Take a Bite

Sriracha sauces add spice to table

January 28th, 2015

Lee Kum Kee recently added Sriracha Chili Ketchup to its line of Asian condiments, combining the all-American sweet tomato condiment with a touch of heat, which may be a welcome addition to your Superbowl Sunday spread.

PHOTS COURTESY LEE KUM KEEA dish of Super "Chinese" Bowl Chicken Wings incorporates Lee Kum Kee's Sriracha Chili Sauce. Serve it with guacamole spiked with four tablespoons of Lee Kum Kee's garlic sauce.

COURTESY LEE KUM KEE

A dish of Super Chinese Bowl Chicken Wings incorporates Lee Kum Kee's Sriracha Chili Sauce. Serve it with guacamole spiked with four tablespoons of Lee Kum Kee's garlic sauce.

And, many will be happy to note the Sriracha Chili Ketchup is gluten-free and contains no MSG, artificial flavoring, preservatives or colors. An 18-ounce bottle retails for about $3.99 at supermarkets.

Lee Kum Kee provided a few easy recipes to try, using the ketchup and other Lee Kum Kee sauces:

SRIRACHA KETCHUP ROASTED POTATOES

Ingredients:

» 1-1/2 pounds of halved baby potatoes

» 1/2 cup Lee Kum Kee Sriracha Ketchup

» 1/4 cup olive oil

Directions:

Combine the ingredients in a large bowl. Spread in baking dish and roast at 450 degrees for 20 minutes.

HOME-STYLE MEATLOAF

Ingredients:

» 2 eggs, beaten

» 1/2 cup Lee Kum Kee Sriracha Chili Ketchup

» 1/2 cup milk

» 1 cup bread crumbs

» 1/4 cup onion, finely chopped

» 1 pound lean ground beef

» 1/4 cup Lee Kum Kee Sriracha Chili Ketchup (for topping)

Directions:

Heat oven to 350 degrees. In large bowl, combine all meatloaf ingredients; mix well. Press mixture in ungreased 8-by-4-inch loaf pan. Bake at 350 degrees for 40 minutes.

Remove meatloaf from oven. Spread 1/4 cup Sriracha Chili Ketchup evenly over top. Return to oven; bake an additional 15 to 20 minutes or until meat thermometer reaches 160 degrees and beef is thoroughly cooked. Let stand 10 minutes before serving.

Tip: To make ahead, prepare meatloaf; cover and refrigerate for up to 5 hours. Bake meatloaf just before serving.

SUPER CHINESE BOWL SRIRACHA HOISIN WINGS

Ingredients:

» 22 ounces chicken wings

» 1/3 cup Lee Kum Kee Sriracha Chili Sauce

» 1 cup Lee Kum Kee Hoisin Sauce

» 2/3 teaspoon ground black pepper

» 1 Tablespoon cooking oil

Directions:

Mix half of chili sauce and 2/3 cup of hoisin sauce with pepper and cooking oil as marinade. Marinate wings for 4 hours or overnight.

Preheat oven to 450 degrees. Bake wings for 45 minutes. Add remaining chili and hoisin sauces in a bowl and add baked wings. Mix well and serve.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage is in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

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