Sriracha is played out, except this one unexpected preparation
Sriracha is a fully known quantity in the urban mainstream now, I’d guess. A few years ago, when my parents came to visit and saw that I had a bottle on the kitchen counter, my mom couldn’t help herself.
“Sriracha this, sriracha that… I’ve always known about sriracha. It’s that cheap sauce on the table at Chinese restaurants that nobody ever used, and now that someone’s ‘discovered’ it, everyone has to have it.”
There’s a kernel of a good point in there somewhere, but in the end, sriracha still tastes delicious in a litany of dishes. In my household, it’s de rigeur to drizzle it over omelets, Asian noodle dishes, and all manner of cooked meats. However, I also use it in a way that the Co-Pilot rejects, even though she doesn’t dislike it — I think it’s just too far out there for her.
More on that anon.
For now, check out how these folks are rocking sriracha. Tofu, Chinese broccoli, and other veggies are a classic landing spot for drops of firecracker.
Slightly more unconventional, but still a common suggestion, is spiraling sriracha over pizza.
Finally, I would love to frequent a restaurant that specialized in presenting staple American Chinese food dishes in burger form.
So how do I most often eat sriracha? I don’t have a picture, but pretty much every week, I eat a couple peanut butter and sriracha sandwiches. The sriracha is a solid less-sugary substitute for jelly, and the pairing is natural enough, since satay sauces often call for both peanut butter and hot chili sauces to combine.
Obviously, I’m not the only person to ever think of this, but rest assured that peanut butter and sriracha sandwiches are delicious, even without the basil, an ingredient which is suggested here.
