Ms Sun

醬料碎碎念～ 沙茶醬之一

沙茶醬源起於潮汕地區是從馬來西亞和印尼的沙嗲醬改良而成.  從這又傳到各個地區也因每個地區的口味不同個字又在改良.  各個地區的差別：

潮汕： 蝦醬為重, 辣味淡.  用熬熟的花生油與花生醬、芝麻醬調稀後煸香蒜泥、洋蔥末、蝦醬、豆瓣醬、辣椒粉、五香粉、芸香粉、草果粉、薑黃粉、香蔥末、香菜籽末、芥末粉、蝦米末、香葉末、丁香末、香茅末等各式香料，以糖、醬油、椰汁、鹽、味精、辣椒油調味.  照理來講因該是這樣但要找到沒有MSG, 防腐劑，化學香料顏料等的我還真沒找到. 

台灣：  號稱使用大量的整隻比目魚及赤尾青蝦不含花生粉及黃豆粉...但發現很多對蝦過敏的朋友吃了不會過敏對花生過敏的吃了過敏我就對他們產生問號...除了MSG, 防腐劑，化學香料顏料...其實一樣東西如果太便宜真的不可能沒有食品添加物跟化學原物料.  本來因該是食材的味道都被化學取代了, 那用哪種油哪種魚不過是口感的差別.  

東南亞:  東南亞進口沙茶醬又稱沙嗲醬（Satay Sauce）。是印度尼西亞、馬來西亞和新加坡等東南亞地區的一種沙嗲醬，它色澤桔黃，相當辛辣香甜，花生味道突出有些會有顆粒狀花生。同上照理來講因該是這樣但要找到沒有MSG, 防腐劑，化學香料顏料等的我還真沒找到.  

大家最熟悉的沙茶醬其實主要味道因該來自比目魚乾日本的話也有用鱈魚的...加上大約20多種不同的天然辛香料 （我所謂天然是八角就因該長的是八角不是ㄧ罐八角味道的液體）豬油, 芝麻, 天然釀造醬油, 豆瓣醬,豆豉, 蒜頭, 乾蔥, 紅蔥頭等等等～

食安問題大家其實 google 一下都知道...我不想攻擊品牌也沒有化驗, 會開始研究是自己愛吃也不想吃到奇怪的東西.   

其實自己做的過程大越要將近ㄧ個禮拜...要解釋挑選材料到每個準備過程因該都有一本書那麼厚我可以碎碎念吧...而可以分別純釀造醬油跟非純釀造的醬油的人又有多少？ 請待續讓我慢慢寫吧～

Sacha sauce

Sacha sauce originated in the Chaozhou-Shantou area, it came from Malaysia and Indonesia’s Satay sauce. Since then it spread to a lot of different regions and adapted on different taste profile according to region specific taste.

Chaozhou: main taste profile is shrimp paste, slightly spicy.  Use peanut oil, peanut butter, sesame with spices such as garlic, onion, shrimp paste, bean paste, chili powder, allspice, chinese five spice, turmeric powder, coriander, mustard powder, bay leaves, cloves, lemongrass and more. sugar, soy sauce, coconut milk, salt, chili oil sauce to taste. Technically these are what suppose to be in it…but I have yet to find one with no MSG, preservatives, chemical fragrances pigments, etc.  

Taiwan: known to use a lot of whole flounder and shrimp, free of peanut and soy flour ... but I have found a lot of friends with shrimp allergy that are not allergic to it yet friends with peanut allergy allergy having allergic reaction eating it.  Thus I have my question mark with them .. In addition, all those MSG, preservatives, chemical fragrances... in short, if something is too cheap it really cannot be made without food additive or with real food. That comes another question, if the original taste of the ingredients are chemically replaced it, what is it really made of?

Southeast Asia: Southeast Asia, also known as Peanut sauce imported Satay Sauce. Peanut sauce from Indonesia, Malaysia and Singapore and other Southeast Asian region, has more orange color, very sweet and spicy peanut flavor and some will  even highlight some granulated peanuts.  Same as above mentioned region.  I have yet to find one with no MSG, preservatives, chemical fragrances pigments, etc.

The Sacha sauce’s taste that we are the most familiar with is from the taste of dry halibut and in some of the region in japan its made from black cod.  From there it is about 20 different natural spices (When I call it natural it means that it is star anise instead of star anise extract) natural lard, sesame, naturally brewed soy sauce, bean paste, black beans, garlic, shallots, red onion, etc.etc. -  

It’s really not a recipe to write, cause it begins with how to select every single ingredients…and by the time I finish I think I would have wrote a book…If I have not made you bored yet, hopefully as I update my blog I will slowly write about every single detail.  :)