Sriracha: The Secret Weapon For Your Hot Pot?

Sriracha is a hot sauce that can be added to hot pot. It is made from chilli, garlic, sugar, salt, distilled vinegar, potassium sorbate, sodium bisulfate and xanthan gum. It is moderately spicy and sweeter than other hot sauces. It is also thicker than other hot sauces, with a consistency similar to ketchup.

Hot pot is a dish where a pot of broth is placed at the centre of the dining table, surrounded by various uncooked ingredients that each person can add to the broth and cook as they eat. It is an interactive experience where people can cook and eat exactly what they like.

Sriracha can be added to hot pot as a condiment to add a kick of spice to the meal. However, it is important to note that sriracha is sweeter and less acidic than other hot sauces, so it will give the hot pot a different flavour.

What is sriracha?

Sriracha is a type of hot sauce or chilli sauce made from a paste of chilli peppers, distilled vinegar, pickled garlic, sugar, and salt. It originated in Thailand, where it is frequently used as a dipping sauce, particularly for seafood and omelettes. In Vietnamese cuisine, it is used as a condiment for pho and fried noodles, as well as a topping for spring rolls.

The sauce was first produced in the 1930s or 1940s by a Thai cook and entrepreneur named Thanom Chakkapak in the town of Si Racha (or Sriracha), Thailand. The sauce itself may be an adaptation of a Cantonese garlic and chilli sauce that originated in Shunde, China. In the early 1900s, Cantonese immigrants settled in Si Racha, and their garlic and chilli sauce was sold in Thailand for decades before the first bottles of Sriraja Panich were produced.

In the United States, sriracha is associated with a jalapeño-based sauce produced by Huy Fong Foods, which is sometimes referred to as "rooster sauce" or "cock sauce" due to the image of a rooster on the bottle. The sauce was first produced in the early 1980s by Vietnamese entrepreneur David Tran, a former major in the Army of the Republic of Vietnam. Tran developed a thicker version of the condiment, calling it "rooster sauce" after his astrological sign.

Sriracha is now a popular condiment in the United States and elsewhere, and is often added to dishes such as soups, eggs, burgers, and even drinks like Bloody Marys. It is known for its versatility and can be used as a dipping sauce, mixed with mayonnaise, or as a topping for meals.

What foods can sriracha be added to?

Sriracha is a versatile condiment that can be added to a wide variety of dishes to add a spicy kick. Here are some ideas for foods that can be enhanced with a dash of Sriracha:

Breakfast

Sriracha is a popular addition to morning meals, especially those featuring eggs. Try adding it to an omelette, scrambled eggs, or deviled eggs. For a heartier breakfast, Sriracha can be added to bacon, avocado toast, or even grilled cheese. If you're looking for a sweeter option, Sriracha can also be drizzled over almond honey toast or mixed into yogurt.

Appetizers and Snacks

For a spicy snack, mix Sriracha with melted butter, soy sauce, ginger, and garlic, then pour the mixture over Chex Mix and bake it in the oven. You can also make spicy Sriracha popcorn by simply adding Sriracha to butter and pouring it over your popcorn. If you're in the mood for something more savoury, try caramelized bacon with brown sugar and Sriracha, or Sriracha garlic bread.

Main Courses

Sriracha can be added to a variety of main courses, including chicken, shrimp, and quinoa dishes. It's also a great addition to comfort foods like mac 'n' cheese, grilled cheese sandwiches, and hot dogs. If you're a fan of international flavours, try adding Sriracha to tandoori chicken skewers, beer-battered fish tacos, or stir-fries.

Drinks

That's right, Sriracha isn't just for food! You can add it to alcoholic and non-alcoholic drinks alike. Try a Sriracha Bloody Mary, a Sriracha-Citrus Cocktail, or even a Strawberry-Sriracha Margarita.

Desserts

If you have a sweet tooth, you might enjoy unconventional desserts like Sriracha-Mexican Lime Donuts or Chocolate Sriracha Ice Cream. For a simpler treat, drizzle it over a bowl of fresh fruit, like watermelon.

These are just a few ideas to get you started, but the possibilities are endless! Sriracha can be added to almost any dish to add a spicy kick, so feel free to experiment and find your own favourite combinations.

What is the history of sriracha?

Sriracha is a type of hot sauce or chilli sauce made from a paste of chilli peppers, distilled vinegar, pickled garlic, sugar, and salt. It originated in Thailand and is frequently used as a dipping sauce, especially for seafood and omelettes.

In the 1930s or 1940s, a Thai cook and entrepreneur named Thanom Chakkapak developed a hot sauce for her home kitchen, serving it with fish and other dishes. Chakkapak was based in the small coastal town of Si Racha in Southeast Thailand, and she named her creation Sriraja Panich. Chakkapak's family and friends urged her to sell her creation, and she soon established it as Thailand's best-selling chilli sauce.

In the 1970s, Vietnam-native David Tran began making his own hot sauce. In 1978, the new Communist Vietnamese government began to persecute ethnic Chinese in South Vietnam, and Tran fled to the United States as a refugee. In 1980, he started the sriracha company Huy Fong, named after the boat he escaped Vietnam on. Tran's version of the sauce was thicker than Chakkapak's, and he called it "rooster sauce" after the year of his birth according to the Chinese zodiac.

Huy Fong's sriracha is now one of the food industry's most popular condiments, with the company making around $80 million in revenue each year. However, the brand has faced competition from other companies making their own versions of sriracha, as Tran did not trademark the name.

What does sriracha taste like?

Sriracha is a hot sauce with a unique blend of flavours. It is known for its spicy taste, which comes from the red chilli peppers it's made from, but it also has a hint of sweetness from the added sugar. Along with these two dominant flavours, you'll also notice a strong garlic undertone and a tangy taste that adds depth to the sauce.

The exact flavour and consistency of sriracha vary according to the brand. For example, the Huy Fong Foods brand, also known as "Rooster Sauce", is famous for its garlic-forward flavour. The Shark brand is known for its medium heat level and versatility, while the Yellowbird Blue Agave Sriracha Sauce is sweetened with blue agave instead of sugar.

Sriracha is thicker than most hot sauces, making it ideal for spreading on sandwiches or mixing into sauces and marinades. Its versatility makes it a staple condiment in many kitchens, and it can be used to add a punch of flavour to a wide variety of dishes.

How spicy is sriracha?

Sriracha is a hot sauce with a Scoville rating of between 1,000 and 2,500. This range is dependent on the crop of peppers used. For context, Tabasco sauce has a Scoville rating of 2,500-5,000, while Texas Pete hot sauce is around 750. Cayenne pepper, meanwhile, has a rating of 50,000.

Sriracha's heat comes from red jalapeno peppers, but it is only moderately spicy. Its other ingredients include chilli, garlic, sugar, salt, distilled vinegar, potassium sorbate, sodium bisulfate, and xanthan gum. The sauce's thickness is likely due to the ratio of ingredients and the inclusion of xanthan gum, a powerful thickening agent.

The taste of sriracha varies by brand, but it is generally described as tangy-sweet with a kick of garlic. It is commonly used in Thai and Vietnamese cuisine, as well as in seafood dishes, omelettes, and sauces for pad Thai. In the US, it is often used as a condiment, similar to ketchup, and added to stir-fries, soups, and burgers.

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