Satay sauce was originally a kind of flavor food in Indonesia. The Indonesian word is "SATE", which originally means "kebab" because it is an essential seasoning compound essence. It is quite spicy, fragrant and salty, has the functions of stimulating appetite and promoting digestion, and has outstanding seasoning characteristics. Therefore, after it was introduced into Chaoshan area, it was refined on behalf of chefs, only taking its spicy characteristics and making it with domestic spices and main ingredients. Indonesian pronunciation translated it as "SATE" and called it Shacha (Chaozhou pronounced "tea") sauce.
Shacha sauce is light brown and mushy, with a special compound flavor of garlic, onion and peanut, and a compound fresh and salty taste of shrimp and light soy sauce, which is slightly sweet and spicy. Satay (Indonesian) is also called Satay in Minnan, Chaoshan and Taiwan Province provinces. Initially, it was a kind of flavor food in Indonesia. Its original meaning is kebab, mostly mutton, chicken or pork, and the seasoning used is spicy. After it was introduced into Chaoshan area, it was only made into a seasoning called sand tea sauce.
Extended data:
Shacha sauce making
A condiment made of raw materials by grinding or frying, grinding, and then adding oil and salt is called sand tea sauce. The production process is quite complicated. The prepared sand tea sauce is golden in color.
1. Put the peanuts in a container, soak them in boiling water (slight salt) for 10 minute, then peel them, fry them in a 60% hot oil pan until they are cooked and crisp, and take them out. After cooling, grind it into pieces. In addition, the dried flounder will be stripped of bone spurs, and it will also be fried in a (70%) hot oil pan and cut into fine powder for later use.
2. Open the oil pan, boil the vegetable oil until it is cool, and then add about 150g of cool oil for dilution; Peel the garlic, chop the shrimp, fry the onion with a part of oil to dry the water, then crush the onion and put it in the oil, and boil the Chili powder and garlic with another part of oil to make garlic oil and spicy oil for later use.
3. Put the oil in a clean pot. Stir-fry rapeseed and spiced powder in a pot, add sesame paste, shrimp skin, peanuts, mustard powder and ginger powder, stir-fry, add garlic oil, scallion oil, spicy oil, refined salt and white sugar, and then grind vanilla extract into powder. Stir-fry over low heat for about half an hour. When the pot does not bubble, it can be removed from the fire and put into the cylinder after natural cooling. Can be stored for 1-2 years without deterioration.
Baidu encyclopedia: satay sauce
Baidu encyclopedia: sand tea sauce