Sriracha Deliciousness

Recently I discovered this amazing chilli sauce - Sriracha or "rooster sauce". From what I can gather it's just made of crushed chilli and loads of garlic. I think you can buy it from most Asian supermaket shops (I went to good ol Madame Hoo's in Castle Towers). Heaps of my favourite restaurants use it, MsG's in Kings Cross is one, and Menya ramen also have it available on hand for your dipping and squeezing pleasure.

From the NYTIMES article

I really recommend it, it's ultra-tasty and unlike some other hot sauces, it has a really awesome aromatic flavour that makes the hotness worth it. A warning though, it is pretty hot, so use sparingly if you're not a chilli eater. Or mix it with some mayonnaise, which seems to work really well making it a bit more creamy and mild. Anyway I've included a supereasy recipe with this post.

SUPEREASY Sriracha Mayo and Baguette Bites
I'd primarily make it as a snack but it'd be awesome when you have some left overs, like grilled chicken, to use as topping. I think it'd be a pretty good entrée/starter/fingerfood thing at a bbq or a party. It's just really, really tasty and packs a punch with the chilli.

What you need:
1 x Baguette
Some Sriracha Chilli
Condensed milk (optional)
Some Kewpie Mayo (or any Japanese Mayonnaise)

What to do:
1. Cut the baguette into slices/discs (I suggest no more than an inch thick).
2. Put on some mayo and then squeeze on some Sriacha sauce then using a knife spread it across the surface of the baguette. You can also add a little bit of condensed milk if you wish. (just tweak the amounts to your own tastes, but be DEFINITELY be generous with the mayo - you want it to be creamy)
3. Add toppings if you wish (some slices of grilled chicken meat (probably drumstick meat - sliced off the bone), marinated in soya sauce and garlic and salt and pepper for a few hours and then pan fried is pretty awesome, cooked and sliced frankfurts are also pretty good on it too)

Other Hot Sauces


I don't think it'd be fair if I just harped on about Sriracha without mentioning my other favourite hot sauces.

from LIVE.LOVE.LIFE

LEE KUM KEE'S GARLIC CHILLI SAUCE - this stuff is amazing. My family is from southern China and they absolutely love this stuff - it's probably the signature chilli of the region. We have it cold and it goes well on everything, especially when we have won-ton soup. Not too much heat, lots of salty garlicky goodness, a bit of tang and a really nice texture.

BYRON BAY CHILLI SAUCE - I think they have a pretty awesome range, but I like the green one the best. It's really flavoursome and packs a punch. Really good with Mexican food like Burritos and Tacos. They used to stock it in Guzman Y Gomez. Ahhh those were the days.

TABASCO SAUCE - Need I say more? It's a classic. It's pretty watery, but when used sparingly, it can burnnnn so good. Really gets your mouth numb, but it tastes oh so GOOD. Really has a kick to it.

More Sriracha info?

The New York Times does a pretty good run down here about how Sriracha is made:
http://www.nytimes.com/2009/05/20/dining/20united.html?_r=2&pagewanted=all

Here's also LYNDA BALSLEV's "Confessions of a Sriracha Fanatic"
http://www.npr.org/2011/09/06/140220680/confessions-of-a-sriracha-fanatic