but VERY thick and excellent for spreading on bread), I found myself buying a container.
I quickly discovered it was much soupier than I expected (and hot!) and the woman at the cart handed me a plastic spoon with it, but with a serious lack of any common language ground, I was at a loss of what to do with the stuff!
I've since seen it listed as an ingredient in various recipes and read that it is at times eaten on its own as a breakfast cereal...If anyone has any specific reccomendations (either eating or cooking)for this Chinese sesame paste, I would greatly appreciate it!
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