They need to be soaked and/or steamed. It's the blend of extravagant ingredients that drives the price of a jar of this seafood jam upwards of $30. Cover and microwave for 3 minutes. Michael Hultquist - Chili Pepper Madness says. This is a family-run boutique brand that still makes its products in Hong Kong. But why stop at savory when you can apply XO sauce to sweets and baked treats? The aromatics will continue to cook after theyve been removed from the oil. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. , minced (Jinhua or Yunnan style if possible, or prosciutto) (*Footnote 1), Dont forget the last step! This dried seafood-based sauce resembles the Fujianese shacha sauce. Jump to Recipe. Add broccolini; stir-fry until tender crisp, about 5 minutes. Add the shredded scallops, shrimp, ham or prosciutto, salt, sugar, chilli powder, soy sauce and a little of the . Scrape the entire contents of the food processor bowl into a medium skillet, add the vegetable oil, and stir to combine. Those downstream effects do eventually make their way to the consumer, and this sauce is surely no exception. 5. Pour in the Shaoxing wine and add the chili powder. Indeed, XO sauce has been marketed in the same manner as French liquor, using packaging of similar colour schemes. The simmering continues until the mixture attains the consistency of a thick, aromatic condiment, complete with flavor-packed oil and seafood confit. Lee Kum Kee XO Sauce is an all purpose gourmet condiment made from ingredients such as dried scallops, dried shrimp, chili peppers and spices. Your XO Sauce is ready to serve. You can find her belting out show-tunes in karaoke, or in bookstores adding new tomes to her ever-growing collection. Almost all Asian grocery markets and shopping sections sell XO sauce. Add garlic mixture. Tamra, you can keep this sealed in the fridge for 1 month, though it could last longer. It is a delicious appetizer by itself as well as an excellent addition to all dishes. Make your favorite takeout recipes at home with our cookbook! One such recipe is XO sauce and it has been passed down from generation to generation. Transfer to a lidded glass container, and let cool. All rights reserved. Scrape the sauce into a container with a tight-fitting lid and let it sit at room temperature for one day before refrigerating. Add the shallot mixture and cook, stirring often, until golden brown, about 12 minutes. Stir in XO Sauce, tossing to coat broccolini. Add the shallot mixture, and stir-fry until the mixture is very fragrant and beginning to crisp, 4 to 5 minutes. Return to the bowl. Though the monarchs keep changing year after year, there is one thing that all of these royals had in common: the royal banquets and dishes that were enjoyed by all. Seasonings such as MSG, brown sugar, rice wine, star anise, and other spices are incorporated as the cooking process nears its end. Ingredients have changed over the years as cooks add new elements to the sauce, though the essence of the sauce is always the same. Pour over more vegetable oil if necessary and keep chilled. It is mainly made with dried scallops, dried shrimps, chili peppers, shallot and garlic. XO Sauce. 1 tbsp Lee Kum Kee Premium Soy Sauce ; 1 tsp Lee Kum Kee White Vinegar ; 1 tbsp Lee Kum Kee Pure Sesame Oil Refrigerated, the XO sauce will keep up to 1 month. Lay the sliced and salted seafood in a single layer atop a large, clean kitchen towel and lay another one on top. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. If they end up overcooked, the sauce will take on a burnt, bitter taste. XO Sauce: In a small saucepan over medium heat, warm 1/4 cup plus 1 tablespoon of the neutral oil until shimmering. these links. Be careful not to over-fry and wait until the color turns golden brown. You can source dried scallops and shrimp online or at local Chinese markets. Youll have a lot of fun in the kitchen while youre about it. (Nutrition information is calculated using an ingredient database and should be considered an estimate. XO sauce originated in Hong Kong in the 1980s and is usually credited to Spring Moon restaurant at the Peninsula Hotel. This recipe for XO sauce comes from "Asian Pickles: China: Recipes for Chinese Sweet, Sour, Salty, Cured, and Fermented Pickles and Condiments," by food writer and avid pickler Karen Solomon. Chinese dried ham might be hard to find because not all Asian markets carry it. The cookie is used to store the user consent for the cookies in the category "Performance". Heat your wok over high heat, and add the oil and ginger. Once the water boils, cover the pot, and steam over medium heat until the scallops are soft, 20 minutes or so. By the end of the decade, XO sauce was on menus all over Hong Kong and eventually the world. Ingredients Makes 6 main-course