Reddit mentions: The best chili sauces

SE Pennsylvania.

I didn't even realize you keep chickens, we do too! I don't fool myself into thinking it's an economic choice since feed $costs$ but I like that the many food scraps generated by my kids go to the birds instead of the trash. All-in-all my 7 hens probably are comparable to the cost of buying premium free-range eggs in stores, but I also got my coop/run and basic supplies plus my first 7 birds for $20 - an amazing craigslist deal from someone moving out of state.

Some other cheap meals that we enjoy and seem to be economical:

• Mexican foods, bean burritos, breakfast burritos, tacos, taco salad. A big jar of salsa, a container of sour cream and a bottle of hot sauce will last for lots of delicious Mexican meals
  
• Asian foods, any meat and/or tofu over bunches of rice or noodles. Those frozen bags of mixed vegetables in the supermarket are amazing for stir fry. I've found I like to make lots of extra sauce from whatever recipe we use so that it stretches more. Soy, Hoisin sause, and Chili oil are all amazing and add tons of flavors.
  
• American foods, potatoes and anything really. Crock pot full of pork chops and sour kraut with some home made mashed potatoes rocks. Roasted potatoes and grilled chicken breasts with roasted broccoli. You can get a sack of potatoes that will last for tons of meals for a few bucks. Home made BBQ chicken pizza is popular in our house. A waffle iron is worth investing in, make huge batches and freeze the leftovers. Reheat the waffles in a toaster or toaster oven if you have one. Homemade syrup isn't hard, but get the maple extract online and I recommend making your own vanilla extract too. It only took my wife who bakes a ton about 20 months to go through a whole 1.75 liter bottle of vodka-turned extract! Can you imagine how much that would have cost had I bought the little tiny 2oz. bottles at the store?! Like BBQ? seriously try this BBQ crockpot chicken. Serve it on potato rolls with coleslaw on top (easy and cheap to make) and you are gonna have a good time. We marinated our chicken overnight in the sauce and cut down the cooking time because they weren't frozen.
  
• Edit: WATER, I almost forgot one of the biggest things we do to stay healthy and frugal is drink lots and lots of water. Find a bottle or canteen that works for you (you want to learn to like and prefer water) and buy a few of them. I'm a big fan of nalgene canteens and bring two of them to work every day so that I have a goal of drinking a half gallon of water. Seriously you have no idea how much you save by not drinking alcohol, coffee, soda soft drinks, etc... by drinking lots of water you have also just eliminated a massive source of sugar in your diet because even healthy options like juice naturally (or unnaturally) have lots of sugar in them.

Big ups to my friend Ren, who is the single hardcorest Yurucamp fan I know, for providing advice and involving a friend of hers who made this for their own Yurucamp re-enactment last winter. Original recipe: https://cookpad.com/recipe/5012229

I hate it when recipe bloggers do their life story before the recipe. Here's what you came for, extra info follows thereafter. Amazon links to harder-to-find goods included, but you can find this stuff at any decent Asian market. All I'm going to say is that if you like cooking and you like Yurucamp, you absolutely have to try this before you die.

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INGREDIENTS

1 tbsp sesame oil

1 tbsp (or more) chili garlic oil/chili oil/rayu/etc.

1 clove garlic, minced or pressed

1" peeled fresh ginger, minced (or if you have it, 1 teaspoon of ginger paste)

1/4 lb ground pork (we omitted this due to medical dietary concerns)

1 tbsp doubanjiang (You can double this if you like it really spicy

1 1/4 cups cold water

1/4 pound tofu, cut into 1/2" cubes (doesn't have to be perfect)

4 tbsp goma shabu/sesame dipping sauce (If you understandably don't want to pay $20 for this, you can make it yourself - this looks like it's easy enough to do using tahini as a base)

2 packets miso ramen flavoring from ramen packets (if you can get it from a local Asian market, get the kind that comes with the fresh [not freeze-dried] noodles so you can cook the noodles in the broth, otherwise substitute with 2 tbsp white miso paste, 1 tbsp soy sauce, and a little bit of sake or dry white wine)

1 tsp chicken bouillon/stock powder (I use and highly recommend Better than Bouillon paste, it's lower in sodium and lasts forever in the fridge)

4 leaves Napa cabbage, thick white parts cut out from the leaves

A handful of bean sprouts

Fresh mushrooms (We usually use enoki and shitake, but if you don't have access to those, regular button mushrooms or baby bella will work fine)

Scallions, sliced into 3" sections (Don't use leeks, they're not the same, but if you can get access to Tokyo negi/naga negi, that's the real stuff)

Pork gyoza or similar potstickers, thawed to room temperature or fresh and not frozen (as many as you can fit around the rim)

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1. Cut the cabbage into thin slices. Keep the white core parts separate from the green leafy parts.
   
