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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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I used your thai garlic as a wing sauce the other day. I added it to a little plain/cayenne wing sauce and some butter and blended then added some of Justaguy's smoked scorpion powder and sauced up the wings. They were great.
 
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Mgold86 should be getting royalties for the use of his avatar....it is really making the rounds.JayT- I always leave your post feeling chronically starved. I have to ask if you are bottling any sauce for sale?I would agree to the salt comment-and can see how the Hoisan would kinda tame the fish sauce. I had a neighbor(true blue di di mao'd Vietnamese) who made the stuff constantly in gallon jars from fresh netted fish...and well while awesome used in a "mix", the smell while "ripening" really tamed my eagerness to use it as an ingredient.
cheers-
DJ
 
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