Published May 22, 2018 Updated Sep 30, 2024 I love compound butter, they are so easy to make and they make everything so delicious and flavorful. Previously I shared my recipe for garlic herb butter and it has absolutely saved my (kitchen) life. I use the garlic herb butter on monkey bread, in roasted potatoes, garlic-herb butter corn, asparagus and so much more. I also use it on meat, fish and seafood, and practically makes everything better. This honey Sriracha butter is no exception and it’s fast becoming my ultimate favorite now. As the name suggests, it’s made of honey, Sriracha chili sauce and garlic. The taste is sweet, garlicky, slightly salty with just the right hint of heat from the Sriracha. One of the best ways to use this honey Sriracha butter is with shrimp, especially shrimp kebab. You can also use it on fish, lobster, as a spread on crostini or regular toast. Or if you are just like me, I can practically eat it as is. Just dig into the butter and into the mouth, it’s heavenly. Now I have an amazing news to share: I am launching videos on Rasa Malaysia! For many years now, my readers have been telling me to produce videos, and finally I did it. Please subscribe to my YouTube channel to make sure that you don’t miss my new videos. I plan to launch 30 videos in the next 3 months and if the responses are good, I will continue to produce more videos such as how to, techniques, kitchen hacks, and cooking segments. I think you will really enjoy them.
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