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Oct 3, 2016 · XO sauce is made from dried shrimp & scallops, salty Jinhua ham, shallots, garlic, chili, and oil. XO sauce is epically delicious and an explosion of umami!
Sep 20, 2022 · XO sauce is a condiment that was created at one of Hong Kong's high-end dining establishments in the early 1980s. Legend has it, a cook at the Peninsula Hotel in Kowloon developed the sauce and named it after the pricy drink-of-the-moment, XO cognac.
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 chilli peppers, onions and garlic. This dried seafood-based sauce resembles the Fujianese shacha sauce.
Mar 25, 2023 · XO sauce is a flavor-bomb condiment rich with dried seafood and cured ham. You can spoon it over any number of dishes, but it's also a fantastic ingredient to cook with.
Sep 9, 2021 · Three simple Cantonese recipes with XO sauce. How to use XO sauce to prepare fried rice, fish fillet and stir-fry mushrooms.
Mar 15, 2022 · XO sauce is the most valuable Cantonese condiment, with various umami flavors concentrated from dried scallops, Jinhua ham, and dried shrimps. XO sauce got its name from the XO (extra-old) cognac. It is believed the chef developed the recipe at the Peninsular Hotel, a famous hotel in Hong Kong.
Ingredients. Yield:2½ cups. 3 ounces dried scallops (ideally dinner-size) 30 dried red chiles, like Japones, Tien Tsin or cayenne, tough stems removed, roughly chopped. 2 small jalapeño or Fresno...
