Pork Tenderloin in Sha Cha Sauce

There are sauces and sauces - endless selection and there are many more that i have not encountered with or have the opportunity to try cooking with them. Walk down the  Sauces'    aisle  in  any asian market and you will know what i mean.. I have not heard of Sha Cha sauce until my friend Belinda used it as a dipping sauce for her hot pot. She told me to add an egg yolk with the sauce and it was so delicious that i had to get a can. Not only is this versatile sauce good as a condiment, it can be a base for soups , as a seasoning for stir-fry dishes and as a rub for barbecued meats.





Ingredients:

2 pieces pork tenderloin (about 12 ozs each)
4 heaped tbsp Sha Cha Sauce
1/2 lb french beans
Cilantro for garnishing











Method:


Trim pork of any visible fat and membrane/silver skin.


Cut off 12 inches or so of butcher’s twine, and put the thin end of the tenderloin in front of you.


Fold the thin end back on itself so that the entire length of the tenderloin is uniformly thick.


Slide the butcher’s twine underneath the tenderloin, and tie the folded thin end with a simple loop and surgeon’s knot.



Cut off the excess string with kitchen shears, and you're ready




Rub on the Sha Cha Sauce on to the pork tenderloin and let it marinate for at least 1 hour in the fridge.


Heat a 12 inch skillet with 2 tbsp oil and brown the pork tenderloins on all sides.


Put in a preheated 425f oven for 10 minutes to finish the cooking.(10 minutes is only a guide, try not to overcook, since overcooking will cause the meat to dry out. It's a good idea to use a meat thermometer to test for doneness; cutting into the meat to test for color will cause too many good juices to run out. A range of 150° to 165° is usually recommended  but i like to take it out at 140 - 150.. This should produce tenderloin that's juicy, tender, and safe. Rest for 5 - 10 minutes, remove the butcher's twine before slicing, )

For the french beans, remove the ends, wash and wipe dry.

Heat about 1/2 cup of oil in a skillet and when oil is hot, deep fry the french beans until crinkly and soft.  Do not fry all the beans at once, fry by batches.

Put the fried french beans on a platter and top with sliced pork tenderloin.  Garnish with cilantro.

Enjoy







Serves
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Gingery Chilli Sauce

How can anyone eat Hainanese Chicken Rice without the Gingery Chilli Sauce?!! You are missing one of the essences of eating Chicken Rice.  The most important part of a successful and delicious chicken rice meal, is not on the chicken or the rice, but the chili sauce. The chili sauce has a fresh taste of ginger, chili, garlic and calamansi juice  which gives a flavorful “kick”to the meal.  I am very particular about the ingredients used - ginger : it has to be young ginger, ginger which are like my age will not do.  Chillies have to be fresh red and a few fresh  red Chilly padi.  Calamansi juice is a must but sometimes, like the hokkien saying goes - Boh hu hae pun ho - if fish is not available, shrimp will do, then lime juice will be ok.  The proportion of ingredients do not have to be specific - if you like it more gingery, use more ginger and likewise.







Ingredients:

Fresh red chillies
Fresh red chilly padi
Young ginger
Garlic
Calamansi juice/lime juice
Salt and sugar to taste

Method:

Seed the fresh red chillies.

Remove the skin off the young ginger and garlic.

Put all the ingredients except the calamansi/lime juice, in the food processor and process until it becomes a paste.

Remove into a microwave-safe bowl and microwave on high for 1 minute.

Add in salt and sugar and let it cool, then add in calamansi/lime juice.

Pour into a sterilized jar/bottle and keep in the fridge.

Before serving, a little rendered chicken fat and sesame oil can be added.



Serves
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Ginger And Garlic Sauce

2009 is ending in three days time and i have made a promise of a good thing and i better keep my promise.  A promise is a promise and whether it is a good thing to others or not, it is a good thing to me, not in the healthy sense(i am not going into this subject about saturated fat - Eat you Die, you do not eat you die, so????) but good in the sense that it aids my cooking when time is the essence.  I love this sauce, a bottle of it is in the fridge, ready for Hainanese Chicken Rice and whatever dishes that have ginger and garlic in the recipe.  A tablespoon is surfficed for 3 cups of rice and 1 teaspoon will do for Steaming a piece of fish - 1/2 lb steak or fillet.

For Rendered Chicken Fat,  the fat on the chicken has to be accumulated and frozen everytime you cut up a whole chicken.  As soon as you have a sandwich bag full of chicken fat, it is time to render.  Put them in large corningware with a lid and microwave on high until the fat has rendered.






Ingredients:














































1 1/2 cups Rendered Chicken Fat
4 ozs/113 g ginger - peeled

5 ozs/150 gm garlic - peeled
6 tsp salt
6 tsp Knorrs Chicken Broth Mix/chicken granules/cubes

Method:

Using the food processor, process the ginger and garlic into a paste.

Pour into a large bowl which is microwave-safe, add in the rendered chicken fat and microwave on high for 3 minutes, one minute at a time and stir.

Add in salt and Knorrs Chicken Broth Mix.

Cool before bottling and keep in the fridge.






Serves
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Black Bean Sauce

I love these make ahead sauces and black bean is one of my most favorite. It is build with a few fresh ingredients for preparing impressively quick and bright tasting meals.
In Chinese black fermented beans is called Douchi/Dau see - read about it in Wikipedia


Try this sauce out in Steamed Pork Ribs and the traditional chinese Clams dishes.

Ingredients:

1/3 cup dried fermented black beans
1 bulb garlic - peeled
5 shallots - peeled
1 large piece ginger - skin removed
1 cup cooking oil
1 tbsp oyster sauce
1 teaspoon of soy sauce
1/2 cup shaoxing wine
Sugar and pepper to taste
Optional –chopped jalepeno peppers to taste
Sesame oil



Method



Rince black beans and drain well. Put into bowl, using a wooden spoon or fork, gently mash the black beans a few times slightly to release its flavor and pour shaoxing wine over. Allow to soak.



Using the chopper or food processor, mince the garlic, shallots and ginger until fine.



Heat oil and saute the minced garlic, shallots,ginger and chopped jalapeno peppers(if using) until fragrant, then add in the soaked black beans together with the wine. Allow it to come to the boil and adjust the taste with sugar and pepper.



Allow to cool, then put sauce into sterilized jar and top with sesame oil. Keep in the fridge.





Serves



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