servings For XO sauce 2 tablespoons small dried shrimp* (1/4 ounce) 1 cup water 1/4 cup dried scallops* (about 10; each 1 inch wide) 1/2 cup peanut oil 1/4. Once the temperature is at medium heat add the onions and garlic and fry for a minute just until the aroma hits your nose. It was originally published on 5/11/21. Transfer the seafood to a small mixing bowl and, using your fingers, combine it very thoroughly with the salt. Add the shredded scallop mixture and stir-fry for another 30 to 45 seconds, then add the reserved cooking water from the scallops. Ask away! ", https://en.wikipedia.org/w/index.php?title=XO_sauce&oldid=1161166285, Articles containing Chinese-language text, Creative Commons Attribution-ShareAlike License 4.0, This page was last edited on 21 June 2023, at 02:18. Clean and oil grilling grate. How to Cook With XO Sauce Considering its unique and profound flavor, XO sauce will bring any dish to a whole new level. Traditionally, this sauce was cooked in the winters to provide some hearty fish meat flavors to the cuisine. 2 Heat remaining 2 tablespoons oil in same skillet until shimmering. Login. Pat Chun even uses Japanese scallops, so if you like seafood and conpoy, this is the variety to go for. Place in the fridge overnight. The culinary landmark in Central is not only famous for their roast goose; they also make their own XO sauce. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Done! With seafood, it adds a salty quality to the meat and inspires chefs to create different recipes with it. When the scallops are cool to the touch, break them up with your fingers, and transfer to a food processor. Cook until the liquid is almost evaporated, about 1 minute. After serving it to her guests and receiving copious compliments, she was persuaded to set up a shop selling the sauce. Making XO sauce at home Because of the bounty of dried seafood contained in it, XO sauce is considered a luxury item. Phillip, I would add anywhere from .5 to 1 ounce dried porcini mushrooms, depending on how pronounced of flavor you're looking for. Store XO sauce in a sealed container in the refrigerator. For thousands of years behind the Forbidden City doors, royal families ruled the vast lands. This reference is obviously used to emphasise the high quality of the sauce, as well as the mixture of pricey ingredients it contains. Then drain thescallops, leaving 2 tablespoons of thesoaking water. These cookies will be stored in your browser only with your consent. The condiment you cant live without: XO sauce is where its at, my friends! Place a large pot of salted water over high heat and bring to the boil. A jar of XO sauce is not cheap. Chef Ming Yu of Wing Lei restaurant in Wynn Las Vegas makes his own XO sauce in-house, and it reportedly takes him approximately eight hours to produce a batch from scratch. However, most people prefer to buy the main ingredients like dried scallops and prawns to prepare the sauce at home. XO Sauce is packed full of all the good stuff: dried seafood, crispy pork and a whole heap of aromatics like garlic, shallots and chillies. Whats the optimal rusk dunking time? Im a firm believer in putting XO Sauce on anything and everything! You can also freeze XO sauce for up to 3 months. Drain the scallops and shrimp, but reserve 1/4 cup of the soaking liquid. Let sit until softened, about 2 hours. While these substitutes may not be exactly the same as XO sauce, they can help you achieve a similar flavor profile in your dishes. Dried scallops, also known asconpoy, are a very special ingredient in Chinese cooking. [5] Some other recipes also call for salted cured fish and diced onion. This XO sauce recipe is no exception. Jinhua ham () Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. These ingredients are then finely minced alongside aged Jinhua ham or a comparable Italian ham, typically followed by steaming. The sauce is ready to use right away, though it will become even better after you allow the flavors to meld for a day. Drain the scallops and shrimp separately, reserving the soaking liquid. Place in the fridge overnight. In the recipe introduction she writes: 6 ounces fresh shrimp, medium sized, about 7. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. In her Italian featu, Is a camping stove your loadshedding cooking strat, Is it just us, or does the perfect mug or bowl mak, Sadies granadilla tres leches cake | This cake, Alphabet pasta! , are a very special ingredient in Chinese cooking. into each bowl. Remove from the wok, and set aside. Spring Moon, the Chinese restaurant of the Peninsula Hong Kong hotel, is often credited with the invention of XO sauce, although some claim it came from other nearby restaurants in the Tsim Sha Tsui area of Kowloon.