Just to clarify, this has nothing to do with teriyaki and happens to be a Chinese-American dish that happens to share the same name. And I tried it both ways, most of the flavor you get from the restaurant is from the Bullhead(sha cha) BBQ sauce, which is made from lizardfish and soybean and all that shit. It comes in a grey can with red Chinese letters on it.
I don't know anything about cooking or grilling ribs since I don't ever eat them, It's not a cohesive paste sort of consistency like BBQ sauce if that's what you're asking, it's a bunch of vegetable and fish solids settled down into a liquid that need to be mixed up before use. I enjoy the flavor though and it seems that this is the flavor you might think of when you think of teriyaki, or at least any I've ever hard. Might as well ask your local chinese restaurant and ask them if they use bullhead/sha cha in theirs since some don't though I guess so you can tell.
If you didn't mean like a whole rack, then yes. Ribs seem to be pretty popular for this, the only thing though is I think most of the recipes are in the Chinese only section of the internet.
Authentic chinaman recipes has a transcript which can be translated which is better than nothing but not great. I don't know any Chinese but he's velveting the ribs in soy, oyster sauce, sugar, white pepper, and corn starch(I think the flour on the translated subtitles is a translation error). He cooks the ribs and then onion and garlic, and then he makes the sauce out of mostly shrimp paste and bullhead/sha cha, with some soy and oyster sauce. https://www.youtube.com/watch?v=v5yHaMWxgW0
And let's be fair here, this is a product of Taiwan, the good Chinese make an active effort to NOT be savages and fix this type of problem as opposed to the opposite way of the mainland
I might try the sauce this summer when I get the smoker out. Usually I make my own sauce using sweet baby Ray's, Dijon mustard, cider vinegar, tobasco and cumin and other random stuff from the fridge, but this stuff sounds kinda good.
8 comments
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1 BosnianArtilleryBatt 2020-01-25
Just to clarify, this has nothing to do with teriyaki and happens to be a Chinese-American dish that happens to share the same name. And I tried it both ways, most of the flavor you get from the restaurant is from the Bullhead(sha cha) BBQ sauce, which is made from lizardfish and soybean and all that shit. It comes in a grey can with red Chinese letters on it.
1 SkrrtSkrrtMyDickHurt 2020-01-25
Would bullhead be good on for pork ribs?
1 BosnianArtilleryBatt 2020-01-25
I don't know anything about cooking or grilling ribs since I don't ever eat them, It's not a cohesive paste sort of consistency like BBQ sauce if that's what you're asking, it's a bunch of vegetable and fish solids settled down into a liquid that need to be mixed up before use. I enjoy the flavor though and it seems that this is the flavor you might think of when you think of teriyaki, or at least any I've ever hard. Might as well ask your local chinese restaurant and ask them if they use bullhead/sha cha in theirs since some don't though I guess so you can tell.
If you didn't mean like a whole rack, then yes. Ribs seem to be pretty popular for this, the only thing though is I think most of the recipes are in the Chinese only section of the internet.
I'm gonna make this version of chicken sha cha from my basketball-american brotha today probably https://www.youtube.com/watch?v=e8u4HAPpIi8
Authentic chinaman recipes has a transcript which can be translated which is better than nothing but not great. I don't know any Chinese but he's velveting the ribs in soy, oyster sauce, sugar, white pepper, and corn starch(I think the flour on the translated subtitles is a translation error). He cooks the ribs and then onion and garlic, and then he makes the sauce out of mostly shrimp paste and bullhead/sha cha, with some soy and oyster sauce. https://www.youtube.com/watch?v=v5yHaMWxgW0
And let's be fair here, this is a product of Taiwan, the good Chinese make an active effort to NOT be savages and fix this type of problem as opposed to the opposite way of the mainland
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1 LongPostBot 2020-01-25
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1 SkrrtSkrrtMyDickHurt 2020-01-25
I might try the sauce this summer when I get the smoker out. Usually I make my own sauce using sweet baby Ray's, Dijon mustard, cider vinegar, tobasco and cumin and other random stuff from the fridge, but this stuff sounds kinda good.
I always love trying different Chinese sauces.