2. Cut the roots off of the mushrooms if they have them, remove stems from shitake/button/baby bella.
   
3. Heat a nabe pot or stock pot over medium-high heat. When hot, add the sesame oil and swirl to coat.
   
4. Add the garlic and ginger to the oil. Stir, cooking until fully aromatic (1-2 minutes at most)
   
5. Add the ground pork, stirring to break up chunks. Cook it until it's cooked all the way through and no longer pink.
   
6. Add the doubanjiang and stir to coat. Cook for a minute, stirring constantly.
   
7. Add the water and increase the heat to medium-high. Bring to a boil.
   
8. Add the goma shabu, chicken stock, miso ramen flavoring/substitute paste, and chicken stock. Stir well and bring to a boil.
   
9. Put the tofu, mushrooms, white parts of the cabbage, and dumplings into the pot. Cover, lower the heat to medium, and cook for 3 minutes.
   
10. Put the scallions, green cabbage parts, and bean sprouts into the pot, cover, and cook for 3 minutes more.
    
11. Top with chili oil/chili garlic oil. Serve it up, and save some of the broth to cook noodles in to finish it off.
    
    ​
    
    This can't be beat served in a nabe pot over a portable gas burner, family-style, but you can easily just do this in a normal pot. I doubled the recipe to feed four people, and used some different toppings/ingredients. It scales up well, just make sure you don't go over the rim of your pot.
    
    In terms of quantity of toppings, ;ess is more, and I found this out the hard way. Don't overload with everything, you can easily just use half of what you prep and add more to cook after everyone takes their first share. Also, the dumplings tend to fall apart if cooked too long, so go for them first.
    
    Also the Shimarin scooter figure is getting made, erryone get hype

Wat, no way m8. Stir fry is one of my easy-meals. His writeup, and from my experience with it, is very complicated from a first look and from a first try. But once you follow the paragraph and do it a small handful of times, it's easy. Focusing only on time, as a total simplification of everything chris wrote:

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Take out a frozen vegetable medley and toss in a bowl of warm water. (30sec)

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Open the cabinet, throw a couple tsp of the various flavorings into a bowl (2min), skip whatever you don't have or can't sub (Needs salt though, do get sugar/soy if you can, rest are whatever, they help, but not a big deal). Toss in an egg white (30sec). Toss in the sliced meat and mix (2min to slice). Mkay, that took 5min.

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OPTIONAL: Wait 30min. (Just makes it a tad less tender, but honestly it's not a biggie, just wait 60sec while mixing for the meat to soak the water which makes it 10x juicier. iirc Chris said to only do this with beef, but, do it with pork. The several tbsps of water really juice up a pork chop in a big way)

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About 5min before the marinade timer ends, I add in a bunch of oil and turn my stove on (I know what dial I have to put it at for the oil to hold 350F, practice but trivial once you do a couple tests on your stove as I did back when I learned how to make fried chicken). When in a rush, I do this step before preparing the marinade so it's heated when I'm done with the marinade.

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Deep fry the meat (20sec), dump into a strainer (10sec), add veggie medley, fry 4min until desired toastyness, then grab the strainer and throw the meat back (30sec), then top with any store bought or homemade stir fry sauce (Use store-bought for your first time), Mix, coat, for like 5sec "toast" the sauce I guess? I like it when it fonds. Takes 5sec to fond and then scrape off on a super hot pan. Pour onto the plate. Total Time: 5min

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Optional: I have noodles on the stove while stir frying (3.5min, but a subset of the 5min stir fry so it adds no time). I consider it critical to have a good starch to the meal, but others are fine with meat and veggie. You do you.

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Remember when you're at a hole-in-the-wall you get your meal 3x faster than McDonalds. So as long as you have everything within reach at your counter then you too can get it super fast, sans the marinade which if it it really is too much you can honestly just have in your fridge in a ziploc whenever you want it more on-demand, or, PRO TIP, use tofu. Cleanup is nonexistent. Soap down the bowl and strainer you caught the oil with, (1min). I just leave the oil in my pan but you can soap that out too (1min). Ofc the first 5 times I burnt everything all over and it took some boiling baking soda & Bar Keeper's Friend. But.. learning.

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My next optimization beyond premade medleys and the linked stir fry sauce will probably be bulk-slicing pork chop and bulk making the marinade. Then vacuum sealing the marinated meat and using it up throughout the next 2weeks-month. I'll probably test if it freezes well, through I'm worried over the added water content destroying the meat. Haven't gotten there yet, but that'll bring stir fry from a 10min meal to a 5min meal.

