Intensely sweet, salty and smoky, XO sauce packs some serious umami flavor. Its ingredient list includes a number of pricey items, the heavy hitters being dried seafood—primarily shrimp and scallops, and sometimes abalone— and aged Jinhua ham. Ho’s personal favourite is stirring the XO sauce into egg noodles. steamed rice, to serve * Jill Dupleix's XO sauce recipe * Neil Perry's XO sauce recipe. It should be used sparingly, as a little goes a long way. When to use which soy sauce. Step 3. For the seasoning sauce, combine the ingredients and set aside for later. Does XO sauce … Can be used immediately once ready or stored in a container and refrigerated for a month or more. Noodles with XO, sprouts and peanuts. It is commonly used in southern Chinese regions such as Guangdong. Hoisin sauce is a fragrant, pungent sauce used frequently in Asian vegetable stir-fries, marinades, and grilled dishes. Remove it and let it cool in ice water, then dry it for use. The Blind Pig Kitchen + Bar. How to Cook With XO Sauce . Blanch the broccoli in boiling water. XO sauce is a pretty recent invention; it was created in Hong Kong in the 1980s. 1/2 cup fresh black fungi, torn into bite-sized pieces soy sauce, to taste. STEP 2. Method. It is a key ingredient in many Chinese dishes and some Vietnamese food recipes and is sometimes called Chinese barbecue sauce. Le Spring Moon, le restaurant chinois de la péninsule de Hong Kong, est souvent crédité comme l'inventeur de la sauce XO, tandis que d'autres attribuent son origine à la zone urbaine du Kowloon[2]. It provides a boost of flavor to stir-fries and is well suited to noodle and rice dishes with seafood, fish, or tofu. [6] Some other recipes also call for salted cured fish and diced onion.[7]. XO is a cognac designation, which means it's been aged for six years. XO sauce may be kept refrigerated, up to 1 month. Per The Spruce Eats, the ingredients that go into making XO sauce, along with the laborious process of making it which can take a couple of hours, are what really make the condiment so costly. The Woks of Life pointed out that the price is largely dependent upon the quality of the seafood used.You could shell out some serious clams on a single pound of medium-sized scallops — $100 to be exact. XO sauce is a spicy seafood sauce from Hong Kong[1] with an umami flavor. “The umami, subtle heat and fat from the oil make this dish stand out,” says Pfleider. “The XO sauce used here is our take on a traditional Chinese condiment, but the major difference is that ours is vegetarian,“ he says. “Most restaurants use more or less the same ingredients when making XO sauce – chillies, dried scallops, dried shrimps and spices,” says chef Leung. Spoon some XO sauce on the egg and a little around the noodles. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. Step 2. New to Chowhound? While the condiment is used inventively at the likes of Melbourne's Sunda (with egg noodles, chicken crackling, and pepperberry) and Spice Temple (stir-fried with morning glory), it's also finding its place outside the context of Asian restaurants. Making it myself isn't really an option. A few days ago I read a recipe for scallops that were stir-fried in XO sauce. Add the chicken pieces and seal until lightly browned on the outside and just cooked. You can use the xo sauce immediately, or cool it and store in a covered container in the refrigerator for months if not years: you'll use it before it will ever go bad. Featured in: A Love Letter To Homemade Xo Sauce. XO Telescope, and its exo-planet survey; Turner syndrome, a genetic condition in which one of the sex chromosomes is absent; Xanthine oxidase, an enzyme that catalyzes the oxidation of hypoxanthine to xanthine; Electronics and computing. La sauce XO est utilisée comme condiment de plusieurs plats, ou utilisée en cuisine comme exhausteur de goût de certains poissons, viandes, légumes, tofu ou nouilles. Add the dressed Chinese broccoli and the gooey egg. XO sauce, somewhat like Yoon himself, is a modern construct. Anyways, after much searching I have failed to find any and even looking online has proven a little hopeless. Chicken Wings in XO Caramel. XO sauce, a spicy seafood sauce; Science and technology. It’s slightly pricey because of the presence of dried scallops. By the end of the decade, XO sauce was on menus all over Hong Kong and eventually the world. Log In Sign Up. Or hunt down the ingredients to make your own. Step 4 . DIRECTIONS: Step 1. For context, high-quality dried scallops can easily cost over $100 a pound. https://fr.wikipedia.org/w/index.php?title=Sauce_XO&oldid=177802772, Portail:Alimentation et gastronomie/Articles liés, Portail:République populaire de Chine/Articles liés, licence Creative Commons attribution, partage dans les mêmes conditions, comment citer les auteurs et mentionner la licence. Frankly, it’s so good, that we’ve found anecdotally from friends and family that it’s really best eaten simply with a clean medium like a good bowl of noodles. The usage of XO sauce is limitless. 5 ways with XO sauce 1. Heat half the oil in a wok over high heat until very hot. Originating in Hong Kong, this Italian take uses Mediterranean-inspired ingredients like anchovy paste, garlic paste and prosciutto ham to pack a savory punch in everything from pasta to meat dishes. It can even be stir-fried with rice noodle rolls or rice noodles with sliced beef. Chefs at Tokyo's Park Hyatt Hotel have decided XO sauce is the perfect accompaniment for stir-fried noodles … Step 3. I had no idea what to do with it! The combination of chili, garlic, Jinhua ham, dried scallops, and shrimps is cooked until jam-like sauce results. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. selon les recommandations des projets correspondants. Add your crispy fried flat mushrooms and serve. La sauce XO est une sauce épicée aux fruits de mer originaire de Hong Kong [1]. 1 tbsp yellow bean soy sauce. [3], The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product at the time. XO sauce can be used as a table condiment or in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or noodles. ", https://en.wikipedia.org/w/index.php?title=XO_sauce&oldid=995730984, Articles containing Chinese-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 22 December 2020, at 16:09. Seasoning sauce: ¼ cup XO Sauce (try my homemade version here), plus extra to serve 2 tbsp soy sauce 1 tbsp Chinese Shaoxing cooking wine 1 tsp dark soy sauce Instructions. Place in a serving bowl and sprinkle with remaining crispy shallots. 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. A staple in Hong Kong and the southern mainland regions like Guangdong, the ‘XO’ is a nod to the ‘extra old’ denotation used … Jinhua ham is also a delicacy, with a flavor similar to jamon serrano or prosciutto (you can’t find it in the US, so I … Vous pouvez partager vos connaissances en l’améliorant (comment ?) This sauce hails from the 1980s when it was created from chopped dried seafood to complement Cantonese cuisine. 2 tbsp Xo Sauce; 2 tbsp Slurry( 1 Tbsp of Cornstarch and 2 Tbsp of Water. ) [2] It is commonly used in southern Chinese regions such as Guangdong. 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. Dark soy sauce is used for colour and flavour – it adds a terrific mahogany stain to anything it comes in contact with, from the Lo Mein noodles pictured above to the dark, spicy Sichuan sauce of Kung Pao Chicken, Thai Basil Chicken and Pad See Ew (Thai Stir Fried Noodles). XO Sauce Noodles This is the XO Sauce version of Zha Jiang Miang (Chinese fried meat sauce noodles). We wanted to liven up this dry “sauce” and make it workable with one of our favorite foods, chicken wings. It’s also used to stir-fry Chinese water spinach (stay tuned for that post) and as a star ingredient for Stir-fried Shrimp with XO Sauce (ditto!). Use a tablespoon or so to top roasted vegetables, grilled meats, cooked noodles, fried rice, steamed fish, and pork ribs. XO sauce is a very interesting creation, considering China’s culinary history goes back thousands of years. XO sauce is popular in Hong Kong as well as the southern regions of China’s Mainland, like Guangdong. It would be such a waste to just wash them off, hence look out for next blog write up on Wok "remains"of XO sauce … For the most part, XO sauce remained in close proximity to rice and chopsticks. What is in Chinese XO Sauce? Recipes for XO vary wildly, save for those scallops and shrimp. [4] The term XO is often used in Hong Kong to denote high quality, prestige and luxury. It uses dried seafood such as scallops and shrimp, along with dried ham. Le nom de la sauce XO provient