When I came to the U.S. for the first time, I was really craving “the taste of home.” I didn’t know how to cook at that time, and I wasn’t allowed to cook in a dorm either. There were 2 things I could make, which were thai-style omelette and ramen. In Thailand, we eat the omelette with white rice and drizzle with Sriracha sauce, which is the basic recipe EVERYONE can make. Because of that, I took a bus to Asian market, and I got my first culture shock at the Asian market in the U.S., by discovering that Sriracha sauce sold in the U.S. was nothing like the ones sold in Thailand!!! I was really disappointed.
When I told my Thai friends about the incident, they told me all kind of rumours they heard. I am not going to bore you with that rumours; mainly because, I can not confirm whether they are also facts. The only thing I can confirm is that they are not the same sauce, and I couldn’t find the Sriracha sauce I grow up with, in the U.S. Believe me, I have been searching high and low for thai-style Sriracha sauce with no luck, until now. 🙂
Armed with YouTube and google, I got a very vague recipe from the World Wide Web, and set up my own ‘test kitchen.’ 2 days later, I got my homemade thai-style Sriracha sauce. Yay!!!!! Don’t be alarmed by the amount of chilies; by the end, you will discover that the sauce is not that spicy. Thais usually serve this sauce for kids to dip fried seafood in it.
I can’t give you this homemade thai-style Sriracha sauce recipe without giving you a mussels omelette recipe, aka. the absolute dish the sauce needs to be served with. I added the mushroom, but originally, there was no mushroom in this dish served in Thailand. I really hope you try all these recipes, and I also hope you like thai-style Sriracha sauce. 🙂
On a side note, I had been contemplating going into a brief (5-6 weeks) hiatus from blogging, and I decided to do so starting now. Why? I will tell you all about it when I am back in April. Hopefully, I will be back before you realise my absence. Also, hopefully, you will be back to this blog again at that time. 🙂
So I am leaving you with my last post, for now. Until I post again in April, huge hugs to all of you.
homemade Thai-style Sriracha sauce
(make 3 cups)
- 200g. garlic cloves, peeled
- 2+ 1/2 cups water
- 3/4 cup white vinegar
- 160g. chilies, stemmed & rough chopped
- 2 red bell pepper, stemmed, cored & rough chopped
- 10 Thai chilies, stemmed
- 20g. salt
- 200g. sugar
- 2 tablespoons all-purpose flour
- 1/2 cup mushroom broth OR vegetable broth
- Sterilised jar (s)
In the blender, blend garlic cloves, 1/2 cup water and 1/3 cup white vinegar until smooth; set aside.
Also in the blender, blend all chilies, 2 cups water and 1/2 cup white vinegar until smooth; set aside. Add garlic mixture and broth in a pot over medium heat, stir until aromatic, about 5 minutes. Add chili mixture, bring to boil then simmer until reduced in half, about 20-30 minutes. Season with salt and sugar. In a small bowl, mix flour with a ladle of sauce until well-combined; add that flour mixture to the pot. Stir and taste. Add more salt, white vinegar and/or sugar if needed, then strain. Voilà. Pour into sterilised jar (s) & keep enjoying it for months.
Mussels & Mushroom omelette
(per 1 serving)
- 2 tablespoons canola oil, for frying
- 1/3 cup batter (see below for recipe)
- 2 eggs
- 3 oz. mung bean sprouts
- 2-3 oz. your choice of mushroom, preferable shiitake and seafood mushroom
- 2 oz. shelled & cooked mussels
- 2-3 Chinese chives, chopped
- no-stick cooking spray
- 1 teaspoon fish sauce & pepper, to taste
Spray a wok with cooking spray and heat it over medium high heat. Add canola oil. Mix batter and 1 egg until just combine, add to the heated wok; swirl it around and stir well. Scatter mushroom, mussels, 1 egg and bean sprouts. Add fish sauce & pepper; stir and cook until crisp both sides.
Sprinkle with chopped chives and serve immediately with thai-style Sriracha sauce on the side.
Note: This dish should be done on a flat, heavy frying pan like the one shown, but if you don’t have it, a wok will do.
(make about 3 cups)
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/4 cup sweet rice flour
- 2 tablespoons tapioca flour
- 1 teaspoon black pepper
- 1 teaspoon salt
- 3 cups mushroom broth OR vegetable broth
Mix everything in a big bowl until there is no lumps. The batter should have a pancake-like consistency.
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Thank you so much.
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