Glass Jar Product of Thailand $5.99 $5.99 Buy Now: Master Bar-B-Q Sauce Master Bar-B-Q Sauce 240gms. Traditionally, all of the ingredients are fried on their own, with each one being removed from the wok before the next component is crisped. At this point, all you have to do is cool the XO down and jar it up. Lee Kum Kee Seafood Xo Sauce is an all purpose gourmet condiment made from selected ingredients such as dried scallop, dried shrimp, red chilli pepper, and spices. This is a luxury condiment, and, to connote its high-end pedigree, it was named after French cognac, another prized and pricey commodity popular in Hong Kong. In the photo comparison above, you can see the difference between cooking XO the wrong way (on the left) and the right way (on the right). It's important to use a heavy-bottomed vessel with tall sides, as you will be frying the ingredients in oil, which leads to a lot of bubbling activity. Store your XO sauce in sterilised jars (see our instructions here) and it'll keep in the fridge for up to six months. If you prefer, you can also soak them in cold water in the fridge overnight. Here, the rich and luxurious oxtail is cleverly offset with fresh and tangy papaya. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You can add some to your fried rice for something different or dip your dumplings into it for a special kick. Keep cooking and stirring until the shrimp and scallops are golden brown. It's now time to break them down into even smaller pieces for the XO sauce. Condiments are something that we care deeply about. (The bubbling oil makes it hard to see the bottom of the pot.) When dried scallops can cost up to $300 a kilogram it’s no wonder the sauce is expensive to prepare or buy. This oil is packed with flavor, and will also help preserve the sauce during storage, like the oil on top of a jar of chili crisp or pesto. From there, the XO can be jarred up and stored in the refrigerator for well over a month, but I guarantee it will be hard to keep it around for that long. In cultures across the world, this ancient grain is the main attraction. 19 Great Thanksgiving Desserts That Aren't Pie, How to Bake Three Amazing Pies in One Morning, How to Make Thanksgiving for One (or Two), December 2020 Cookbook of the Month: FOOD52 WEBSITE, Help! As with chili crisp, you can buy jarred XO sauce in Chinese food markets or online, but a small, eight-ounce jar can easily run you $30 or more. Subscribe to our newsletter to get the latest recipes and tips! by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make... by Jordana Cohen | Thanksgiving is prime time for pies, but it's hard to choose—and not just between pumpkin and pecan... by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive... by Amanda Balagur | Thanksgiving for one (or two) can be just as festive as any big to-do. Let them hang out in their water baths for at least a couple of hours to soften them up. Condiments are something that we care deeply about. Liaw family XO sauce. How you get there can be adjusted to accommodate whatever ingredients are available to you. Who carries it? 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. Along with being very expensive, store-bought XO can be overly sweet, and can vary wildly in quality. XO sauce is a pretty recent invention; it was created in Hong Kong in the 1980s. Before you begin cooking, you will need to rehydrate the dried seafood, much in the same way as you would dried mushrooms for a risotto, except that here I just reconstitute them in boiling-hot water rather than in stock. The good news for those who make XO from scratch is that a little will go a long way. You may unsubscribe at any time. I gave some to Daniel to use as a glaze for his sous vide chicken wings. Appreciation of XO sauce in Australia can be first pegged to the attention it received in the late 1980s at high-end Cantonese restaurants that had a close connection with Hong Kong. Unfortunately, true Jinhua ham, from Zhejiang province in China, can't legally be imported to the United States. The humble grain that won over the world, including Cate Blanchett. In this XO-spiked stir-fry, Leanne Kitchen opts for the store-bought variety but warns that all commercial XOs are not born equal. https://www.goodfood.com.au/recipes/the-pursuit-of-xolence-20120702-21c9b The dried scallops and prawns must be rehydrated by soaking overnight, and the chopping of chilli, garlic, onion and the abovementioned ingredients calls for a relatively dexterous hand. Some HTML is OK: link, strong, em. It is also a fraction of the cost of the store bought variety that can vary in quality. He then took a jar home and fed some to his toddler. Take your XO