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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!

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  1. 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.

    7 Replies
    1. re: Gio

      I'm with you, Joe. It's a fairly frequent add-in to lots of things. BTW, is that meatloaf anywhere on CH? That sounds great. If not, when you have some time, would you be willing to share on this board?

      1. re: c oliver

        Just for you... Shhhh. Don't tell anyone...

        Chipotle Meatloaf Roughly Based on a Recipe from Parish Café, Boston MA.

        Serves 4

        Olive oil

        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 egg

        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.

        1. re: Gio

          As as I say each daughter "you were always my favorite!". Thanks. I usually do meatloaves 'freeform'. Do you think in the loaf pan would be better? Have a great day.

          1. re: c oliver

            I don't know if the loaf would do well as a free-form, although I do like the concept. I've never made a free-form meatloaf. I have made a free-form sculpture, however...^_^

            1. 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.

              1. re: Phurstluv

                That's what I like also. BUT, when Gio/Joe speaks, I listen :)

        2. re: Gio

          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.

        3. I mainly use those sauces like a condiment. Occasionally, I'll add a tablespoon or two to stir-fry or to braising liquid.

          1. 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.

            1. 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.

              1. Added to soup or to kick up a marinade.

                1. I love the stuff! I use it in marinades for chicken or steak, I have put it on shrimp with so olive oil and then grill. Use it anywhere you like to add a spicy garlic sauce.

                  1. I use it as a dipping sauce with friend chicken. LOVE that stuff and I go through quite a bit. I've tried other brands but that's my favorite. I like it so much more than sriracha.

                    1. I love this stuff and always have a jar in my fridge! Here are some ways I use it:

                      • In Asian dishes that call for it
                      • In recipes calling for fresh chilies finely chopped if I don’t have fresh
                      • When making egg dishes such as omelettes or frittatas
                      • Mixed w soy sauce, warmed honey, teriyaki, or plum sauce as a dip
                      • Mixed in w mayo to give sandwiches and wraps a kick
                      • Tossed in the pan w some butter an lemon juice when steaming clams or mussels

                      1. I use it on veg dishes to add some kick, like Chinese spinach or kangkong. Just put some in your wok or pan with some hot oil. Let the chili flavor the oil. Add a dash of chicken stock and garlic for a few seconds and toss in the greens with salt and pepper. Simple, but delicious. Goes great with curries. I've done something along the lines of what Breadcrumbs suggested with the soy sauce and it was great. My final suggestion is something I tried recently and it was awesome, using it instead of tabasco for bloody marys.

                        1. I use it anyplace that you would use hot sauce. I, too, like it better than sriracha. It's also great on eggs for breakfast!

                          1 Reply
                          1. re: lawhound05

                            Yes - I definitely like it much better than Sriracha as well. But I pretty much like ANY type of hot chili condiment better than Sriracha. To me, Sriracha has a sweetish undertone that I just don't care for.

                          2. Another use for this (loved in our house) stuff is peanut sauce. I want my spicy peanut noodles to hurt. ;) And I've frequently used it in a base for spicy soups and stews, like chili, or corn chowder, as well. I've also used it in refried black beans when I want a deeper heat (especially when I'm using the beans in a dip, rather than ladled over rice).

                            1 Reply
                            1. re: onceadaylily

                              Definitely a MUST in Spicy Peanut Sesame Noodles! : )

                            2. I use it anywhere I need heat with a little bit of acidity. So it goes into mayonaise for a sandwich spread, into beef stew, in stir fries, on top of pizza... it is very versatile. It is not just for Asian food. Doing a search on sambal oelek will give you other ideas.

                              4 Replies
                              1. re: JungMann

                                wait, is chili garlic sauce the SAME as sambal oelek? because i have a jar of each at home, each saying its own name (chili garlic sauce and sambal oelek). i thought the chili garlic sauce was saltier....

                                1. re: mariacarmen

                                  They're not the same, MC, but they can be used in much the same fashion. Sambal oelek does not contain garlic, but is very much the same chile base as in the chile garlic paste (that's always been my assumption). It's easy to add the garlic, if it suits a dish. When I have only sambal oelek, but want the garlic notes, I just add minced garlic to the base of the dish. The sambal oelek tastes a bit hotter to me, but that would make sense, without the garlic component. I use a little less in a dish than I would the chile garlic paste, depending on the dish, and my need for the burn.

                                  1. re: onceadaylily

                                    that's kind of what i thought. thanks for clarifying. i like them both.

                                    today i discovered sriracha on mango. yum.

                                    1. re: onceadaylily

                                      OADL hit the nail on the head. Chili garlic sauce is a red chili sambal with garlic added. Sambal oelek might be a little more versatile, but it is hard for me to think of a situation where chili garlic sauce would ruin a dish that calls for sambal oelek.

                                  1. One of my favorite ways to use it with fried potatoes, topped with an over easy egg. It's perfect with fritattas, in fried rice, & mongolian beef. I aslo use it ramen noodles. I cook the noodles, toss the seasoning packet in the trash, mix soy sauce, rice wine vinegar, chili garlic sauce, (sometimes hot chinese mustard & chili oil) drain the noodles leaving about 1/2-3/4 cup of water add the sauce & bring to a boil. You can garnish with sprouts, cilantro, lime, whatever you want. Kind of a mock Pho. It's cheap & quick & spicy!!!!

                                    1. I use it to add heat to about anything I am sauteing or braising but it excels in the cooking sauce of a stir fry.

                                      I tend to use it straight as a dip too!

                                      1. I mix it with cottage cheese to make my version of "pimento" cheese. Can be used as a dip or sandwhich.

                                        1. I just sautéed some ground chicken with the chili garlic sauce, added peas, basil and cilantro. Served it over rice and topped it with two fried eggs and some Thai chilis.

                                          1. I use it a lot in mayo, as a dipping sauce for anything fried, like french fries, shrimp, fish sticks and fish tacos. Sometimes I put it in ranch dressing also and dress salads with it. Add some lime or lemon juice to it sometimes to, to cut the fat of the dressing.

                                            1. Not sure what you'd call it, but I take either a whole head of broccoli or cauliflower, cut it up, put some sesame oil in a hot pan and cook the cauliflower in the oil for a few minutes. I then shake on a decent amount of soy sauce and put a lid on it to steam for about 15 minutes (I like it on the soft side). I then mix together some corn start, a little water, and some of the Chili Garlic Sauce and mix that into the cauliflower. Let it tighten up, grate on some fresh ginger, make this about once a week!

                                              2 Replies
                                              1. re: Rick

                                                That sounds seriously amazing. I'm trying that tonight!

                                                1. re: jcattles

                                                  thanks, let me know if you like it!

                                              2. I marinated chicken tenders in coconut milk (small can), peanut butter (1/3 cup), brown sugar (2 tbsp), chili garlic sauce (2 tbsp), salt and pepper for dinner tonight. Grilled them with fresh veggies (zucchini and crookneck squash, red yellow and orange peppers, and sweet onion) and brushed some of the marinade on the veggies as well. Turned out really good.

                                                1 Reply
                                                1. re: KellBell

                                                  Kell, that marinade sounds outstanding...will have to try it!

                                                2. Great stuff! We love it in eggs too...this morning I sauteed some chopped onion and garlic in olive oil til softened, added chopped kale til it was wilted, then added 1 large scrambled egg and about 1 TBSP of the chili-garlic sauce...no other seasoning was necessary and it was fabulous! With Ryvita crackers and fresh sliced organic strawberries, I had a very healthy breakfast.

                                                  1 Reply
                                                  1. re: Val

                                                    Man O Manachevitz! One Helluva Breakfast.