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May 20, 2009 07:46 AM

Hey, hot stuff! Do you sriracha-cha?

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

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:

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.