Tuesday, March 08, 2011

Kalyn's Kitchen Picks: Sriracha Rooster Sauce

I can't take a lot of heat, but I love Sriracha Hot Chili Sauce.
For years I remember seeing Sriracha Sauce on the tables in Asian restaurants.  My friends who loved spicy food always called this "Rooster Sauce" because of the rooster on the bottle.  I'm not someone who can handle ultra spicy foods, so for some ridiculous reason, I never tried it on my food.  Fast-forward quite a few years and I noticed food bloggers everywhere talking about the great flavor of Sriracha.  I tried it, and I've been loving it ever since whenever I want just a little spicy-hot flavor in something.  Even though I only use a little at a time I am now starting my second gigantic bottle of this stuff, so it seems like time to officially add it to Kalyn's Kitchen Picks, my list of food items and products that I happily buy over and over.

I am well aware that the Sriracha sauce I buy in my local supermarket or Asian grocer is not the real Sriracha sauce you'd get if you went to Thailand or Vietnam. (Someday I hope to go there and try it!)  If you want to try making it, there's a recipe for authentic Thai Sriracha at She Simmers or one for Sriracha Chile Sauce at Viet World Kitchen.  If I get to Thailand or Vietnam I'll report back on how the flavor of the authentic Sriracha is different, but meanwhile I'll continue enjoying the sauce you see pictured in this post.

Probably because I'm a bit of a lightweight, I use Sriracha most often mixed into a dressing or stir-fry sauce, and below are a few of my favorite recipes using this tasty sauce.  Check after the photos for  even more recipes, including some from other Sriracha-loving food bloggers.  (And if you have a favorite recipe that uses Sriracha, please let us know about it in the comments!)


There's Sriracha in the dressing for this Spicy Mint and Cucumber Salad with Lemon, Mint, and Cumin.

I also used Sriracha in the dressing for this Spicy Cilantro Peanut Slaw.

You can tell there's Sriracha in the sauce for these Spicy Stir-Fried Sugar Snap Peas with Soy Sauce, Sesame Oil, and Sriracha.


This Spicy Dipping Sauce for Sweet Potato Fries or Roasted Vegetables may look a bit like Utah Fry Sauce, but Sriracha and lime give it a spicier kick.

Ten More Tasty Ideas for Getting Sriracha Into Your Life:
(Recipes from other blogs may not be South Beach Diet friendly; check ingredients.)
Spicy Whole Wheat Sesame Noodles with Chicken, Green Onions, and Cilantro from Kalyn's Kitchen
Asian Style Coleslaw from Kalyn's Kitchen
Spicy Mexican Slaw with Lime and Cilantro from Kalyn's Kitchen
Tofu and Green Bean Stir Fry with Spicy Peanut Sauce from The Perfect Pantry
Sriracha-Glazed Honey Buffalo Wings from White on Rice Couple
Brussels Sprouts with Sriracha, Honey, and Lime from Not Derby Pie
Apricot-Glazed Sriracha Ginger Chicken from Sassy Radish
Apricot Sriracha Glazed Pork Cutlets from Bitchin' Camero
Roast Pork with Ginger-Sriracha Barbecue Sauce from Healthy Green Kitchen

More About Sriracha:
Sriracha Sauce from The Perfect Pantry
Dear Sriracha from The Oatmeal (very funny!)
Sriracha Taste-Off from Viet World Kitchen
Chili Sauces Explained from Eat It, Atlanta
Sriracha, Seductress in a Squeeze Bottle from The Traveler's Lunchbox
A Chili Sauce to Crow About from The New York Times
100 Ways to Use Sriracha from Endless Simmer

Blogger Disclosure:
I purchased the Sriracha in the photo myself and this company has no idea that I'm writing about their product.  (Everything featured for Kalyn's Kitchen Picks is a product I've tried myself and loved. Nearly all of these items are products I purchased myself.   If I ever feature a product I first received as a sample, I will always disclose that, and you can be sure I won't be writing about anything unless it's something I would have happily purchased myself.)   You can see the complete list of products I've chosen under the tab Kalyn's Picks below the blog header.
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38 comments:

  1. Sriracha is a very common condiment in our house. My husband LOVES it, and puts it on everything! I have his great recipe for Sriracha Jalapeno Poppers on my blog. They are delicious and verrry HOT!

    http://sweetpotatolovin.wordpress.com/2011/01/31/sriracha-jalapeno-poppers-2/

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  2. Jess, thanks for sharing (and they do sound HOT!)

