Skip to main content

Thai Sriracha Hot Chili Sauce


Chili Garlic Sauce Huy Fong 8 OzMae Ploy Sweet Chili Sauce, 25-Ounce Bottle (Pack of 2)Chili Garlic Sauce Huy Fong 16 OzSriracha HOT Chili Sauce (3 Giant 28 oz Bottles)

Sriracha (Thai: ศรีราชา ) is a type of Thai hot sauce named after the coastal city of Si Racha, in the Chonburi  Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Sriracha is a common condiment in many Asian restaurants and increasingly found in American and European homes.

Traditional Thai Sriracha tends to be tangier, sweeter, and thicker in texture (higher viscosity) than non-Thai. The version produced in the U.S., primarily by Huy Fong Foods is different in flavor, color, and texture from the Thai version.
In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. Beyond its native boundaries, Sriracha serves as a general-purpose hot sauce, appearing as a condiment for Vietnamese pho, a topping for sushi rolls, and glaze for Buffalo chicken wings.

The first mass-marketed, Thai-produced Sriracha was made by Sriracha Panich
Sriracha Panich was taken over by the Thai Theparos Food Products Public Company Limited of Thailand, which continued to market the sauce under the label "Golden Mountain Sriracha Panich". It is currently sold under the English label "Sriraja Panich Chilli Sauce". Panich is Thai for commercial.

Sriracha was popularized in America by Huy Fong Foods. This sauce was originally marketed towards Asian-Americans.  It is also known as rooster sauce or cock sauce because of the rooster featured on its label. The sauce has grown so much in popularity that there are now cookbooks featuring recipes that use Sriracha as their main condiment. Bon Appetit has featured it as one of their ingredients of the year in 2010.

Ingredients:
  • 250g Chili chopped roughly, seeds left in
  • 120g of sugar
  • 300ml of water
  • 2 cloves of garlic
  • 1 tbsp of salt
  • 1 tbsp of white vinegar
Method:
  1. Place all ingredients into a pan and heat until simmering
  2. Simmer until the chili is cooked and has a glassy look, the liquid will have thickened to a honey like consistency.
  3. While hot blend in a blender
  4. Keep in sterilized jars. This will keep in the fridge for a month.

Comments

Popular posts from this blog

Kha-nom Jeen Nam Ya Par (Thai fresh rice noodles with Thai fish curry sauce)

Kha-nom Jeen Nam Ya Par or "Thai fresh rice noodles with Thai fish curry sauce" A dish most commonly known in the northeastern I-san region of Thailand, fresh rice noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya Par is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavors.

Stir fried mixed vegetables with oyster sauce (Pad Pak Ruam Mit)(V)

This stir fry vegetables know as  "Pad Pak Ruam Mit". It’s healthy Thai vegetable dish.  Quick and easy dish "pad pak ruam mit" is a stir fried mixed vegetables with crushed garlic, oyster sauce and soy sauce (for vegans).  For make this stir fry I use Broccoli, cauliflower, baby corn, straw mushroom and carrot are great enough for stir fries.  This stir fry can be served with Thai steamed rice…

Stir Fried Chicken With Red Curry Paste (Gai Pad Prik Khing)

Stir-fried chicken with red curry paste and long green bean that made easy to find. In Thailand we called “Gai Pad Prik Khing” This is easy to make and it’s easy to find as a street food in Thailand.

Ingredients:
400 gs chicken, cut into well pieces (or prawns, pork, beef) 200 gs string beans, cut into 1" long (other vegetables can also be used, such as carrot, cabbage, broccoli, etc.) 2 kaffir lime leaves, sliced thinly 3 tbsp red curry paste 3 tbsp fish sauce 1 tbsp sugar coriander leaves ( for garnishing )Preparations:
Heat oil in a wok over medium heat, then add red curry paste. Stir fry until aromatic. Add chicken and stir fry until nearly cooked (about 3-5 minutes). Then add string beans (or vegetables that you choose), fish sauce and sugar. Stir fry until vegetables nearly cooked, then add sliced kaffir lime leaves, and stir fry for another 30 seconds. Transfer to a serving dish. Garnish with coriander leaves and serve immediately with hot steamed rice.

Papaya Salad with fermented crab (Som Tam Poo)

Green papaya salad is a Northeastern Thai / Lao / Cambodian spicy salad made from shredded unripe papaya. Locally known as som tam. it was listed on World's most delicious Thai foods.

The dish combines the four main tastes of the local cuisine: sour lime, hot chili, salty, savory fish sauce, and sweetness added by palm sugar. The ingredients are mixed and pounded in a mortar; the Thai name som tam literally translates as "sour pounded".

Despite the use of papaya, which one may think of as sweet, this salad is actually savory. When not yet ripe, papaya has a slightly tangy flavor. The texture is crisp and firm, sometimes to the point of crunchiness. It is this that allows the fruit to withstand being beaten in the mortar.

In Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. To specifically refer to the dish as prepared traditionally in Laos or Isan.

Traditionally the local variety of Som Tam in the streets of Bang…

Fried Chicken With Cashew Nuts (Gai pad med mamuang himmapan)

This popular dish, it’s a quick easy to make stir fry of chicken and vegetables seasoned with cashew nuts. This is idea as a side dish for Thai steamed Rice. The name break down as 'Gai' = chicken, 'pad' = fried, 'Med' = seed and 'Med Mamuang Himmapan' means cashew nut. In Thai its just as long a name! “Gai Pad Med Mamuang Himmapan”
INGREDIENTS: 400 g. chicken meat100 g. fried cashew nuts 3 red chillies 2 red dry chillies 5 stalks spring onion 1 tbsp garlic, crushed 2 tbsp light soy sauce 2 tbsp oyster sauce 1 tsp salt 1 onion 2 tbsp cooking oil
PREPARATION: Rinse clean chicken, slice thinly. Rinse chilli and slice on bias. Wash spring onions, cut into small pieces. Peel onion, slice thinly. Fry dry chillies until fragrant and cutt into 1-2 cm. leave in the small bowl.Heat cooking oil in wok. Stir fry garlic until fragrant. Add chicken, cashew nuts, chilli and onion. Stir fry. Season with light soy sauce, oyster sauce, and salt. Stir fry to mix well. Tran…