[Twotone]

What is sriracha? Never heard of it.

A friend gave me this sushi recipe years ago. It uses the ‘age’ tofu skins & is a very tasty dish:

Sushi

Rice:
3 cups pearl rice
4 cups water
1 tsp salt
1 tbsp vegetable oil

Bring water to boil, add salt & oil; put in rice. When water evaporates, add Rice Sauce (below), cover & allow to simmer 25 minutes.

Rice Sauce:
1&1/2 cups rice vinegar
1&1/2 cups sugar
½ tsp MSG
1 cup French-sliced green beans
1 cup shredded carrot

Put all ingredients in saucepan together & bring up to medium heat. Add to rice when excess water has evaporated.

Age Sauce:
¼ cup sugar
2 tsp salt,
2&1/4 cup water
1&1/2 tsp MSG
2 tbsp soy sauce

When all ingredients are dissolved put in Age skins (cone sushi) & allow to simmer for about 10 minutes. Then remove skins & allow to cool. Add Age Sauce to Rice mixture & stir thoroughly. When all fluid has been absorbed, stuff rice into Age skins.

[SAJ]

Sriracha is a Thai pepper sauce, which (curiously enough) gained mass-market appeal in the US after a couple of episodes of the old Emeril Live cooking programme some 10-12 years ago.

The origin of this sauce is a little cloudy, It is clearly a traditional (i.e. rurally made and consumed) Thai sauce, possibly originating in the village of Si Racha on the Thai coast (and possibly NOT, too).

The best known preparation of sriracha in the US is made and imported by the Huy Fong company. Packaged in a clear squeeze bottle with their traditional logo of a rooster on the front, in white, it's a very useful and tasty sauce.

By experimentation, I've found that letting the bottle of sauce sit on the counter, vented (twist top open) for a couple of weeks improves the flavour.

Like almost all pepper sauces, one can find a sriracha prepared to any degree of heat, from mild to fiery.

Hope this is of some use to you, and best cooking always!

[pops88]

It's a chili sauce found in the Asian section of the grocery store, is red and has a rooster on the label. This is from Wikipedia:

Sriracha sauce, labelled in Vietnamese as Tương Ớt Sriracha, is a hot sauce product by Huy Fong Foods. Created by David Tran, founder of the company, it is a distinct variant of Sriracha sauce and has achieved great popularity in the United States. It is also known as rooster sauce or cock sauce because of the rooster featured on its label.[1] It has grown so much in popularity that there are now cookbooks featuring recipes that use it as their main condiment.[2] The Sriracha Hot Chili Sauce recipe has not changed since 1983. It is currently Huy Fong Foods' best-known and best-selling item, easily recognized by its bright red color and its packaging: a clear plastic bottle with a green cap, text in five languages (Vietnamese, English, Chinese, French, and Spanish) and the rooster logo. The bottle lists the ingredients "Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum." Huy Fong Foods' chili sauces are made from red jalapeño chili peppers and contain no added water or artificial colors. The company formerly used serrano chilis but found them difficult to harvest. The company has warned customers about counterfeit versions of its sauces.[3] In Dec. 2009, Bon Appetit magazine named this Sriracha sauce Ingredient of the Year for 2010.[4][5