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  3. Yes! I love Sriracha and put it on just about everything... My obsession has escalated to the point where I pour a bunch in a dish and will dip popcorn in it! But my favorite way it eat it is with eggs, preferably egg and cheese quesadillas!

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  4. Pam, me either.

    Beth I am shaking my head at myself, because I've never tried it on eggs. Definitely will try soon!

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  5. How timely! Sriracha was a key ingredient in last night's dinner of Korean-style kidney beans over brown rice with "kimchi slaw"!

    http://visualcookbook.blogspot.com/2011/03/korean-style-kidney-beans-over-brown.html

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  6. Jackie, sounds delicious! Thanks for sharing.

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  7. Did you know there is a whole Sriracha sauce cookbook?! I got it for my boyfriend for Valentines Day because he loves the stuff. It has some really creative ideas.

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  8. Amanda, did not know about the Sriracha Sauce Cookbooks, but going to Amazon to look for it now!

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  9. I saw the post over at The Oatmeal about Sriracha Rooster Sauce yesterday! You're post about it made me chuckle! :)
    - Brittany

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  10. Kalyn, I tried Sriracha for the first time about two weeks ago at an Asian restaurant and loved it so much I bought a bottle at Target this weekend. It tasted spicier than the one I had at the restaurant. I don't know if they come in different levels of heat. It didn't say on the bottle.

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  11. Brittany, someone pointed out that post to me on Twitter, so I added it to this, very funny!

    Nisrine, not sure if there are levels of spiciness. I know it's considered to be not that hot, but it's hot enough for me!

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  12. I have been reading for a while, and have yet to comment.

    I ADORE Sriracha. It's amazing. And, you can make your own!!
    Take a package of dried red chili peppers (I usually use about two cups).
    Put four cups of boiling water into a bowl and put the peppers into the bowl. Put another bowl, on top (not as a lid, with the bottom down) to weigh down the peppers.

    Let them sit for an hour or so, until they are softer. Then, toss them into the food processor. Add seasoned rice vinegar (or regular rice vinegar with some brown sugar, fish sauce, and a pinch of salt). Throw in some salt for flavor -- and insert your own special spice mixture here (I do like dill -- it adds an unexpected taste surprise!).

    Blend it all up until it is a paste. Add water as you need to in order to create the consistency you want.

    Take out and put into glass jars. Be forewarned!!! Peppers are INTENSELY HOT. Use gloves while preparing and do not inhale the fumes from the food processor when you open it!

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  13. Kat and Pat, Thanks for sharing; sounds like a fun project!

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  14. I use "Rooster sauce" for making super spice Asian hot wings. I use a stick of butter, about 1/2 bottle of the sauce, and maybe 1/4 cup of splenda for my wings.

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  15. Babsiegirl, oh yes! I bet that tastes great.

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  16. I love Lizano Salsa sauce that I first had in Costa Rica -- it makes even plain rice amazing. It's a little spicy, a little salty with lots of other flavor. I haven't had the rooster sauce, but that sounds really good!

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  17. Elizabeth, now I am intrigued by that salsa. I've been to Purto Rico, but don't remember tasting anything like that.

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  18. Sriracha sauce is probably the condiment we used the most in our house. In fact, I have 2 small bottles that I pack in our lunches whenever soemthing in the bag may need a kick of heat.

    Love it on eggs. Soup. Heck . . . anything.

    I also like that the squeeze bottle can be used to decorate a plate with a cook zippy red design . . . .

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  19. Hey, I do not think I have made any zippy red designs. Putting that on my list to try!

