STEP 1. 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. After finishing this, the wok will have flavourful remains of the XO sauce. (p.s. Hoisin sauce is a fragrant, pungent sauce used frequently in Asian vegetable stir-fries, marinades, and grilled dishes. 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 … Method. At home you can use commercially produced XO sauce. The combination of chili, garlic, Jinhua ham, dried scallops, and shrimps is cooked until jam-like sauce results. Remove it and let it cool in ice water, then dry it for use. Anyways, after much searching I have failed to find any and even looking online has proven a little hopeless. 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. A few days ago I read a recipe for scallops that were stir-fried in XO sauce. 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. Intensely sweet, salty and smoky, XO sauce packs some serious umami flavor. 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 … (A 7.8-ounce jar of Lee Kum Kee's XO sauce is $32.95 on Amazon.com.) Le nom de la sauce XO provient du cognac XO (extra-vieux), alcool occidental populaire et renommé à Hong Kong. steamed rice, to serve * Jill Dupleix's XO sauce recipe * Neil Perry's XO sauce recipe. Step 4. Blanch the broccoli in boiling water. 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. XO sauce is made from a melange of ingredients creating an umami-packed condiment that’s salty, sweet, and smoky. [2] It is commonly used in southern Chinese regions such as Guangdong. It uses dried seafood such as scallops and shrimp, along with dried ham. 1 tbsp yellow bean soy sauce. [4] The term XO is often used in Hong Kong to denote high quality, prestige and luxury. [5], Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil. It is a key ingredient in many Chinese dishes and some Vietnamese food recipes and is sometimes called Chinese barbecue sauce. 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. XO sauce is a spicy seafood sauce from Hong Kong[1] with an umami flavor. 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!). XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. How to Cook With XO Sauce . XO Sauce Noodles This is the XO Sauce version of Zha Jiang Miang (Chinese fried meat sauce noodles). Does 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. This sauce hails from the 1980s when it was created from chopped dried seafood to complement Cantonese cuisine. 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. Un article de Wikipédia, l'encyclopédie libre. Or hunt down the ingredients to make your own. Ho’s personal favourite is stirring the XO sauce into egg noodles. XO sauce, somewhat like Yoon himself, is a modern construct. “The XO sauce used here is our take on a traditional Chinese condiment, but the major difference is that ours is vegetarian,“ he says. XO sauce is popular in Hong Kong as well as the southern regions of China’s Mainland, like Guangdong. XO sauce is a very interesting creation, considering China’s culinary history goes back thousands of years. Recipes for XO vary wildly, save for those scallops and shrimp. Add the dressed Chinese broccoli and the gooey egg. 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. 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. The usage of XO sauce is limitless. Invented at a Hong Kong hotel in the 1980s, XO is a mash-up of odd, expensive ingredients (dried … On la trouve essentiellement dans les régions du sud de la Chine telle que dans la province du Guangdong Histoire. Log In Sign Up. Elle se rapproche de la sauce shacha du Fujian. La dernière modification de cette page a été faite le 19 décembre 2020 à 12:39. Chefs at Tokyo's Park Hyatt Hotel have decided XO sauce is the perfect accompaniment for stir-fried noodles … What is in Chinese XO Sauce? On one of our many Asian Market adventures, we purchased some XO Sauce. Chicken Wings in XO Caramel. ", 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. Indeed, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes. Step 2. XO is a cognac designation, which means it's been aged for six years. [6] Some other recipes also call for salted cured fish and diced onion.[7]. It should be used sparingly, as a little goes a long way. Dried scallops are prized in Cantonese cooking and are used in many soups and braises, especially at banquet dinners. Mine derives from the teachings of Diana Kuan, who included a formidable XO in her 2019 cookbook, “Red Hot Kitchen.” —Sam Sifton. Step 1. Use a tablespoon or so to top roasted vegetables, grilled meats, cooked noodles, fried rice, steamed fish, and pork ribs. When to use which soy sauce. XO sauce, a spicy seafood sauce; Science and technology. XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with … XO sauce is a spicy seafood sauce from Hong Kong with an umami flavor. But that's no longer the case. 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). For the most part, XO sauce remained in close proximity to rice and chopsticks. On la trouve essentiellement dans les régions du sud de la Chine telle que dans la province du Guangdong. liu | Jul 30, 2006 04:52 AM 7. 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. Step 3. XO Sauce is a seafood sauce popular in Cantonese cuisine, and it is a sauce I recently started to use and really like. La sauce XO est une sauce épicée aux fruits de mer originaire de Hong Kong [1]. What Is Hoisin Sauce? I had no idea what to do with it! Place in a serving bowl and sprinkle with remaining crispy shallots. Heat half the oil in a wok over high heat until very hot. 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. 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]. I've never had XO, but the description of the dish sounded right up my alley. Spoon some XO sauce on the egg and a little around the noodles. 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. 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. XO Sauce - What do I do with it? We wanted to liven up this dry “sauce” and make it workable with one of our favorite foods, chicken wings. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. “The umami, subtle heat and fat from the oil make this dish stand out,” says Pfleider. Add your crispy fried flat mushrooms and serve. It’s slightly pricey because of the presence of dried scallops. 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. 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. DIRECTIONS: Step 1. It is commonly used in southern Chinese regions such as Guangdong. [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. A staple in Hong Kong and the southern mainland regions like Guangdong, the ‘XO’ is a nod to the ‘extra old’ denotation used … STEP 2. 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. Vous pouvez partager vos connaissances en l’améliorant (comment ?) 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. Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. This dried seafood-based sauce resembles the Fujianese shacha sauce. 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]. It provides a boost of flavor to stir-fries and is well suited to noodle and rice dishes with seafood, fish, or tofu. Step 2. 5 ways with XO sauce 1. New to Chowhound? XO sauce is a pretty recent invention; it was created in Hong Kong in the 1980s. 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. Step 3. It is most certainly a luxury item. D'autres recettes utilisent également du poisson salé et de l'oignon[5]. Considering its unique and profound flavor, XO sauce will bring any dish to a whole new level. 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. By the end of the decade, XO sauce was on menus all over Hong Kong and eventually the world. Remove from heat and let cool before transferring to an airtight container. 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