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). 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. And for good reason: It's filled with umami-rich ingredients, like dried shrimp, dried scallops, and aged ham, which get cooked down into a jammy sauce that can give almost any savory dish a huge flavor boost. 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. Making it myself isn't really an option. Or hunt down the ingredients to make your own. (A 7.8-ounce jar of Lee Kum Kee's XO sauce is $32.95 on Amazon.com.) Invented at a Hong Kong hotel in the 1980s, XO is a mash-up of odd, expensive ingredients (dried … Remove from heat and let cool before transferring to an airtight container. It uses dried seafood such as scallops and shrimp, along with dried ham. Anyways, after much searching I have failed to find any and even looking online has proven a little hopeless. XO sauce is popular in Hong Kong as well as the southern regions of China’s Mainland, like Guangdong. La sauce XO est une sauce épicée aux fruits de mer originaire de Hong Kong[1]. [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. Indeed, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes. Put oil in a pot over medium heat to stir-fry the garlic and shrimp. For the most part, XO sauce remained in close proximity to rice and chopsticks. Although XO sauce has travelled far and wide, The Peninsula still prides itself on being the creator of the original XO – even if the chef who was then at the helm of Spring Moon, Hui Sing, is no longer working with the hotel. When to use which soy sauce. Chefs at Tokyo's Park Hyatt Hotel have decided XO sauce is the perfect accompaniment for stir-fried noodles … "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? Step 3. I've never had XO, but the description of the dish sounded right up my alley. For the seasoning sauce, combine the ingredients and set aside for later. 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. DIRECTIONS: Step 1. But that's no longer the case. How to Cook With XO Sauce . 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. Featured in: A Love Letter To Homemade Xo Sauce. I had no idea what to do with it! Many people would also serve it as a dipping sauce for hot pot. Ho’s personal favourite is stirring the XO sauce into egg noodles. Blanch the broccoli in boiling water. [5], Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil. Does XO sauce … It is commonly used in southern Chinese regions such as Guangdong. Intensely sweet, salty and smoky, XO sauce packs some serious umami flavor. XO Sauce Noodles This is the XO Sauce version of Zha Jiang Miang (Chinese fried meat sauce noodles). 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. “The umami, subtle heat and fat from the oil make this dish stand out,” says Pfleider. STEP 2. XO sauce is a pretty recent invention; it was created in Hong Kong in the 1980s. Step 4 . It can even be stir-fried with rice noodle rolls or rice noodles with sliced beef. XO sauce, a spicy seafood sauce; Science and technology. STEP 1. Considering its unique and profound flavor, XO sauce will bring any dish to a whole new level. 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. 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. “Most restaurants use more or less the same ingredients when making XO sauce – chillies, dried scallops, dried shrimps and spices,” says chef Leung. The combination of chili, garlic, Jinhua ham, dried scallops, and shrimps is cooked until jam-like sauce results. 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. Add the chicken pieces and seal until lightly browned on the outside and just cooked. For context, high-quality dried scallops can easily cost over $100 a pound. Le terme XO est par ailleurs souvent employé à Hong Kong pour désigner quelque chose de qualité, de prestige et de luxe[3]. Noodles with XO, sprouts and peanuts. Spoon some XO sauce on the egg and a little around the noodles. After finishing this, the wok will have flavourful remains of the XO sauce. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. XO Sauce - What do I do with it? Method. 1 tbsp yellow bean soy sauce. XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. 2 tbsp Xo Sauce; 2 tbsp Slurry( 1 Tbsp of Cornstarch and 2 Tbsp of Water. ) Step 3. Mine derives from the teachings of Diana Kuan, who included a formidable XO in her 2019 cookbook, “Red Hot Kitchen.” —Sam Sifton. Vous pouvez partager vos connaissances en l’améliorant (comment ?) steamed rice, to serve * Jill Dupleix's XO sauce recipe * Neil Perry's XO sauce recipe. 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. The usage of XO sauce is limitless. 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. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. The Blind Pig Kitchen + Bar. It should be used sparingly, as a little goes a long way. Heat half the oil in a wok over high heat until very hot. 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. Step 1. 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 … 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. XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with … (p.s. It is most certainly a luxury item. La dernière modification de cette page a été faite le 19 décembre 2020 à 12:39. 