This is a great dish to eat with rice. Sa Cha (
沙茶), or paste is used primarily in Taiwanese and Teochew cruisines. Simply follow the instruction from the back of the tin. I usually use 1 large tablespoon of sauce and heat it in the pan first before placing meat and vegetables in together. I don't eat a lot of salt but you can always add salt and sugar to enhance the taste accordingly. The Singapore Satay Bee Hoon is a only slightly similar in taste of shrimp and some spices. South East Asian satay sauce has curry and is peanut based. Sa Cha is an acquired taste; not a favorite for those who does not like the smell or taste of shrimp. It is made from soybean oil, garlic, shallots, chilli,
brill fish, and
dried shrimp. It has a savory and slightly spicy.
This sauce has multiple uses:
- as a base for soups
- as a rub for grilled meats
- as a stir fry sauce
- as a dipping sauces, as used in hot pot meals
