Grilled Hoisin And Sriracha Scallions Food

HOMEMADE SRIRACHA

Steps:

• Bring a large pot of water to a boil over high heat. Add the chiles and let cook 2 to 3 minutes, then drain and cool. Wearing clean kitchen gloves, cut off and discard the stems and set aside the chiles.
• Heat the oil in a skillet pan over medium-high heat, then fry the shallots until translucent. Add the tomatoes and bring to a simmer, then turn off the heat and let cool.
• Pour the tomato mixture into a blender and add the chiles, vinegar, fish sauce, sugar and garlic and blend until smooth. Transfer to a clean jar or bottle and store in the fridge for up to 10 days.

GRILLED CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Soak the bamboo skewers: If using bamboo skewers, soak them in warm water for 30 minutes.
• Marinate the chicken: In a bowl large enough to hold the chicken, stir together the brown sugar, vinegar, lime juice, fish sauce, sriracha, and ginger. Add the chicken strips and toss to coat. Cover and marinate for at least 1 hour, or up to overnight. You can also marinate them in a resealable gallon-sized plastic bag to save space in the fridge, if you prefer.
• Prepare the grill: For charcoal grills: Light one chimney full of coals and when they are covered with ash, spread them out evenly. Allow the grill grates to heat for 5 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates. For a gas grill: Heat the grill on high heat for about 20 minutes. With a pair of tongs, dip a folded square of paper towel in oil and generously oil the grates.