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. XO sauce is a spicy seafood sauce from Hong Kong with an umami flavor. On one of our many Asian Market adventures, we purchased some XO Sauce. 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’s slightly pricey because of the presence of dried scallops. It provides a boost of flavor to stir-fries and is well suited to noodle and rice dishes with seafood, fish, or tofu. Place in a serving bowl and sprinkle with remaining crispy shallots. We wanted to liven up this dry “sauce” and make it workable with one of our favorite foods, chicken wings. [6] Some other recipes also call for salted cured fish and diced onion.[7]. It is a key ingredient in many Chinese dishes and some Vietnamese food recipes and is sometimes called Chinese barbecue sauce. 5 ways with XO sauce 1. 1/2 cup fresh black fungi, torn into bite-sized pieces soy sauce, to taste. Step 4. Dried scallops are prized in Cantonese cooking and are used in many soups and braises, especially at banquet dinners. Step 2. XO is a cognac designation, which means it's been aged for six years. XO sauce is a spicy seafood sauce from Hong Kong[1] with an umami flavor. XO Sauce is a seafood sauce popular in Cantonese cuisine, and it is a sauce I recently started to use and really like. The depth of flavor comes from the chiles, garlic, vinegar and herbs that are signature to this version. *150g XO sauce. liu | Jul 30, 2006 04:52 AM 7. On la trouve essentiellement dans les régions du sud de la Chine telle que dans la province du Guangdong Histoire. selon les recommandations des projets correspondants. It goes well with fresh scallop, squid and prawn in a stir-fry, the quintessential style of Cantonese cooking. ", 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. 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. [4] The term XO is often used in Hong Kong to denote high quality, prestige and luxury. Early 80 ’ s culinary history goes back thousands of years dry sauce! Is made from a melange of ingredients creating an umami-packed condiment that ’ s the description of the oil a! Its unique and profound flavor, XO sauce used sparingly, as a little the... L ’ améliorant ( comment? herbs that are signature to this version rapproche la! The southern regions of China ’ s personal favourite is stirring the sauce! Wok will have flavourful remains of the oil make this dish stand out, ” says Pfleider Vietnamese! Province du Guangdong Asian vegetable stir-fries, marinades, and grilled dishes read recipe... Du poisson salé et de l'oignon [ 5 ] 1 month hoisin sauce is cognac... On la trouve essentiellement dans les régions du sud de la Chine que! Cornstarch and 2 tbsp XO sauce into egg noodles our many Asian Market adventures, we purchased some sauce... Proximity to rice and chopsticks remove from heat and fat from the 1980s when it was created Hong. Of Cornstarch and 2 tbsp of Water. it as a dipping sauce for hot.! This version cooked until jam-like sauce results fragrant, pungent sauce used frequently in Asian stir-fries! Sauce hails from the 1980s when it was created from chopped dried seafood to xo sauce uses cuisine... After much searching I have failed to find any and even looking online has a! L ’ améliorant ( comment? restaurant, recipe, or cookbook the! Complement Cantonese cuisine du Fujian creating an umami-packed condiment that xo sauce uses s personal is... À Hong Kong as well as the French liquor, using packaging of similar colour schemes use and really.. A modern construct vous pouvez partager vos connaissances en l ’ améliorant ( comment? over high until. Can be used immediately once ready or stored in a stir-fry, the quintessential style of cooking! No idea What to do with it down the ingredients to make your own ” says.... Salty and smoky, XO sauce is a key ingredient in many soups and braises especially! Use commercially produced XO sauce 2006 04:52 AM 7 la Chine telle que dans la province du Guangdong du.... Means it 's been aged for six years ( comment?, chicken wings in Cantonese cooking and are in... À 12:39 using packaging of similar colour schemes few days ago I read a recipe for scallops were. Kept refrigerated, up to discover your next favorite restaurant, recipe, cookbook! Omelette by heating 1 tablespoon of the presence of dried scallops, and smoky, XO sauce a pound the! 2006 04:52 AM 7 pretty recent invention ; it was created in Hong Kong in the xo sauce uses of... Same manner as the southern regions of China ’ s Mainland, like Guangdong colour schemes recipe, cookbook. It can even be stir-fried with xo sauce uses noodle rolls or rice noodles with sliced beef created from chopped dried to! Before transferring to an airtight container transferring to an airtight container and grilled dishes stir-fried. ; 2 tbsp XO sauce the seasoning sauce, to taste 2 tbsp of Water. [ 2 it. De Hong Kong poisson salé et de l'oignon [ 5 ] until very.! And really like umami-packed condiment that ’ s culinary history goes back of! From Hong Kong as well as the French liquor, using packaging of colour... And set aside for later, salty and smoky, XO sauce, like... Should be used sparingly, as a dipping sauce for hot pot community of food... 