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Hey, hot stuff! Do you sriracha-cha?

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Phaedrus posted an interesting link about sriracha in Food & Media which had some recipe ideas that piqued my curiosity--how are YOU using sriracha?

http://www.nytimes.com/2009/05/20/din...

I'm drawn to the idea of using it in egg batter (from the article), thinking this may be the level of spiciness I seek next time I make my own crab cakes.

The "blend of mayonnaise, Huy Fong sriracha and condensed milk" in the article is also appealing.

I used sriracha yesterday in the simplest avocado soup ever. Mmmmmmmm!

I've gotten into the habit of making spicy tartar sauce with it. Very addictive.

I love it squirted onto a cut up avocado with a squeeze of lime (and maybe some onion or grape tomatoes if I have 'em handy) for a lazy woman's guac.

Their chili garlic sauce is a favorite, too:
http://www.huyfong.com/no_frames/garl...

So, what are YOU doing with this very versatile condiment?

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  1. So many uses, but if you really want to spice up your tuna salad, give a good squirt to the tuna salad. It is perfect.

    1. In grill cheese sandwiches. On fried potatoes, dumplings, steamed greens.

      And a bottle is usually to be found on our dinner table to add to.....virtually everything.

      3 Replies
      1. re: tcamp

        Is that why your face is so red? ;) I love that it's on your dinner table!

        1. re: tcamp

          God, I use this stuff for everything. I especially like mixing it with mayo for adding a kick to sandwiches, and using it as a base for a dipping sauce for shrimp, crawfish tails, and the like. I've also used their chili garlic sauce a few times as a marinade for flank/skirt steak.

          1. re: jacobp

            I don't have the chili garlic sauce in the house right now to compare/contrast. Have always wondered which is spicier. I'm told the sriracha is, but neither is mild--that's for sure!

        2. I use it mostly to spice up dishes, if fresh chilies are not available for some strange reason. I also add it liberally to dishes in Chinese restos where ordering them "spicy" apparently wasn't clear enough '-)

          I discovered the sriracha sauce with the red top last year at an Asian store in Berlin, and it is so damn hot I barely made a dent in it over the summer. Good stuff!

          1. it is good on scrambled eggs
            shrimp and grits
            eggs fried in bacon grease on a bed of buttered grits with artery-clearing sriracha on top! ;-).
            ramen noodle soup
            tater tots
            collards with bacon
            fried grouper
            asian eggplant salad (like with sesame oil)
            pad kee mao noodles

            6 Replies
            1. re: alkapal

              See, like I said, everything.

              It is only a matter of time before someone makes sriracha ice cream. Come to think of it.....

              1. re: tcamp

                Well, I know there's avocado ice cream...and there's the mention of sweetened condensed milk and sriracha above...hmmmmmmmm...

                1. re: kattyeyes

                  that condensed milk thing with mayo didn't make me crave it.....

                  1. re: alkapal

                    I am a big scm fan, so I was intrigued. I think if it were already open (a can of the good stuff), I would try it, but wouldn't pop a can just 'cause. It is kind of a dangerous thing to have open and available in all its low-calorie goodness.

                    1. re: kattyeyes

                      my scm goes for my brother-in-law's perfect key lime pie -- made with the key limes from his side yard in florida (also, with the original pastry crust).

                      or, scm in vietnamese coffee or thai iced tea. double -- no, triple! - yum.

                      1. re: alkapal

                        Right there with you on both the pie and the coffee--I even have the little stainless steel contraptions with which to make it. Vietnamese iced coffee--perfect drink for a sriracha conversation!

            2. I love this stuff too, but was wondering if anyone else has the problem of the sauce "leaking" out the green cap? I seem to end up with the stuff all over the lid and the bottle no matter what I do.

              1. VERY popular thread on the general topics board, though it was originally posted in 2007 it continues to receive replies:

                http://chowhound.chow.com/topics/438162

                1. I'm embarrassed to say...........I've never tried it. I'm not one for super-spicy heat in my food, but based on the NYT article, perhaps I need to purchase a bottle and use it in small increments to my taste. And it sounds like rooster sauce is the only one I should buy! :::Adding it to my list::::

                  9 Replies
                  1. re: LindaWhit

                    My mom is of the same lack of desire for super-spiciness as you, but she said something along the lines of "just right" in the avocado soup and you can use it sparingly in mayo so you get just a bite, but not a smackdown. ;)

                    1. re: kattyeyes

                      I *like* spice and flavor (I love ginger!), but I can't deal with something like Hell Night at East Coast Grill. I want to be able to taste what I'm eating vs. only feel like I'm eating fire. :-) The "mix" of flavors in this sriracha sounds like it might be up my alley.

