Sriracha Sauce, Huy Fong BrandAdd to cart17oz - $4.29
Made in the United States, this is the brand of sriracha which has become popular and served all over the country, also called Rooster sauce. Gourmet Magazine calls it a "Good Living Obsession" and recommends buying Huy Fong sriracha from ImportFood.com.
This sauce is very strong and heavy to chile flavor, a bit like eating a high-heat raw chile pepper. Despite the popularity of this brand, it's not what a Thai person might think is sriracha sauce. The variety of chile used gives the flavor a very deep, hot pepper taste. The flavor is overwhelming in our opinion and might take away the flavor of any accompanying food. If you want very high heat then this is the choice for you.
Ingredients: chile, sugar, garlic, salt, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives, and xanthan gum.
We recommend this product in the following ImportFood.com Thai recipes
Drunken Chicken Wings, 'Peek Gai Mao Daeng'
In Thai mao means drunk (kimao means to be drunk), and daeng means red. Peek gai are chicken wings for serving as finger food. We also have a recipe for Spicy Thai Chicken Wings, 'Peek Gai Nam Daeng'.
Thai Beef Salad, 'Yum Nuea'
One of our favorite recipes, the meat is barbequed then tossed with a delicious mixture of sweet, sesame-inspired smoky hot sauce and fresh vegetables. It should be served with jasmine rice, but it's also delicious with sticky rice (soaking up the sauce).
Yam nuea literally means "tossed beef". This is a simple beef "salad", and can be eaten hot or cold. This should be on the hot side of neutral, but really is more spicy than "hot". It is normal to add sunstantial amounts of hot condiments to it to suit yourself (see the section on condiments below).
Isan Style Sausages (Thai Hamburgers), 'Sai Grog Tod'
This is an American spin on the traditional sausage from northeastern Thailand, known as "Sai Grog" (the actual sausage). It's easy to make and very fragrant.
Thai Sour Fish Soup, 'Kaeng Som Phak Bung Phrik Sod Kab Pla'
This is a simple hot and sour soup, made with the fish of your choice. In Thailand the vegetable is generally cabbage, kale, or even broccoli can be used. Here we used fresh Thai eggplant.
Stir-Fried Tamarind Shrimp, 'Goong Pad Nam Makham Piek'
A very simple but elegant dish, serve with freshly steamed jasmine rice and enjoy this slightly sour, mildly spicy shrimp.
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