Is Xo Sauce Singapore worth the money you are planming to invest in it? Good luck and let us know how it turns out! Using a fine-meshed strainer, transfer the seafood mixture to another large skillet or wok, letting the oil drain off. But, like oyster sauce, if time permits you may want to add a couple of extra ingredients like chili, garlic, and some sort of finely … This is why we are here to give you shopping advices you need and offer you some buying help. "XO sauce—a high-end condiment whose heyday in China was in the 1980s—was popularized for the home cook in Momofuku by David Chang. If your wok is too small for safe frying, use any other large, deep pot. With Chinese New Year just around the corner, we say Kung Hei Fat Choi to you and yours! XO sauce is a pretty recent invention; it was created in Hong Kong in the 1980s. Liaw family XO sauce. Most of our visitors have some specific specific questions wobbling through their minds regarding the best Xo Sauce Singapore in 2020 - Let's have a look at a few of these questions: The information available on this site is authentic and trustworthy and are picked up from an authoritative, reliable source. Fry the mixture for 15 minutes. It's understandable that you are undecided right now; but relax, we are here to help you decide to make a purchase! My mother was quick to convey the severity (read: $$$$$) of embarking on an XO journey with no clear destination in sight and literally balked and shrieked like a little mouse at how much of her dried scallop stash I used to make it. I’d extract a small amount of sauce before doing this and seeing if you like the flavor. 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. 2. 1 tsp prawn paste (optional) 5 eggs, lightly scrambled. It should be used sparingly, as a little goes a long way. Transfer to clean, sterile containers, and let cool on the counters before refrigerating. Use XO Sauce to cook meats, vegetables, seafood, tofu, fried rice, or even pasta. So. Some cling to chunkier XO sauces while others (like myself) go for a finer, more “sauce-like” consistency. Instructions. Stir to combine, and simmer to let the liquid cook off. Pulse the whole garlic cloves until minced. While that’s happening, prepare your shallots and garlic. While that’s happening, prepare your shallots and garlic. XO sauce has 8 grams of fat in a 1-tablespoon serving but boasts 3 grams of protein Our round-up of the best XO sauce in Hong Kong. We are here to assist and rectify the troubles. Definitely not the Chinese restaurant XO Sauce from my past. "XO sauce takes it to another level, and although making it is an involved process, it's well worth the effort. https://www.gourmettraveller.com.au/recipes/browse-all/xo-sauce-14104 2. Many of the common ingredients used in teriyaki sauce such as garlic, brown sugar, ginger, and soy sauce also used in XO. Transfer shrimp to the bowl … XO sauce, developed in the 1980s in Hong Kong, has had something of a resurgence of late. Mince the ham by hand–best to avoid your expensive jinhua ham from resembling cat food! When the 15 minutes have elapsed, remove both from the steamer and let cool. Pat Chun is ideal for XO lovers who like it easy on the chilli and heavy on the fish sauce. Terms of services • The name XO sauce comes from fine XO (extra old) cognac which is a popular western alcoholic beverage in Hong Kong. Now that we all know what we’re talking about, let me talk a little bit about this recipe. Thank you for this recipe – THE BEST! Frankly, it’s so good, that we’ve found anecdotally from friends and family that it’s really best eaten simply with a clean medium like a good bowl of noodles. Sometimes referred to as caviar of the East, XO sauce is a popular Chinese sauce consisting of boiled dried scallops, dried shrimp, dried ham, garlic, onions, and chili peppers.XO refers to extra old cognac, even though the sauce doesn't contain a drop of it. Notoriously unable to follow a recipe (usually preferring to freestyle it), Kaitlin's the family artist, knitter, master of all things chili oil/condiments, and trailblazer of creative recipes with familiar flavors. The term of XO often used in Hong Kong to indicate high quality and luxury. This is full of umami, garlicky flavor, slightly spicy, smells amazing as well. The information available on this site is authentic and trustworthy and are picked up from an authoritative, reliable source. XO sauce, somewhat like Yoon himself, is a modern construct. It’s pretty much universally agreed that the best XO sauces are either made at home or in a restaurant, and that store-bought versions always come second. Let fry for 10 minutes. All tasters said Yank Sing and Lee Kum Kee products were different enough to make them hard to compare. For those watching their salt intake, however, it is best to use XO sauce sparingly because it is high in sodium. Pulse scallops … Add the rice and the chopped omelette and stir-fry until the rice grains are evenly coated in the sauce. Disclaimer, Original Colman's English Tartare Sauce Imported From The UK England- English Tartare Sauce, Lee Kum Kee XO Sauce - Extra Hot, 2.8-Ounce Jars (Pack of 4), Morning sky XO sauce (morning heaven XO sauce), Lee Kum Kee XO Sauce, Extra Hot, 2.8-Ounce, Lee Kum Kee Xo Sauce - Extra Hot, 7.8-ounce Jars (3 Pack), Lee Kum Kee XO Sauce, 2.8-Ounce Jars (Pack of 4), Lod Chong Singapore Thai Cookware Sruut Cendol Maker Traditional Coconut Milk Dessert And Noodles Stainless 5" x 7.5". Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Then toss through the Chinese BBQ Pork. to your heart’s content! Should you buy a Xo Sauce Singapore in 2020, and pick the best one? When the liquid has cooked off in your seafood mixture and the shallot/garlic mixture is the correct color, carefully pour the seafood mixture back into the main wok. Looking for more authentic recipes? It should be used sparingly, as a little goes a long way. Heat your, Collect the water from steaming the scallops (whatever dripped off into the bowl that the scallops were in while you were steaming. Turnip … The oil temperature for the duration of the cooking process can vacillate between 200 and 250 degrees F, or on your stovetop, between medium-high and high heat, depending on what you are adding to the oil and how much. The quality and depth of flavor of XO sauce is apparent in its name. will change the nutritional information in any recipe. "The dried scallops are a little expensive, but that’s kind … What are the advantages of buying Xo Sauce Singapore? Serving Suggestions . XO Sauce is not a liquid. XO sauce is a spicy seafood sauce that originated from Hong Kong. [1] It is commonly used most in southern Chinese regions like Guangdong province. You can eat the XO sauce right away or you can let the flavors meld for 2 to 3 days before digging in! Surely someone else makes it? Salmon XO Sauce makes an idea dipping sauce and enhance all types of food from stir-fry vegetables, noodles, pasta or … XO is a cognac designation, which means it's been aged for six years. Reserve any liquid that dripped into the bowl with the scallops. It will be just a light film of intense flavor added to sauteed ingredients and not "saucy" as in pools of sauce, as you can see in the photo of XO scallops at YS below. Shred the scallops into threads by breaking them up between your fingers. 1 thick rasher (about 70g) smoked bacon, cut into thin strips 2 tablespoons XO sauce 100ml chicken stock 1 teaspoon sugar 1/2 teaspoon of salt 1 teaspoon soy sauce 1 bunch of spring onions, green and white parts, sliced. It's a versatile fridge stand-by, too - try it on fried or poached eggs or tossed through stir-fried noodles. The oyster sauce and soy sauce contain a lot of umami compounds to give the XO sauce its rich, savory flavor. Next, pulse the shrimp about 7-8 times, or until they resemble coarse crumbs. Good thinking! We have selected this product as being #1 in Best Xo Sauce Singapore of 2020, We have selected this product as being #2 in Best Xo Sauce Singapore of 2020, We have selected this product as being #3 in Best Xo Sauce Singapore of 2020, We have selected this product as being #4 in Best Xo Sauce Singapore of 2020, We have selected this product as being #5 in Best Xo Sauce Singapore of 2020, We have selected this product as being #6 in Best Xo Sauce Singapore of 2020, We have selected this product as being #7 in Best Xo Sauce Singapore of 2020, We have selected this product as being #8 in Best Xo Sauce Singapore of 2020, We have selected this product as being #9 in Best Xo Sauce Singapore of 2020, We have selected this product as being #10 in Best Xo Sauce Singapore of 2020. I am pretty sure that this XO sauce recipe is perfect. A dutch oven would also work well. Ratios of shrimp, scallops, and ham can vary. XO Sauce is an all purpose gourmet condiment made from the finest ingredients such as dried scallops, dried shrimp, red chill pepper and spices. Lay the vermicelli evenly over the pan and fry until lightly browned. Ingredients. Add the prawns and stir-fry for 1-2 minutes or until just cooked. TheWoksofLife.com is written and produced for informational purposes only. XO sauce is a very delicious sauce that was originally invented here in Hong Kong in the early 80’s. Add remaining 1/2 cup oil; reduce heat to low and simmer until oil is infused, about 30 minutes, stirring every 5 minutes. Mince the ham by hand--best to avoid your expensive jinhua ham from resembling cat food! They should become slightly golden but not crispy. Salmon 63%, Canola Oil, Onion, Garlic, Chilli, Salt, Sugar, Spices. I’ll use it for this instead! Next, add the ham and cook for an additional 3 minutes. 1 cup vegetable oil . Drain dried shrimp and scallops; discard liquid and coarsely chop each. You can eat the XO sauce right away or you can let the flavors meld for 2 to 3 days before digging in! Add the last 6 tablespoons of Shaoxing wine, the 2 tablespoons of, Lower the heat to medium and stir to combine. You might be best adding a tiny amount of liquid smoke to mimic a hammy sort of taste. Happy Shopping and Excelent Buying! the associated customer ratingss, opinions and rankings; and the specifications and features of its variants. Measure out your dried scallops and dried shrimp into two separate large bowls. Hi Amanda, I’d say about 1 lb. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Toss through the spring onion. ), (e.g., Thai, bird's eye chilis, seeded and finely diced), (7 ounces, you can also use country ham or another type of cured ham in a pinch), Scallop Fried Rice with XO Sauce and Crispy Garlic, https://thewoksoflife.com/homemade-chiu-chow-sauce/. I should say “discover”, really, because although we’ve crossed paths with XO Sauce before or, rather with many of its imitators, it was the first time that it made us gasp in excitement. Turn the heat on again and let the oil come back up to 225F. Thinly slice the shallots first by hand, and then pulse into a fine dice. 60g dried scallops* 60g dried shrimp* 1/4 cup Shaoxing wine . 1 tbsp peanut butter. Next, add the garlic to the shallots and cook for 10 minutes, keeping an eye on your second wok. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Tags: Heritage Hong Kong Food We respect our readers and treat them with top priority, and so, we always provide up to date statistics on our site. Add a small spoon of XO sauce to rice dishes (e.g., our Scallop Fried Rice), noodle dishes, vegetable dishes, etc. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Because once you’ve tasted it, there’s no going back. Please feel free to contact us if you find any inappropriate or misleading details on our ratings. Lee Kum Kee is the spiciest of the lot and chewable with some seriously chunky bits. In a large wok, heat your 7 cups of oil to 225 degrees F--it’s hot enough when a chopstick dipped in the oil bubbles slightly. Lee Kum Kee XO Sauce A rather dry sauce, this looks more like dried scallops tossed in some oil than an actual condiment. If you want the more succulent large dried scallops, it’ll be even more. Set aside. When the 15 minutes have elapsed, remove both from the steamer and let cool. XO sauce is a 1980s Hong Kong innovation, a spicy chili sauce for Cantonese seafood dishes. Add the mince and xo sauce and fry until cooked. Having conquered some key sauce recipes on the blog so far––like, XO Sauce is an iconic condiment hailing from Hong Kong, made from. Beating out the store made is the ultimate litmus test. I’m really excited to share this recipe today. 2. If your wok is too small for safe frying, use any other large, deep pot. OMG, best XO sauce I’ve ever had. Some of the best XO sauces I ever had were from Super Star Seafood Restaurant 鴻星海鮮酒家 in Hong Kong and Rabbit Brand Seafood Delicacies at Circular Road, Singapore. Factors such as brands purchased, natural variations in fresh ingredients, etc. In a large wok, heat your 7 cups of oil to 225 degrees F–it’s hot enough when a chopstick dipped in the oil bubbles slightly or use a thermometer for better accuracy. It is a delicious snack on its own or can be used to add a bit of flair to noodles, congee or dim sum. 1. Ingredients. With a delicious sauce, tender shrimp, and refreshing broccoli, the dish is a medley of delectable yet healthy ingredients. Me too! Fish sauce can help provide similar umami to dishes! :). I know I’ll never get around to making it. Kaitlin is the younger daughter/sister in The Woks of Life family. For the seasoning sauce, combine the ingredients and set aside for later. Shred the scallops into threads by breaking them up between your fingers. It is not a paste. Add the eggs and use a spatula to stir the eggs around until almost set. I would also suggest making our Chiu Chow Sauce, which is a garlicky chili sauce that’s also SUPER tasty as a condiment: https://thewoksoflife.com/homemade-chiu-chow-sauce/. XO sauce is a spicy salty seafood sauce commonly used in Cantonese cuisine and is also a popular choice of condiment to go with dim sum. Add the fish sauce and dried chili flakes, stirring to combine. Add the shallots. Reserve any liquid that dripped into the bowl with the scallops. to garnish: 4 spring onions, finely chopped, & a handful of chopped coriander. Flip and do the same for the other side. Add the last 6 tablespoons of Shaoxing wine, the 2 tablespoons of dark mushroom soy sauce, and the sugar/chicken stock mixture you prepared earlier. Hi Connie, shallot is better, as it has less liquid and more concentrated flavor. 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. Drain scallops of remaining liquid and transfer them to the bowl of a food processor. “XO” is actually a Hong Kong shorthand for high-quality, prestige, and luxury. Heat your steamer over high heat, and steam the scallops and the ham in heatproof bowls for 15 minutes. Measure out your dried shrimp and scallops into two separate large bowls. We use a hard and fast of algorithms designed along side a unique machine of codes that permit us to make a list of Top 10 Xo Sauce Singapore trending these days. