xo sauce recipe

Stir for a minute. Makes about 350ml. A relative newcomer to the recipe stage, XO sauce is believed to have first popped up in Hong Kong during the 1980s. This sauce, allegedly from Hong Kong, is called XO to equate its extravagance with that of "extra old" fine brandy (though there is none in the recipe). 2 tbsp xo sauce. 60g dried scallops* 60g dried shrimp* 1/4 cup Shaoxing wine . 1 thick rasher (about 70g) smoked bacon, cut into thin strips Aubrey July 15th at 1:13 am. Add the cornflour mixture and the spring onions and toss to combine. What is in Chinese XO Sauce? In this dish, I’m using Lee Kum Kee’s new Seafood XO sauce, which is available in major supermarket. Hi Maggie! In a large wok heat the vegetable oil and gently fry the onion, garlic and ginger. In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. Reply. XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. I feel that using XO sauce on anything at … Dried seafood. Mix well and cook for 1 minute. Add bean sprouts and green onion. XO sauce seems like such an ambitious recipe to me. 3 tbsp XO sauce 2 tsp soy sauce 2 tsp sugar 100ml chicken stock (try not to use a cube) half a teaspoon sesame oil white pepper 1 spring onion - sliced into julienne coriander - a few tbsp of picked leaves What you do First cook your noodles in boiling water for two minutes. Add the mince and xo sauce and fry until cooked. This is the first time I’ll be making homemade XO Sauce … Add turnip cake. Thanks to you and Lilja for this most interesting recipe, I love the idea of making XO sauce at home and your sauces are always amazing! Transfer to serving plates. STEP 2. Stir for 3 more minutes. Add wine, sugar, bean paste, and soy sauce and pulse to combine. Add soy sauce, sugar and dried chillies and cook, stirring occasionally, until well combined (1-2 minutes). In a wok or large skillet over high heat, add 1 tablespoon oil. 1 tbsp peanut butter. The sauce is mainly made with dried seafood (dried shrimp and scallops), chili peppers, garlic, shallots, and sugar. Add oil to a wok and cook over medium-high heat. You can adjust the amount of oyster sauce and XO sauce. I’ve not familiar with XO sauce but it sounds like a super delicious condiment. She found the xo-sauce available in shops could not meet up to her requirement and therefore, decided to prepare her own xo-sauce with the help of her trusted chef “Fat Kor”. The outcome of the dish is amazing, both amazingly simple to make, and amazingly delicious. Remove from heat and let cool before transferring to an airtight container. What is XO sauce. For those who do not know what XO sauce is, it is a savoury gourmet condiment made from Chinese ham, dried scallops, dried shrimp, dried squid & spices. Transfer to a sterilised jar, cool and refrigerate until required. The term XO comes from the word extra old cognac. For the seasoning sauce, combine the ingredients and set aside for later. It’s a collection of the most prized ingredients from around China, and it was named after XO cognac – a status symbol of decadence and sophistication in Hong Kong at the time. Once they’re ready, combine dried seafood with shallot and garlic in a food processor. Stir with chopsticks to unravel the tight nests. Heat peanut oil in a 12″ skillet over medium-high heat. Your photos are gorgeous! My XO sauce recipe is a mimic of the famous Lee Kum Kee brand and I am proud to tell you that it fares very close to it, with some of my friends say it is even better than them! Stir-fry with XO Sauce. Instructions. Thus, adjust the proportion only. And I love those little jars you used for the sauce! Serve immediately. Soak both dried scallops and dried shrimp in boiling water for at least 30 minutes to overnight. To me, foods coated in XO sauce simply taste good, so it is a god-sent sauce for stir frying for lazy cooks like me. XO sauce is an umami-packed condiment has it all – savory, smoky, sweet, spicy and salty thanks to key ingredients like dried shrimp and scallops, cured ham, chilies, onion, oil and more. XO sauce will keep for a month – the flavours will intensify over time. Add the eggs and use a spatula to stir the eggs around until almost set. 1 tsp prawn paste (optional) 5 eggs, lightly scrambled. 1 cup vegetable oil . The first dish I made with this XO sauce was Pan Seared Scallops with XO Sauce. i’m loving the newspaper and photos, so good! For perfecting mixture, we simply steam abalone to and make it juicy. This is an easy recipe for stir-fry prawns, for one can hardly go wrong with XO Sauce. When I posted that recipe online, my page hits went through the roof. XO sauce is popular in Hong Kong as well as the southern regions of China’s Mainland, like Guangdong. This recipe … 1. XO sauce is one of the best seafood sauce, packed with umami flavors, so potently delicious with a hint of spiciness. Add garlic and XO sauce. Steamed Abalone in XO Sauce is the best recipe that combines abalone and XO sauce, which provide a moist and strong taste. Straight from the pan, this stir-fry pork & veggies in XO sauce is a result of clearing the fridge of the odd leftovers after making stir-fried seven vegetables & claypot pork noodles.The leftovers (minced pork, sliced pork and assorted vegetables) are stir-fried together in a delicious XO sauce. STEP 1. The oyster sauce adds seafood favor while XO sauce adds seasonal sauce. XO Sauce is a seafood sauce popular in Cantonese cuisine and it’s rather pricey (about S$20 per bottle) due to the dried scallops which is a premium Chinese dried good. 2. Ingredients. 4 thoughts on “ Homemade XO Sauce (XO酱) ” Kevin M September 30, 2020 at 6:51 pm. Drain and keep aside. With a delicious sauce, tender shrimp, and refreshing broccoli, the dish is a medley of delectable yet healthy ingredients. Tips. XO Sauce only appeared in Cantonese cuisine as a result of the boom times of the 1980s. Put the dried scallops, shallots, garlic, fresh chillies, ham and shrimp into a wok (or a large pot) and mix in 1 litre (4 cups) of oil. It uses dried seafood such as scallops and shrimp, along with dried ham. Add all the sauce, chili pepper, and cook for 3-5 minutes. When removing the noodle to the bowl, add some noodle soup into the bowl as well. I have since gotten many great feedback from readers on that dish. XO Sauce Recipe Instructions. This is an easy home-cooked stir-fry recipe that anyone can make. The dried scallops are a little expensive, but that’s kind of the point. Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. Add the stock, sugar, salt and soy sauce and simmer for 1 minute. Get Chef John's XO sauce recipe here. The ‘XO’ comes from the same denotation assigned to cognac, “extra old”, even though this sauce doesn’t use cognac in the creation of it. Both of them are salty. Add the pippies and cook for 1-2 minutes until the shells are fully open. There is one difference when making a stir-fry with XO sauce. For the sauce, we adopt the traditional Chinese cuisine approach to mix XO sauce with aromatic minced garlic. XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with chili peppers, onions, and garlic. 1 tbsp each sesame oil and soy sauce. to garnish: 4 spring onions, finely chopped, & a handful of chopped coriander. To serve, cut or break the bun in half and assemble the bun with the steak, sauce, mushrooms, emulsion, lettuce, mint and basil with the lid on top. This vegetarian version features a cast of aromatic spices, soy sauce, honey, garlic and shitake mushrooms to create the craveable savoriness that traditional XO sauce is known for. Heat the remaining oil in a wok over high heat, add the XO sauce and stir through quickly. Taste and add more xo sauce if desired. To their great surprise and delight, this homemade xo- sauce was so popular that for … You can usually find XO sauce at Asian supermarkets. Available in major supermarket is a very delicious sauce, tender shrimp, along with dried ham uses dried with! 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