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沙茶豆干 Shacha Bean Curd

Recipe provided by Jenny Fan Lo

好個下酒菜, 掌櫃 ~ 燒酒來一杯!

沙茶豆干 Shacha Bean Curd

沙茶豆干 Shacha Bean Curd


  • 8 Bean Curds 豆干
  • Gingers 薑
  • 1 teaspoon brown sugar 黑糖
  • 2 tablespoons Shacha Sauce 沙茶醬
  • 2 tablespoons Oyster Sauce 蠔油
  • Basil leaves 羅勒(九層塔)
  • Dried Chili Pepper 乾辣椒
  • 1 tablespoon black sesame oil 黑麻油


先用沙拉油將薑,辣椒爆香,  乾扁後才加入黑麻油(因為黑麻油不耐高溫, 久了會苦。)
First saute ginger and chili pepper with vegetable oil, after ginger and chili pepper are dried, add in black sesame oil (because black sesame oil will taste bitter if under high temperature too long.)
Bean Curd and gingers 爆香薑

續爆豆干到兩面焦黃, 加入黑糖拌炒上色, 再加蠔油,沙茶醬稍拌,  加水蓋滿豆干, 大火滾五分鐘(豆干裡面才會一個洞一個洞吸滿湯汁),  再轉小火燒至湯汁稍乾,  起鍋前加入九層塔。
Continue to saute bean curds until both sides are little brown.  Add brown sugar, oyster sauce, Shacha sauce, stir.  Add water until covered all bean curds, cook for 3 minutes in high heat (the holes inside bean curds will suck up the water.) Turn the heat to low until the water is dried up. Add basil leaves just before removing from heat.


Note: 薑和辣椒一定要爆到乾扁才入味。糖的用量依個人喜好而定。
Need to saute the ginger and chili pepper until dry in order to have a better favor .  The amount of sugar used according to personal preferences.

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