She spent 10 years studying in England and returned home in 2012, cutting her teeth in lifestyle journalism by writing about Hong Kong nightlife, food and drink. The possibilities are endless. After making it myself once at home (and being kitchen-exiled for using a very pungent shrimp paste in the base), I have no issues with buying it. It is an excellent sauce for stir-fry … Her dining tables were renowned for its varieties and tastes. The Mission Chinese Cookbook gave the answer. Dried chilli flakes are sometimes used instead of fresh chilli pepper, and it’s not unusual for an XO sauce to include, As for the name of the XO sauce, there is a story behind this, too.
The possibilities are endless. Essentially, it’s a secret ingredient in Cantonese cooking and seasoning: it works with just about every dish. Today, XO sauce is everywhere in Hong Kong. I was at Kam Man in Edison, NJ recently and could not find a bottle/jar of XO sauce. It runs on the sweeter side and is really good for finishing pho, as a glaze for duck with scallions, and for slathering on scallion pancakes. Some use Yunnan ham, a dry-cured ham from the Yunnan province in China that has been referred to as the country’s answer to Italy’s Parma ham; others use Jinhua ham, a premium version of dry-cured meat produced using a specific breed of pig and named for Jinhua in Zhejiang province, where it originates from. The key is scaling back but... Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

A combination of dried scallops, dried shrimps, and garlic for a mildly spicy and umami sauce. Pecan Pie or Pumpkin Pie: Which One Wins Thanksgiving? The “XO” variety means “extra old,” referring to a blend in which the youngest eau-de-vie — a sharp, colourless liquid that has been double-distilled — has been aged for at least six years. A Marriage of Art and Cultures: Leung Ming-kai and Kate Reilly, Young Bruce Lee, Part I: Street Brawling and Cha-Cha Dancing in Seattle, Hong Kong Gen Z, Part I: The Camera Eats First, Asia Art Archive at 20: How Claire Hsu Built a Home For Asia’s Own Stories, Far From Apart: Nicole Schoeni’s disConnect Brings Art from London to Hong Kong, Hong Kong’s Colonial Heritage, Part IX: Kom Tong Hall, the Sun Yat-sen Museum, Hong Kong’s Colonial Heritage, Part VIII: Shanghai Street Shophouses, Sir Catchick Paul Chater: How a Calcutta Orphan Became Hong Kong’s Most Important Man, Hong Kong’s King of Commercial Calligraphy: Au Yeung Cheung of King Wah Signboard, Two Weeks in Quarantine With Photographer Wing Shya, Video: Watch the Tofu Masters at Kung Wo Make Silky Smooth Pudding, The Origin of Hong Kong’s Mexico Bun: A Story of Exile and Return, Baked Together: The Long History of Chinese Bridal Pastries, A New Wave of Chefs Are Transforming Cantonese Cuisine, Salt is Life: The History of Hong Kong’s Dried Seafood Trade, Part II.
Each link opens a larger version of the image. There are also boutique brands such as the family-run Mrs. So’s XO Sauce, one of the few food and beverage brands in the city that still produces their stock locally in Hong Kong. Some XO sauce makers suggest using it in hors d’oeuvres, and Western or Japanese food. I use Lee Kum Kee for dipping noodles or on turnip cakes.

Join the discussion today. It’s strong, salty, spicy, with a flavor that's analogous to hoisin. Lee Kum Sheung (of Lee Kum Kee, a purveyor of Asian pantry goods) left oysters boiling unattended and found them reduced to a flavorful sauce when he returned. Although she was born in Canada, Andrea Lo is a Hong Kong girl at heart. Just why is this called XO sauce?

A homegrown sauce that spread around the world, XO is 1980s Hong Kong in a bottle. That’s the magic of fish sauce. In the Cognac region of France, different official grades are used to signify how old each type of cognac is.

If you’re as crazy about balsamic vinegar as we are, you’ll like chinkiang—the two have a similar flavor. Most people would throw out the mistake (or get thrown out of a job), but Lee found the sauce as irresistible as I do. So Chau Yim Ping reflects a success story in the business world during the industrial boom in Hong Kong after the Second World War.

To their great surprise and delight, this homemade xo- sauce was so popular that for many years it became her special gifts to her friends. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.


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