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Step by Step to Cook Chinese Cuisine Easily - Part 4 (Savoury Temptation)

Updated on July 2, 2013

The Making of Taucu

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Savoury Temptation - Taucu in Cheong Cheng Sauce

Fermented soya bean paste, Taucu is mainly made from soya bean, salt, sugar and wheat flour through the fermentation. Different brands of fermented soya bean paste have their very own special flavour. Regardless of the brands name, Taucu is the best ingredient for making sauces and its great aroma is very much match with the seafoods and meats. In this part 4 savoury temptation Chinese cuisine, Taucu is the main ingredient used to make Cheong Cheng Sauce and this sauce is great in cooking lots of different delicious dishes.

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Cheong Cheng Sauce

In chinese restaurant, a common question asked when u order a fish as a dish is "How would you like your fish cooked?". If you choose to have your fish steamed, there are several ways to steam your fish: steam in sauce (Cheong Cheng), steam in Teochew style, steam in Thai style and so on. In Malaysia, steamed Tilapia fish in Cheong Cheng Sauce is a common dish that can be found in all Chinese restaurant. Here, I am going to show you the process of making your own Cheong Cheng Sauce easily.

Ingredients to make Cheong Cheng Sauce

  • 50g chopped shallot
  • 50g chopped garlic
  • 20g chopped ginger
  • 20g chopped pickled leeks
  • 50g chilli paste
  • 100g plum sauce
  • 100g fermented soya bean paste (ground)
  • 100ml cooking oil

Instructions to make Cheong Cheng Sauce

  1. Heat up cooking oil, sauté chopped shallots, garlic and ginger until fragrant.
  2. Add in the remaining ingredients and bring to boil.
  3. Remove from heat.

After prepared Cheong Cheng Sauce, now you can use it to cook another famous Hakka cuisine, stuffed bitter gourd and Beijing cuisine, stir-fried chicken breast cubes or you can use it to steam fish.

Recipe 1: Stuffed Bitter Gourd in Cheong Cheng Sauce

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Ingredients:

  • 1 bitter gourd, cut into thick rings then remove the core
  • 3 tbsp Cheong Cheng Sauce
  • 500ml water or black mushrooms soaking liquid

Stuffing:

  • 500g minced pork
  • 1 tbsp chopped spring onion
  • 1 tbsp chopped carrot
  • 1 tbsp black mushroom cubes
  • 1 tsp salt
  • 1 tsp corn flour
  • dash of pepper
  • dash of sesame oil

*Tips for prepare black mushroom cubes:

  1. Wash dried black mushrooms with water to remove any surface dirt.
  2. Rehydrate dried black mushrooms by soak them in around 80 oC hot water for 1 hour.
  3. After the black mushrooms plumped up, stir the soaking liquid with chopsticks in same direction to help to remove grit hidden in the mushroom gills. Don't wash the hydrated black mushrooms by grasp them or stir the liquid back and forth else it will damage the mushrooms and the grit will go back into the gills.
  4. Scoop out the mushrooms with a slotted spoon then finely cut them into cube.
  5. Strain the black mushrooms soaking liquid and leave behind the last drop as it might contain grit. This soaking liquid make a nice alternative to substitute plain water as a flavourful broth in recipes.

Method:

  1. Put all stuffing ingredients into a bowl and mix well then stuff into bitter gourd rings. Stuff the bitter gourd ring as much as possible as the meat will shrink when it is cooked.
  2. Heat up 2 tbsp cooking oil then pan-fry both sides of the stuffed bitter gourd rings until golden brown. Dish up and drain the oil.
  3. Heat up 1 tbsp cooking oil, sauté Cheong Cheng Sauce until fragrant.
  4. Add in water or black mushrooms soaking liquid and pan-fried stuffed bitter gourd rings then simmer the bitter gourd rings until they are soft. Dish up and sprinkle some chopped spring onion on top. Serve hot.

