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You know it - it's the Asian hot sauce that comes in a squeeze bottle with the little green tip. In college, maybe you called it "Rooster" for the picture of the rooster on the front, like we did, because we had no idea how to say "sriracha." It's a staple. If i have nothing else in the refrigerator, like Nick, I have a half-full bottle of sriracha (because it never stays full for long).
I don't know what it is about sriracha that makes me want to put it on everything. Everything, I say, from scrambled eggs to mac and cheese to...pizza? Yes, pizza. If you're a sriracha lover, pizza is probably not even an unusual recipient for a lovely back and forth drizzle of the stuff.
But recently, on a night of Indian take-out, I found myself squeezing the stuff on my naan, as if it were completely normal. My dining companion at first gave me a strange look, then grabbed the bottle. "That's brilliant!"
What's the strangest thing you've done with sriracha sauce (in the kitchen, that is)?
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6-22-2006 @2:40PM Ozymandia said... I've often used it in baked beans to give a quick and nasty dinner a bit of kick.
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6-22-2006 @2:47PM Laura nason said... I keep at least two bottles at home and one at work, and as of lately i have noticed the price has gone up at my local asian market, more demand? The strangest thing i have used sriracha for? i put it on hot dogs, on top of my salads, its perfect with sushi. the red stuff is addictive thats for sure!
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6-22-2006 @3:24PM Mike Silverman said... Sriracha is good, but in my opinion it doesn't beat Tabasco on eggs, pizza, et cetera.
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6-22-2006 @3:26PM liz said... It's fantastic on breakfast burritoes.
Among my circle, we call it "Hot Cock Sauce." Yeah, I can be a bit of a perv...
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6-22-2006 @3:26PM Mike Silverman said... Sriracha is good, but in my opinion it doesn't beat Tabasco on eggs, pizza, chili, mexican, quiche, et cetera.
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6-22-2006 @3:30PM karsh said... I use it in tomato-based sauces all the time for a nice kick. Strangest thing I've used it on would be as part of a barbecue sauce marinade. But damn, was it good!
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6-22-2006 @3:44PM Michael Hill said... The beauty of this sauce is it not only adds heat (and considerable heat at that) but also flavor with a slight sweetness and a garlic kick.
I pretty much use it anywhere I want to add a little kick. It's indispensible for rice, Chinese, Thai, Japanese, etc. but the most unique use so far for me...
Is it's the source for the heat and kick in my home made barbeque sauce. I prefer spicy foods and it adds that unique blend of kick, heat and garlic flavor. I've used other chiles, peppers, pepper sauces, etc. but most either added too much of a vinegar flavor but little kick or didn't compliment the other flavors in my barbeque sauce.
If I'm cooking homemade pasta sauce or just customizing a bland bottled sauce I also use it and pretty much universally I squirt it on pepperoni pizza for a little added kick.
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6-22-2006 @4:22PM Spencer said... I religiously put Sriracha on everything as well. A tip though, if you buy the
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6-22-2006 @5:06PM Stephanie said... Sriracha is AWESOME on tater tots. seriously. try it.
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6-22-2006 @5:22PM Jessica said... cold crab.
on tenderloin mixed with brownsugar.
on deviled eggs for color instead of pimento.
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6-22-2006 @5:58PM frodo said... I guzzle it and then smear it all over my naked body.
why am i naked in the kitchen? I ask you, WHY NOT.
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6-22-2006 @6:16PM monica Jo Tomaszewski said... My husband came up with 'rooster burgers' that have a liberal amount of the condiment mixed in with the meat before cooking. Best addition to the burger, hands down.
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6-22-2006 @8:02PM jOHN said... I'll put a little on pineapple or mangoes. Try it.
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6-22-2006 @8:17PM Tracy said... Here are a couple of my favorites:
40% Sriracha + 30% Ranch + 30% Balsamic Vinegar
--Excellent on veggies and pizza and salad!
Light Mayo + Sriracha to your taste + Fresh Herbs(Basil or Cilantro)
--Great dip for Grilled Balsamic Artichokes
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6-22-2006 @9:57PM bobo said... the strangest thing we use the sauce on?
popcorn
its great,
make a little pool of it, and dip each kernal into it as you eat it.....
salty, crunchy, hot, cold, spicy, YUM!
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6-23-2006 @12:07AM Jenni said... after reading this article, and after wanting to try making deviled eggs for weeks, i did it! siracha and japanese mayo and a dab of brown mustard with egg yolks! YUM!
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6-23-2006 @10:13AM Nick said... It's great in bloody marys, although I usually use the chunkier chili garlic 'rooster' sauce. Either one makes a great drink because you get the heat without the vinegar flavor that tabasco can sometimes add.
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6-23-2006 @10:22AM Baron said... Where do you folks live that think this stuff is hot? The frozen north? :) It's warm, I suppose, but anyway, I use it as a salad dressing when I'm at our local Thai place. I always get the "Thai Hot" pad thai (sorry for the poor spelling as I can't think how to spell it) and it comes with a good bit of just plain lettuce on the side. I cover my lettuce with it to cool down my mouth between helpings of the main course.
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6-23-2006 @2:28PM Carrie said... I was backpacking through Scandinavia with a bunch of other Southern Californians a few summers ago, and one of our most necessary items on the road was the Rooster. We stole a giant bottle from an Asian food court in Malmo, and kept it handy as we toured the region's falafel shops.
I swear the stuff's addictive; I had friends who put the stuff on toast and even cereal. We even experimented with Rooster ice cream. Personally, there's nothing in the world that tastes better to me than a big steaming bowl of pho, the broth pink with spicy sriracha goodness.
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6-23-2006 @2:34PM sarah said... well! who knew!?
mike: i do love tabasco, but sometimes i find that it is more just "heat" than flavor, whereas sriracha, as michael hill mentioned, has a very distinctive flavor. but i do love tabasco. i used to carry those teeny bottles of it around in my purse (the ones you get on room service trays or from an airplane).
liz: "hot cock sauce." that is classic. i love it!
jOHN and bobo: pineapple, mangoes, and popcorn. you win for weird! :)
Nick: will have to try with bloody mary. why didn't i think of that?!?!
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