January 18th, 2010, 11:22 PM #11
lol.. I have 5 of the already mentioned bottles here in my kitchen (Tapatio, Cholula, Yucateco, Sambal and Sriracha). There's a guava-habanero hot sauce I love, but I keep running out of it and can't remember the name of it off the top of my head. I think that's my excuse to get back over to Light My Fire at the Original Farmer's Market to stock up on it.
Saw this in a magazine and tried it today...
2/3 cup of mayo
1 heaping tablespoon Sriracha
2 finely diced green onions
Directions: Mix and slather on sammich
January 18th, 2010, 11:38 PM #12
I have tried all the sauces mentioned here except for Sambal. That sauce looks like it would taste great with egg rolls. :D
January 19th, 2010, 08:39 AM #13
Here is the caribbean habanero sauce I mentioned above, but the Guava version tastes better:
January 19th, 2010, 08:54 AM #14
My family (I don't eat hot sauce) mixes sambal with fish sauce, wraps an egg roll with lettuce and uses the sauce as a dip. Or sometimes, you don't have to eat it with lettuce, but usually that's how it's served. Vietnamese egg rolls don't have many veggies inside so the lettuce is a fresh, crisp contrast to the fried stuff.
Originally Posted by orpheus
January 19th, 2010, 09:05 AM #15
Not hot, but the greatest sauce ever:
If I must play by the rules, then Cholula, hands down!
January 19th, 2010, 09:06 AM #16
Originally Posted by Annapurna
January 19th, 2010, 10:17 AM #17
Tobasco and Texas Pete are my day to day sauces. Sriracha and/or Oelek for chicken and fish. I make my own Chili pepper water (ancient Hawaiian recipe ) for seafood.
Try adding Sriracha to chicken or tuna salad....ohhhh das da winnah!!!!
January 19th, 2010, 02:34 PM #18
Sambal is pretty key in Indonesian (my peeps!), Thai and Vietnamese cuisine. I was kinda raised eating the stuff There's another kind, sambal trasi, that's REALLY good. Not as common as the oelek. A little more smoky. With some ayam kalasan (chicken marinated in coconut milk and spices and then fried)...oh man. So. Damn. Good.
i may have to go to the local Indo joint this weekend, now.
January 19th, 2010, 03:41 PM #19
I make the hell out of Thai food. I make it from scratch 2 times a week. In fact, I just finished wok'n up a batch of Red Curry Chicken w/bamboo shoots. The Jaz rice is steaming as I type....
Originally Posted by ketel&tonic
Oelek is a staple in my homemade red curry paste...
My wife and child eat well.
January 19th, 2010, 03:44 PM #20