Foods coated in XO sauce … Lee Kum Kee XO Sauce is an all purpose gourmet condiment made from the fine ingredients such as dried scallops, dried shrimp, red chill peppers and spices. Ingredients: 4 pounds yukon gold (or other yellow fleshed potatoes), cut into 3 inch pieces, 8 garlic cloves, peeled and halved lengthwise, 1 teaspoon salt, 3 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 1 1/4 cups milk or half-and-half Salt, and freshly ground white pepper Hong Kong loves XO sauce or XO zoeng 3 (XO醬), You can find this savoury, spicy and flavoursome sauce in many Chinese restaurants, from local eateries who add it to light bites like steamed rice noodle rolls, to high-end establishments who offer it to go with dim sum staples like turnip cake or har gau. 1 tsp soy sauce. Allow to cool before transferring to glass containers for storage. To me, it is a god-sent sauce for stir frying, especially for a lazy cook like me. The term XO comes from the word extra old cognac. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Lee Kum Kee XO Sauce is an all purpose gourmet condiment made from ingredients such as dried scallops, dried shrimp, chili peppers and spices. XO Sauce is a seafood sauce popular in Cantonese cuisine, and it is a sauce I recently started to use and really like. The outcome of the dish is amazing, both amazingly simple to make, and amazingly delicious. XO Sauce Lee Kum Kee XO Sauce is an all purpose gourmet condiment made from ingredients such as dried scallops, dried shrimp, chili peppers and spices. https://www.gourmettraveller.com.au/recipes/browse-all/xo-sauce-14104 XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. XO Sauce - What do I do with it? It is a delicious appetizer by itself as well as an excellent addition to all dishes. XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with chili peppers, onions, and garlic. The outcome of the dish is amazing, both amazingly simple to make, and amazingly delicious. I had no idea what to do with it! Heat oil in wok. 1 tsp ginger, grated. New to Chowhound? Featuring sizzling beef frank steak in black pepper sauce, lobsters, crispy porkchop, Hunan chicken, and seafood fried rice. For those who do not know what XO sauce is, it is a savoury gourmet condiment made from Chinese ham, dried scallops, dried shrimp, dried squid & spices. Chinese water spinach or Ong Choy, as it’s called in the Cantonese dialect, is a favorite vegetable of ours, and has now become one of the “standard” vegetable dishes offered at authentic Chinese restaurants.. Popular Chinese Leafy Greens. It’s a shorthand for high-quality, prestige, and luxury, such as all good high-quality seafood. Pim Techamuanvivit makes her own version of the Hong Kong-style condiment XO sauce. It’s slightly pricey because of the presence of dried scallops. XO Sauce Ingredients. I also fielded many questions about it on WNYC’s All of It with Alison, Heritage Radio Network’s Eat Your Words, my launch event at Books are … Some chefs are doing that with vegetarian versions of the sauce. In this dish, I’m using Lee Kum Kee’s new Seafood XO sauce, which is available in major supermarket. Lee Kum Kee XO Sauce Original & Extra Hot Bundle (2 Pack, Total of 5.6oz) 1. It was developed in the 1980s in Hong Kong as a spicy seafood sauce. Dried seafood (dried scallops and shrimp). 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. A combination of dried scallops, dried shrimps, and garlic for a mildly spicy and umami sauce. 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