pjnewman Posted October 23, 2017 Share Posted October 23, 2017 Forgive me if this has been the subject of a previous discussion but many a meal at an ethnic restaurant has been complimented by a dish of chile sauce. In the past when purchasing what I hoped would be a comparable condiment at an Asian market,I have always come away with something that I felt was too salty. Is there a style or brand of chile sauce similar to what you might be served at a typical Chinese restaurant? Thanks. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted October 23, 2017 Share Posted October 23, 2017 Are you talking a sauce that's mostly oil and red pepper seeds or more like sriracha? Link to comment Share on other sites More sharing options...
pjnewman Posted October 24, 2017 Author Share Posted October 24, 2017 The oil and red peppers. Link to comment Share on other sites More sharing options...
Ericandblueboy Posted October 24, 2017 Share Posted October 24, 2017 My experience is that those are generally not salty. So I would simply say buy another brand. If I get a chance to go to Great Wall, I'll take a peek for you (I looked in my house, apparently I don't have that hot sauce at home). Link to comment Share on other sites More sharing options...
porcupine Posted October 25, 2017 Share Posted October 25, 2017 On 10/23/2017 at 12:28 PM, pjnewman said: Forgive me if this has been the subject of a previous discussion but many a meal at an ethnic restaurant has been complimented by a dish of chile sauce. In the past when purchasing what I hoped would be a comparable condiment at an Asian market,I have always come away with something that I felt was too salty. Is there a style or brand of chile sauce similar to what you might be served at a typical Chinese restaurant? Thanks. Try this: heat some peanut oil until very hot but not smoking; add a lot of hot red chili flakes; let it cool, pour it all into a bottle and let it sit for a few days. Should keep for a long time. Link to comment Share on other sites More sharing options...
Pool Boy Posted October 28, 2017 Share Posted October 28, 2017 The thing is, not all of these sauces are created equal. Just oil and red chili flakes to make a paste is pretty darn boring and useless to me. My wife and I fell in love with the stuff from Tin Lung Heen in Hong Kong. I have no idea what is in it, but I am damn sure it is NOT just oil and red chili flakes made in to a paste. There's likely some roasted garlic in it and maybe other stuff. We have only about 2 tbsp left and we're always analyzing if a dish is worthy of the addition of the last of our precious cargo. Link to comment Share on other sites More sharing options...
astrid Posted October 28, 2017 Share Posted October 28, 2017 Garlic, fermented beans, and preserved seafood are all pretty common ingredients to SE Asian hot sauces. Sometimes they also add spices such as Sichuan peppercorns. 1 Link to comment Share on other sites More sharing options...
SilverBullitt Posted October 29, 2017 Share Posted October 29, 2017 I was at Great Wall the other day and noticed that each of the 4-5 bottles I looked at had msg so that will amp up the flavor. Link to comment Share on other sites More sharing options...
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