The sha cha sauce is a condiment commonly used in Taiwanese cuisine. Sha cha sauce is made from soya bean oil, shallots, flat fish, and dried shrimps to give it a spicy and savoury taste. It is not hot. The taste reminds me of the sauce used for the Singapore satay bee hoon, minus the peanuts flavour.
Lee Kum Kee has a version of this sauce but I was not able to find it in the local supermarket.
|Lee Kum Kee Sha Cha sauce|
I got the frozen lean pork from the supermarket and they already come conveniently sliced. Just defrost and marinate with the sha cha sauce.
250 grams sliced lean pork
50 grams black fungus
2 slices ginger, julienned
2 cloves garlic, finely minced
1 tbs light soy
1 tbs rice wine
1 tsp rice wine
|Taiwanese sha cha sauce|
Rinse the fresh black fungus, cut into bite size and blanch in boiling water for 30 seconds. Remove, drained and set aside.
Marinate pork fillet with shredded ginger, minced garlic and seasoning for 30 minutes before adding the Sha Cha Sauce and give it a quick stir till combined.
Arrange blanched black fungus in a steaming plate, lay the marinated pork on top.
Steam it over medium high heat for about 10 minutes or until the meat is cooked.
A short 3 minute video on how to steam pork with Chinese sausage, mushrooms and radish.
A short video on how to steam spare ribs. My view is that it will take a lot longer, like 1 hour to make the spare ribs softer. I like the meat to fall off the bones, so I like the ribs to be softer. Very nice.