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A fail: I tried last week to premake the marinade but the egg whites rose to the top and the cornstarch quickly fell to the bottom, so it was a fail. I could premix and freeze into ice cubes everything except egg white and cornstarch, but that's barely a saving so meh. Vacuum seal sounds like a better idea.

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Note: I don't use that linked stir fry sauce itself. I use 1:1 ratio of the linked stir fry sauce + sesame paste / tahini, along with as much chili as desired for spiciness. Premade and in the fridge in a mason jar that lasts me forever. Tastes much better imo. Do a 3:5 or 4:5 ratio if you're uninitiated since sesame paste is bitter at first, but yummy. (Do buy premade when learning)

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Note2: I have a mason jar with exactly how much oil I need in my pan to get a deep fry depth, and that's what I use for the deep fry (By "deep fry", I mean 1inch. I just flip my fried chicken halfway). When I'm done with my meal, the oil in the bowl will have cooled down, so then I cover the jar with a cheesecloth and pour the oil back into the jar to repeat the cycle until it gets too dirty. Oil is super cheap though, so don't worry about it. Just make sure to throw it out into the garbage can and don't pour the oil into your sink.

That's very sweet of you. Chile peppers are the fruit of a plant, and we make sauces out of it. There are a bunch of different kinds of chile peppers(on mobile so no fancy markup):

https://en.wikipedia.org/wiki/Chili_pepper

Anaheim green chile is a popular strain of the pepper, but there are other strains that are still green/red chile. The difference between green and red chile is the ripeness of the pepper. Red chile peppers are more ripe than green chile peppers. The two types can be used interchangeably on anything you'd want chile, it is up to the person's preference to choose really. Both on the same dish is also acceptable.

http://www.specialtyproduce.com/produce/Green_Anaheim_Chile_Peppers_808.php

https://www.pepperscale.com/hatch-peppers/

https://www.thespruceeats.com/new-mexico-chiles-2215960

Red chile is a lot easier to get because you can just get a powder and make the chile from that. Green chile is almost always made with chopped roasted peppers and can be harder/more expensive to acquire because of that. Bueno is a staple brand in New Mexico, I grew up eating all kinds of their stuff. 505 is a good brand of salsa, they also sell jarred green chile. While I think 505 has an undesirable pickled taste, some people don't mind at all.

https://buenofoods.com/product-category/chile-pods-powders/

https://buenofoods.com/green-chile/

https://www.amazon.com/505-Southwestern-Diced-Roasted-Green/dp/B075RQ62YX

Green and red chile can go on top of anything, from burgers to salads. It is really great for adding a extra kick and flavor to a dish. During Thanksgiving, I love putting green chile in my mashed potatoes and stuffing for example. Bueno is a good place to start for New Mexico style green chile centered dishes.

https://buenofoods.com/recipes/


These are just a few options, hopefully this can get you started finding what you need. :-)

So I used a recipe I found online a long time ago and since then have just made it my own. I don't measure anything but I will try to be as descriptive as possible!

Ingredients:

• Ground Pork
  
  
• Soy Sauce
  
  
• Chili oil
  
  
• Oyster Sauce
  
  
• Black Pepper
  
  
• Garlic powder
  
  
• Onions (or shallots)
  
  
• Garlic
  
  
• Basil
  
  
• Sugar
  
  
• Sesame Oil
  
  
• Fish Sauce (if you have, not needed)
  
  
• Lettuce
  
  
• Rice
  
  
• Egg
  
  
• Scallions
  
  Always start with starch. Prep and cook rice.
  
  [Prep] Dice up about 3 cloves of garlic, and thinly slice one small onion (don't dice). Rinse 1 big scallion and cut ( I separate the white and green parts. White i cut straight, and the green I cut on an angle) Peel off basil leaves and rinse. Rinse romaine/iceberg (any lettuce)
  
  [Cook]Heat up your frying pan on high heat, add some cooking oil, and before the pan starts smoking add the onions and half of the diced garlic (cook for about 30-45 seconds till the garlic becomes aromatic). Then add a nice teaspoon of chili oil (let that simmer a bit).
  
  Next add your ground pork (about a lb or so). Break up the pork with chopsticks or a spatula and let that cook till brown on one side. Add in 1/2 teaspoon of black pepper, 1/2 teaspoon garlic powder, 1 teaspoon of oyster sauce, a dash of sugar to enhance the flavors, 1.5 teaspoons of soysauce (or a dash of salt and 1 teaspoon of soy) and if you have fish sauce add 1/2 a teaspoon. Stir and lower heat to medium and cook the pork till its almost done (~5 minutes)
  
  Use a lot of basil! Don't be shy as this stuff shrinks. Wash it thoroughly, and add a nice bunch to the pan. Stir and raise the heat back to high. Cook for about 2/3 minutes, when the basil starts to shrink and chance color. At this point, it may be a little watery from all the pork juices but the high heat should reduce most of that. DON'T overcook the pork else it will become tough. Let the pork sit and soak in all the juices.
  
