Which BRAND of sriracha do you like better?


 
Len Dennis

Len Dennis

TVWBB Diamond Member
Just introduced to sriracha (because of these forums).

When I'm adding a sauce to something, I have to like the taste of it as well as what it adds to the overall dish. Using sriracha fits into that category as it can be such a large part of a finished product (like the sriracha/marmalade wing sauce or as a dipping sauce with my ribs),

For the life of me, no stores near me (initially) stocked rooster brand (that I could find anyways).

I found the Lee Kum Kee brand but because of all the comments, I wanted rooster.

Finally I broke down and got the lee kum kee version.

That was reeeeel hot but I didn't really care for the flavour (and I love garlic and chilis).

Finally found the rooster brand. I really like that flavour (way better than lee version) but hardly hot at all.

I tried to compare them side by side (1/4" ribbon of each and just licked it off my finger
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).

The lee version was easily 3-4x hotter than the rooster. Neither had passed their expiry date (by at least a year).

SO, my question is, should the rooster brand be as mild as I've suggested here?

I like the flavour better but am disappointed in the heat level.
 
I've only used the rooster brand. I'm not much of a chile head anymore and that flavor with a little back heat is perfect IMO. ( my fav on chicken noodle soup ) My son likes the Sambal Oelek. If you can find some you could add that to the rooster sriracha and adjust the heat level to your liking.

Tim
 
Thanks for the link. As their site says, to add the heat without altering the flavour is what I'd like to do.

AND the first search I did for it came up with a homemade version:

Sambal Oelek-Style Chili Paste

1 red bell pepper, cored & diced
4 hot red finger peppers with seeds, sliced
2 cloves garlic, peeled
1/2 cup white vinegar
1 tbsp sugar
Salt

Place all ingredients in a food processor and process into a coarse paste.

Transfer to a saucepan. Bring to a boil and simmer gently for about 15 minutes.

Season with salt.

Transfer to a jar and let cool. Will keep for about one month in the refrigerator.

Yields 1 cup
 
Len,

I've always found the Huy Fong (rooster) brand to be the best tasting and most consistent. We go through a lot of it, as well as it's 2 sister products: Sambal Oelek and Chili Garlic Paste. They're both a chunky version, one with and the other without garlic, and even better pepper flavor. For more info check out Huy Fong Foods website.
 
I agree that the rooster tastes better (than the lee version).

What I was wondering (and maybe wasn't quite clear on) was I found rooster was fairly tame heat-wise and whether I had got an "off" bottle or what.

I really do need to add another "no taste" ingredient (as was suggested) to heat it up but didn't think I should have to do that (after trying the lee version).
 
I used to swear by the rooster brand (cock sauce)

but the last TWO bottles have been runnier and not nearly as hot as it used to be.

I still like the sauce, but miss the heat.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TroyRedington:
I used to swear by the rooster brand (cock sauce)

but the last TWO bottles have been runnier and not nearly as hot as it used to be.

I still like the sauce, but miss the heat. </div></BLOCKQUOTE>

Mine is also runnier than the Lee.

Guess it's a "new" formula (something like "new coke"). Oh well, I'll just adjust it to my liking like most other store-bought stuff.

Thanks for the input.
 
that sucks, i was hoping that it was just a bad batch
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the old recipe was thick, to the point where you really had to squeeze the bottle because it'd get clogged with chunks.
 
Sambal Oelek is great as a condiment rather than cooking with it I think.

My favorite comfort food with it (that sounds nasty but dont knock it till you try it) is make some ramen noodles..dont use the spice pack..put a spoon of peanut butter in a bowl with a little soy, little water, garlic powder, zap it in the micro for 20 secs then mix it all together ...maybe mix in some leftover chicken..top with Sambal Oelek ..ghetto back alley thai
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and I thought i was the only one that called the other stuff "cock sauce" lol
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TroyRedington:
that sucks, i was hoping that it was just a bad batch
icon_frown.gif


the old recipe was thick, to the point where you really had to squeeze the bottle because it'd get clogged with chunks. </div></BLOCKQUOTE>

nope. the lee kum whatever version could be described in that manner (thick, etc), not the rooster. I would guess the "thinness" is 1/4 of the lee thickness and the heat is about 1/4 the strength of the lee as well.

Rooster still tastes better though.
 
I had noticed the rooster was a little thinner lately also. I also think it is a brighter red / redish orange than the older stuff that was red / dark red.

chad
 
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