du cognac XO (extra-vieux), alcool occidental populaire et renommé à Hong Kong. (p.s. Indeed, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes. Step 2. (A 7.8-ounce jar of Lee Kum Kee's XO sauce is $32.95 on Amazon.com.) It is most certainly a luxury item. XO sauce is made from a melange of ingredients creating an umami-packed condiment that’s salty, sweet, and smoky. Invented at a Hong Kong hotel in the 1980s, XO is a mash-up of odd, expensive ingredients (dried … What Is Hoisin Sauce? On one of our many Asian Market adventures, we purchased some XO Sauce. Un article de Wikipédia, l'encyclopédie libre. Put oil in a pot over medium heat to stir-fry the garlic and shrimp. Dried scallops are prized in Cantonese cooking and are used in many soups and braises, especially at banquet dinners. XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. Elle se rapproche de la sauce shacha du Fujian. On la trouve essentiellement dans les régions du sud de la Chine telle que dans la province du Guangdong Histoire. Développée dans les années 1980 à Hong Kong, la sauce XO est faite à base de fruits de mer séchés puis sautés, dont des Saint-Jacques, du poisson séché et des crevettes, cuits avec du piment, de l'oignon et de l'ail. Step 4. [5], Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil. On la trouve essentiellement dans les régions du sud de la Chine telle que dans la province du Guangdong. 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. It goes well with fresh scallop, squid and prawn in a stir-fry, the quintessential style of Cantonese cooking. Remove from heat and let cool before transferring to an airtight container. XO sauce is a spicy seafood sauce from Hong Kong with an umami flavor. La sauce XO est une sauce épicée aux fruits de mer originaire de Hong Kong[1]. liu | Jul 30, 2006 04:52 AM 7. Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. STEP 1. Les ingrédients typiques de la sauce XO sont le conpoy, le piment rouge, le jambon de Jinhua, les crevettes séchées, l'ail et de l'huile de colza[4]. XO sauce is a luxurious condiment—named after XO cognac, even though there is no French booze in it—created in Hong Kong, that's become increasingly popular in American restaurant kitchens over the past decade. XO Sauce is a seafood sauce popular in Cantonese cuisine, and it is a sauce I recently started to use and really like. Many people would also serve it as a dipping sauce for hot pot. XO sauce is a condiment and great to add to noodles, stir fried with rice, stir fried vegetables or as a dipping sauce for dumplings, turnip cake, Chinese pancake and etc. D'autres recettes utilisent également du poisson salé et de l'oignon[5]. I've never had XO, but the description of the dish sounded right up my alley. Le terme XO est par ailleurs souvent employé à Hong Kong pour désigner quelque chose de qualité, de prestige et de luxe[3]. At home you can use commercially produced XO sauce. XO Sauce - What do I do with it? Pretty much every restaurant or XO sauce maker in Hong Kong has their own recipe, but most of them include dried scallops, dried shrimp, and Jinhua ham. "The Secrets of Making XO Sauce, the Magic Condiment of China", "XO sauce adds luxurious flavor to Chinese New Year", "Flavor Ammo: Is XO Sauce the World's Most Baller Condiment? La dernière modification de cette page a été faite le 19 décembre 2020 à 12:39. Mine derives from the teachings of Diana Kuan, who included a formidable XO in her 2019 cookbook, “Red Hot Kitchen.” —Sam Sifton. *150g XO sauce. This dried seafood-based sauce resembles the Fujianese shacha sauce. Considering its unique and profound flavor, XO sauce will bring any dish to a whole new level. Step 1. XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with … The depth of flavor comes from the chiles, garlic, vinegar and herbs that are signature to this version. After finishing this, the wok will have flavourful remains of the XO sauce. But that's no longer the case. It always handy to have a bottle of XO sauce in the kitchen, where it can be eaten on its own as a condiment or used in stir-fries. Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly-chopped dried seafood, including dried scallops (conpoy), fish, and shrimp, which are cooked with chili peppers, onions, and garlic. 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