  Fry an egg or two. Then Add rice and pork to plate with an egg on top and voila! Simple, delicious lettuce wraps.
  
  For added flavor, you can easily make chicken rice or coconut rice instead of plain jasmine/white rice.
  
  
  This is pretty much what I do. At this point it is loosely considered "thai". You're supposed to use holy basil but I've no idea where to get that. It is delicious and if you don't like spicy you can skip the chili oil. :)

You definitely don't need MSG for amazing fried rice, at least not as its own separative additive. If you want it... sure go for it, nothing wrong with the stuff barring the rare food allergy. You also don't need your rice to be a day old, but it will turn out better if you A) soak the rice for like 20 minutes before you turn your rice cooker on and B) let the rice sit loosely covered for some time (20-30 min), fluff it, then let it sit loosely covered a little bit more (20+ min) to let some heat and moisture out before you start stir frying.

You do probably need to buy better soy sauce, which may or may not have MSG but get something like this. A little oyster sauce won't hurt, and if you can handle any spice a partial spoonful of chili sauce will make better fried rice than anything you get from a restaurant.

Those sauces will take a lot of the guesswork out and make it a lot harder to overdo it with unfamiliar food additives. Definitely look for them at a nearby asian market, sometimes Wal-Mart has them. Amazon's prices are 2+ times higher than they should be.

Friday night and need to use up some leftover stuff, so I fried it! Since there were just 4 of us, we didn't need too much (especially fried food), and only made two dishes.

First, tofu fries. Couldn't be simpler: cut up some firm tofu into sticks (or cubes, if you prefer), and dredge in plain corn starch. Fry for 5-6 minutes at 375F. I have a fry-daddy, but you could easily do this in a pan too. They come out hot, crispy, and light. Great on their own or with just about any dip you like. (My wife enjoyed them "buffalo style" with blue cheese and Frank's Red Hot.

Second, pork wontons. Buy some wonton wrappers- a pack of 50 is like $2. For the stuffing I used 12oz ground pork, mixed with about 3 chopped scallions and 1 inch nub of ginger, ground. That's it! Stuff each wonton with about 1 to 1 1/2 tsp filling, seal with beaten egg, and wrap as shown. Fry for 1-2 min at 375. Again, any sauce you like (i prefer Mae Ploy! ).

Happy Frying!

If I want Hot & Sweet, I use this, but if I just want spicy I use this. When I lived in India, this is what I grew up with. Both are readily available in any South Asian store, and are pretty versatile. I have pretty much replaced ketchup with the hot & sweet sauce, and add a bit of chili if you want to heat things up! The hint of sweetness in the sauce keeps it from being unbearbly hot. :)

How did you get the calorie count for this? Is it from a recipe?

Don't use sesame oil to fry in; use that at the very end for flavor and aroma (it'll scorch). Use peanut, canola, or another high smoke point oil.

How are your veggies prepped? If they are already cooked, they can go in when they do, but if they are raw, they should be cut into small, uniform pieces (1/2" cubes are a good start until you get more familiar with stir fry).

Use onions and garlic to add flavor and aroma.

For flavor, use something with more flavor so you can use less of it. I usually just add a dab of oyster sauce or jarred black bean sauce.This is great too. These should have less sugar than that stir fry sauce, and so fewer calories.

Try this recipe for basic fried rice technique.

Here's my order for fried rice:

• Cook egg in pan with a little oil (not to hot), remove to plate/bowl
  
• Cook meat
  
• Add onions and garlic, flavor/sauce
  
• Add veggies to cook and pick up the flavors
  
• REMOVE everything to a plate (same as egg is fine)
  
• Add more oil to coat pan, get really hot
  
• Cook rice - breaking up clumps, until each grain is evenly coated with a bit of oil and you start hearing a little snapping. (this helps the rice to fry without getting soggy)
  
• Add meat, veggies, eggs back to rice, stir to combine
  
• Plate and serve!
  
  Good luck and good eats!

There is something you can do to really change the flavor up a bit: try using other types of chili powders. Specifically, I like Ancho, Pasilla Bahio and Guajilla peppers. They have a very full and unique smoky flavor. None of them are very hot; they usually have a mild warmth. If you want more heat maybe try Arbols.

I didn't realize it before, but Guajillas are what makes enchilada sauce taste like enchilada sauce.

