I’m not waiting until the last minute today, regarding my midnight SOL of yesterday. Instead of my usual granola and soybean milk, I’ve gotten creative with toast, sauce, and fruit. I toasted a medium dark bolillo roll. Apple butter, Sriracha, and Chili Paste with Soya Oil are the sauces, but not at the same time. The fruits are watermelon chunks and blueberries donated to me by a couple of Stanley’s BBQ bartenders (bartendrettes?) Sriracha is an old favorite of mine, the squirt bottle legend.
Sriracha has brief list of ingredients: red jalapenos, sugar, and garlic mostly. For those of you used to Mexican hot sauces (like me), you’ll notice sugar instead of tomatoes in East Asian hot sauces. Sriracha was actually invented by a Vietnamese immigrant to California–the founder of Hu Fong Foods.
Chili Paste with Soya Oil is my new favorite, and its title doesn’t do it justice. Like the world-famous Sriracha, it’s a Thai sauce. The wild blend of spices will leave you stunned: fish sauce, tamarind ( a fruit), shrimp…sugar, shallots, garlic, coriander, and cumin–to name most of them. Last time, I fried firm tofu in the complicated sauce. This morning, I spread it on toast, following the suggestion of the Asian Emporium store-keeper.