With invasion of global food channels as well lot of innovative food shows on main line channels, now a days, people are going for more global recipes now a days. Twenty-Twenty Five years back, Chinese, Thai,Mexican and Italian food were not heard even in state capitals, their Highly Indianized version is now available in smaller cities.But quest for enjoying global food has widened. In this series, we shall talk about some food items which are gaining access to food malls as well as eating joints.
Sriracha is a spicy sauce, became very popular in western countries during last ten years.
David Tran, is the innovator of this uniquely flavored sauce. he was born and raised in Vietnam, but is of Chinese descent, migrated to America as a refugee in the late seventies. He found much of his liking except a satisfying hot sauce. He settled down in Los Angeles, he tried to make some thing of his own, something chile and garlic based Sriracha which is popular in Vietnam and named after Sri Racha, Thailand. In fact, it is Tran who is responsible to popularise a region based recipe globally. First, he began selling this hot sauce from a food truck in China Town in Los Angeles. Today his company , Huy Fong Foods ships 20 million bottles of Sirracha each year ! Sriracha now find place in supermarkets, home pantry shelves as well as restaurant tables all around the globe. This American-made-Chinese-Vietnamese-Thai sauce is a classic example of the global culinary melting pot.
Thanks to its exploding popularity, you can find Sriracha in everything from Sushi and Vodka to potato chips and pop corn. Now the restaurant chain Taco Bell even has a Sriracha Quesarito and the other chain Denny's a Sriracha Spicy Super Chicken. It is an astoundingly versatile ingredient, blended with mayonnaise, sour cream, cheese spreads, pates, beans and soups that range from Classy Tomato to Vietnam's Pho to Seafood Chowdars.
Although Tran's rooster sauce is most visible Sriracha in American and European markets, there are several other barnds, with names like Shark and Dragonfly. They each have devoted followers, but it is hard to beat the balanced complexity and charm-and worldwide popularity of Tran's Sriracha.
Now in case after reading this you wanted to grab a bottle of Sriracha and not getting in your city. Do not worry , you may try to make it at home :
Ingredients -
1/2 kg red jalapeno papers (if not available then try bhootjhonkiya)
250 gm red serrano peppers, stems cutoff
4 cloves garlic peeled
3 table spoons light brown sugar
1 table spoon kosher salt
1/3 cup water
1/2 cup distilled white vinegar
Get started :
Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic and brown sugar, salt and water. blend until smooth, pulsing several times to start. Transfer this puree into a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once in a day.The mixture will begin to bubble and ferment. Wipe down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender with vinegar, blend until smooth. Strain mixture through a fine mesh strainer into a sauce pan, pushing as much of the pulp as possible through the strainer into sauce. Discard remaining pulp, seeds, skin left in the strainer.
Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your deserved thickness, 5 to 10 minutes. Skim foam if desired.
Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer the sauce to jars or bottles and refrigerate.
Sriracha is a spicy sauce, became very popular in western countries during last ten years.
David Tran, is the innovator of this uniquely flavored sauce. he was born and raised in Vietnam, but is of Chinese descent, migrated to America as a refugee in the late seventies. He found much of his liking except a satisfying hot sauce. He settled down in Los Angeles, he tried to make some thing of his own, something chile and garlic based Sriracha which is popular in Vietnam and named after Sri Racha, Thailand. In fact, it is Tran who is responsible to popularise a region based recipe globally. First, he began selling this hot sauce from a food truck in China Town in Los Angeles. Today his company , Huy Fong Foods ships 20 million bottles of Sirracha each year ! Sriracha now find place in supermarkets, home pantry shelves as well as restaurant tables all around the globe. This American-made-Chinese-Vietnamese-Thai sauce is a classic example of the global culinary melting pot.
Thanks to its exploding popularity, you can find Sriracha in everything from Sushi and Vodka to potato chips and pop corn. Now the restaurant chain Taco Bell even has a Sriracha Quesarito and the other chain Denny's a Sriracha Spicy Super Chicken. It is an astoundingly versatile ingredient, blended with mayonnaise, sour cream, cheese spreads, pates, beans and soups that range from Classy Tomato to Vietnam's Pho to Seafood Chowdars.
Although Tran's rooster sauce is most visible Sriracha in American and European markets, there are several other barnds, with names like Shark and Dragonfly. They each have devoted followers, but it is hard to beat the balanced complexity and charm-and worldwide popularity of Tran's Sriracha.
Now in case after reading this you wanted to grab a bottle of Sriracha and not getting in your city. Do not worry , you may try to make it at home :
Ingredients -
1/2 kg red jalapeno papers (if not available then try bhootjhonkiya)
250 gm red serrano peppers, stems cutoff
4 cloves garlic peeled
3 table spoons light brown sugar
1 table spoon kosher salt
1/3 cup water
1/2 cup distilled white vinegar
Get started :
Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic and brown sugar, salt and water. blend until smooth, pulsing several times to start. Transfer this puree into a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once in a day.The mixture will begin to bubble and ferment. Wipe down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
Pour fermented mixture back into blender with vinegar, blend until smooth. Strain mixture through a fine mesh strainer into a sauce pan, pushing as much of the pulp as possible through the strainer into sauce. Discard remaining pulp, seeds, skin left in the strainer.
Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your deserved thickness, 5 to 10 minutes. Skim foam if desired.
Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer the sauce to jars or bottles and refrigerate.
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