Discovering these, both in whole form and as a powder, completely changed cooking Mexican food for me. From making sauces, moles, chili and just making taco meat/seasoning, these peppers have been a huge game-changer for me. This brand of chili is very nice quality; I was really impressed.

Hope you don't mind my butting in, but I'd like to recommend this cold-weather soba main dish called "Niku Soba" - - easy and delicious! Recipe for 2 people:

• 100g shaved raw pork shoulder (3cm X 3cm X 2mm pieces)
  
  
• 100g slivered onion
  
  
• 200g dry soba noodles, boiled according to package directions and drained
  
  
• 100ml Kikkoman Hon-Tsuyu
  
  
• 500ml water
  
  
• minced green onion (for garnish)
  
  

1. In a 2-liter pot, put hon-tsuyu, water, and onion; simmer, covered, until onion is almost tender (should take just a few minutes if the onion was slivered finely). Add pork and simmer, covered, a few more minutes until pork is cooked through (again, should take just a few minutes with finely shaved pork).
   
   
2. Add noodles to pot to reheat. Divide between two deep ramen-type bowls and garnish with minced green onion.
   
   Serve with something deep-fried (like korokke/croquettes, tempura, etc), and a dressed veg or salad. :)
   
   
   

2 pretty easy dishes to make are:

• mock goose or this recipe
  
• seitan stew - it's common to make a stew like this with fermented beancurd as extra seasoning and call it mock lamb stew
  
  For things like vegan fish or seafood, what I usually do is to buy vegan fish/shrimp off the shelf and then adapts sauces from "regular" fish/seafood for my purpose.
  
  For example, I've bought vegan lobster from here, then I used this recipe to stir fry the vagen lobster with fermented black bean sauce. If you like spicy foods you can add chili pepper during cooking and it tastes amazing.
  
  For fish, get a vegan fish and then stir fry it with ginger, scallion and rice wine like this
  
  You can make noodles in chinese vegan broth with vegan shrimp ball and vegan fish ball
  
  There are also vegan prawns, vegan mutton, vegan squid, etc.
  
  You can get ready made sauces off the shelf: Chili Bean Sauce, Black Bean Chilli Sauce, Sichuan Spicy Noodle Sauce, etc
  
  Unfortunately the company I linked to doesn't ship to germany and I don't speak german. So maybe you could search for a german based company or look at a chinatown near you.

Instead of using BBQ sauce, try getting a big bottle of sweet chili sauce and making sweet chili ribs! The sauce you'll need is orange like duck sauce, but with flakes of chili in it. Mae Ploy is my favorite brand. Use it just like American BBQ sauce and let it develop a nice glaze.

Yes. I see most people really like the popular Rooster Brand. However, I always try to get people to try pho with the original Thai sriracha which I call the Shark Brand.

The Shark brand is not as spicy, in fact, hardly spicy at all. But it's way less overpowering than the Rooster brand (especially when you add too much). It's a tangier and sweeter sauce which I think complements the broth better. But for anything other than pho, my goto is the Rooster brand.

The sauces are pretty easy to find, any Asian grocery will have them or any grocery store with a decent Asian section.

Alternatively:

Hoisin sauce

Sweet chili sauce

Sriracha sauce

Thai peanut sauce For some reason Amazon only has this in a 12 pack. I'm actually OK with that. ;^)

Gochujang on Amazon. Its the best stuff I have found that doesn't burn me alive. I think a whole bottle is 360 calories.

The spicy, better tasting version.

Also, Pork Belly = Samgyeopsal and its amazing with Ssamjang (also red pepper sauce) and leafy lettuce leaves to wrap it in. Like this!

Pepper jelly is amazing on crackers with cream cheese. It sounds crazy, I know, but everyone I’ve introduced to it has been surprised at how good it is. It’s usually not made with particularly spicy peppers, btw. It’s about as hot as mae ploy sweet chili sauce.

Semi-important variables here are where you're going and what you'll have access to. For now, I'll assume nothing but water.

I camped around Iceland for 10 days in August with my gf, including a 4-day thru-hike out of the interior, with access to nothing but water.

Cooking gear:

• REI Pocket Rocket
  
  
• Cooking fuel
  
  
• Small, titanium cooking pot
  
  
• 4, 32oz. Nalgenes
  
  
  What we had for the (10-day) trip/hike:
  
  
• 10 cups of quick oats
  
  
• 10 cups of minute rice
  
  
• 5 cups of dehydrated black beans (for cooking)
  
  
• 1 bag of Soy Curls
  
  
• 1 bottle of Sriracha
  
  
• 1 loaf of sliced bread
  
  
• 1 jar of peanut butter
  
  
• big Ziploc of dehydrated edamame (for snacking)
  
  
• 20 Clif Builder's Bars (20g protein each)
  
  
• various spices in small Ziplocs (stevia, cinnamon, etc) - the Sriracha replaced a lot of the ones we brought on our previous trip
  
  
• tea bags
  
  
  Pretty self-explanatory, but during hiking days we would generally eat oats for breakfast, split a couple of sandwiches + Clif bars throughout the day and have a dinner of rice, beans and soy curls.
  