down a Sri Lankan path with this recipe from Peter Kuruvita. The ultimate homemade version of the classic green bean casserole, with fresh green beans, a rich mushroom sauce, and crispy fried shallots. From comforting congee to flavour-packed paella, rice deserves more than ‘side dish’ status. Restaurant life doesn't leave you with a lot of time to cook at home, and when I was cooking in restaurants, I rarely had the energy or desire to do anything more taxing in my own kitchen than nuke a couple of frozen pork buns in the microwave. But that gives you a pet food–like paste that is not ideal, nor very appetizing, as you can see in the photo above. While some cooks may wish to speed up the pulverising process by using a food processor, China Doll head chef Frank Shek says a simple knife is always best. I've never cooked with it before and wanted to give it a try. Destination Flavour China Liaw family XO sauce Here's how to do it. XO sauce can be made in either a wok or a large Dutch oven; use whichever one you have and feel comfortable with. Chilli is another star of XO, although the sauce is not supposed to be unbearably spicy. Keep them separate when you soak them, as you will be processing them slightly differently. And there were definitely desperate times when I would eat straight out of a jar, when I couldn't trick my fridge into restocking itself no matter how many times I opened it to check. There are domestically produced hams, sold in Chinese markets, that emulate the style of Jinhua ham. Once they have finished soaking, drain the shrimp completely, and then drain the scallops of all but a couple of tablespoons of water. The aromatics then get added to the mix. One of the nice things about shopping for the dried seafood in person is that you can check for quality before purchasing. Both dried scallops and shrimp contain a lot of naturally occurring glutamates, which is why they're used as the building blocks of flavor for the sauce, along with the Jinhua-style ham. During initial rounds of testing, I popped both shrimp and scallops in the food processor and buzzed them up into a rough paste together. discussion from the Chowhound Markets, Where To Buy food community. Favorite ways to use it? Tossed with noodles or served atop rice and egg, a dollop of this umami-laden sauce can dress anything up. They smell like what they are—dried raw seafood. He also loves a good (or bad, depending on who you ask) food pun. © 2020 CHOWHOUND, A RED VENTURES COMPANY. All products linked here have been independently selected by our editors. And our ramen aficionado, Sho, used it to come up with an XO mazemen, or soup-less ramen. Don't be alarmed, but keep the oil under control. Similarly, XO works a treat with seafood and meat. So...I've got a couple of questions.1. At this point, the oil will begin to bubble up the sides of the pot. salad of fresh citrus with XO and Meyer lemon dressing, The Ultimate Homemade Green Bean Casserole, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, 14 Essential Sichuan Eats (Beyond Hot Pot) in Chengdu and Chongqing, My Latest Obsession: Pork Floss, Chinese Cotton Candy-esque Dried Pork. Here's how to do it. We reserve the right to delete off-topic or inflammatory comments. “Chillies are used for flavour rather than actual heat.”. What you're looking for is salty, cured pork flavor, with a hint of smokiness. [Photographs: Vicky Wasik. The sauce will have thickened to a jam-like consistency, with a layer of clear, bubbling oil on the surface. Stir in the remaining ingredients, and cook the XO at a rapid simmer until most of the non-oil liquids have either been evaporated or absorbed into the sauce. It's not hard to find new uses for XO, and I have no doubt we'll be bringing you more recipe applications in the future. SBS acknowledges the traditional owners of country throughout Australia. I then pop a lid on the scallops and steam them in the microwave for a few minutes, until they are fully softened and can easily be broken down into strand-like filaments when you pinch them between your fingers. We keep ours quite chunky here.”. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Easy Baking Recipes You Can Make with Pantry Staples, The 20 Best ALDI Finds for November Are All About Cookies & Thanksgiving, 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, How to Store & Defrost Frozen Bananas for Baking, This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking, This Easy Pumpkin Snacking Cake Recipe Is a Great Alternative to Pie, This One-Bowl Apple Cake Is Everything You Want in a Fall Dessert, Why You Should Spatchcock Your Turkey & How to Do It, The Ultimate Guide to Perfect Mashed Potatoes.