Sriracha

Originally created by a female home cook in Si Racha, Thailand, Sriracha was first introduced to the western world by Vietnamese immigrant David Tran. His company Huy Fong Foods, named after the boat that took him to California, made chilli sauces which he sold to other South-East Asian immigrants. One of his most popular recipes included red jalapeños, vinegar, garlic, sugar and salt, and he gave it the name Sriracha as a nod to its origin.

Since then it has become one of the world's most widely used chilli sauces, being named Bon Appetit's Ingredient of the Year in 2009, appearing in many modern cookbooks and featuring in dishes in the world's most famous restaurants. It even has its very own documentary.

If you're keen to see what the hype is about, or if you just have a bottle at the back of the fridge that needs using up, below are some of our favourite ways to use Sriracha.

Sriracha mayo

Sriracha mayo is a great condiment that can be used for dipping with all manner of things, or works perfectly in a burger or sandwich. This can be made by simply mixing 3 parts mayonnaise (Hellmann's works well here, or you could try Kewpie mayonnaise for an authentically Asian dip), to 1 part Sriracha. If you want to elevate it slightly, a squeeze of lime, some garlic paste, a drizzle of honey and sea salt flakes are great additions.

Stir fry sauce

You can make a delicious and easy stir fry sauce by mixing 1 tbsp. soy sauce, 1 tbsp. honey, 1 tsp. Sriracha (add more if you like it spicy) and 1 tbsp. kecap manis (if you have it - if not, it's a thick, sweet soy sauce so can be substituted with an extra few dashes of soy, and an extra squeeze of honey). This is a good amount to serve to but can easily be halved or doubled. Simply fry your other ingredients - this works really well with beef mince or chicken pieces, but will work with any stir fry really. When you add the vegetables, add a couple of crushed garlic cloves, and a grated thumb of ginger, and add the sauce a few minutes before you're ready to serve up. If the sauce evaporates quickly and the wok starts smoking, you can add a splash of water to replace the evaporated liquid.

Sriracha marinade

Marinading meats is one of the most simply ways of turning an easy meal into a delicious one. Try marinading chicken thighs, steak or salmon fillets in a mixture of 1 tbsp. Sriracha, 3 tbsp. soy sauce, 2 tbsp. honey, 1 tbsp. sesame oil and the juice of half a lime. Generally speaking, steaks can be marinated for up to 24 hours, chicken for 4 hours and salmon for between 30 minutes and an hour. Then barbecue, oven cook or fry for a delicious weeknight dinner or as part of a barbecue spread.

Asian greens

For a simple and delicious side to an Asian meal, fry ginger, garlic and chilli in a hot pan and add kale, chard, spinach or any other greens you have. When the greens are wilted and starting to chard add a drizzle of sesame oil, a couple of tbsp. soy sauce and a squirt of sriracha. Top with sesame seeds to serve.