When Bill and I went to the Ban Thai restaurant a few weeks ago, they were selling some of their ingredients. I noticed a red bottle with a chicken on the front. It was Huy Fong Sriracha chili sauce. I figured this was at least part of the really good spiciness that I love from my meal there. I thought I should pick some up and give it a try. I got some at the Cub and last night tried it in a beef stir fry. It was great. The boys like spicy food too. I didn't make it quite as spicy as I would have liked, but it was definitely good. If you're looking for some good heat in your next Asian meal, pick up some of this and enjoy!
Tuesday, April 22, 2008
Spice it up!
When Bill and I went to the Ban Thai restaurant a few weeks ago, they were selling some of their ingredients. I noticed a red bottle with a chicken on the front. It was Huy Fong Sriracha chili sauce. I figured this was at least part of the really good spiciness that I love from my meal there. I thought I should pick some up and give it a try. I got some at the Cub and last night tried it in a beef stir fry. It was great. The boys like spicy food too. I didn't make it quite as spicy as I would have liked, but it was definitely good. If you're looking for some good heat in your next Asian meal, pick up some of this and enjoy!
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3 comments:
Great tip - we'll have to look for that. The Thai restaurant we go to uses a powder that you can get on the side...and it's CRAZY HOT. The last time I used it, I touched my eye about 45 minutes later (after having washed my hands) and it burned like heckfire - I recommend it for asian food (but not your eyes).
I wonder if the Huy Fong Sriracha chili sauce is what Allison puts in her hot and sour soup...
Whenever I would eat this at Noodles and Company my mouth (and insides) would burn for hours. After seeing your post I went to Sata 2 Go and got my meal spicy and then added copious amounts of this chili sauce on top. It just didn't burn like it used to.
Kim is convinced, especially after I finished an entire jar of hot cherry pepper slices w/o any issue, that I have burned my taste buds into serious submission.
Soon I'll be putting hot coals on my tongue just for the smoke flavor.
Oh! That's the sauce. When I first really started getting into Chinese food was when I was working for Glaxo in Schaumburg--the best restaurant was there- Yu's Mandarin. It was here that I learned to put a dollop of chili sauce into my hot and sour soup. Now, I can't have the soup without it.! YUM.
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