2373. SWEET CHILI GREEN BEANS with BACON

1 lb. green beans, trimmed
4 strips of bacon, chopped
1 onion, thinly sliced
1-inch piece of ginger, peeled and minced
3 thai chiles, minced
2 tablespoons sweet chili sauce
1 teaspoon fish sauce
1/4 cup water
sesame oil, optional
toasted black sesame seeds, optional

Bring a large pot of salted water to a boil. Add green beans and cook for about 3 minutes, or until beans are a bright green. Drain and set aside.

In a large skillet over medium to medium high heat, cook the bacon until crisp, about 5 to 8 minutes. Drain on paper towel-lined plate and set aside. Remove all but 1 tablespoon of the bacon grease from the pan and add onion. Cook until softened, about 3 to 5 minutes.

Stir in the ginger, Thai chiles, sweet chili sauce, fish sauce, and water. Add green beans and toss to coat. Saute for 5-10 minutes, until water evaporates, the sauce thickens, and the beans become tender.

Stir in bacon and sprinkle with sesame oil and sesame seeds.


bacon recipe courtesy of: Peggy, My Fiance Likes It So It Must Be Good!, Louisville, Kentucky, August 12, 2011

1603. GRILLED TUNA, WOMBOK and BACON with TOMATO and BLACK SESAME SEEDS

2 bacon rashers, thinly sliced crossways
1/2 wombok, halved lengthways
300 gram piece tuna
olive oil
1 tablespoon black sesame seeds
1 tablespoon finely chopped flat leaf parsley
1 tomato, diced
1 small lemon, juiced

Place bacon in a cold char-grill pan. Cook over medium heat for 3-5 minutes to release the fat. Increase heat to high, add the wombok, char-grill 3-4 minutes each side or until tender, transfer to a plate. Return pan to the heat. Rub the tuna with olive oil and season with salt and pepper. Char-grill for 2-3 minutes each side for rare or until cooked to your liking. Combine black sesame seeds, parsley, tomato and lemon juice with a little olive oil. Place the tuna on serving plate. Serve with wombok and tomato salsa.


bacon recipe courtesy of: Damian Heads, Ready Steady Cook, Australia, February 25, 2008