Sauces can be said to be the soul of food
The right sauce can not only be raised
The finishing touch
It can even be done to bring the dead back to life
Even if it's just a bowl of white porridge and a bowl of noodles
It can also be under the "help" of the sauce
Transform into a delicacy
The eating habits of the Chaoshan people are notoriously light, and they usually cook just sprinkle some salt to adjust the taste. But it is such a Chaoshan people who prefer light food that it is rare to "re-taste".
If you've ever eaten Chaoshan beef hot pot, you'll be impressed by the brown, slightly sweet sauce. You can definitely find this sauce in the kitchen of Chaoshan Province, for Chaoshan people, that is the taste of Chaoshan and the taste of home, it is - Shacha sauce.
It is really worthy of the Chaoshan people who love tea, and even the sauce they like is a sauce with the word "tea". Just kidding, in fact, Shacha sauce is a foreign word, Indonesian: Satay, in southern Fujian, Chaoshan, Taiwan is also known as Satay.
Shacha sauce originated in the Malay-speaking region and was originally a flavored food in Indonesia. The color is light brown, in the form of a paste sauce, such as paste, with a special compound flavor such as garlic, onion, peanut rice, etc., a compound salty taste of dried shrimp and raw soy sauce, and a slight sweet and spicy taste. Rich in appetizing and digesting effects.
The original meaning of Shacha is kebabs, mostly using lamb, chicken or pork, the seasoning used, the taste is spicy, and later spread to Chaoshan and is popular in Fujian Province, Guangdong Province and other places as a mixed condiment.
Chaoshan people, who have a unique view of food, according to their own preferences, absorb the essence of shacha sauce seasoning, retain but weaken the spicyness of it, making it a localized sauce.
Shacha sauce is the best companion for Chaoshan cuisine, in addition to the well-known beef hot pot dipped in shacha. There are also many kinds of Chaoshan cuisine that are closely related to Shacha sauce.
It is not beautiful to simply put the kway teow or noodles in hot water, dry them in a bowl, drizzle with shacha sauce, add green onions, stir well, and then serve with a bowl of seafood soup.
"Luxurious" delicacies include kale stir-fried beef, beef marinated with sand tea sauce, corn starch, soy sauce, and then stir-fried kale, one breath with two large bowls of rice is not a problem.
There are also fried rice noodles, simply stir-fried eggs and rice noodles, and then drizzled with the sand tea sauce of the Chinese soul to flavor, a plate of belly, sweeping hunger, to work and study you to bring full energy.
The use of shacha sauce is very wide, can be mixed with a variety of cold dishes, can also be dipped in the dish to help meals, more commonly used in hot dishes, in hot dishes are mostly used for burning, stewing, baking, frying, steaming, roasting, and hot pot and other dishes.
It's an excellent spice. It is particularly "friendly" for the kitchen "Little White", and with the blessing of this bottle of sauce, you can compete with the dishes made by star chefs. Dishes and snacks made with sand tea sauce have a unique flavor. Even if it is a simple boiled dish and mixed with sand tea sauce, you can immediately have a gorgeous transformation, transform into a delicacy.
SATAY
The preparation of the sacha sauce
Dried fish and dried shrimp are laid flat on a baking sheet, baked at 100°C for 20 minutes, let cool, and crushed in a conditioning machine (without beating too finely).
Sauté the original peanuts over medium heat for 6 to 8 minutes, then rub and peel them with your hands. Stir-fry the white sesame seeds over low heat for 4 to 5 minutes, and some of the white sesame seeds turn golden brown before leaving the heat. After cooling, the peanuts and white sesame seeds beat into a smooth peanut sesame paste,
Peel the garlic head, cut into large cubes, cut the shallots in half and peel them, and dice the onions. Onion, shallots and garlic are added to the conditioning machine and beaten into onion and garlic puree.
Air-dried sand ginger slices are ground into sand ginger powder. Coriander seeds, mustard seeds polished into powder, add 100ml of oil to the pot, heat over medium heat, add onion and garlic puree, stir-fry for about 5 to 6 minutes, add crushed dried fish and dried shrimp, stir-fry, mix well, add coconut milk, mix well, add coconut sugar, freshly ground coriander seeds, mustard seed minced, freshly ground sand ginger powder, paprika, yellow ginger powder, bay leaves, stir well.
Since the finely ground ingredients are easy to scorch, stir-fry slowly over low heat. Stir-fry for about 30 minutes, add the remaining peanut oil in 5 times, first fully integrate the taste of the ingredients, then slowly add the oil, the sauce color will slowly become darker, gradually add the brewed soy sauce, stir-fry evenly, try the saltiness, and then adjust the amount of soy sauce, stir-fry for about 10 minutes, take out the bay leaves.
If you want a more delicate taste, you can use a blender to beat it again, stir-fry it and then beat the delicate and not easy to burn the pot, leave the fire for a while, the sauce will float a layer of oil, put it into the sauce bottle while it is hot, first put in the solid sauce, squeeze out the air with a spoon, and finally pour oil on the sauce and put it into the refrigerator for refrigeration.
The various ingredients in the sand tea sauce can be derived from many different varieties of sand tea according to the change of addition and subtraction. The changes in the taste in the recipe and flavor type vary depending on the place of origin.
The varieties of shacha sauce include Fujian shacha sauce, Chaoshan shacha sauce and imported shacha sauce.
Fujian: Fujian Shacha sauce is naturally fragrant, used to cook seafood dishes such as stir-frying and steaming, with a fresh and mellow taste, and is welcomed by Hong Kong, Macao and Taiwan diners because of its unique natural aroma of seafood. The spice is softer (fresh and slightly spicy);
Chaoshan: Chaoshan Shacha Sauce has a richer aroma than Fujian Shacha Sauce, and can be used for many dishes made by cooking methods such as stir-frying, baking, stewing, and steaming. Heavy sweetness (slightly sweet sauce)
Imported: Its color is orange yellow, the texture is delicate, such as cream, quite spicy and salty, rich in appetizing and digesting effects, and the flavoring characteristics are outstanding. Indonesian shacha sauce is mostly reflected in: rich spice flavor (five flavors slightly heavier); Malaysian shacha sauce is more embodied in: spicy flavor is strong (the sauce body contains more red oil)
It should be noted that shacha sauce contains high protein, sugar and fat, and friends who want to lose weight should pay attention to controlling the amount of consumption.
Shacha sauce can be said to be the result of cultural exchange and integration
It also reflects the Chaoshan people's sea is a hundred rivers
Inclusive and broad-minded
A small bottle of sauce
It is the result of cross-cultural friendly exchanges between Chaoshan people
It's coming in
Brought to the Chaoshan people
More delicious options
It also adds to the Chaoshan cuisine
More possibilities
Among them
Full of the wisdom of the Chaoshan people
And the yearning for a better life
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