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Fresh Squid with Sha Cha Sauce (沙茶花枝, shāchá huāzhī)

Cookbook
Author(s): Lee Hwa Lin
Page 33
Cuisine: Chinese
Course: Main Courses
chilli chinese cooking hot keeper squid stir-fry

Reviews

1 reviews, average rating 5.0 / 5

friederike

14 years ago
5/5
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Absolutely excellent, hot and salty and then that beautiful looking squid - really good! Remember that Chinese dishes are always supposed to be served as one of many, it's not really a serving for four on its own.
Regarding the Chinese characters: Sha Cha translates as Satay Sauce, though it's not what you would find as Satay Sauce (which would most probably be Indonesian or Malay); instead, it's most commonly sold as (Chinese) Barbecue Sauce. Hua Zhi means flowering branch, hua meaning flowers,...
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4 comment(s)

Queezle_Sister · 14 years ago
It is so cool that you were able to put the Chinese characters on that recipe name! Not to mention making squid -- yum says the landlocked cookbooker.
friederike · 14 years ago
I always get frozen squid, which works pretty well - wouldn't that be an option for you too?
Queezle_Sister · 14 years ago
Oh - maybe so - great idea!
friederike · 14 years ago
Queezle_Sister, I updated the review with some information on the Chinese characters I forgot to mention in the beginning, thought you might like to know.
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