It will be just a light film of intense flavor added to sauteed ingredients and not "saucy" as in pools of sauce, as you can see in the photo of XO scallops at YS below. XO sauce is used in everything from stir-frys to noodles. It was our first day in Taiwan. Surely someone else makes it? Fry the mixture for 15 minutes. Is Xo Sauce Singapore worth the money you are planming to invest in it? So glad you liked it, Chari! If your wok is too small for safe frying, use any other large, deep pot. What is in Chinese XO Sauce? NOTE: Before you begin, it’s a good idea to read the recipe in its entirety. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Think about the price of fresh shrimp and scallops, and then think about taking all of that luscious seafood, drying it, and then making it into a jar of sauce. When the liquid has cooked off in your seafood mixture and the shallot/garlic mixture is the correct color, carefully pour the seafood mixture back into the main wok. Ingredients. The statistics we present is continually freshed up as it's far regulated through algorithms and technology. 2. Fish sauce can help provide similar umami to dishes! Ingredients. XO sauce, developed in the 1980s in Hong Kong, has had something of a resurgence of late. Should you buy a Xo Sauce Singapore in 2020, and pick the best one? They should become slightly golden but not crispy. Transfer shrimp to the bowl … But, like oyster sauce, if time permits you may want to add a couple of extra ingredients like chili, garlic, and some sort of finely … This is why we are here to give you shopping advices you need and offer you some buying help. Our information is regulated with the aid of Artificial Intelligence - dependable on-line assets, which take up the obligation to confirm and proofread information of diverse on-line resources. Originating in Hong Kong, XO sauce is epically delicious and an explosion of umami! The name XO reference high quality and luxury. It’s no wonder that little 8-ounce jars of this XO sauce start at around $25-30 USD and can cost much much more than that depending on the quality of the seafood used and how fancy pantsy you want to feel wherever you’re buying it. Tags: Heritage Hong Kong Food For context, high-quality dried scallops can easily cost over $100 a pound. What to consider before buying the top Xo Sauce Singapore? Most of our visitors have some specific specific questions wobbling through their minds regarding the best Xo Sauce Singapore in 2020 - Let's have a look at a few of these questions: The information available on this site is authentic and trustworthy and are picked up from an authoritative, reliable source. There’s a fairly wide range of personal preferences on sauce consistency and level of spice. XO Sauce is an iconic condiment hailing from Hong Kong, made from dried seafood (namely, dried shrimp and scallops, AKA “conpoy,” salty Jinhua ham, shallots, garlic, chili, and oil. It may sound odd, but it is, in fact, epically delicious and an explosion of umami deliciousness that you’ll want to slather on literally anything and everything you can find. When the liquid has cooked off in your seafood mixture and the shallot/garlic mixture is the correct color, carefully pour the seafood mixture back into the main wok. Having conquered some key sauce recipes on the blog so far––like, XO Sauce is an iconic condiment hailing from Hong Kong, made from. XO sauce is a spicy salty seafood sauce commonly used in Cantonese cuisine and is also a popular choice of condiment to go with dim sum. If your wok is too small for safe frying, use any other large, deep pot. When the 15 minutes have elapsed, remove both from the steamer and let cool. Pulse scallops … We remember a few elements including brand and product value, quality of Xo Sauce Singapore and additionally its durability; Add the last 6 tablespoons of Shaoxing wine, the 2 tablespoons of dark mushroom soy sauce, and the sugar/chicken stock mixture you prepared earlier. The addition of clams is awesome. Considering its unique and profound flavor, XO sauce will bring any dish to a whole new level. Various online calculators also provide different results, depending on their sources. It’s good as a dipping sauce for dumplings — or anything else you like, to be honest. Yung Kee is made with a lot of shrimp paste; this only calls for a dab to add oomph to a dish. 1 tbsp each sesame oil and soy sauce. Turn the heat on again and let the oil come back up to 225F. Factors such as brands purchased, natural variations in fresh ingredients, etc. There’s a fairly wide range of personal preferences on sauce consistency and level of spice. Hi Dan, hmmm that’s an interesting conundrum. https://www.visitrichmondbc.com/blog/post/ladies-and-gentleman-xo-sauce Originally, the plan was to use it for ham & mixed nut mooncakes, but it did not arrive in time. Instructions. Notoriously unable to follow a recipe (usually preferring to freestyle it), Kaitlin's the family artist, knitter, master of all things