Thai sriracha sauce. Cooking on our own

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

What lies under the unusual name of our ear "Sriracha"? Unfortunately, many people have never heard of this. This sauce can not be called too popular. But in vain…

Spicy Sriracha sauce came to us from Thai cuisine relatively recently, having managed, however, to conquer half the world by that time. Today it is served in oriental restaurants with meat, fish and seafood. And we will take and cook it ourselves. Moreover, the necessary ingredients can be found in every kitchen, although this hot sauce was born on the other side of the earth.

2 times success story

Sriracha sauce originated about 80 years ago in a small Thai village called Si Racha. And the Thai Thanom Chakkapak prepared it for her friends. They liked her new sauce so much that they persuaded her to make it for sale. This idea inspired Thanom and two years later the new sauce broke all records of popularity in the country. In 1984, Thai Theparos bought the rights to this seasoning from Madame Chakkapak and began to produce it on an industrial scale. The technology, however, remained the same, and only natural products were used for cooking.

It is noteworthy that this story was repeated word for word on the other sidePacific Ocean. David Tran, a Chinese-Vietnamese immigrant, reproduced this sauce almost verbatim and began selling it in his tavern. People just fell in love with the new product! Soon it began to be mass-produced in the States.

Basic technology

The main ingredients are the same. The recipe is based on garlic, red hot pepper, s alt, sugar, white vinegar. In the original, the natural fermentation process lasts three months. But we're not going to wait that long, are we? Therefore, we will speed up the process, trying to meet within 10 days.

So, the most important ingredient we need is chili pepper. Professionals advise starting with less spicy varieties. For example, jalapeno or serrano. After, when you feel the sharpness, it will be possible to continue experiments, including with more burning varieties. We also need a capacious container in which the fermentation process will take place. Even an ordinary glass jar will do. Besides, you can't do without a blender - you don't want to grind the ingredients in a mortar?

Proportions of products

To prepare about half a liter of sauce, we need the following products:

• hot pepper - 350g;
• garlic - 3 cloves;
• sugar (brown) - 2 tbsp. l.;
• s alt - 0.5 tbsp. l.;
• natural white vinegar - 65 ml.

Cooking Sriracha Sauce

The recipe involves fermentation, therefore, so that pathogenic microflora does not interfere with the process, carefully wash all the ingredients. After washing, remove the pepper legs (leave the seeds),peel the garlic, grind with s alt and sugar until a paste. We put the pasta in a jar so that it fills no more than half the volume. We cover the neck of the jar with gauze or cloth so as not to block the access of air. The sriracha sauce will expand significantly as it ferments.

The very next day, the mass in the jar will begin to "play", you will immediately notice the bubbles. During fermentation, hot sauce should be stirred daily with a wooden spatula. The process will last about a week, and then it will slow down very much. This indicates that the time has come for the next stage.

Now we have to completely block the fermentation, and table white vinegar will help us with this. Divide it into 3 parts and add one per day. You can add all the necessary amount of vinegar at once, but in this case it will clog the flavors of pepper and garlic.

After adding the last portion of vinegar, we wait another day and proceed to the final phase. Once again we interrupt the paste with a blender, and then pass it through a fine sieve, helping with a silicone spatula.

It remains to reduce the sauce in a saucepan a little - 10 minutes is enough. This will get rid of the remaining vinegar notes and bring the consistency to perfection.

How chili sauce (Sriracha) is used in cooking

The sweet and sour taste of the sauce goes well with seafood and fried fish. It goes well with meat, especially fried and baked on coals. Sriracha can also be used as an ingredient for more complex sauces, gravy, fruit drinks.

And, of course, it is impossible not to mention that this sauce is used to make alcoholic cocktails. It will give the drink unusual spicy notes. For example, they can replace Tabasco in a Bloody Mary cocktail.