(Serves: 4-5 persons)

Recipe 2: Stir-fried Chicken Breast Cubes in Cheong Cheng Sauce

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Ingredients:

  • 300g chicken breast, cubed
  • 1 onion, cubed
  • 1 green capsicum, cubed
  • 2 tbsp Cheong Cheng Sauce

Marinade:

  • 1 egg white
  • 1 tsp salt
  • 1 tsp light soya sauce
  • dash of pepper
  • 1 tbsp water

Method:

  1. Mix chicken breast cubes with marinade then marinate for 30 minutes.
  2. Deep-fry marinated chicken breast cubes in hot cooking oil until golden brown. Dish up and drain the oil.
  3. Heat up 1 tbsp cooking oil, sauté Cheong Cheng Sauce until fragrant.
  4. Add in onion cubes and capsicum cubes then stir-fry until aromatic.
  5. Add in deep-fried chicken breast cubes then stir-fry at high heat until well mixed. Dish up and serve hot.

(Serves: 3-4 persons)

Well, with this Cheong Cheng Sauce you can make an alteration on your cooking to get some new recipes:

  • Stewed Spare Ribs in Cheong Cheng Sauce
  1. Clean 500g spare ribs then cut into pieces.
  2. Marinate spare ribs with 1/3 bottle of beer for 30 minutes.
  3. Drain the beer then marinate spare ribs with 3 tbsp light soya sauce, 2 tbsp starch, 1 egg york, dash of pepper and salt for 15 minutes.
  4. Deep-fry marinated spare ribs in hot cooking oil until golden brown. Dish up and drain the oil.
  5. Heat up a little cooking oil then sauté Cheong Cheng Sauce until fragrant. Add in deep-fried spare ribs then stir-fry until aromatic.
  6. Add in remain beer and water then simmer at low heat until the meat is tender. Dish up, sprinkle chopped spring onion on top and serve hot.
  • Fried Sauce Noodles, Zha Jiang Mian
  1. Bring a pot of water to boil. Add in a little cooking oil and a pinch of salt.
  2. Drop the dry noodles into the boiling water.
  3. Cooked the noodles for some time. Cooking time may vary, follow directions on the package.
  4. Drain off the fluids in a strainer then rinse briefly under cool water to stop the cooking process. Dish up.
  5. Heat up a little cooking oil then stir-fry minced pork and Cheong Cheng Sauce until fragrant and cooked.
  6. Top noodles with shredded cucumber, carrot and minced pork in Cheong Cheng Sauce. Serve hot.

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    • janechongyc profile imageAUTHOR

      Jane Chong 

      5 years ago from Malaysia

      Hi yewnique, great to know that you successfully cook your favourite dishes :)

    • profile image

      yewnique 

      5 years ago

      Thank you SO much for the Cheong Cheng sauce recipe! This is one of my most favourite sauces to go with steamed fish and whenever I'm in Malaysia I have to have this dish at least once.

      I made this tonight following your recipe and it was a great success! Definitely going to make it again.

      Thank you so much!

    • janechongyc profile imageAUTHOR

      Jane Chong 

      5 years ago from Malaysia

      Thanks for your comment :)

    • ladydeonne profile image

      Deonne Anderson 

      5 years ago from Florence, SC

      Your recipe and instructions are very well written and easy to follow. I am not familiar with Cheong Cheng Sauce to my recollection, but I love Soy Sauce. Your hub has inspired me to try my hand at cooking Chinese foods. I'll have to read parts I, II, and III. Voted up and useful.

    • janechongyc profile imageAUTHOR

      Jane Chong 

      5 years ago from Malaysia

      Hi peachpurple, Cheong Cheng Sauce and light soy sauce are two different sauces. First, Cheong Cheng Sauce is in paste form but light soy sauce is liquid form. Then the tastes of Cheong Cheng Sauce and light soy sauce also different. This is because there are other ingredients inside Cheong Cheng Sauce that make this sauce taste more colourful if compare with light soy sauce.

    • peachpurple profile image

      peachy 

      5 years ago from Home Sweet Home

      is cheong cheng sauce the same as light soy sauce? I love the taste of taucu especially with bitter gourd and steam fish dish. They taste really, really delicious. Thanks for sharing the recipes. They look delicious and tempting. Voted up

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