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Sha Cha Jiang and Satay are one therefore the ditto. "Satay" may be the Southern Min (Xiamen, Chaozhou and Taiwan dialect all fit in with the Southern Min selection of Chinese dialects) pronunciation of Mandarin "Sha Cha", Jiang simply indicates sauce. Cha means beverage in Mandarin; the English word TEA is certainly an anglicisation regarding the Southern Min word
TE. This sauce is certainly not pertaining to the familiar peanut spicy satay sauces of SE Asia.
- 1 star anise
- 2.5cm by 1 cm (1" x 1/2") cinnamon
- 1-2 tsp Sancho (Japanese lemon-pepper)
- 5 pieces amaska (Asian sweet-grass)
- 1 Tbs dried shrimp, soaked until soft
- 2-3 dried scallops (conpoy), wet until smooth
- 2-3 dried oysters, wet until soft
- 1-2 tsp lemon peel
- 1 glass peanuts
- some raw shrimp heads (w/shells is okay)
- 2-3 tsp garlic
- 4 tsp tobanjan (Japanese chilli-bean sauce, salty flavor)
- 2 Tbs sesame oil
- 1-2 Tbs curry dust
- 1 Tbs rice vinegar
- 1 Tbs soy sauce
- 1 medium onion
- 6-8 Tbsp Peanut Oil
- Soy sauce
- Lemon liquid
- Rice-wine Vinegar
- Grind the dry components with a pestle and mortar or a food processor. Add the next level of dryness/dampness and work these because of the dry-powder to form a paste. Mix the paste utilizing the wet components to create a homogeneous mixture.
- Saute 1 medium onion, really finely minced, in 6-8 Tbs peanut oil.
- Include the bottom paste and saute/simmer at reduced heat until it becomes like a
- powder. Blend in some even more soy and vinegar, and some lemon juice.
- Offer with a raw egg towards sauce right before making use of and blend well. (*raw egg can be omitted)
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Chinese Dipping Sauces
Tags: fish and shellfish crustacea peanut fragrant "raw-egg"