- velorutionary Nov 22, 2005 11:41 AM
I saw the thread earlier about Sriracha. I am not sure whether the company AndeB mentioned was different than the one I'm using. I recently [2-3 weeks ago] picked up a bottle at Hong Kong Supermarket. It did have Kosher Certification, and was rather inexpensive [roughly $3 for a 28 oz. bottle]
I included the manufacturer's web site below.
Certification is "Shield Star K".
PJ, I just e-mailed Lee Kum Kee, and they gave me a list of kosher products, including mushroom soy sauce.
I am with you on your quest for good kosher asian ingredients! Feel free to e-mail me any tips you get. I was in Israel last month, and had "Healthy Boy" sweet chili sauce at a charedi family's household. it was good, and the heksher was in hebrew, i was too busy slurping it up to translate. i have yet to find that brand of sweet chili sauce in Chicago, where i live. i doubt it would be hekshered here, anyway.
Here's the list:
Thank you for your interest in Lee Kum Kee products. Below is a list of kosher sauces that are certified by KSA:
Chili Garlic Sauce
Double Deluxe Soy Sauce
Honey Garlic Sauce
Kung Pao Stir-Fry Sauce
Lite Soy Sauce
Mushroom Flavored Dark Soy Sauce
Premium Dark Soy Sauce
Premium Lite Soy Sauce
Premium Soy Sauce
Pure Sesame Oil
Sambal Oelek Chili Sauce
Sriracha Chili Sauce
Sweet & Sour Sauce
Vegetarian Hoisin Sauce
Lee Kum Kee (USA) Inc.
Thanks! I am not sure this is the same company, because Huy Fong seems to make only chili sauces, and not soy sauce.
The sriracha sauce is great.
The Huy Fong Sriacha is, I believe, the original. The sauce that started it all. The rooster bottle, yes?
I only have the garlic chili sauce (which does not have a mark) but per this pic on amazon, the sriracha is parve -
All I can say is that I have had their products, and they are awesome. Made in California.
FYI "and was rather inexpensive [roughly $3 for a 28 oz. bottle]"
That's pretty much the norm price for it in LA. Which might explain why they can't keep up with the demand!
I was at the 99 Cents store in Pasadena - and they had small case of the kosher chili garlic sauce from Hung Fong!
Not a sticker, the parve mark was printed on the bottle. 8 oz, I grabbed three - one for me, one for my kosher sister, one to give - and then wondered why I did not grab more!
The popularity of the sauce of is specifically related to Huy Fong's product (Tu'o'ung Ot Sriracha) which is a specifically Vietnamese American product (and not a Vietnamese product as the sauce is originally a Thai sauce and nobody uses it in Viet Nam). If you can find someone to get you the RCC Huy Fong version from L.A. it's worth seeking out but all of the other versions (whether from China, Thailand or Viet Nam) are just inferior knock offs with tons more preservatives. The Huy Fong version has the rooster and the green cap and is domestic (US made) all of the knock offs are imported and may have a yellow or blue cap and some other animal on the bottle.
Are you sure? I've noticed substantial taste differences in non-RCC ones regarding spiciness - which usually relate to the seasonal chilis/how long the bottle has been open/sitting on a shelf and if it's been stored refrigerated after opening (It doesn't need to be, some VN households and most restaurants don't refrigerate, some households do).
I couldn't tell the difference between the RCC variety and the non-RCC variety in a blind taste test.