  I've done 1.5-2 week camping trips 3x over the last year and minute rice has been the staple. This recent loadout worked really well. You could probably also carry some fresh fruit for the first couple of days or just go the dehydrated route.

I'm a white dude and that's how I grew up eating rice. I don't anymore because I don't have as much taste for salt as I did as a kid but that's how my dad makes it still.

If you like Chicken and rice this is a really good thai sauce that goes well with chicken

That's the beauty of it. It retains the flavor of your food while adding heat. Oh and never get this one:

http://www.amazon.com/Roland-Sriracha-17-Ounce-Plastic-Bottles/dp/B001EO7HE8

This is the good one:

http://www.amazon.com/gp/product/B000LO40AG/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B001EO7HE8&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1FXP4BEY9VY1CVW1JBHH

But I hear that this one is even better (unconfirmed):

http://www.amazon.com/Thai-Sriracha-Sauce-Shark-bottle/dp/B000EISJXS/ref=sr_1_1?s=grocery&ie=UTF8&qid=1318926014&sr=1-1

The name of the sauce is literally sweet chili sauce. It's like ketchup. It's a type of sauce a lot of different companies make. My favorite is Mae Ploy (there's smaller and cheaper bottles on Amazon then the one in the link).

https://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K

https://www.amazon.com/Spicy-Chili-Crisp-Oil-Sauce/dp/B00MLO0VYS/ref=sr_1_3?keywords=lao+gan+ma+spicy+chili+crisp&qid=1570336596&s=grocery&sr=1-3

I've taken to calling it Crack Sauce, ever since I saw this review of it. It's amazing. This sauce turns a boring bowl of rice into an awesome tasty snack, and is good on pretty much everything Asian. I also like this stuff, but it's extremely spicy so be careful if you're not a chili fiend.

Also, the prices of the amazon links are about twice what I pay at my local Asian market.

Not much in terms of easy color variety in Keto, plus I had already made an appropriately horrifying rainbow creation for Fad Food week! I kind of winged it with this recipe and it turned out pretty great, I'd definitely make it again. I had also made some trout with a lemon/shallot/caper sauce but it wasn't as good as this roasted version.

• 1 trout, deboned, head on (if you're into it)
  
• Soy Sauce
  
• Black Vinegar
  
• Spicy Chili Crisp, find it at any asian grocer or even some Krogers
  
• Olive oil
  
• Kosher Salt
  
  

1. Preheat oven to 450F
   
2. Cut 3 slits in the skin on either side of the fish
   
3. Rub fish all over with oil
   
4. Sprinkle fish flesh with soy sauce and black vinegar, and give it a light sprinkle of kosher salt
   
5. Put about a teaspoon of spicy chili crisp (or more) on the fish flesh and spread it all over
   
6. Fold the fish back up so it looks like a fish again, and place on a foil lined baking sheet
   
7. Bake for 8-10 mins, or until fish is cooked through and tender.

this stuff is pretty good: http://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K

i really like using this sauce on my burgers with pepperjack, and hot cheetos. yes on the bun. or just pepperjack and some bbq sauce.

Kind of, its just a blend of:

https://www.amazon.com/gp/product/B006C96354/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

and:

https://www.amazon.com/Mae-Ploy-Sweet-Chili-Sauce/dp/B076JJ35ZT/ref=sr_1_4?crid=24MCMUW53M78F&keywords=sweet%2Bchili%2Bsauce&qid=1557618410&s=grocery&sprefix=sweet%2Bchili%2Cgrocery%2C161&sr=1-4&th=1

Lao Gan Ma Black Bean Chilli Sauce - https://www.amazon.com/Black-Bean-Chilli-Sauce-280g/dp/B0051D84GI

Great with anything

Is this the dashi powder: https://www.amazon.com/Ajinomoto-Dashi-Soup-Stock-4-23/dp/B07GTCFVDV/ref=sr_1_2_a_it?ie=UTF8&qid=1550332940&sr=8-2&keywords=dashi%2Bpowder&th=1

and this the mentsuyu: https://www.amazon.com/Kikkoman-Tsuyu-Soup-Base-Koidashi/dp/B0046GHLAG/ref=sr_1_2_a_it?ie=UTF8&qid=1550332869&sr=8-2&keywords=mentsuyu

I already have mirin, sake, and soy sauce.