[3]. XO sauce has also become a staple for dim sum, going well with cheung fun, har gau, and the like. Because the sauce is savoury, full of umami, and spicy enough to give a little kick, it goes well with most Chinese dishes, especially on top of stir-fries. Working in batches, cook three-quarters of green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes per batch. The sauce we're talking about can turn any humble dish into a luxurious feast. But once you try it, you won't regret spending the money. Lets get cooking! The ingredients are easy enough to get in Hong Kong, so it is possible to make your own at home, but its controlling the temperature and timing while frying thats the tricky part. Main Ingredients. Its name, XO, is acronymous for "extra-old," inspired by the high-end designation of French cognac Rmy Martin, which surged in popularity amongst Hong Kongers in the eighties and remains popular today. Place the dried chiles, fresh chiles and garlic in the food processor, and pulse until the mixture forms a paste that sticks to the sides of the work bowl, scraping down the sides as needed. This step usually takes place in a large pot to accommodate the subsequent ingredients, and you'd want to make large amounts of this sauce at once since it's so labor-intensive. Do not boil. Agreed, Fred! XO sauce is a spicy seafood sauce from Hong Kong[1] with an umami flavour. Note: The information shown is Edamams estimate based on available ingredients and preparation. Let the seafood press at room temperature for 3 hours. Meanwhile, in a small frying pan over medium heat, warm 3 tablespoons oil until . There is no standardised recipe for XO sauce, but they all contain shrimp and shredded scallop soaking in a fiery red oil that looks more lethal than it tastes. XO sauce stands as a proud testament to Cantonese culinary innovation. Published Aug. 12, 2020. According to Gordon Leung, the executive chef at Spring Moon, the sauces unusually foreign name is derived from XO (extra-old) cognac, a liquor popular in Hong Kong and considered a chic luxury product. Seasonal (and other) products might not always be in stock. This combination is sauted on low heat, allowing for a slow, gradual release of flavors into the oil. 150ml cooking oil ; 300g shallots (peeled and chopped) 100g dried baby scallops (soaked 30 mins, drained and shredded) 2 dried chillies (diced) Consisting of a lot of dried scallops (conpoy), theres plenty to munch on with this version of the sauce, and so itll add some interesting textures to your dishes. "The Secrets of Making XO Sauce, the Magic Condiment of China", "XO sauce adds luxurious flavour to Chinese New Year", "Flavor Ammo: Is XO Sauce the World's Most Baller Condiment? Created in the 1980s specifically to match Cantonese cuisine, it is similar to the Fujianese sha cha sauce, containing garlic, onions, chilli, and a variety of dried seafood. This is the ultimate companion to anything and everything you make, from eggs and fried rice to soups and noodles. Learn all about it and how to make it at home. Leave a comment below, and tag me, Omnivore's Cookbook: Make Chinese Cooking Easy, Slow Roast Goose With Black Currant Sauce, Homemade Vegetarian Oyster Sauce (Vegan Stir Fry Sauce), Chicken and Broccoli (Chinese Takeout Style), Chinese Eggplant with Garlic Sauce (), Fry the shallots and garlic, then add the chilis, Cook until the ingredients turn pale golden (Its important to stop cooking before they turn golden brown, otherwise the aromatics will turn bitter), Cook the dried scallops until they just start to brown, Add the cooked aromatics back in. Your email address will not be published. Trinh Eats' XO sauce, $12 for a 4-ounce jar. The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish. Add the finely chopped shallots, garlic, ginger and chili peppers and cook for 5 minutes, stirring often, or until the vegetables crisp up and turn golden brown. Return to the bowl. Typical ingredients of XO sauce include dried scallop, red chilli pepper, Jinhua ham, dried shrimp, garlic and canola oil. Drain the shrimps and pulse in the food processor until finely chopped. Cover the top towel with a board and weight which combine to equal about 5 pounds. The main ingredients of this sauce are dried prawns and dried scallops. Pulse the remaining ingredients until fine in consistency and add to the fried prosciutto. Heat your oven to 100C. 70 g prosciutto 500 g frozen dried shrimp, rehydrated - available at Asian supermarkets 120 ml vegetable oil 1 garlic head, peeled 60 ml fresh ginger, peeled and chopped 1 t dried chilli flakes Salt, a pinch XO only pinched part of the name, not the ingredients, as the sauce contains no cognac and isn't aged or fermented. dried scallops, dried shrimp, thai peppers, or use other dry cured ham, country ham, or prosciutto, minced (or use bird's eye peppers, or milder peppers to your taste). Or XO sauce milk bread rolls and pastries? Confucius said, Do not eat if sauces and seasonings are not correctly prepared. Yes, were not joking. XO sauce is a popular spicy seafood sauce in Chinese cuisine, made with dried seafood, chilies, garlic, and oil. And real humour, too. All rights reserved. Reserve the strained liquid. Set aside the mushrooms. Add the reserved soaking liquid, oyster and soy sauces, brown sugar, chilli powder and remaining tablespoon of Shaoxing. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Now it's time to make the sauce. Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water beneath the bottom of the insert. Recipes for XO vary wildly, save for those scallops and shrimp. The ingredients are then put together with the oil used in frying them, then mixed with a bit of sugar and chicken stock. Reserve cup of the scallop soaking water. If youre on a vegetarian diet and have been shaking your head in sadness so far, Yio Farm has your back. Step 1. Subscriber benefit: give recipes to anyone. Finally, add the liquid mixture to the oil and bring to a boil; adjust the heat to maintain a simmer and cook until mostly dry and the oil separates to the top, 8 to 10 minutes. If you manage to whip up a nice batch, send a bottle to the Localiiz office! If I were to add some dried porcini mushrooms, what amount would you recommend? 3 Meanwhile, for the Polenta, bring stock, milk and remaining 1 teaspoon of the sea salt to boil in . Stir-fries are also a great application for XO sauce; whether it's a medley of vegetables, tender proteins, or delicate seafood, just a few teaspoons impart a complex, umami-rich flavor and subtle heat. Scallops and shrimp - the main ingredients in this condiment - also fall under this category. Adjust from there. Unless you make it yourself, XO will generally have a fishy flavor as dried shrimp and scallops are two of the main ingredients. Stir it frequently, scraping up the solids from the bottom, until the sauce becomes very dark coffee brown all over, about 13 to 17 minutes. Get it free when you sign up for our newsletter. 1. Finely chop the prosciutto and fry in the vegetable oil until crispy for about 3 minutes over a medium heat. MID-YEAR SALE! When the consistency of the xo sauce reaches a moderately thick paste, turn off the heat and preserve the sauce in a glass container in the refrigerator. Most people know him as the great Chinese philosopher and thinker whose words shaped a huge part of Chinese ethics and beliefs, but few know that the man was also a huge foodie. Avoid using peanut oil, olive, oil and sesame oil. For noodles, I'll use a more traditional soy/oyster sauce/vinegar blend as a baseline seasoning and add a little bit of XO just for background. Although the sauce was named after the XO (extra old) designation for expensive, aged Cognacs, it doesnt contain any of its namesake alcohol. One such relatively newer creation is the wonderful XO sauce. [6] An XO sauce gift pack Anji Brand XO Sauce, made in China Uses XO sauce atop soft-boiled eggs at Valley Bar + Bottle in Sonoma, California. This sauce is an amazingly unique mixture of flavors of the sea. Cook for a further 15 minutes until beautifully fragrant and rich in colour. So good, isn't it? Give the mixture a quick stir-your wok should be close to smoking now. Take the pan off the heat and stir to cool slightly. As a substitute, you can used. And while garlic, chilies, oils, and spices constitute the basic and cheap components for what theJames Beard Foundation has nicknamed the "caviar" of the East, the ingredients contributing to this gourmet sauce's hefty price tag are premium dried seafood mainly shrimp and conpoy (dried scallops, that can run around $100 a pound) and on occasion, abalone. Peel the shrimp, discarding their shells. Diners, Drive-Ins and Dives: Triple D Nation. 4. Despite such a long culinary history, XO sauce is a fairly newer recipe, created in the 1980s in Hong Kong. There's a lot of oil here so it's not ideal for home preserving. Sherri, you can just skip the ginger. Add the brown sugar, and stir-fry again until the mixture starts to caramelize, 30 to 45 seconds. [5] Some other recipes also call for salted cured fish and diced onion.[6]. Meanwhile, ready a wire rack over a rimmed baking sheet and cover it with a thin sheen of vegetable oil. Use a gluten free oyster sauce or homemade oyster sauce. Real news. Necessary cookies are absolutely essential for the website to function properly. She enjoys scouring the city for under-the-radar things to do, see, and eat, and is committed to finding the perfect foundation that will withstand Hong Kongs heat. The main ingredientsdried scallops, shrimp, and air-cured aged ham (usually Jinhua or Yunnan varieties, similar to Spanish jamon )are already pricy enough. 