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JayT's Asian Fire Dragon Sauce

JayT

JayT

I have been cooking a lot of Asian food lately. Soups, noodle dishes etc. And the only sauce that I have that REALLY goes with it is Defcon's DefKonichi which he has discontinued. I have been wanting to make a hot Asian style sauce. So... I put together this little baby. It is really a melting pot of my favorite Asian flavors kicked in the face with chocolate superhots.

Ingredients:

Chocolate Bhuts
Chocolate Scorpions
Douglahs
Dried and Reconstituted Naga Morich (red)
Soy Sauce
Fish Sauce
Hoisin
Sweet Sauce
Sriracha
Oyster Sauce
Sesame Oil
Garlic
Ginger
Rice Wine Vinegar
Raw Sugar

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I mixed everything well, added a bit of cornstarch slurry to thicken and brought to a boil. I then simmered it until it is the consistency I wanted. It is cooling now.

http://i177.photobucket.com/albums/w212/jaytippett/100_9838.jpg
 
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Believe it or not, its not brutal. It IS hot, but the sweetness of the Hoisin and the Sweet Sauce along with the raw sugar balance it out. Do you like Asian Sauces?
 
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JayT said:
Believe it or not, its not brutal. It IS hot, but the sweetness of the Hoisin and the Sweet Sauce along with the raw sugar balance it out. Do you like Asian Sauces?
Click to expand...

Asian "style" sauces rock...

I'm not a promoter when it come to ACV. I prefer the rice wine, especially with tropical fruit based, but...

There's something a ACV when used in combo with Evaporated Cane and Muscovado sugars when making a Sweet/Hot Thai sauce...

I've been on a thai/rice noodle kick lately...I've got an endless supply of freezer bags full of various thai chilli's.

Those chilli's seem to make it in alot dinners, not just the Asian styles.

I do miss the fresh "Queen Siam" basil...... :( ...... I'll be starting my Mesclin and leaf lettuces this weekend.

I might as well start the Italian and Thai basil's also.......yum

One type of sauce I haven't tried to make and bottle is a peanut/satay style sauce. It seems pretty basic.

Anyone have a favorite.?

Greg
 
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Well, this is not a sweet sauce. More salty, tangy and hot. I am trying it in a bowl of pho right now.

You know what? I am a reviewer. Let me review my own sauce!

First off, the label. There is none! :lol: I am a reviewer and a hobbyist not a manufacturer.

The appearance is a nice deep reddish brown. There are lots of flecks of pepper visible, and a few more seeds than I would like. I guess whoever blended this didn't do it long enough.

The aroma is strong of soy sauce, although I can smell something sweet.

The texture is very smooth. Well done.

Taste: Slightly sweet at the start, then the taste of the soy sauce. A tang from the vinegar and lime juice. Then the peppers hit. I would call this well rounded. It hits every part of your palette as any good Asian sauce does. Ying and Yang kind of thing.

Heat: By looking at the amount and type of peppers that are in this sauce. You would expect it to be a ripper. I would call this more of a creeper. The heat really builds slowly. It starts in the center of your tongue and travels back to your throat. It builds and builds and lasts a long time. I am sweating from my eyes and head. No crying or nose running, but it really lasts. I like where the heat is on this sauce.

Applications: Anything Asian. I meant for this sauce to be an additive to soups and noodle dishes. It would also work well with stir-frys. Use it as you would use soy sauce.

Overall, I am quite pleased with this sauce. It hit on exactly what I was looking for. A hotter more complex version of a teriyaki or soy sauce. It will be a great addition to my pantry ready to pull out whenever I want a hot bowl of noodles. My advice to the sauce maker is to maybe use a little less salt, either cut back on the soy or the fish sauce, and blend a little more thoroughly. The seeds suck. Maybe the addition of something fresh like cilantro would have been good too.

4.4/5

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Sorry this sauce is not for sale, but a couple of you lucky friends of mine will be getting one.
 
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That looks AWESOME! The only super hots I have are red bhuts which I shall use in profusion in lieu of the chocolate goodies. Aside from that and following your suggested changes I basically just plan on stealing your recipe. Thanks a lot for posting. I love Asian sauces and I'm psyched about trying this one.
 
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You know 3/5King, I haven't seen many commercial ones myself. Other than Def-Konici, Thai-banero, Blair's Ginger Wasabi, Danny Cash's Naga-Sabi, not too many come to mind. I don't have any wasabi right now or I might have added some to this.

Go for it Capt. Let me know how it turns out.
 
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Nice looking sauce JT. CJ has figured out how to duplicate Yoshida's. The cool part is she can tweak it with heat. Of all the commercial Asian sauces out there Yoshida's rocks, but no heat and, $$$. So instead of buying Yoshidas by the gallon, we're buying soy sauce by the gallon (base for Yoshida's). Maybe I'll get her to post the recipe, here. We're both freaks for Noodles, meat and just about anything sweet & hot. Asian sauces are nice because of the complexity of flavors. Nice Review!
 
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I also like Yoshidas. I rarely buy it because I can ONLY find it in gallons. You have one with your name on it SD so you let me know what you think of it.
 
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Your sauce recipe looks FANTASTIC. I will have to make it this season.

Upon reading your thread, I couldn't resist putting the below clip from the movie Tropic Thunder, thinking "He should rename the sauce Flaming Dragon instead of Fire Dragon sauce and use this clip for promotion......"

(CAUTION: Lots of foul language, but amusing)

(I apologize if the language offends anyone. If this sort of post is not acceptable for this community, just let me know and I won't do it again. Newbie here....)

 
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That sauce looks awesome, next time I get some chocolates in I'll have to try that out. I haven't had the pleasure of yoshidas, but maybe I'll look it up somewhere. Thanks JayT, another great recipe and review.
Aaron
 
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