Monday, April 12, 2010


I made a quasi-Thai stir fry last night from Ruth Reichl's recent memoir "Garlic and Sapphires." My wife read the book (I'm next) and suggested I make the recipe on page 70. It was excellent.

The recipe recommended adding a dash or more of Sriracha hot sauce at the end. Anyone who's been to a fair number of Asian restaurants has seen it on tables with salt, pepper and other condiments. It's the red stuff in the plastic squirt bottle with the roaster on the front, sort of an Asian hot ketchup.

I'd never tried it, although I love the bottle's design and melange of languages (Vietnamese, Chinese, English).

I'm not a huge chili head, but I decided to give it a try. It was outstanding, really bringing the somewhat vinegary dish together, a very nice balance of hot and sweet.

So if you like a little heat, the next time you see Sriracha on the table, put a squirt or two on your food. Really, really good.

1 comment:

  1. I love Sriracha. It livens up any dish and adds just a bit of heat to make it spicy but not unberable. It's replaced ketchup for me on burgers, hot dogs, mixed with a little sour cream for fries etc.