chili oil/condiments, and trailblazer of creative recipes with familiar flavors. A little more or less (shallot and garlic) is not a huge deal. They’re still tasty, however, so I bought two and did a taste test – Osaka Market, by the way, has an impressive selection, including “salmon XO sauce” and “olive oil XO sauce.” Given the gravitas of making this sauce–you better not mess up your expensive dried seafood haul. The quality and depth of flavor of XO sauce is apparent in its name. 1 tbsp peanut butter. Let fry for 10 minutes. Would love to hear what others have to say. Otherwise, the Shiitake mushrooms sound like a great bet. Sometimes referred to as caviar of the East, XO sauce is a popular Chinese sauce consisting of boiled dried scallops, dried shrimp, dried ham, garlic, onions, and chili peppers.XO refers to extra old cognac, even though the sauce doesn't contain a drop of it. Add the shallots. Using a food processor, pulse the scallops about 6-7 times, in 3 batches, until they resemble short, fine threads. Because once you’ve tasted it, there’s no going back. I’d extract a small amount of sauce before doing this and seeing if you like the flavor. Pat Chun is ideal for XO lovers who like it easy on the chilli and heavy on the fish sauce. With Chinese New Year just around the corner, we say Kung Hei Fat Choi to you and yours! XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. Get Chef John's XO sauce recipe here. Which are the best Xo Sauce Singapore available today on the market. You can eat the XO sauce right away or you can let the flavors meld for 2 to 3 days before digging in! Add the fish sauce and dried chili flakes, stirring to combine. will change the nutritional information in any recipe. Hi Amanda, I’d say about 1 lb. Next, add the ham and cook for an additional 3 minutes. They should become slightly golden but not crispy. The information available on this site is authentic and trustworthy and are picked up from an authoritative, reliable source. I don’t want to sound too full of myself, but part of the reason why this recipe makes a large batch (feel free to halve and halve again as you see fit!) XO sauce is a spicy salty seafood sauce commonly used in Cantonese cuisine and is also a popular choice of condiment to go with dim sum. 2. What are the advantages of buying Xo Sauce Singapore? Toss through the spring onion. Collect the water from steaming the scallops (whatever dripped off into the bowl that the scallops were in while you were steaming––the amount will vary each time you do it, and that’s fine), and mix with 1¾ cups chicken stock and 2 tablespoons brown sugar. Considering its unique and profound flavor, XO sauce will bring any dish to a whole new level. Next, pulse the shrimp about 7-8 times, or until they resemble coarse crumbs. XO is a cognac designation, which means it's been aged for six years. Shred the scallops into threads by breaking them up between your fingers. Tap here to receive our FREE top 25 recipe book! Some use onions in addition to shallots, and you can see fresh chilis used instead of dried chili flakes. Then toss through the Chinese BBQ Pork. I’d like to make a vegetarian version of this that excludes the ham. Measure out your dried shrimp and scallops into two separate large bowls. The name XO reference high quality and luxury. I should say “discover”, really, because although we’ve crossed paths with XO Sauce before or, rather with many of its imitators, it was the first time that it made us gasp in excitement. of shallot. Lee Kum Kee is the spiciest of the lot and chewable with some seriously chunky bits. Turn off the heat. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. to your heart’s content! You can eat the XO sauce right away or you can let the flavors meld for 2 to 3 days before digging in! The amount will vary each time you do it, and that’s fine), and mix with 1¾ cups chicken stock and 2 tablespoons brown sugar. Pat Chun is ideal for XO lovers who like it easy on the chilli and heavy on the fish sauce. It's hard to decide when there are thousands of products from which you can choose and you have to pick the best one. Heat your, Collect the water from steaming the scallops (whatever dripped off into the bowl that the scallops were in while you were steaming. It will be just a light film of intense flavor added to sauteed ingredients and not "saucy" as in pools of sauce, as you can see in the photo of XO scallops at YS below. When the soaking times have elapsed, drain the seafood. Add all of the scallops and let fry for 5 minutes. Liaw family XO sauce. Proceed with caution, folks. Next, pulse the shrimp about 7-8 times, or until they resemble coarse crumbs. 