Also, what cut of meat works best for this? Ribeye?

MSG people ... try this

It is fucking magical and one of the best applications of MSG in a product.

This is not to be confused with the chili sauce that they put on the table in a lot of Chinese restaurants, which is also good, but not even close to this.

SRIRACHA, FTW.

Chili Black Bean Sauce is absurdly delicious. It's only about $2.50 for a 8 ounce jar at Asian grocery stores.

here ya go buddy they should have this at any given Asian market, they usually do. It’s close enough substitute and delicious on your Chinese food.

Fun fact. A sriracha type sauce with seeds in it is actually called a Sambal. EG

The closest thing you can get to an authentic Sriracha in the western world is Kosol-Ampa. Most sriracha sauces are very smooth indeed.

You want Mae Ploy Sweet Chili Sauce

I think you're right. I've always passed over anything that said "sriracha" on it, but it looks like it's probably a different flavor from the normal sriracha sauce.

I'm going to try ordering some from Amazon to see if this is actually what I was looking for.

Yup, it's that.

Thanks a lot!

I use Mae Ploy sweet chili sauce and sometimes this recipe. http://damndelicious.net/2015/06/17/easy-thai-chicken/
https://www.amazon.com/Mae-Ploy-Sweet-Chili-Sauce/dp/B00023T3C6

A little goes a long way and I also dip eggrolls in this or eat it with a chicken Eggroll bowl. http://www.jaysbakingmecrazy.com/2016/06/05/paleo-egg-roll-in-a-bowl/

Rooster is decent, but it can't compare to the original, aka Shark brand.

http://www.amazon.com/Shark-Thai-Sriracha-Sauce-bottle/dp/B000EISJXS

If anyone wants an easy soup base for Ramen give this stuff a try

http://www.amazon.com/Kikkoman-Hon-Tsuyu-17-Ounce-Pack/dp/B0046GHLAG

If it's what I assume it is, it is good on anything, my roommate got me a jar and I put it on my ramen and any chinese food. I'm sure it'd be great on other stuff but my options for food are limited in a dorm. If this is what you're talking about.

Nice my personal secret ingredient from the asian grocer is the "shark brand" hot sauce.

http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS

Gotta switch it up with Shark Brand Sriracha from time to time. However, def don't buy it at this price. I get 7oz. bottles for $1.39 at my nearest Asian market. It's a little sweeter than the more famous "Rooster" brand. My father is from Thailand and says the shark brand tastes more like the sriracha where he grew up. I guess it's a regional thing.

Looks like this:


https://www.amazon.com/Mae-Ploy-Sweet-Chili-Sauce/dp/B076JJ35ZT

Have you tried Chiu Chow style chili oil?

I would recommend this because there's a bit more flavors than just peppers and oil.

They talk about it here too.

stuff in my kitchen recipe. lime juice, cilantro, red pepper, chilies, chili oil i'm addicted to, peanut oil, fresh ginger s/p.

I just make my own. What kind of stir fry sauce are you after? I like a base of soy sauce, black rice vinegar (I grew up with the Chinkiang/Zhejiang brand), and rice wine (Shaoxing wine), all of which can be bought at Asian supermarkets. From there I sometimes add sesame/peanut oil, Szechuan peppercorn oil, or even peanut butter or sesame paste. Depending on the stir fry I may add copious amounts of fresh ground black pepper (beef/pork dishes) or white pepper (a more subtle flavor for seafood dishes). Sometimes I get lazy and use Lee Kum Kee brand sauces - my Asian supermarket has a huge row and I just look around for whichever has low carb counts (currently I have Guilin style chili sauce. I also like the black bean garlic sauce - it's higher in carbs but is very strongly flavored so a little goes a long way). Sorry though, no idea where to get any of this in Canada.

Well, you can buy it or use google and learn how to make it.

I don't know if it's my favorite of all time, but lately I've been putting this on everything: https://www.amazon.com/Lee-Kum-Kee-Chili-Sauce/dp/B0001WOSQY

I buy Shark brand because that's what most shops carry. Amazon has it.

http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS

Though, if you buy it from importfood.com (they sell lots of Thai ingredients, cooking supplies, and have hundreds of recipes) you can select between normal spiciness and medium spiciness. They also carry some other brands.

http://importfood.com/sriracha_sauce.html

America's Test Kitchen Korean Barbecue Wing Sauce
(Trust me on this one, folks...trust me.)

1 tablespoon toasted sesame oil
1 teaspoon garlic, minced to paste
1 teaspoon grated fresh ginger
1/4 cups water
3 tablespoons sugar
2-3 tablespoons gochujang
1 tablespoon soy sauce

Combine sesame oil, garlic, and ginger in large bowl and microwave until mixture is bubbly and garlic and ginger are fragrant but not browned, 40 to 60 seconds. Whisk in the water, sugar, gochujang, and soy sauce until smooth.

