I like to eat a lot of different things. I think that most of us do (at least I hope so). But once in a while, I stumble upon something that I REALLY dig and can't get enough of. Sort of like seasonal eating( the consumption of a food at it's tasty peak to the extent that you never want to see said food until the following season, i.e. sweet corn, nectarines, grapefruit, etc.) but instead of fruits and veggies, i'm just using condiments (kind of like a U.S. school cafeteria).
The first time that I had tried this sauce was at a snacky party my friend Rashi was throwing. I had loaded up a plate with all sorts of goodies and then came to a dish that looked to be just french fries tossed in ketchup and garnished with scallions. I was already excited about ketchuppy fries, but when I tasted these, it was far more than I had bargained for. if you've ever gone to a szechuan restaurant and ordered prawns in chili sauce, this sauce is sort of similar to that. except it's less ketchuppy, and more awesomey. It's not too sweet like a lot that I've had and the saltiness of the soy and the spiciness of the sriracha really round out the flavors. Most of you probably have the three main ingredients knocking about your pantry/fridge, so let's give it a go and cover the world in tangy waves of crimson!
ok, I know that somewhere on this site there is a little blurb about me loving intense prep work (and I do), but you know what else I like? easy prep work. causal friday prep work. there isn't much to this sauce ( even with a few of my own additions) and it takes very little time to make. so honey, throw on those khaki pants and a polo shirt and let's make some magic happen!
Indo-chinese chili sauce: (this is enough sauce for about a pound of boneless chicken pieces. If you need more just make accordingly and don't forget to adjust the seasoning to your taste. if you want more sweet- add more ketchup, more salty-add more soy, and spice it up with more sriracha, it's totally up for interpretation).
1/4 cup ketchup
1 tbs. soy sauce
1 heaping teaspoon sriracha
1-inch piece fresh ginger, peeled and grated
small handfull cilantro, minced
scallions, sliced to garnish
ok, if I am making this for chicken or shrimp, I stir fry the meat (seasoned with a little salt and peps) in a wok over high heat in a little peanut oil. when it is nearly done, i'll add the sauce (mixed up ahead of time, all but the scallions), and toss the meat in it until it glazes all the pieces. If I am going to be eating it with rice, I will also add already cooked rice to the wok so that all of the rice gets coated with the tangy goodness. If you find that the sauce is a little dry, go ahead and add a little water or stock until you reach your desired consistency. Like I said before, give it a taste and add more ketchup/soy/sriracha, as you like. enjoy.
this sauce woud also be good on: shrimp, prawns, squid, fried tofu or paneer, french fries, anything...
Dish recommends: sriracha hot sauce. flavor booster. regal rooster. this cocky sauce will keep all of your other condiments in check. don't mess with the rooster.
ps--I was out of scallions at the time that I took the above pic so I used cilantro as a garnish. I'm aware.