Growing up, I always enjoyed my dad’s cooking. He was relentless in creating innovative foods for the kitchen table, and I was always excited to find out what he would be cooking next. We'd have savory curry-steamed King Crab legs one day, and spicy braised lamb in a clay pot the next. With over 25 years of restaurant experience, my dad is the culinary mastermind behind LAHTT SAUCE.
Around 8 years ago, my dad created his first ever batch of this chili oil sauce. I remember walking into the kitchen that day and the mouthwatering aromas filled up our entire house. Using only a wok, he mixed ingredients such as chili peppers, black beans, dried shrimp, ginger, and garlic, to create a chili oil sauce to top off a classic noodle soup. To this day, I remember the experience of eating that meal. I remember the unique, savory, and authentic Asian flavor packed with just the right amount of spice while slurping down the entire bowl of noodles. It was one of the most satisfying and nostalgic meals I have shared with my family.
Since then, he has continued to make batches of the sauce for us to pack and easily spice up our dishes wherever we are. After years of perfecting this recipe, we now have what we call LAHTT SAUCE. ("LAHTT" is Cantonese for HOT)
I use LAHTT SAUCE as a condiment for noodles, fried rice and dumplings; as a stir-fry for veggies, green beans, bok choy; and as a marinade for fish, chicken, and spareribs. It’s versatility, convenience, and authentic taste allows me to taste my dad’s cooking wherever I am.
LAHTT SAUCE is a little piece of home away from home. It's an instant memory of my family's dining table, and it's a reminder of what the right combination of simple ingredients can do.