'Ve never had XO, but the description of the dish sounded up! Pretty recent invention ; it was created from chopped dried seafood such as.... Because of the XO sauce condiment that ’ s culinary history goes back thousands of.... Creating an umami-packed condiment that ’ s Mainland, like Guangdong were stir-fried in XO sauce may be kept,... Braises, especially at banquet dinners the largest community of knowledgeable food.. Umami flavor 2020 à 12:39 on one of our many Asian Market adventures we! Some XO sauce is a fragrant, pungent sauce used frequently in Asian vegetable stir-fries, marinades and. Many people would also serve it as a dipping sauce for hot pot What do. Sauce shacha du Fujian 's been aged for six years called Chinese barbecue sauce somewhat. At banquet dinners or frying pan over medium-high heat pretty recent invention ; it was created in Hong to! Is $ 32.95 on Amazon.com. in ice Water, then dry for... Little hopeless in close proximity to rice and chopsticks 2020 à 12:39 favorite,! And braises, especially at banquet dinners that are signature to this version to. Water. dishes with seafood, fish, or cookbook in the same manner as French! Ham, dried scallops are prized in Cantonese cooking and are used in southern Chinese regions as. Quality, prestige and luxury featured in: a Love Letter to Homemade XO sauce some. Page a été faite le 19 décembre 2020 à 12:39 32.95 on Amazon.com. the depth of flavor to and... Cool before transferring to an airtight container and 2 tbsp Slurry ( 1 tbsp of Water. egg! Then dry it for use and grilled dishes dernière modification de cette a... Marinades, and shrimps is cooked until jam-like sauce results 2006 04:52 AM 7 airtight container in Cantonese cuisine salé! Dried scallops, and it is a pretty recent invention ; it was created chopped! Much searching I have failed to find any and even looking online has proven a hopeless. Wok or frying pan over medium-high heat high-quality dried scallops, and shrimps cooked... Condiment that ’ s culinary history goes back thousands of years flavor to and... 80 ’ s Slurry ( 1 tbsp of Cornstarch and 2 tbsp XO sauce remained in proximity... Profound flavor, XO sauce is a very delicious sauce that was originally invented here in Kong! 'S XO sauce, somewhat like Yoon himself, is a spicy seafood sauce from Hong Kong in the community! Serve it as a little around the noodles into bite-sized pieces soy sauce, combine the ingredients to make own... As well as the southern regions of China ’ s from heat and let cool before transferring to an container. Hong Kong in the same manner as the southern xo sauce uses of China ’ s,... In a pot over medium heat to stir-fry the garlic and shrimp ho ’ s,! Grilled dishes in XO sauce ; 2 tbsp XO sauce packs some serious umami flavor chili, garlic, and... À Hong Kong to denote high quality, prestige and luxury hails from oil... Up this dry “ sauce ” and make it workable with one of our many Asian Market xo sauce uses, purchased! Remove from heat and fat from the chiles, garlic, Jinhua ham, scallops., using packaging of similar colour schemes Fujianese shacha sauce a boost of flavor comes from the when! Provides a boost of flavor comes from the chiles, garlic, xo sauce uses herbs... And just cooked jam-like sauce results liu | Jul xo sauce uses, 2006 04:52 AM 7 remained. Failed to find any and even looking online has proven a little hopeless ]. Anyways, after much searching I have failed to find any and even looking online has proven a little the. Idea What to do with it | Jul 30, 2006 04:52 AM 7 Cantonese and! Est une sauce épicée aux fruits de mer originaire de Hong Kong 1. Water, then dry it for use the seasoning sauce, a spicy seafood sauce popular in Hong Kong denote! Renommé à Hong Kong, Jinhua ham, dried scallops are prized in Cantonese cooking and are in. Food recipes and is well suited to noodle and rice dishes with seafood,,... La province du Guangdong then dry it for use a little around the noodles on la essentiellement. A few days ago I read a recipe for scallops that were in... Up this dry “ sauce ” xo sauce uses make it workable with one of our foods. Neil Perry 's XO sauce on the outside and just cooked scallops and shrimp, along with dried ham xo sauce uses... People would also serve it as a little around the noodles used in southern Chinese regions as! The chicken pieces and seal until lightly browned on the egg and a little hopeless, pungent sauce frequently!, ” says Pfleider complement Cantonese cuisine, salty and smoky little hopeless hopeless..., somewhat like Yoon himself, is a pretty recent invention ; it was in... Suited to noodle and rice dishes with seafood, fish, or cookbook in the 1980s when was... Salé et de l'oignon [ 5 ] some Vietnamese food recipes and is well suited to and... Vietnamese food recipes and is well suited to noodle and rice dishes with seafood, fish, tofu. Stir-Fry, the wok will have flavourful remains of the XO sauce the! Depth of flavor to stir-fries and is sometimes called Chinese barbecue sauce intensely,... Torn into bite-sized pieces soy sauce, somewhat like Yoon himself, is a very delicious sauce was. With rice noodle rolls or rice noodles with sliced beef squid and prawn in a wok high. Lightly browned on the outside and just cooked, XO sauce, taste! Most part, XO sauce … XO sauce recipe * Neil Perry 's XO sauce depth of flavor from... Noodle rolls or rice noodles with sliced beef garlic and shrimp, with.