What Is XO Sauce and How Is It Used ?

XO sauce is a condiment that was created at one of Hong Kong ‘s high-end din establishments in the early 1980s. caption has it, a cook at the Peninsula Hotel in Kowloon developed the sauce and named it after the costly drink-of-the-moment, XO cognac. It is a chunky combination of dry seafood and chinese aged ham, vitamin a well as other seasonings. It quickly became a hit, and today it appears in restaurant kitchens across North America. XO sauce is more than a table condiment, however. Its building complex flavor is used to enhance stir-fried kernel, seafood, bean curd, and vegetables, ampere well as noodle dishes .

Fast Facts

Shelf life : two years rate of origin : Hong Kong

coarse consumption : condiment

What Is XO Sauce ?

XO sauce has become a staple in southern yue cook, particularly in Hong Kong and Guangdong state. Although the sauce is named after the popular and expensive cognac XO, the liquor is not part of the recipe. In Hong Kong, the term XO is slang for something that is high quality and considered a lavishness ; XO sauce has even been nicknamed “ caviar of the Orient. ”

The recipe can take several hours to make and calls for costly ingredients, like dried shrimp, dried scallops, and Jinhua overact. For this rationality, XO sauce is expensive. The dry seafood and cured ham are finely chopped and blended with early ingredients ( garlic, ginger, fresh and/or dried chiles, brown sugar, soy sauce, and sometimes other spices ) into a chunky jamlike consistency .

How to Cook With XO Sauce

Considering its singular and profound relish, XO sauce will bring any dish to a whole new grade. It should be used meagerly, as a little goes a long way. Use a tablespoon or indeed to top roast vegetables, grilled meats, cooked noodles, electrocute rice, steamed fish, and pork barrel rib. Chefs at Tokyo ‘s Park Hyatt Hotel have decided XO sauce is the perfective escort for stir-fried noodles with chicken and shrimp .

What Does It Taste Like ?

XO sauce is full of season, chiefly ascribable to the hard taste of the dry seafood. It offers some spice along with the ample taste of umami and is an amalgamation of flavors, including sweet, smoky, and piquant. This is a condiment that will dominate a dish with its intense preference .

XO Sauce Recipes

Whether you buy a jar of XO sauce or make your own, it will be the shining star of any dish. Enhance a batch of roast broccoli, a stadium of plain noodles, or a piece of broiled swordfish .

• Pan-Fried Eggplant (Swap out the miso sauce for the XO.)
• Easy Fried Rice (Add XO at the end.)
• Longevity Noodles (Dress up with a bit of XO sauce.)

Where to Buy XO Sauce

It used to be that you needed to go to a all right chinese restaurant to enjoy XO sauce. But now there are a few brands of clash sauce, including Lee Kum Kee and Morning Sky, available on-line and at asian food markets. Expect to pay at least 10 times more than the price of soy sauce .

More adventurous cooks can make their own—just keep in mind that Jinhua ham can not be imported, so you must substitute another type of corned ham, such as prosciutto. Since the ingredients in XO sauce are preferably expensive, the most economic approach is to buy in bulk and make up more than one batch at a time. then divide into jars and memory in the refrigerator until ready to use. Recipes for XO sauce will differ but will always include the dried shrimp and scallops .

storage

XO sauce should be kept in the jolt and stored in the refrigerator where it will keep for about two years .

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Category : VIETNAM FOOD