Chile Forum

moravagine wrote:

Sons of Thunder wrote:BTW have you ever made the spicy sauce before? Sriracha and mayo are the two main ingredients but I also heard you need to add a bit of sesame oil and a pinch of sugar. I tried it a couple times but it never seemed 'right.' Good luck!

I ended up finding Sriracha at China House just as recommended. i had hoped to find the typical brand (clear bottle with green spout, rooster on the label) but stuck with the China House brand. its just as good. It's the first truly spicy sauce i've encountered in Chile.

I made the spicy sauce for the tuna rolls using Hellman's mayonnaise, sriracha, sesame oil and sugar as you mentioned. it didnt come out exactly "right", but that was probably owing to the mayonnaise, which ideally would have been made with eggs, oil, and a little rice vinegar, instead of lemon juice. Now that i think of it, i guess i could have just added a little rice vinegar to the mix, but i doubt it would have made much of a difference at that point.

The big hit of the night were the stuffed won tons.
I made them like this....
I cannot recommend this recipe enough!!!!

There ought to be a special recipe section for the forum, where we could form a sort of library of sauces, soups, and techniques.

Tommy

moravagine wrote:

Sons of Thunder wrote:

The big hit of the night were the stuffed won tons.

Sons of Thunder wrote:
BTW, China House didn't have the Sriracha brand rooster sauce, or you just chose to buy their in-house brand? Because I know the Korean place across the street definitely has Sriracha.

Sons of Thunder wrote:
BTW, China House didn't have the Sriracha brand rooster sauce, or you just chose to buy their in-house brand? Because I know the Korean place across the street definitely has Sriracha.