The Sriracha Cookbook Blog

The illustrious Andrea Nguyen (who you may know from her blog, Viet World Kitchen, or perhaps her amazing cookbooks: Into the Vietnamese Kitchen and Asian Dumplings) has done some pretty hefty research on the history of crab rangoon. She’s also quite the Sriracha aficionada in her own right. 

Naturally, I was thrilled when she wrote a very flattering endorsement for the back cover of The Sriracha Cookbook:

“You may know of Sriracha as something to squirt into a bowl of pho, but Randy Clemens shows you how to use the hot sauce from breakfast to dinner, from salad dressing to dessert. His infectious enthusiasm and appealing recipes will send your endorphins to a chili pepper high.”

And now she’s gone and surprised me again by putting up a blog post about my Sriracha Crab Rangoon Wontons. Definitely check it out! Cheers Andrea!

(Pssssst! Word on the street is she’s currently working on her third cookbook. I can’t wait to get a copy!)

[Photo courtesy Andrea Ngyunen / VietWorldKitchen.com]

This is my take on the first dish I ever put Sriracha on: fried rice that my good friend Phi’s mom made for breakfast. She used a Chinese-style sausage, for which I took the liberty of subbing SPAM, and I also cooked the rice with the Sriracha rather than just drizzling it on (although you and I both know we’re gonna be topping it off with some more cuz that’s just how we roll).

As you may know, Serious Eats is featuring The Sriracha Cookbook all this week in its “Cook the Book” series, and this recipe for Sriracha and SPAM Fried Rice is the latest they made. Give it a try, and see why they proclaim:

“[T]his is the kind of dish that lives somewhere in between late night drunk food and wake-me-up hangover breakfast. Belly filling, warm but not too hot, carby, meaty, and entirely satisfying—in a word, awesome.”

And don’t forget, Serious Eats is also giving away 5 copies of my book this week, so be sure to enter to win. Viva la Sriracha!

Serious Eats: Sriracha and SPAM Fried Rice recipe
Beautiful photo courtesy Caroline Russock/Serious Eats 

Serious Eats continues its feature on The Sriracha Cookbook in its popular series: “Cook the Book.” They’re sharing different “Rooster sauce” recipes from the book every day, like this one for Sriracha Deviled Eggs. A mixture of mayo, Sriracha, lime juice, and Dijon mustard gets whipped in with the yolks. A sprinkling of chives and an extra dot of Sriracha really sends them off into new levels of omnom. 

Also worth noting, as part of “Cook the Book,” Serious Eats is also giving away five copies of The Sriracha Cookbook this week, so be sure to enter to win!

Serious Eats: Sriracha Deviled Eggs recipe
Photo courtesy SeriousEats.com

All this week, Serious Eats is featuring The Sriracha Cookbook in its popular series: “Cook the Book.” They are sharing different Sriracha-spiked recipes from the book every day, starting with this one for Sriracha Ceviche. Rich with a mixture of fresh seafood, bright citrus, cucumbers, tomato, corn, red onion, jalapeño, avocado, garlic, and of course Sriracha, this ceviche is a perfect complement to your favorite tortilla chip. And a cerveza.

Also worth noting, as part of “Cook the Book,” Serious Eats is also giving away five copies of The Sriracha Cookbook this week, so be sure to enter to win!

Serious Eats: Sriracha Ceviche recipe
Beautiful photography © 2011 Leo Gong

Awesome news! The Sriracha Cookbook is this week’s feature on the ever-popular Serious Eats series: Cook the Book!!!!

They will be testing and posting recipes from the spicy little kitchen companion all this week, and they’re also giving away five copies to help feed your rooster sauce habit! All you have to do is go to their page and leave a comment about your favorite Sriracha-friendly foods (aka errrrythang).