550912
Today
Yesterday
This Week
Last Week
This Month
Last Month
All days
506
413
1338
546196
13220
14784
550912

Your IP: 54.224.121.93
Server Time: 2017-06-27 18:20:29

XO Sauce

 

This is a wonderful sauce created approx. 20 years by a chef of seafood resturant in Hong Kong.

Nowaday, many brandname of XO sauces are supplied in supermarket, in a little different amoung.

By the way, if you cannot find your favourite, you can make it yourself, with your specially favoutite.


Ingredient
Small Dry Abalone   5 pcs             Large Dry Scallop  5 pcs            Large Dry Shrimps  10 pcs
Minced Garlic  5 tbsp               Minced Red chilli  3 tbsp

Soak dry abalone for 3 days, soak scallop and shrimps until soft

Steam abalone, scallop and shrimps for 15 minutes,
chop abalone into tny dices, shred scallop, mince shrimps

Heat wok with 120ml of peanut oil, add in minced garlic, deep fry for 30 seconds in high heat

Add in all other minced ingredients, deep fry 2 minutes in low heats

Add in 1/2 tbsp of light soy sauce, 1/3 tbsp of salt, keep low heat for 1 minute

Add in minced red chilli (or 2 tbsp of red chilli powder), stir well, turn off heat

Pour into a glass jar after sauce turn cool, cover lid, marinate for 2 days, serve
 

To adjust the weight of salt, light soy sauce and red chilli, according to your need and favour....


 

The sauce is directly served with rice, noodle, bread, seafood....

Or, to stir fry with beef, broccoli, whisked eggs, seafood, noodle, rice.....

There are 2 remarks :
1 - don't chill the sauce, cos the cooked oil will being sticky or become solid under low temperture
2 - to finish the sauce within 7-10 days, cos, there is no  anti-corrosion chemistry

 

Share
Powered by Bullraider.com