CHEF SAMBRANO Food Articles Video Recipes

Loading...

PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Thursday, April 9, 2015

THE SRIRACHA CRAZE! AND IT AIN'T LETTING UP!

It's universal, it's in everyone's refrigerator. If you ran out of it, and your local market doesn't have it there's a good bet your local sushi bar has a case of that shit somewhere in the storage room.

Everyone's on the Sriracha kick, it is common to see an American style deli serving up Asian food, and Thai food is in. And what's the sauce of the Thai folks? Fish sauce yes. But Sriracha that hot sauce is it, it is on a lot of tabletops these days. People are using it with mayonnaise to make spicy mayo. Spicy mayo? What next? I mean when we were growing up we added kimchi sauce to mayonnaise, we added French's mustard, or ketchup to mayonnaise. 

So what's the deal with this product? In America the Huy Fong Foods brand is common to see in most restaurants and markets. It is a hot sauce made of chili peppers, distilled vinegar, garlic, sugar and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, probably to be used at local eateries serving seafood.

In Thailand this sauce is primarily used as a dipping sauce with seafood, leave it to us to make it rich with other ingredients and spreading it over sandwiches, adding it to stews and soups, and salad dressings etc. etc.. I do love it though. It has a kick, but a bearable kick. Not like a sissy kicking you in the nuts, it hurts but it ain't anything like Bruno the ex-con kicking you in the nuts, that will hurt and possibly end your reproductive system.

Check out the Sriracha craze, sexy dresses? I guess so. She looks like a bottle of it.

 How about this hoodie? The Uni-Bomber would look styling it this get up eh?
 And of course the bottles of the hot sauce all lined up on s supermarket's shelf.


RON'S RECIPE USING SRIRACHA

FRIED COD STEAKS

Ingredients
2- cod steaks 6 oz. each
3 tbsp. vegetable oil
1/2 clove garlic smashed
1/2 tsp. minced ginger
Salt and Pepper

Sauce (Drizzle)
1 tbsp. Tiparos Thai Fish Sauce
4 tbsp. Sriracha sauce
1/2 tsp. sugar
1 tbsp. water
1/4 cup lime juice
1 tbsp. cooking sherry
1 tbsp. unsalted butter
Dash of white pepper

Directions
1. Using a stainless steel pan, heat up the oil over medium high heat, add in ginger and garlic, cook for a few seconds until aroma is released. Add in the cod steaks, and cook for about 4 minutes per side. Remove and plate. Season with salt and pepper to discretion.

2. Return pan with drippings to stove top, add in the sauce ingredients but do not add the butter and white pepper. Heat up over low heat, whisk it well until it slightly bubbles for about 2 minutes do not boil!... Remove from heat.

3. Stir in the butter making the sauce glossy. Drizzle sauce of cod steaks, serve with rice.

Note: Fish sauce is a personal choice, find a brand you love... you do not need to use a Thai brand, there are good Vietnamese and Filipino brands you can use. 

Thai Brand: Tiparos Nam Pla

Vietanam Brand: Phu Quoc Nuoc Mam

Filipino Brand: Rufina Patis

Until next time, keep your shit together!

             
©2015