Welcome ladies and gentleman to the main event of the week! In the category of Culinary Boxing here at Chef’s Mandala, we have weighing in at 24 ounces from Thailand, please welcome Shark Sriracha! His opponent, weighing in at 28 ounces from California, please welcome Rooster Sriracha!
LET’S GET READY TO RRRRR…….HAVE A SPIRITED DEBATE ON FOOD!!!
In the Red Corner – THAI “SHARK” SRIRACHA
In the Blue Corner – CALI “ROOSTER” SRIRACHA
In 1980 Vietnamese immigrant David Tran created this recipe based on the original sauce from Thailand. Born in the Chinese Year of the Rooster, Mr. Tran made it the logo of his chili sauce. Produced in California by his company Huy Fong, the ingredients consist of chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xantham gum. While artificial preservatives are used to extend the shelf life, no coloring agents are used. So the bottles do vary slightly in appearance. But today’s champ is worshiped as the savior of bad Chinese take-out everywhere! While other hot sauces like Tabasco haven’t been able to quite make the leap from Western to Eastern cuisine, our champion has. From soup to marinades to cream cheese spreads, the many uses of Sri Racha are legendary!
- The Play-By-Play
Both fighters approach the center of the ring, Rooster’s cocky strut is a stark contrast to Shark’s smooth glide. Moreover ounce for ounce, Rooster’s size and weight advantage gives him a longer reach and more power behind each punch! Although if Shark can get in close, his deadly combination of hooks and uppercuts could seal Rooster’s fate.
AND THE WINNER IS….
Rooster wins the match in just under 3 rounds! While Shark is a hometown original, Rooster’s popularity isn’t just due to being first in the Western market place. Mr. Tran makes a delightful condiment that deserves a spot in every kitchen household. Unless you don’t like chilis. Or if you suffer from alektorophobia.