hot-sauce Foodex Sriracha hot chilisauce
- Thread starter Coop
- Start date
QuadShotz said:I really like SBPR on eggs.
Oh yeah on eggs its awsome!I use Huy Fong Sriracha on everything..I make sandwiches for work they are smothered in it..I love the taste of it compaired to some other Sriracha sauces ive bought.I always keep a spair bottle of it here because I have to go the next city over to get it..
rooster sauce is like my go to sauce its like ketchup
bentalphanerd said:
something like this?:
peel and finely chop 2 Lebanese cucumbers and combine with 1 cup (250ml/8oz) plain yoghurt in a small bowl. set aside.
fry 1ts each ground cumin and mustard seeds in a dry pan for 1 minute until fragrant. add the toasted spices to the yoghurt mixture with 1/2ts grated fresh ginger and mix well to combine.
season well with salt and black pepper and garnish with a pinch of paprika. serve chilled, makes about 2c.
as far as Sriracha goes, I cannot believe it has only 3% garlic! it tastes more like 20%. I really love this sauce but after eating it you tend to have a green haze around you that kills insects and keeps people away.
QuadShotz
Banned
chilliman64 said:
LOL! Thats funny.
You may have gotten one of the garlic ones..there are different flavors. And, they vary by maker and country A LOT.
See link: http://en.wikipedia.org/wiki/Sriracha
Pic of varieties: http://en.wikipedia.org/wiki/Image:Flying_goose_sriracha.jpg
Me, I just get the Huy Fong "regular" version.
-QS
Sriracha Recipe:
1 cup garlic cloves, peeled
pinch of salt
5 to 10 dried long red chiles (more as needed), deseeded and soaked
2 tablespoons white sugar
1 cup water
Combine all the ingredients in a small saucepan and cover. Simmer until garlic and chiles are tender, replenishing with a little water, if necessary. Cool and puree.
1 cup garlic cloves, peeled
pinch of salt
5 to 10 dried long red chiles (more as needed), deseeded and soaked
2 tablespoons white sugar
1 cup water
Combine all the ingredients in a small saucepan and cover. Simmer until garlic and chiles are tender, replenishing with a little water, if necessary. Cool and puree.
Can get it at a local asian supermarket here for $2 - 500ml bottle.
Tastes like pureed birdseye
Tastes like pureed birdseye
yeah I know, it's so cheap why would you make your own other than to say you did?
chilliman64 said:
I know what you mean, garlic is the second ingredient on the list but my bottle dosen't give a %, only says 70% chillis.
Does the colour of the top make any difference? On the first page one has a red top and on this page a green top. Mine has a green top.
They are different, mine dosen't even have a rooster on the front like in the other picture, or a mushroom, I have a flying bird. The ingredients in mine are:Coop said:
ingredients: Chili 44.8%, water 35.2%, sugar 13.4%, garlic 3.2%, salt 1.9% cornstarch, vinegar, monosodiumglutamate (E621), citric acid (E330), xanthan gum (E414), potassium sorbate (E202), natural colour: paprika (E160(c))
chilli 70%, garlic, sugar, water, flavour enhancer (E621), stabilizer (E415) Citric acid (E330), Preservative (E202)
It's worth getting the "Rooster Sauce," as my niece calls it. It's got an awesome flavor for asian cuisine, and it's got some heat to it! Actually, I've just recently started adding it to soup, and it's fantastic!!
If you can't find some, I'm sure someone can mail you a bottle. It's only a couple bucks. I don't know what that comes to in English Pounds, probably like 113 or something. I can't remember the URL for xe.com right now or I'd do a conversion.
If you can't find some, I'm sure someone can mail you a bottle. It's only a couple bucks. I don't know what that comes to in English Pounds, probably like 113 or something. I can't remember the URL for xe.com right now or I'd do a conversion.