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HUY FONG Chili Garlic Sauce

Iron Woode

Iron Woode

Elite Member
Super Moderator
I bought a bottle but haven't opened it yet.

was curious if anyone here has tried this stuff and what sorts of recipes would this work in.

How spicy is it compared to their sriracha sauce?
 
huy fong is the unblended version correct? Its fucking awesome.

Dont get the gold label stuff, they leave out the garlic.
 
I don't really think this stuff is spicy at all, but I'm pretty tolerable when it comes to spicy foods.

This stuff tastes like the standard hot sauces they have at Dim Sum places.
 
The heat level seems to vary from jar to jar, but it's good!

Better than Sriracha "Rooster" sauce, which I used to like, but now find to be too sweet.
 
Darn, the Amazon store is expensive. Over $30 for 6 bottles plus over $10 for shipping.

My local WalMart even has this stuff. Less then $3 per bottle out the door.
 
I keep a jar of this on hand in order to recreate Chen Kenichi's prawns in chili sauce recipe from the original Iron Chef series. It's cheap at the local asian market.
 
Can anyone tell me the name of this sauce?

It's Chinese. It's a hot sauce served at some Dim Sum or Chinese restaurants.

The main base is the chili pepper seeds & skin. They're crushed, so flakes are visible. And it's in a hot chili oil. It's not Sriracha or the sauce in OP.

Anyone know what I'm talking about? Now, THOSE are awesome.
 
Zeze said:
Can anyone tell me the name of this sauce?

It's Chinese. It's a hot sauce served at some Dim Sum or Chinese restaurants.

The main base is the chili pepper seeds & skin. They're crushed, so flakes are visible. And it's in a hot chili oil. It's not Sriracha or the sauce in OP.

Anyone know what I'm talking about? Now, THOSE are awesome.
Click to expand...

In Mandarin, it's called "La-Jiao-Yiu," which literally translates to hot sauce oil.
http://en.wikipedia.org/wiki/Chili_oil
 
Slew Foot said:
http://theoatmeal.com/comics/sriracha
Click to expand...

I have a lot of problems with that comic, but the biggest is the implication Siracha is hot. The more I use it, the more I hate it. It's like an Asian version of ketchup; sweet and bland. It's only saving grace is there is a little bit of heat in there if you concentrate on it. Ketchup or Siracha? I'll reluctantly take the Siracha, but I'd rather have a real hot sauce that doesn't include sugar in the recipe.
 
I always call that stuff the Rooster sauce... It's good, although I don't have any in my hotsauce stash at home. Just some tobasco and franks right now.
 
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