How do you use Huy Fong Chili Garlic Sauce?
I just bought a bottle of the stuff (http://www.huyfong.com/frames/index.htm) and I'm not entirely sure what to do with it. I have a few ideas, but would love any suggestions people can offer. Thanks!
I use chili garlic sauce when I make spicy hot Asian dishes. But, I also use it as a substitute for hot sauce. For example I tonight I'm making a family favorite spicy meatloaf with chopotle in adobo but will include a scant teaspoon of that chili garlic sauce...last night I made a dipping sauce of mayo, lime juice and chili garlic sauce.
re: c oliver
Just for you... Shhhh. Don't tell anyone...
Chipotle Meatloaf Roughly Based on a Recipe from Parish Café, Boston MA.
2 lb minced buffalo meat - or - 2 lb any combo ground meat you want
1/3 c ketchup - or - left over tomato sauce - or - harissa - or - garlic chili paste
1 t kosher salt
1 1/2 t freshly ground black pepper
3/4 cup oatmeal
1 T canned chipotle peppers en adobo, chopped (or more)
2 cloves garlic, chopped
2T grated romano cheese (or any sharp cheese)
1. Set oven at 375F.
Lightly oil a 9X5X3" loaf pan.
2. In a bowl, combine the minced meat, ketchup, egg, salt, pepper, oatmeal, chipotle peppers and their sauce, garlic, and cheese. Mix well with your impeccably clean hands just until all is combined.
3. Press the mixture into the loaf pan and cover with foil. Set the loaf on a rimmed baking sheet. Glaze top with anything you want...
4. Bake the meatloaf for 45 minutes. Remove the foil and continue baking for 10 minutes or until browned.
5. Rest 10 minutes before slicing.
re: c oliver
I make my meatloaves free form, too, c o. I love to baste it with ketchup & mustard all around and a loaf pan would prevent it from hitting the hot pan at the edges of the loaf (my kids are too young to appreciate the loaf with chili sauce slathered on it, though my DH would be thrilled). And the sauce starts to brown and burn a bit on the pan at the end of the baking, it is my favorite part, kind of like the crisp skin of a roasted chicken. Totally a guilty pleasure for the chef.
In addition to all the suggestions here (most of which I have done) I actually put it on eggs. I also use it on pasta &vegetable dishes that do not include olives (such as shells, brussels sprouts, shrimp and parmesan with a ton o garlic)
Only two things it does not work with are: Pasta dishes with black olives and hot dogs. I probably wouldn't put it in Paella or anything authentically spanish where saffron is meant to be the dominant flavor.
I mainly use those sauces like a condiment. Occasionally, I'll add a tablespoon or two to stir-fry or to braising liquid.
Since I love highly-spiced food, it's a staple for most of my Asian stirfries & soups. I always have a jar in the fridge.
I use it in many Asian based stir frys, especially spicy szechuan string beans and hunan beef. I also mix it into my pot sticker filling as well.
Each brand and type has a different heat level and spice mixture so give it a taste out of the jar and use amounts accordingly.