Yesterday I had the brilliant idea of buying a rack of pork ribs and marinating them overnight for my husband to grill this evening. The idea was that he’d shoulder most of the work for dinner as I polished my book manuscript! Alas, it started drizzling in the afternoon. We could have kept the ribs in the fridge for another night but decided to go ahead with a warm weather dinner. Just because it is dreary outside does not mean that we have to eat cold-weather food!
I used a Thai-Chinese marinade for the ribs and wanted an easy side dish. After rummaging through the fridge, I found a partial head of green cabbage. I also found a bottle of Sriracha chile sauce that Pim Techamuanvivit of ChezPim.com gifted to me. I'd been keeping it for a special occassion and this was it! I needed something to brighten up the day.
Panich brand is the original Sriracha chile sauce. It is labeled “Sriraja” apparently due to a trademark dispute. Pim brought it back from Thailand for me to try. If you can get your hands on this stuff, it’s absolutely delicious and well balanced. The medium-hot is what I have and it is not as assertive as the Rooster brand of Sriracha. Panich brand is nice and mellow and along the lines of homemade Sriracha.
After tasting some straight from the bottle, I got a little heartburn. However, the Panich Sriracha was so good that I wanted to eat more. To be prudent, I decided to dress a cole slaw with the Thai chile sauce. It is very simple but you have to finesse it a little because of the different levels of heat in Sriracha. The ground celery seed lends an herby edge that pairs well with the chile sauce. I buy celery seed and grind them myself, mostly for adding to bloody Mary cocktails. And, the fish sauce offers a little umami depth.