Reddit reviews Huy Fong Foods Sambal Oelek Ground Fresh Chili Paste, 18 Ounce

http://www.amazon.com/Huy-Fong-Sambal-Oelek-Sauce/dp/tech-data/B001MGEU0W

Victory, not super hot but great flavor and adds up

No he means chili paste like http://www.amazon.com/Huy-Fong-Foods-Sambal-Ground/dp/B001MGEU0W/ref=pd_sim_gro_3?ie=UTF8&refRID=0RZA891K2MHDJ7YHBBYN

Siracha is sugar sauce really not what Tim is referencing.

Edit: inserted link of chili sauce I like and use

Not a recipe but my personal favorite is sambal oelek.

OK, here ya go. (note this might suck, I just made this up in my head)

Acorn squash with African style nut soup and ground venison

Buy enough medium sized acorn squash so each person has one. Carefully cut off the top (save!) and scoop out the seeds. Cut a tiny bit of the base so the squash stands up but be careful not to slice into the open part!! put the top back on, arrange on a sheet pan and roast for about 45 min.

In a stock pot warm some good chicken stock. Add some natural peanut butter and equal amounts tahini paste. Stir until blended. Add a spoonful of sambal oelek to taste.

In a pan, fry ground venison up then drain off any extra fat. Add some chopped pistachios and a little fresh flat leaf parsley.

To serve put each squash in a shallow bowl, fill with soup then top with a spoonful of the meat. Put the top of the squash back on and serve. Tell people to scoop some of the squash off the insides of the bowl with each bite being careful not to punch through the bottom.

Sambal Oelek!!!

(you can get some from the same company that makes Sriracha in the US)

I believe that is Sambal Oelek and I'm pretty sure it's just crushed chilis with a little vinegar and salt. I dont have an exact recipe but you can buy it on amazon for pretty cheap.

I'm trying to figure out the floating booger looking things. We normally don't put book Choy in the noodles. That's just getting fancy and a personal preference of the chef. There's also slices of pork meat near the greens. The chilis are also according to preference. We would put sirracha or sambal oelek or other chili paste sauce with hoisin sauce, squeeze some lime and bean sprouts.

Edit: there's also chopped green onions, chopped cilantro, and fried chopped garlic (very tiny piece I can see near the greens).

It's usually right by the Sriracha in most markets. It looks like this http://smile.amazon.com/Huy-Fong-Foods-Sambal-Ground/dp/B001MGEU0W/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1464729655&sr=1-1&keywords=sambal+olek (not an affiliate link and don't buy it from Amazon, it's crazy overpriced!) You can see the ingredients on the link - no sugar. If you can't find it at your regular grocery store in the Asian foods section, you should be able to find it in any Asian grocery store. All of our regular markets carry it, but then I live in the hot sauce capital of the US (Louisiana!).

I found Tabasco to be too watery and expensive. I've switched over mainly to Sambal Oelek and Sriracha.

http://www.amazon.com/Huy-Fong-Sambal-Oelek-Sauce/dp/B001MGEU0W/ref=sr_1_1?ie=UTF8&qid=1314243268&sr=8-1

You can make a good emulsion with tahini, but you do need more than a couple Tbsp. Per 28 oz chickpeas (1 lg can, 2 sm cans) I start with blending 1/2 C tahini, 1/4 C lemon juice and add water till its almost frothy and has the consistency of thin pancake batter. Then 2 cloves, a generous pinch salt, and drained chickpeas. Then just water to achieve consistency. Its a hassle to clean the blender, so consider a higher power immersion blender.

That's it: a good solid plain hummus bi tahini. Then for variety, you can add garnishes like sambal oolek (red pepper paste), better quality zaatar (wild thyme/sumac/sesame mix), smoked paprika, chopped pitted kalamata olives....

If you like spicy things; me and a buddy this over the weekend, was amazing 10/10. equal parts Kewpie Mayo and Sambal

0 carbs.