Sriracha Hot Chilli Sauce with Coconut 455ml by Flying Goose

Product Information

Ketchup – I love to make my own Ketchup with Honey! Any ketchup will work here. The ketchup brings the sweetness and tang. The various types of Flying Goose sriracha each lend themselves to different dishes. We love the ginger sriracha sauce with stir fries and Pad Thai , while the coconut sriracha sauce is a must for satay skewers and seared shrimps. If it’s tang you’re craving, serve the wasabi sriracha sauce with sushi, or drizzle the floral yuzu sriracha sauce over BBQ prawns.

I started dedicating my free time to reading books I’d borrowed, doing Yoga with Adrienne (such an awesome youtube channel!), and painting with watercolors. I allowed myself to just relax on the couch and binge-watch Netflix series (I recommend the 4-part mini series Un-Orthodox, and Ozark if you’re looking something to watch). Like I said, this sauce (besides being heavenly) is super easy to make. You can easily whip up a batch before dinner, even as the table is being set! We already know it tastes great over rice and roasted veggies, as well as on top of scrambled eggs. Some other things I think it would taste great on are: If quinoa isn’t available, then swap in white or brown rice. Spiralized sweet potatoes like the ones in my taco salad recipe work great as a base too! Choose another leafy green if you don’t want to use kale; cabbage is a great swap.This simple potato hash recipe makes for a hearty weekend brunch, easy midweek lunch or speedy supper. It’s the sriracha mayo that brings everything together at the end. Select AIR FRY, set the temperature to 400°F, and set the time to 20 minutes. Select START/STOP to begin. Try these other delicious Baked-not-Fried recipes. You can replace breadcrumbs with shredded Coconut in any of these! Discover what makes each bottle of hot sauce unique, when to add this fiery ingredient to your cooking, and how to make your own version at home. Homemade sriracha sauce tastes fresh and contains less sodium and sugar than most store-bought sriracha sauce.

Red bell pepper and tomato paste provide the sweet base, garlic adds zing, and red pepper flakes add heat. Maple syrup adds a hint of sweetness to balance the other flavors. And vinegar and salt help preserve freshness for up to a week in the fridge while also adding a perfect amount of tang and saltiness.

Big Plates

Pillowy buns filled with slow roast belly of pork, and finished with Hoisin sauce, cucumber and sriracha. Poke is a traditional raw fish and rice dish from Hawaii that has been adopted all over the world. This version uses fresh tuna, which has been marinated in soy, sriracha and ginger. If you’ve got a bunch of fresh chilies on hand, some vinegar, a bit of vegetable oil, coconut sugar, and raw garlic cloves, all you need is 5 minutes and a high-speed blender to bring this beautiful magic potion together.