Sriracha Hot Chili Sauce, Sambal Oelek Ground Fresh Chili Paste
Like salt, sugar, and butter, Sriracha Hot Chili Sauce makes a lot of things better. I like to add a few squirts of it to pho (Vietnamese rice-noodle soup), fried rice, and fried noodles.
When I want a sauce with texture and to increase the tongue-burning factor, I grab Sambal Oelek Ground Fresh Chili Paste.
Finding it about twice as spicy as Sriracha, I add a small spoonful of Sambal Oelek to the same dishes. Oddly enough, I only use these two sauces/condiments for takeout and at restaurants, but not for home-cooked meals.
I came over from LJ. Interesting website! I love Sriracha and put it on almost everything (noodles, rice, hamburgers, hot dogs, spaghetti).
Annalise: Thanks! I need to expand on the list of things I add Sriracha to, starting with eggs.
- Cindy
Too funny… I just read about everyone’s favorite squirt jar of sauce in the New York Times.
Very interesting article which will make you say ‘who knew??’
http://www.nytimes.com/2009/05/20/dining/20united.html
When I lived in HK, we would bow to the Lee Kum Kee factory… I guess if I lived near LA, I would do the same
Jrc: Thanks for sharing that interesting and amusing article! Yeah, Sriracha pretty much rules. (And I use several Lee Kum Kee items.)
i like the chili sauce, spice, but not too spicy.
goes very well with chicken marinaded in oystersauce.
mmmmmmmmmmm
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