What is Satay

Open Category: Food, Seasoning

Satay Sauce (Satay in Indonesian) was originally an Indonesian flavor food. Its original meaning is grilled meat kebabs, mostly with lamb, chicken or pork, and the seasoning used is pungent and spicy in flavor, and after it was introduced to China, it only took its pungent and spicy characteristics.

Raw materials: peanut kernels, white sesame seeds, fish, shrimp, shredded coconut, garlic, green onions, mustard, chili peppers, ginger, herbs, cloves, peel, pepper, etc.

Practice: the raw materials are ground or crumbled into a powder, and then boiled with oil and salt to become a condiment called salsa. The production process is quite tedious. The color of the made salsa is golden.

Features:Unlike the original Southeast Asian flavor, salsa is fragrant but not spicy, slightly sweet. It is a common condiment used for cooking in Chaoshan and southern Fujian.

Shacha sauce is a mixture of condiments prevalent in Fujian, Guangdong and other places. It is light brown in color, in the shape of paste sauce, with special compound flavor of garlic, onion and peanut rice, compound fresh and salty flavor of shrimp and soya sauce, as well as a slight sweet and spicy taste.

Types

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The varieties of salsa are Fujian salsa, Chaozhou salsa and imported salsa.

Fujian salsa is a large dose of fried peanut rice and the right amount of boneless fried halibut dried minced and shrimp minced with garlic, coriander, chili powder, mustard powder, five spice powder, ginger powder, coriander powder, fragrant wood grass powder stir-fried with vegetable oil to start the aroma, accompanied by sugar, salt with a slow frying over a gentle fire for half an hour, to the pot does not flood the bubbles away from the fire to be naturally cooled into the altar, which can be stored for a long time 1 year to 2 years and does not deteriorate. It can be stored for 1 to 2 years without deterioration. Hokkien sacha sauce has a natural and strong flavor, used to cook stir-fried and steamed seafood dishes, taste fresh and mellow, because of its unique seafood natural flavor is very popular with Hong Kong, Macao and Taiwan diners.

Chaosha sauce is fried ground peanuts, boiled peanut oil and peanut butter, sesame paste thinning, seasoned with sautéed garlic, minced onion, shrimp paste, soybean paste, chili powder, five spices, rue powder, powdered fruits, powdered turmeric, minced shallots, minced coriander seeds, mustard powder, minced shrimp, minced leaves, minced cloves, lemongrass, and other spices, accompanied by sugar, soya sauce, coconut milk, refined salt, monosodium glutamate, Chili oil, stir-fry it over a moderate fire and take it out, cool it down and then put it into a clean altar and take it as you like. Chaozhou salsa has a stronger flavor than Fujian salsa and can be used for many dishes made by stir-frying, fire bureau, stewing, steaming and other cooking methods.

Imported sateen sauce, also known as satay sauce (Sateysauce). Is prevalent in Indonesia, Malaysia and Singapore and other Southeast Asian regions of a kind of satay sauce. It is orange-yellow in color, fine texture, such as cream, quite spicy and salty, rich in appetizing effect, flavoring characteristics are prominent, so it has been introduced into the vast areas of Chaoshan, after successive generations of chefs to improve, only to take the characteristics of its rich and spicy, and change the use of domestic spices and main ingredients, and phonetic translation of the Indonesian "SATE", called Shacha (Teochew), the "Tea" (Teochew), the "Tea" (Teochew). Read "tea" for "satay" sound) sauce.

There is a clear difference between satay sauce and sate sauce, so in the more authentic Hong Kong-style Cantonese cooking of "satay beef tenderloin" and "sate beef tenderloin," the two types of stir-fried beef dishes, should be used in satay sauce and sate sauce, respectively, while their respective combinations of other seasonings are also very different. The other seasonings used are also very different. Cooking satay beef tenderloin, you must first stir-fry with minced onion, red pepper and pineapple, and then put satay sauce, and must be put in the right amount of three flowers of evaporated milk and a little oyster sauce, in order to increase its creamy flavor. While the cooking of beef satay sauce, as long as the garlic can be stir-fried, do not have to be accompanied by evaporated milk, because the original flavor of the satay sauce is more suitable for the taste of the Chinese people. The two finished product color and look and feel also have a difference: the former light orange-red, marinade is more delicate; the latter light brown, marinade in the particles more, the two flavors are also different. There are also many varieties of satay sauce, the more famous are Indonesian satay sauce and Malaysian satay sauce.

Satay sauce can be dipped directly into the meal, but also to make a unique combination of flavors, used to cook satay beef tenderloin, satay duck breast and other delicacies. It can also be prepared with Hong Kong-style new wave of "sacha sauce" delicious, in order to cook sacha beef brisket casserole, sacha stir-fried shrimp and other Hong Kong-style dishes, suitable for burning, stewing, simmering, shabu-shabu, burning and other cooking methods.

Cooking instructions

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1. Salsa can be dipped directly into the food for dipping, and can also be used to make a unique combination of flavors for dishes such as Salsa Beef Tenderloin, Salsa Duck Breast, and so on.

2. It can also be used to make the Hong Kong Style Salsa Sauce for preparing dishes such as Salsa Beef Brisket in Hot Pot, Salsa Beef Brisket in Hot Pot, and Salsa Shrimp in Hot Pot. It can also be used to prepare Hong Kong style beef brisket in casserole, stir-fried prawns with saga, etc. It is suitable for cooking methods such as roasted, simmered, simmered, shabu-shabu, and burnt.

Fujian sacha sauce method:

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I. Ingredients: 1000 grams of peanut kernels, 175 grams of dried flounder, 150 grams of shrimp, 160 grams of sesame seed paste, 175 grams of garlic, scallions, chili powder, 75 each, mustard powder, five-spice powder 30 grams of powdered ginger, 15 grams of coriander seeds, 2 Xiangmu Grass, 300 grams of sugar, 300 grams of vegetable oil, 30 grams of refined salt. 800 grams of vegetable oil, 30 grams of refined salt.

Two, method:

1. peanut kernels into the container, add boiling water (slightly salt a little) soak 10 minutes after peeling, into the sixty percent of the hot frying pan fried to crispy and fish out, to be cooled and then crushed it into pieces. Another flounder dry pick all the bones and thorns, also with (70%) hot frying pan fried crispy fish out, chopped into fine powder to be used.

2. open the frying pan, the vegetable oil boiled to cool, and then into about 150 grams of cold oil dilution; garlic peeled, another shrimp chopped into pieces, and then a part of the oil will be onion fried dry water, and then the onion crushed, still into the oil, and a part of the oil will be chili powder and garlic boiled garlic and chili oil and chili oil to be used.

3. Another net pot of oil, first coriander seeds, five spice powder into the pot slightly fried, add sesame paste, shrimp, peanuts, mustard powder, sand ginger powder fried, and then add garlic oil, green onion oil, chili oil, salt, sugar, fried, and then will be crushed into powder with the frying of the fragrant wood grass also into the same. Stir fry with the fire for about half an hour, see the pot does not pan bubbles, you can leave the fire and wait for its natural cooling into the altar, can be stored for a long time 1-2 years does not deteriorate, take with you.