I have always used recipes that required tahini. Sesame seed paste. But since this is not available in the Philippines (or is it and I just do not know?), I have learned to accept using a bit of peanut butter with sesame oil. But when I found a recipe I wanted to make, and it made use of a sesame seed paste, with more sesame seed added in, and with it being the main ingredient or flavoring, I couldn’t just allow substitutions. I bought myself some sesame seeds and got to work.
I toasted 3 packs of sesame seed (equivalent to 150g) and put this in the blender. I basically followed this recipe of sesame seed paste or tahini. I added a bit of sugar, soy sauce, ginger, etc. as instructed here to make the full-on tare for the recipe.
I wasn’t able to take a picture of the final product, but it did look just like mush anyway 😛 But if this was so easy, I should just do it again next time.
Tahini Recipe (as copied from the cited link)
2 Tablespoons sesame seeds
1/2 teaspoon sesame oil
1/4 teaspoon salt
1/4 cup tepid water
200g roasted white sesame seeds
150g regular soy sauce
100g chilli oil
35g ginger, peeled and roughly chopped
20g spring onion, cut into thin slivers
250g sesame paste