I put Sriracha in pancake batter and make spicy pancakes/crepes. Best with lime marinated grilled chicken as "soft tacos" or roll-ups.

This was my very first experiment, super tasty, later adding grilled chicken made the whole concept streetfood sublime.

http://forums.pelicanparts.com/uploa...1456532934.jpg

The Peppers that are used for Sriracha are produced by Underwood Family Farms here in Ventura County. I have a commemorative bottle of it!

Try Vietnamese shrimp bread with a splash of Sriracha. Heavenly!

http://4.bp.blogspot.com/-XBqJLnB0iw...%2BEgg%2B6.jpg

^^^^Ooooo that looks fantastic.

For a unique taste experience try Siriacha Brussels sprouts. Yum.

He didn't grease the right wheels so the big boys in the city tried to shut him down and he said, fook it, lets move to another state. Someone back pedal really quickly. I think the factory has been there for over 20 years and not one complain then suddenly, it smells? One of the interior designer told me about that story because she did the design work on the owner's kid's house.

This dude started making this hot stuff in his house, then his garage and now it grew into a monster. I can't eat Asian soup noodles without it now that I started to use it. My Mexican workmen carry it in the glove boxes of their trucks.

Some hot cock sauce on some leftover noodles from this weekend! http://forums.pelicanparts.com/uploa...1456862505.jpg

I thought it was el Segundo, as in "my girlfriend asked me to kiss her where it stinks so I drove her to El Segundo".
But I checked and you had it right. ole-timer's is kicking in.






Posted 12-13-2006, 10:21 AM



Nuther, from 04-25-2008, 08:44 AM:

I've been a connessour of Vietnamese food for 16 years. This is the hot sauce that Vietnamese restaurants all have on the tables for the pho or the rice noodle dishes.

When the sriracha craze started, I had never heard of it... Then I saw the bottle.

Chicken ramen, sriracha, frozen shrimp, basil, peanut butter, brown sugar, few drops of fish sos.
(fresh)Throw in some spinach leafs or bok choi, and soft-tofu small cubed.

=Poor man's Pad Thai.

Thai food is really delicious. They have chili oil too, which is really great. Some Mandarin sauces are really great, but hard to find.

Vietnamese food is hit and miss for me. I love lemongrass chicken, but could not down those half hatched eggs. That little chicken looking at me with one eye...no can do.

http://forums.pelicanparts.com/uploa...1457030808.jpg

Balut is from the PI, not Vietnam

^ Yes, I know. That is another name for the same thing. I needed a pic so people can see what is meant by "half hatched".

Sriracha's not very hot at all--just a bit of "tang" to whatever you put it on. I rarely use it because it's too tame for me. But yeah, WD...it's been out a LOOOONNG time (like, almost 40 years). Shocked you're just now seeing it.

Lol ya...


I told Thuy about this thread and she just laughed... Always been a staple in her house!

Huy Fong's Sriracha sauce (/ʃriːˈrɑːtʃɑː/;[2] Vietnamese: Tương Ớt Sriracha) is based on David Tran's recipe for the Sriracha chili sauce, a dipping sauce which originated from Thailand.

This sauce is produced by Huy Fong Foods, a California manufacturer. Created in 1980 by Vietnamese-American founder David Tran, it is a brand of Sriracha sauce often also known as "rooster sauce", because of the rooster prominently featured on its label.

wiki

It is from both the Pl and nam but it is eaten differently in both countries. Filipinos eat the balut egg plainly but the viet people eat it with a spoon, salt/pepper and some kind of herb.

I thought it was red hot too, that's why it sat in my fridge for over a year before I tried it. It's not as hot as Tobasco, a bit thicker, and a little sweeter. But maybe that's because my bottle of it is over a year old.

Uh... no one re-posted this yet?

http://forums.pelicanparts.com/uploa...1457287082.jpg

Haha don, I just hadn't gone and dug up the photo. ;)

Anyone try the sriracha potato chips from trader joes yet? Tasty!