I used to when I was young and foolish, now I eat like a warrior king!

http://www.amazon.com/Huy-Fong-Sriracha-17-Ounce-Bottles/dp/B001EO5ZHO

This stuff is DELICIOUS with egg rolls and on ramen and stuff. It's not spicy at all, which is a shame, but it's really tasty.

Teriyaki sauce is just water, soy sauce, garlic, brown sugar, ginger, and corn starch (for thickness, that's optional)! It may not be the most intricate of Asian dishes, but throw it on some veggies, meat, and rice and it's a tasty stir fry. I throw in some cayenne for some kick. I got 1-to-1 with the water and soy sauce, then add the other ingredients to taste. Then do like a tablespoon of corn starch, mix it with another cup of water beforehand, dump it in, mix mix mix until it has the desired texture, and you're all set.

Also, fried rice is really simple. Cook your meat in a wok or large pan, throw in your veggies and whatever spices you want (I use Mae Ploy which is available at my local Wal Mart), then add your already cooked rice and a little soy sauce and some scrambled eggs.

Might not be the healthiest of recipes, but it's a start and it's crazy cheap.

EDIT: the price zombie below is for quite a large bottle. I get the smaller ones that'll last me three or four uses (cooking for two) for about $2 or so.

That is normally how I make congee. I made a basic batch flavored only with garlic and ginger.

In a pan on the side I saute whatever I want in it, which unually is diced cabbage, a bunch of green onions, diced cooked chicken, diced radish and sliced chilis. Once softened I add it to the congee and adjust final seasoning with soy sauce and chili crisp sauce

Or you could always get shark brand sriracha if you want to be authentic about your Thai food.

Lao Gan Ma Spicy Chili Crisp (Chili Oil Sauce) - 7.41 Ounce+ Only one NineChef Spoon https://www.amazon.com/dp/B01MSFYPYQ/ref=cm_sw_r_cp_api_i_diG5Cb20BS15D Could be this?

Trust.

https://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K

They sell it at most supermarkets in the Asian/ethnic aisle

Uni-Eagle and Shark brands are my favourites!

Relevant

This is the stuff. You can often find it in a regular grocery store (at least in the places I've lived in the US) wherever they keep their asian food, or in any chinese market.

planning on making these this week, and I'll probably use some Mae Ploy which you can usually find at the grocery store.

http://www.amazon.com/Huy-Fong-Sriracha-17-Ounce-Bottles/dp/B001EO5ZHO

Is this what you are looking for? This is what they normally have at Thai places here in the U.S.

http://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K

Sorry I just saw this, but this is all it is. We didn't make it in house. https://www.amazon.com/Mae-Ploy-Sweet-25-Ounce-Bottle/dp/B00016UX0K

Lao Gan Ma has lots of the umami flavor you are looking for, not sure if it would be hot enough but there's only one way to find out.

This was a staple hot sauce when I was a kid along with Huy Fong's. It's a thinner and a little more vinegar based (but nothing like Tabasco). It's just a different kind of flavor.

http://www.amazon.com/Thai-Sriracha-Sauce-Shark-Brand/dp/B000EISJXS

I believe it's actually made in Thailand (where the name "Sriracha" originally came from)

This Chili oil - and I get it from a Chinese grocery, not Amazon :)

Essentials:

• Noodles: Udon, ramen, soba, vermicelli
  
• Sauces: soy sauce, chili sauce (Sriracha is my fave), black bean garlic sauce, hoisin sauce, oyster sauce, fish sauce
  
• Oils/vinegars/wines: mirin, shaoxing cooking wine, rice vinegar, peanut oil, toasted sesame oil
  
• Spices: Star anise, 5 spice powder, chili flakes
  
  Optional, but stuff I really like to have around:
  
  
• Gochujang (Korean chili paste)
  
• Dried seaweed
  
• Miso paste
  
• Bonito flakes (dried tuna flakes used to make dashi, a Japanese broth)
  
• Doubanjiang (Chinese spicy bean paste, essential for Ma Po Tofu)

I practically collect hot sauces these days, currently however I have three hot sauces of choice, Cholula (Chipotle flavor if I can find it outside of my house) is a middle ground, I hate Tabasco sauce as I can taste the vinegar taste way too much in comparison, then my go to for heat currently is Ghost Tonic has ghost pepper, and is a fairly thick sauce so it doesn't run everywhere. And then finally for something sweet that packs plenty of flavor my choice as of late is Mae Ploy, though you can technically make it yourself in your kitchen with a little know how.