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Aug 29, 2011 05:45 PM

Best Sriracha Food you ever have eaten?

Sriracha along w/ ketchup is the best condiment ever. Sriracha should be one of the 5 Mother Sauces. You could easily knock Veloute out of the mix.

What is the best food you have made or tried that had Sriracha in it?

Mine would be 2 recipes that I made...Sriracha Peach Ice Cream and Sriracha Ceviche.

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  1. I put a good wallop of sri racha in my homemade peanut dipping sauce. Adds a certain somethin' somethin'.

    1. fresh white seabass sashimi, canadian maple syrup, two drops of sriracha, fried bacon bit.

      1 Reply
      1. re: eezerik

        Well, that sounds awesome! I have only had white seabass one time and that was served w/ black garlic and Garlic Chili Oil.

      2. Well, if I can combine "best" w/ easiest? Coconut milk, sriracha, lime and cilantro - tossed w/ (unsweetened) coconut-"breaded" prawns. Divine.

        2 Replies
        1. re: mamachef

          oooh, hello. That sounds good! When you say coconut breaded, I'm imagining prawns rolled in a mixture of panko and dessicated coconut then fried. Am I on track?

          1. re: gembellina

            Bam! You hit it on the head, gembellina! And then, for the sauce, about 3/4 can coco. milk will sauce a pound of the little devils - no proportions for the rest, 'cause it's all about your taste, but start with a T. of sriracha, and half a lime, dash salt....take the rest from there. These are SO good, SO fast, SO popular - always, make 2x what you think you'll need.

        2. I don't mean to burst anyone's balloon, am not a "troll", & am a true lover of hot/spicy sauces of all types. But for the life of me I cannot understand the love of Sriacha. It has an underlying sweetness that completely turns me off. I obviously must be missing something, since my pantry does include a bottle of it (rarely used), along with rooster chilli/garlic paste/sauce, Frank's Hot Sauce, & any number of local artisinal hot sauces (just so you know I'm not a neophyte).

          What is it about Sriracha that's such a draw. Frankly, unless a recipe specifically calls for it, I seriously dislike the stuff.

          4 Replies
          1. re: Breezychow

            I agree that Sriracha alone is not the be-all, end-all of sauces. But the depth it adds as a finish is really difficult to replicate or beat. And then there's the garlic factor. :) I wouldn't necessarily dip my fries into it en plein, but I sure would if it was mixed into some good mayo.

            1. re: mamachef

              Mamachef........For guests my "cheater" tarter sauce is just as you described, Siracha and Hellmann's Mayo. You would think when I serve it to friends that I had discovered a new planet!!!!!! For me, I use it straight on cold fish, (Grouper), as in a salad.

            2. re: Breezychow

              Like mamachef, I have been using it for many years but don't find it the new drug of choice. Just another hot sauce that works in many dishes but certainly not all.

              1. re: Breezychow

                Breezychow, you should definitely turf your sriracha. The older it gets, the more the heat dissipates. As well, I find that keeping it in the pantry leads to a quicker breakdown of the freshness. Start fresh with a new bottle (Huy Fong ONLY) that has a good expiry date (way off in the future. Open it up and try a bit straight up. I think you'll get an idea of its appeal. Store in the fridge after opening to maintain freshness longer.

                I confess that I use it on way too many different foods. It is my go-to condiment for perking up anything boring. It's on eggs, on my grilled salmon burger, any burger for that matter, in my Asian slaw dressing, combined with ketchup for baked sweet potato un-fries, on the table as a condiment for any Asian dish, etc. At the cottage we used to put hot or extra hot salsa on most things, but I've abandoned it for sriracha. Love that stuff!

              2. I have a bottle in my pantry that is neglected; H and I mostly use it when go out to eat pho. I know, it's quite narrow-minded of me, but after reading the replies in this thread, I've become inspired a little bit. I think I'll use some in the next michelada I make. Why not? It's there.