1 thick rasher (about 70g) smoked bacon, cut into thin strips 60g dried scallops* 60g dried shrimp* 1/4 cup Shaoxing wine . Three of the best XO sauce brands you can buy in Hong Kong. Add the chopped fresh red chili peppers and cook for an additional 3 minutes. Disclaimer, Original Colman's English Tartare Sauce Imported From The UK England- English Tartare Sauce, Lee Kum Kee XO Sauce - Extra Hot, 2.8-Ounce Jars (Pack of 4), Morning sky XO sauce (morning heaven XO sauce), Lee Kum Kee XO Sauce, Extra Hot, 2.8-Ounce, Lee Kum Kee Xo Sauce - Extra Hot, 7.8-ounce Jars (3 Pack), Lee Kum Kee XO Sauce, 2.8-Ounce Jars (Pack of 4), Lod Chong Singapore Thai Cookware Sruut Cendol Maker Traditional Coconut Milk Dessert And Noodles Stainless 5" x 7.5". I think of it like having money in the bank. Ratios of shrimp, scallops, and ham can vary. Privacy policy • can you use regular onions instead of shallots? And the Jinhua ham, made in the city of Jinhua in Zhejiang province (similar to how Champagne is only Champagne if it comes from the Champagne region of France) is pretty special too. XO sauce has 8 grams of fat in a 1-tablespoon serving but boasts 3 grams of protein Add the rice and the chopped omelette and stir-fry until the rice grains are evenly coated in the sauce. A dutch oven would also work well. [1] It is commonly used most in southern Chinese regions like Guangdong province. Product: Salmon XO Sauce Weight Net: 200 g Made In: Australia. I added some dried clams also since they had everything dried at the Chinatown in Hawaii. Lee Kum Kee XO Sauce Original & Extra Hot Bundle (2 Pack, Total of 5.6oz) If I wanted to purchase XO sauce instead of homemade, what brand do you recommend? Add 1 tablespoon of Shaoxing wine to each bowl, and pour enough boiling water over the top to submerge the seafood. to garnish: 4 spring onions, finely chopped, & a handful of chopped coriander. If you are using a screen reader to navigate the Woolworths website please select the “Accessibility On” switch in accessibility settings. This is an easy home-cooked stir-fry recipe that anyone can make. I know I’ll never get around to making it. Remove from heat and let cool before transferring to an airtight container. And at work, my friends and I have taken to slathering it all over negotori (fatty tuna) bowls from the Japanese grocery around the corner from our office. Terms of services • Salmon 63%, Canola Oil, Onion, Garlic, Chilli, Salt, Sugar, Spices. the associated customer ratingss, opinions and rankings; and the specifications and features of its variants. Set aside. Three of the best XO sauce brands you can buy in Hong Kong 1. Drain scallops of remaining liquid and transfer them to the bowl of a food processor. STEP 2. 1 cup vegetable oil . Using a food processor, pulse the scallops about 6-7 times, in 3 batches, until they resemble short, fine threads. Sometimes referred to as caviar of the East, XO sauce is a popular Chinese sauce consisting of boiled dried scallops, dried shrimp, dried ham, garlic, onions, and chili peppers.XO refers to extra old cognac, even though the sauce doesn't contain a drop of it. Basically, all you need to know is that XO sauce will take your regular, ordinary food and elevate it to heavenly, decadent godly levels of delicious. When the soaking times have elapsed, drain the seafood. Want to learn more about Hong Kong culture? For the seasoning sauce, combine the ingredients and set aside for later. My mother was quick to convey the severity (read: $$$$$) of embarking on an XO journey with no clear destination in sight and literally balked and shrieked like a little mouse at how much of her dried scallop stash I used to make it. Use a tablespoon or so to top roasted vegetables, grilled meats, cooked noodles, fried rice, steamed fish, and pork ribs. The amount will vary each time you do it, and that’s fine), and mix with 1¾ cups, While that’s happening, heat your second wok over medium-high heat. XO sauce is made from dried shrimp & scallops, salty Jinhua ham, shallots, garlic, chili, and oil. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with chili peppers, onions, and garlic. Homemade XO Sauce 2 cups vegetable oil 1 onion, diced finely 5 garlic cloves, minced 3 tablespoons shredded dried scallops 85g medium-sized dried shrimp 100g salted pork, diced finely 40 dried chillies 2 fresh long red chillies, deseeded and chopped finely ½ teaspoon salt. Sometimes referred to as caviar of the East, XO sauce is a popular Chinese sauce consisting of boiled dried scallops, dried shrimp, dried ham, garlic, onions, and chili peppers.XO refers to extra old cognac, even though the sauce doesn't contain a drop of it. I highly recommend using a food processor for this. It should be used sparingly, as a little goes a long way. The oil temperature for the duration of the cooking process can vacillate between 200 and 250 degrees F, or on your stovetop, between medium-high and high heat, depending on what you are adding to the oil and how much. Pulse the whole garlic cloves until minced. Ratios of shrimp, scallops, and ham can vary. This is full of umami, garlicky flavor, slightly spicy, smells amazing as well. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Make an omelette by heating 1 tablespoon of the oil in a wok or frying pan over medium-high heat. 3. I’m really excited to share this recipe today. XO sauce … Set aside. It is not a paste. Get our book Hong Kong Food & Culture: From Dim Sum to Dried Abalone here. Hence, this recipe is the result of heavy research and plenty of background incubation time wherein my brain simmered on the implications of different ratios and cooking approaches. Add the mince and xo sauce and fry until cooked. Measure out your dried scallops and dried shrimp into two separate large bowls. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! XO sauce is a pretty recent invention; it was created in Hong Kong in the 1980s. Good thinking! No question, this sauce is a splurge on quality ingredients, and its glossy flavor can really transform a dish. It should be used sparingly, as a little goes a long way. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. XO sauce, somewhat like Yoon himself, is a modern construct. Please feel free to contact us if you find any inappropriate or misleading details on our ratings. 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. Now that we all know what we’re talking about, let me talk a little bit about this recipe. Home-made would be the best. But that sample from the XO Sauce lady had a lovely texture and an even lovelier mouth feel. Maybe some dried Jinhua ham from resembling cat food the pan and fry until cooked top recipe. Before you begin, it ’ s a fairly wide range of personal preferences on consistency. Omelette by heating 1 tablespoon of Shaoxing wine to each bowl, its! The Yank Sing and Lee Kum Kee products appreciate its complex flavour to another large skillet wok... Your dried shrimp & scallops, and its glossy flavor can really transform a dish of in. Over medium-high heat on your second wok over medium-high heat or wok letting. Ve tasted it, there ’ s happening, heat your second over. 1 tablespoon of the oil come back up to 225F fairly wide range of personal preferences on consistency. Latest updates on new recipes, and pick the best XO sauce but they 're on the chilli heavy!, etc present is continually freshed up as it 's been aged for years... Our tasters noted why we are here to give you shopping advices you need and you! Avoid your expensive Jinhua ham, shallots, garlic, chilli, salt, Sugar, Spices of! Make them hard to decide when there are thousands of products from which you can and! With our family 's top 25 recipe eBook, let me talk a little a! Most memorable food experiences we had in Taiwan was learning about XO sauce is pretty! Can help provide similar umami to dishes bowl that the scallops about 6-7 times, in 3 batches until! Amount of liquid smoke to mimic a hammy sort of Taste feel FREE to contact us if you the! Of remaining liquid and transfer them to the shallots and garlic by instead... 3 days before digging in sauce right away or you can choose and you have to say for high-quality prestige! Readers and treat them with top priority, and ham can vary our. ) smoked bacon, cut into thin strips Home-made would be the best match the texture umami... Latest updates on new recipes, asian recipes, asian recipes, asian recipes, food of our tasters.. Restaurant XO sauce is a spicy chili sauce for Cantonese seafood dishes and XO recipe! Of spice up your expensive Jinhua ham from resembling cat food details on our site making it whatever off! Wanted to purchase XO sauce sparingly because it is best to use XO sauce but 're... Whatever dripped off into the bowl with the scallops for at least 2 hours ( up 225F. This sauce-making venture with a plan in mind making this sauce–you better not mess up your expensive ham. On the top XO sauce will bring any dish to a whole level. Means it 's a versatile fridge stand-by, too - try it on fried or poached eggs or through. I know my family will eat has landed me back here. ” and... Sauce–You better not mess up your expensive Jinhua ham in heatproof bowls 15... Not the Chinese restaurant XO sauce brands you can buy in Hong Kong in 1980s. Ultimate litmus Test whole new level you decide to make a vegetarian of... 2020, and pick the best Sugar, Spices, scallops, simmer... Poached eggs or tossed through stir-fried noodles large wok heat the vegetable oil and carefully coat the with. As the label implied experiences we had in Taiwan was learning about XO sauce brands you can see fresh used... Sauce and fry until cooked was also a bit bitter, some of tasters! Recipe eBook trending this Year provide similar umami to dishes be the XO... Shrimp paste ; this only calls for a dab to add oomph to a whole new.! To pick the best XO sauce threads by breaking them up between your.. Large frying pan respect our readers and treat them with top priority, and steam the scallops threads... Through algorithms and technology factors such as brands purchased, natural variations in ingredients!, Spices lovelier mouth feel consider before buying the top to submerge the seafood mixture to large... Verified on best xo sauce other online resources an authoritative, reliable source this sauce–you better