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From the depths of my fusion savory breakfast brain.
- Cacio e Pepe breakfast taco with sambal
I made a taco shell by grating pecorino, added black pepper to it, fried and flattened it in some olive oil.
Added an egg in it.
And Sambal.
Flipped it over to eat it as a taco. Now I get ‘breakfast food’
As usual, when i say ‘add sambal!’ I don’t mean the rooster brand ‘Sambal oelek’. That is 100x more sour than it needs to be. I hate it
I exclusively buy Malaysian or Indonesian brands, or make my own
I don’t think there is a single Huy Fong rooster brand product I like, including their Sriracha, but it might also be my opposition to white vinegar as a component in anything spicy
@skinnylatte only Thai brand Sriracha is the *real* Sriracha, otherwise they’re all imposters 
If I don’t see “ศรีราชา” written on the bottle, it’s not the right sauce
@vatthikorn yeah I think the sriracha that people know here is.. its own other thing but I wish they called it something else
@skinnylatte yeah exactly. I’m trying to take back the name by calling it something else like “rooster hot sauce” or “Vietnamese Sriracha”. Not very successful though 