1 tsp garlic (minced) 2 tbsp hot water ; 75g dried noodles ; 50g lettuce ; 2 tbsp Lee Kum Kee XO Sauce ; 1 tbsp spring onions (diced) Seasoning mix. Ingredients Yield:2 cups 3 ounces dried scallops (ideally dinner-size) 30 dried red chiles, like Japones, Tien Tsin or cayenne, tough stems removed, roughly chopped 2 small jalapeo or Fresno. However, most recipes consist of a triumvirate of universal ingredients: Jinhua ham, dried scallops, and dried shrimp. If the seafood is overly wet, transfer each to a separate paper towel-lined plate and blot dry before frying. I highly recommend watching your favorite TV show while doing this. Discovery, Inc. or its subsidiaries and affiliates. return to the bowl. SPICY. XO Sauce is a delicious and popular sauce to add to your Chinese stir-fry dishes. Pour 1 tablespoon of. You'll still get a LOT of flavor with this one. Covering the hottest new eats, the best places to play, offbeat takes on local culture, and so much more, Localiiz is every Hongkongers destination for how to live a well-rounded life in our vibrant city. Place the dried scallops and shrimp in separate medium heatproof bowls. China has a rich history and culture. Reserve cup of the scallop soaking water. Cover with very hot water and soak for at least 2 hours. Add a little oil and salt along with the mushrooms in the wok, frying them to golden on both sides. It should not be considered a substitute for a professional nutritionists advice. Interestingly, the term "XO" is synonymous with high quality or opulence in China, making XO sauce more of a luxury item to cook with. This way, a lot of umami flavor, or savoriness, is added to the mix and it can be served with many different types of dishes to add to their flavor. The oil will bubble and rise very high while you cook the sauce. Add the scallops and cook, stirring often for 4 minutes or until crisp. Thanks Mike. Ingredients. 2023 WOOLWORTHS holdings limited. Thanks. 3 Store Vegetarian XO Sauce in airtight container in . Slice the scallops horizontally so each is in 4 thin rounds. Return to the bowl. If you enjoy this recipe, I hope youll leave a comment with some STARS. Add the shrimp and cook, stirring often, until golden brown, about 12 minutes. [2] It is commonly used in southern Chinese regions such as Guangdong. Receive our 5-Day Chinese Cooking Crash Course & Recipe Updates! Add the ham and cook, stirring often, until crisp and slightly darker, 3 to 4 minutes. Experiment with different ways of using XO sauce to find your favorite way to enjoy it! Enjoy!! Adapted from Red Hot Kitchen by Diana Kuan (Avery, 2019). Aromatics like garlic, shallots, and chilies are finely chopped and fried to a crisp in a neutral oil like avocado or canola. Remove from the heat and leave aside to cool. It tastes delicious on just about anything! Reserve cup of the scallop soaking water. Main ingredients: dried scallop, chilli peppers, Jinhua ham, dried shrimp, garlic, canola oil . This cookie is set by GDPR Cookie Consent plugin. XO sauce also works well in fried rice andlo mein dishes and is delicious even with plain vegetables. Add the ginger, and cook for 30 seconds. We may receive a commission on purchases made from links. Of course, the recipe is a jealously guarded secret, but the concoction does contain a gourmet blend of dried scallops, shallots, garlic, chilli, dried shrimp, shrimp roe, and other flavourful delicacies. Then drain the scallops, leaving 2 tablespoons of the soaking water. Here is the list of ingredients needed to prepare a fresh batch of XO sauce: Other popular ingredients in xo sauce include fish sauce, fish stock, salted fish, shrimp roe, and mushrooms. XO Sauce is a sauce that gained its stardom in Hong Kong in the 1980s. It usually contains various dried goods such as shrimp, shrimp roe, scallop, ham, and fish, along with aromatics such as garlic and onion. Header images courtesy of @adamliaw (Instagram). It contains a lot of shrimp paste, which lends to its strong flavour. Transfer scallops and liquid into a food processor and pulse. Price and stock may change after publish date, and we may make money off These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Main Ingredients. I LOVE this stuff. There are no reviews yet. XO sauce is a spicy seafood sauce from Hong Kong[1] with an umami flavour. XO sauce is a spicy seafood sauce used widely in Chinese cuisine, made primarily from dried shrimp and scallops with chili peppers, that adds a unique flavor and umami to many dishes. The XO reflects the luxurious nature of this umami-rich sauce, made with top-quality and expensive ingredients, such as dried scallops, dried shrimp and premium Jinhua ham.
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