SC - Ingredient search - please help
CBlackwill at aol.com
CBlackwill at aol.com
Sat Jun 17 10:37:17 PDT 2000
In a message dated 6/17/00 9:07:24 AM Pacific Daylight Time,
grizly at mindspring.com writes:
> I have been approached by a man in the firm I work in to find out the
> nature of an ingredient called "schiracha". It is in a recipe for a
> marinade he got from a restaurant recently. Other ingredients include
> tahini, soy, sweet soy, sesame oil and sugar. I suspect a root/rhizome
> or condiment based on the ingredient list, but that is total conjecture.
>
Another spelling on this "ingredient" is *sriracha*, and it is an asian hot
chili and garlic sauce (think: The asian equivalent to Frank's Original Red
Hot). It is usually quite easily found these days in the asian foods section
of most larger supermarkets, and almost every asian market I have ever been
to. It is also easily found, in a 2 quart bottle, in my refrigerator :) It
comes in a clear plastic bottle with a (usually) green squeeze cap, and a
picture of a rooster on the front. It is bright red, and redolent with
pepper seeds. Very easy to find amongst the cans of bamboo shoots and water
chesnuts, once you know what you are looking for. Don't mistake this stuff
for "Chili-Garlic paste", which can look similar, but is in fact much
thicker. This is a more liguid, tart variation which goes well in many
marinades. Squeezed out onto egg rolls or potstickers, it provides a zesty
tang and a fairly intense heat. Use sparingly at first, until you become
familiar with its heat properties. It is not just hot, though...it also has
a very nice, rich flavor.
Hope this helps.
Balthazar of Blackmoor
(who drinks the stuff by the ounce, straight)
Mr. Wizard, what happens when you combine pasta and antipasta?
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