Place of origin | Chaoshan, China |
---|---|
Region or state | Chaoshan, Fujian, Taiwan |
Shacha sauce ( Chinese: 沙茶; Pe̍h-ōe-jī: sa-te; also spelled sa cha sauce) is a savory, slightly spicy Chinese condiment used in Min Nan cuisine (primarily Teochew, Fujian, and Taiwanese). It is made from soybean oil, garlic, shallots, chilies, Chinese brill, and dried shrimp. [1] [2] It is also sometimes sold as "Chinese barbeque sauce". [3] [4]
Shacha sauce is used many different ways; as a soup base, a barbeque meat rub, a dipping sauce (for hot pot), or a seasoning for stir-fries. It is also included with instant noodles manufactured in Vietnam, in their own packet alongside packets of soup base, dried vegetables, or other seasonings. [5]
Shacha sauce is also known as sa-te in the Teochew and Hokkien dialects, reflecting its origin in the satay sauce introduced by expatriate Min Nan people returning to China from Southeast Asia. [6] During the 20th century, Chinese labourers from the Chaoshan region who worked in Southeast Asian countries (e.g., modern-day Malaysia and Indonesia) adapted satay sauce to local tastes, including the introduction of dried seafood. [6] Shacha is now quite different from the peanut-based satay sauce popular in Malaysia and Indonesia. [7] Following the Chinese Civil War, Chaoshan immigrants resettled in Taiwan and introduced shacha sauce to the Taiwanese culinary repertoire. [8] [6] One in particular, Liu Lai-chin, a Tainan-based noodle shop owner originally from Chaoshan, created the iconic Bullhead brand (牛頭牌) of shacha sauce in 1958. [8] [6] In the 1960s and 1970s, as beef consumption slowly gained cultural acceptance in Taiwan, shacha sauce became more popular among locals. [6]
Place of origin | Chaoshan, China |
---|---|
Region or state | Chaoshan, Fujian, Taiwan |
Shacha sauce ( Chinese: 沙茶; Pe̍h-ōe-jī: sa-te; also spelled sa cha sauce) is a savory, slightly spicy Chinese condiment used in Min Nan cuisine (primarily Teochew, Fujian, and Taiwanese). It is made from soybean oil, garlic, shallots, chilies, Chinese brill, and dried shrimp. [1] [2] It is also sometimes sold as "Chinese barbeque sauce". [3] [4]
Shacha sauce is used many different ways; as a soup base, a barbeque meat rub, a dipping sauce (for hot pot), or a seasoning for stir-fries. It is also included with instant noodles manufactured in Vietnam, in their own packet alongside packets of soup base, dried vegetables, or other seasonings. [5]
Shacha sauce is also known as sa-te in the Teochew and Hokkien dialects, reflecting its origin in the satay sauce introduced by expatriate Min Nan people returning to China from Southeast Asia. [6] During the 20th century, Chinese labourers from the Chaoshan region who worked in Southeast Asian countries (e.g., modern-day Malaysia and Indonesia) adapted satay sauce to local tastes, including the introduction of dried seafood. [6] Shacha is now quite different from the peanut-based satay sauce popular in Malaysia and Indonesia. [7] Following the Chinese Civil War, Chaoshan immigrants resettled in Taiwan and introduced shacha sauce to the Taiwanese culinary repertoire. [8] [6] One in particular, Liu Lai-chin, a Tainan-based noodle shop owner originally from Chaoshan, created the iconic Bullhead brand (牛頭牌) of shacha sauce in 1958. [8] [6] In the 1960s and 1970s, as beef consumption slowly gained cultural acceptance in Taiwan, shacha sauce became more popular among locals. [6]