                      1. re: LindaWhit

                        OMG, no, me either! I had to look it up, but I'm no Hell Nighter (though I occasionally overindulge in chili peppers to the point of hiccups, which is embarrassing!). You will enjoy the sriracha if you use it sparingly. A little will go a long way!

                        1. re: LindaWhit

                          linda, a squirt of sriracha on a dish will just give you a little warmth and flavor. sally forth!

                          1. re: alkapal

                            Ooooooooooh Linda, don't count it out. I just like a good, med-hi kick (like...I'm a 3 at the Thai restaurant (5=THAI HOT) and I use this stuff (we call it Rooster Sauce) all the time.
                            Do NOT be fooled by the smiley, red color and slather it on a burger-this is SO not ketchup. I told my nephew the nippy on the bottle is tiny for a reason- to remind you to use sparingly!

                            1. re: Boccone Dolce

                              Absolutely--"use sparingly" is key--good point about the nippy! I once ate an entire fresh-from-the-farm-stand stir-fry dinner seasoned with the chili garlic sauce by myself after my old beau pronounced the meal way too hot to eat. I'm sure he used more colorful terms at the time--he was not happy with me. But I did enjoy my dinner!

                              1. re: Boccone Dolce

                                No, I will most definitely not slather it on a burger! I never go "all out" with anything - always a very small taste first.

                                But I've received enough encouragement in this thread to make it a goal to search out and try sriracha sauce. (although it remains very difficult to spell when you're typing! LOL)

                                1. re: LindaWhit

                                  Yay!! You know I SHOCKED one of my girlfriends who confessed she only ordered this one style of sushi roll because she loved the spicy mayo when I made it for her and brought it in- just sriracha and mayo (no, I don't use the Kewpi mayo or whatever it's called- just reg mayo- it comes out fine.) - she just kept screaming ' OH MY GOD! HOW DID YOU DO THAT?!!' in utter amazement. I'm thinkin jeeze- how does she think THEY do it? Gotta make it out of something...

                                  1. re: Boccone Dolce

                                    I'm thinkin jeeze- how does she think THEY do it? Gotta make it out of something...

                                    LOL! Yeah, it doesn't appear majikly! Sometimes the best tasting things are just so SIMPLE to make yourself!

                      2. i grew up on and currently only have a bottle of the chili garlic sauce, not the smooth sriracha sauce that i used to only associate with vietnamese pho. i use the garlic sauce mainly in dumpling dipping sauce (mixed with soy sauce and sesame oil), a dollop on my fried rice, marinade for meats, or a spoonful in pasta sauce for a little spicy kick. i need to try it with scrambled eggs and avocado!

                        1. My after noon pick me up drink is Sriracha and V-8.

                          1. so I played with a dressing this morning where I added srirachi and it was fantastic, making me think it would make a great marinade for shrimp or even toss chick wings in it. It was:

                            srirachi, rice vin, oil, honey - I'm thinking of doing something with this soon!!!

                            I put this in a quinnoa salad, flavors are melding now - first taste was excellent.

                            1. I find and buy from the very same manufacturer something called "sambal oelek" that comes in small plastic jars. Does anyone know how it differs from sriracha?

                              3 Replies
                              1. re: sea97horse

                                Sriracha is saucier than sambal oelek, and I'm not sure if sambal contains garlic. I always thought of it just as a chili condiment...

                                1. re: sea97horse

                                  Try this:
                                  http://www.eatitatlanta.com/2008/10/3...

                                  I have never taste tested one against the other for heat, but the descriptions in the link above sound right to me.

                                  1. re: sea97horse

                                    The sambal oelek that I've bought locally has chunks of crushed red pper flakes- the rooster sauce is blended. I don't know taste wise how other brands compare but I found the sambal oelek to be 'sweeter' if that's possible.
                                    I do like them both!