sambal

But sriracha is widely loved, many people have never heard of sambal but use sriracha all day.

E.g., frozen brussels sprouts, chopped chicken sausages, a bit of olive oil and sambal sauce.

All you need is two spoons of sambal on a plate of fried eggs and you are good to go my friend.

Don’t you guys have 100’s of sambal oleks from SE Asia to choose from?

That sambal sounds like it may taste good, BTW - coconut and red chillies.

Sriracha is fine and all, but sambal oelek, now, that's the good stuff.

But when the trend finally fades, we'll all go back to enjoying Sambal Oelek, the OG hotsauce.

I've never been a huge fan of sriracha but I have to say I miss Huy Fong's sambal oelek.

I finally found some decent sambal at Trader Joe's but I still prefer Huy Fong's, I hope it comes back.

Xiaoxing wine or Sambal Olek are similar complex base ingredients in the other cultures I mention.

They're disgusting =-( Sriracha and Sambal Oelek are the good ones!

Such as butter chicken, curry, the stuff with coconut milk, sambal.

Where I live in Australia, you're more likely to find Sambal Asli (which is very similar to Huy Fong Foods "Sriracha" with an Indonesian name).

I agree many Americans wouldn't have a clue if you just asked them for sambal but if you said "that spicy chili paste in the jar at Asian restaurants" they'd know exactly what you're talking about.

If you search "sri lanka yellow curry coconut sambal" you will see, it's just coconut fibers/chunks smashed with chilli I think, a very pale red looking thing that is usually served as a complement to the dal.

Sambal oelek will be pretty much just vinegar, salt, and peppers while sriracha will be sweeter and have garlic.

Sambal oelek is typically pretty chunky, sriracha is usually very smooth.

Sambal Asli is something like 2500 Scoville.