Comments on: Sriracha a la Marketman

By: Marketman

Marketman — Fri, 10 Oct 2014 12:43:08 +0000

g, I haven’t seen the huffing foods version at S&R for at least 2 months or so, they must be between shipments. I have occasionally seen it at Metro grocery in Market!Market! or you may try the SM grocery international section at Aura Mall in Fort Bonifacio as well.

By: g

Fri, 10 Oct 2014 09:43:11 +0000

Update for 2014 wherein we can purchased this coveted huyfong foods hot sauce? :) Tried SNR and they dont have any, shocking.

By: Marketman

Marketman — Sun, 01 Sep 2013 14:13:18 +0000

liz, San Miguel Packaging Products sell their jars through authorized reps… you may want to give them a ring, they are in the yellow pages, to ask where the nearest supplier is to you. mini-chef, treat it like jam, just place in a pot fully covered by water, then bring to a boil and let it boil for say 10 minutes before turning it off and removing the bottles from the water. Essentially you are bringing the contents to a temperature where you kill off bacteria growth… slightly epicurean, those are in most large Chinese groceries or arranque market in bulk, I did a post on them before…

By: liz

liz — Sun, 01 Sep 2013 10:53:54 +0000

Wow I may have to try doing that myself. I love sriracha with hoisin. (maybe you can experiment making hoisin from scratch next time? :) )

by the way, where do you source your jars? I’ve been looking for a good manila supplier but hasn’t been successful.

By: Roddy Abaya

Roddy Abaya — Mon, 15 Jul 2013 05:34:48 +0000

So my wife just came from Baguio with what
looked like habaneros… If they weren’t, they were sure as hell the hottest chilies I’ve ever had.

Tried the sriracha eyeball technique, using red finger chilies (not spicy), rice vinegar, brown sugar and water.

Results were ok – hottest (and sweetest) sriracha
I’ve had….. Only for the brave.

Thanks MM!

By: mini_chef

mini_chef — Thu, 23 May 2013 03:42:49 +0000

Hi MM, you mentioned heat treating the sauce to make it last longer.
Do you know how to do the heat treat process? Is it possible to do it at home?

By: Slightly Epicurean

Slightly Epicurean — Tue, 07 May 2013 02:47:25 +0000

Naku, I’m way behind my readings! Anyway, MM speaking of chillies po, would you know where I could find the type of sili they put in Kung Pao dishes? The dried shiny ones?

By: Fred

Fred — Mon, 29 Apr 2013 13:10:06 +0000

I wonder how similar sriracha sauce is to the chili sauce they served at kowloon house siopao branches. That stuff comes in 1-2 litter gallons if I recall.

By: Getter Dragon 1

Getter Dragon 1 — Thu, 25 Apr 2013 19:26:31 +0000

Its amazing how ubiquitous Sriracha has become alongside ketchup, mustard and Tobasco here in the west.

By: EbbaBlue

EbbaBlue — Thu, 25 Apr 2013 15:08:12 +0000

Ewan ko, pero my Puti husband prefers the Tabasco red and green chile sauce, ayaw niya ng Sriracha, matamis daw, hahaha tamang-tama raw sa Pinoy’s palate.