Shacha sauce
Shacha sauce (Chinese: 沙茶; Pe̍h-ōe-jī: sa-te; also spelled sa cha sauce) or paste is a sauce used in Chinese condiment originally from India and South East Asia primarily used in Fujian, Teochew, and Taiwanese cuisines. It is made from soybean oil, garlic, shallots, chilis, brill fish, and dried shrimp.[1] It has a savory and slightly spicy taste.
| Shacha sauce | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
 Commercially available sa cha sauce in a bowl with coriander to be used in hot pot | |||||||||||
| Traditional Chinese | 沙茶醬 | ||||||||||
| Simplified Chinese | 沙茶酱 | ||||||||||
| |||||||||||
The ingredient has multiple uses:
- as a base for soups
- as a rub for barbecued meats
- as a seasoning for stir fry dishes
- as a component for dipping sauces, for example as used in hot pot meals
Shacha sauce is also known as sa-te sauce in the Hokkien dialect, reflecting its origin in the satay sauce introduced by expatriate Chinese returning from Southeast Asia. It is however quite different from the peanut-based satay sauce popular in Malaysia, Indonesia, and Singapore.
See also
References
- Mary Kate Tate & Nate Tate (2011). Feeding the Dragon. Kansas City, Missouri, USA: Andrews McMeel Publishing Ltd. p. 270. ISBN 978-1-4494-0111-5. Retrieved 12 April 2012.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.