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  20. My husband Ted ordered the Sriracha Cookbook for me, and I can't wait for it to come! My latest passion is Sriracha on scrambled eggs, but I'd happily put it on almost anything.

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  21. Lydia, I'll wait to hear what you think of the cookbook then, but you know I'll probably end up buying it!

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  22. Even though I'm often not a fan of super spicy, I appreciate your endorsement that this will still work for those like us. :-) I love the rooster factor! I'll be on the lookout for this. I just did make a salad dressing for chickpea salad with hot sauce as a surprise ingredient (recipe from Mary at Gluten-Free Spinner) and it was fantastic, so I'm sure the Sriracha would work well in that recipe. Thanks, Kalyn!

    Shirley

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  23. This morning as I read your post, it dawned on me how doing the BIG things is usually much easier occasionally than being so faithful at doing something day after day.

    I REALLY appreciate ;your efforts to provide us with sound advice, great recipes. DAY AFTER DAY AFTER DAY.

    Thank you so much!

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  24. My husband introduced me to sriracha several years ago - we love it too. But he actually prefers the chili-garlic sauce made by the same same company. And now, every fall, I buy a HUGE basket of chiles and a big bunch of garlic at the public market, and he makes his own.

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  25. Shirley, one reason I love this so much is that it's not only spicy, but it's also full of flavor. Try it; I bet you will like it.

    Linda, thanks for that nice feedback!

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  26. Kris, we were posting comments at the same time. It sounds like I MUST get some of this chili garlic sauce! You're about the 5th person who has mentioned it to me.

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  27. Kalyn,
    My husband adores that sauce. We go through about a bottle every two months. He was thrilled to find it available in local stores.

    I add a bit to my chili when I make it too.

    You might want to try their Chili Garlic Sauce? It is also great stirred into sauces and stir fries when you want a bit of spice and garlic. I think it is hotter than the Hot Chili Sauce in the bigger squeeze bottle. I've only seen the Chili Garlic in a small jar. It is inexpensive as well. :)

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  28. Diana, a few people have recommended that Chili Garlic Sauce, and I have it on my shopping list; can't wait to try it!

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  29. It is made in California and I think it is the only Sriracha sauce in the world. It looks Asian but it really is all American.
    By the way, try a teaspoon or two mixed into your favorite brownie or Devil's food cake recipe for an out of the world dessert experience. The heat wakes up your mouth about 40 seconds after you bite into the brownie. It is great!

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  30. I love srirachi and used to use it with abandon when I was in the States. One of my favorite uses was to put in a few drops when frying turkey bacon! It gave the bacon a delicious spicy edge, and I could then cut the bacon into pieces and use in a salad too!

    Here's a (somewhat over-the-top) ode to Srirachi Sauce from a very funny website! :http://theoatmeal.com/comics/sriracha

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  31. Sriracha with bacon sounds great.

    I already had a link to that piece from The Oatmeal in my post. :)

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  32. I agree. I use Sriracha sauce quite often. It works great to add a little bit of spice to soups or curries.

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  33. I have to admit...I have a bottle of Tabasco and a bottle of Sriracha sauce sitting next to each other on my kitchen shelf. I use them both...a lot!

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  34. They're both great aren't they, although being a lightweight I like the green Tabasco!

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  35. I too love this sauce and have been buying it for years. Its adds a nice kick to Asian dressings as well as stir frys. I had to chuckle when they had to change the original name of the sauce because the odd person found the name offensive. Its funny how people think about things. Your recipes look lovely, can't wait to give them a go. Thanks so much for posting them!

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  36. Jay I didn't know they had changed the name but I'm using my imagination about what I think it might have been! Glad you like the recipes.

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  37. I use srirachi on everything!! I'm a professional singer and vocal coach, and my remedy for anything wrong involving vocal illness is a teaspoon of this. ;-) clears you right up. My FAVORITE thing to do is douse this stuff over jumbo shrimp with some green curry, scallions, and fresh garlic! So simple and yet, I feel like I had a special treat! :) Thanks for letting me stop in. - Casta Jen

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