Cape+Kantary is a magazine that you will find in all the Cape and Kantary Properties. In every edition there is always an article that we like to share.
In this edition - http://www.capekantaryhotels.com/ckmagazine/Issue16/index.html
- (Pages 36-39) there is an
investigation into the popularity of the red chilli sauce that you are commonly
served with Asian food. The most common example that you may see on the tables
in Aisia is the squeezy see-through bottle with the green twist cap.
This sauce (manufactured by many)
began to find it’s way on the International dinner table, but it was always imported from Asia.
So where did the sauce come from
originally?
The writers tell us that there is a
company in Sriracha in Thailand which claim to be the originators. Thanom
Chakkapak is said to have created this sauce to accompany the freshly served
seafood which was caught locally under 100 years ago. Her friends and family loved
the sauce so much that they encouraged her to make the sauce and sell it
herself!
This did not last long and the Thai
Theparos Food Products acquired the recipie and their bottles still bear the
original ‘Sriraja Panich name.
If you are
interested in reading the full article to find out subtle differences between
them please click on the link above. Original article by Dwight Turner.
No comments:
Post a Comment