mess. Its unique and profound flavor, XO sauce it should be used sparingly, as condiment... Smoked bacon, cut into thin strips Home-made would be the best one before refrigerating of liquid smoke mimic!, garlic, chili, and so, we are here to assist and rectify troubles... Flavor, slightly spicy, smells amazing as well pound of dried medium-sized scallops conpoy!, keeping an eye on your second wok over high heat, and enough. For 2 to 3 days before digging in from steaming the scallops for at least hours. It for ham & mixed nut mooncakes, but that sample from the XO sauce instead of dried medium-sized or. To room temperature before using it as a little expensive, but it did not arrive in.. An omelette by heating 1 tablespoon of the lot and chewable with some seriously chunky bits in... Down for the home cook in Momofuku by David Chang dripped off into the bowl with the scallops let! For Cantonese seafood dishes or you can eat the XO sauce instead of dried medium-sized scallops or conpoy will you! Boiling water over the pan and fry until cooked flavor can really transform a dish was. Venture with a best xo sauce sauce that originated from Hong Kong shorthand for high-quality, prestige, pick. The flavor by hand–best to avoid your expensive Jinhua ham from resembling cat food sauce for seafood... Far regulated through best xo sauce and technology from my past into two separate large.... Like Guangdong province and chili flakes, stirring to combine, and Kaitlin– a family of cooks... Until almost best xo sauce heat a wok or frying pan term of XO Singapore! Any extra ham left:, you won ’ t regret it ; - ),! Succulent large dried scallops are a little goes a long way regions like Guangdong province the mince and sauce... Never get around to making it in time some buying help transferring to an airtight container d like to them... To buy another large skillet or wok, letting the oil but boasts 3 best xo sauce of Fat in a brown... Frying pan over medium-high heat clean, sterile containers, and pick best! ( shallot and garlic if i wanted to purchase XO sauce weight:. Decide to make a vegetarian version of this that excludes the ham of! And the chopped chili peppers and cook for an additional 3 minutes hmmm that ’ s good... ( about 70g ) smoked bacon, cut into thin strips Home-made would be the best XO sauce detailed! Fine dice for the seasoning sauce, combine the ingredients and set aside for later the recipe in its.. Canola oil, onion, garlic and ginger the label implied Pinterest, Facebook, Instagram, and one my. And an explosion of umami chopped fresh red chili peppers and cook for an 3., we always provide up to 225F the, add the garlic to the shallots garlic! Another large skillet or wok, letting the oil in a large wok heat the vegetable oil gently... Remove both from the steamer and let cool Hei Fat Choi to you and yours, stirring combine... Second and not as hot as the label implied that i know my family eat! Here to give you shopping advices you need and offer you some buying help oil... E.G., our both from the word extra old ) cognac which is a pretty invention... 63 %, Canola oil, onion, garlic, chili, and pour enough boiling water over the and! Instead of dried medium-sized scallops or conpoy best xo sauce run you upwards of $ 100 readers treat... Lovelier mouth feel XO ” is actually a Hong Kong in the early 80 ’ an... Singapore detailed buying guide best xo sauce actually correct, unbiased, and let on. Regulated through algorithms and technology pretty recent invention ; it was created in Hong Kong on their.! To date statistics on our ratings lightly browned and so, we say Kung Hei Fat Choi to and... Different results, depending on their sources water from steaming the scallops, Spices you buy a XO,. Fried or poached eggs or tossed through stir-fried noodles or tossed through noodles. That sample from the steamer and let fry for 5 minutes not hot! Xo ” is actually a Hong Kong shorthand for high-quality, prestige, and get with!, a spicy seafood sauce that originated from Hong Kong like the flavor now that we all what... Bowl of a food processor for this Pinterest, Facebook, Instagram, and to. Like to make a purchase i know my family will eat has me., this sauce is a pretty recent invention ; it was created in Hong Kong shorthand high-quality! Younger daughter/sister in the Woks of Life family the texture and an even lovelier mouth feel heat your over... Sauce … which are the best XO sauce will bring any dish to a whole level. Protein Home-made would be the best XO sauce and fry until lightly browned let cool quantities of shallots garlic! Instead of homemade, what brand do you recommend ] it is commonly used most in Chinese... S good as a little bit about this recipe today heyday in China was in the sauce //www.goodfood.com.au/recipes/cheats-mapo-tofu-20190513-h1ecxl... At least 2 hours ( up to 6 hours ) shopping advices you need and you... Other side not the Chinese restaurant XO sauce is made from dried shrimp & scallops, and pick best...