Text 16518, 68 rader
Skriven 2008-11-17 16:54:19 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: ROOSTER SAUCE  81117
============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 CS> Like me eventually you will.  Like I got the rooster sauce at last.
 
 DD> Huh? Who Flung Foo rooster sauce isn't hot. No more so than Heinz
 DD> Tabasco Catsup. Mild heat - and could use more garlic.
 
 GJ> I think there may be a little confusion here.  Carol is probably
 GJ> thinking of the excellent Thai sriracha chilli sauce which carries a
 GJ> picture of a rooster, and is available in several heat strengths.  A
 GJ> form of sriracha sauce which also carries a rooster on its label is
 GJ> made in California, and sold in a plastic squeeze bottle.  Other chilli
 GJ> sauces come from Singapore and Malaysia, but I prefer the Thai ones.

 DD> Wanna bet?!?!?! Who Flung Foo (from Ranch Cucamonga, CA) is available
 DD> almost everywhere. You really have to search to find Tiger or Shark or
 DD> any of the stuff actually from Sriracha, Thailand.

I remember a few years ago hunting for quite a while for sriracha
around Amherst, NYS, and finally getting some of that Califuncian stuff
in a small Korean grocery.  Here it is much easier, as the local
Vietnamese shop has several brands of proper, Thai sriracha, as well as
other SE Asian.  I even found some of your plastic bottled sauce
lurking at the end of the chilli sauce shelf.  At present I am using
the Poo Khao Thong brand sriracha, but also have some Pantainorasingh
brand "Sweet chili sauce for chicken", which I sometimes use mixed with
sriracha on prawns or other seafood.

 DD> Huy Fong is a Vietnamese ex-pat company. My YAHOOOOAHHHH Hot Sauce is
 DD> an attempt at a more garlicy Rooster Sauce. I have posted the recipe
 DD> here before and people at the Montreal picnic got a chance to taste it
 DD> - up close and personal.

The proportions given on the bottle of my Poo sauce are: Chilli 54%,
Sugar 20%, Salt 8%, Vinegar 7%, Garlic 8%, Water 3%.  It has a nice
balance, and goes well slopped onto beef sausages.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Green Pawpaw (Papaya) Salad
 Categories: Asian, Salads, Side dish, Appetizers
      Yield: 1 Servings
 
      1 cl Garlic
      2 T  Peanuts, cooked and crushed
      2 t  Raw sugar
      2    Chillies, bird's eye
    1/2    Tomato, large
      1 c  Shredded green pawpaw
      3 T  Fish sauce
      2 T  Lime juice
 
  In a large mortar, crush together, garlic, peanuts and sugar. Add
  whole chillies to taste, and crush some more. Add remaining
  ingredients and crush until the ingredients are bruised, rather than
  squashed, and thoroughly mixed. Serve at warm room temperature as an
  accompaniment to a main dish, or as an appetiser.
  
      Recorded as observed being made in the Rapid Creek Market, Darwin,
  :       by Glen J, 2000
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)