Sriracha sauces add spice to table
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.
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
» 1-1/2 pounds of halved baby potatoes
» 1/2 cup Lee Kum Kee Sriracha Ketchup
» 1/4 cup olive oil
Combine the ingredients in a large bowl. Spread in baking dish and roast at 450 degrees for 20 minutes.
» 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)
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
» 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
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.
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 firstname.lastname@example.org and follow her on Twitter, Instagram and Rebel Mouse.