I thought this was pretty good although a bit hot for our taste. I was able to let the uncooked mixture sit for a few hours only rather than overnight as the recipe suggests. The sauce was a bit thinner than I had expected but perhaps was due to my method of mixing. I thought the taste, sweet/sour was a nice combination with the spicy meat slices. Thank you very much for taking the time to share your recipe with us. I will make this again but will decrease the cayenne a touch, and I might try it with ground pork.

Reviewed On: Nov. 5, 2009

I am sorry but I just didn't care for this sauce as written. I found that, for me, it was very strongly tahini flavoured and a bit gritty in texture. But, I kept adding quite a bit of mayonnaise, about 1 tsp sesame oil, more garlic, and about 1 Tbsp very finely minced fresh ginger. So, in the end, I am afraid I completely changed the recipe but made it more appropriate for our tastes. I used it as a dip for toasted ravioli which is also on this site, and it was a nice compliment. Thank you, Laurieloo for posting this recipe.

Reviewed On: Oct. 24, 2009

I made these essentially as directed, but eliminated the oregano and basil (just personal preference),and added garlic powder and black pepper. I used homemade breadcrumbs, and a bit extra parmesan cheese. I served them with a sesame mayonnaise-based dip. We preferred them right from the oven. Thank you chefspecialty for taking the time to post this recipe. We will certainly be making them again.

Reviewed On: Oct. 24, 2009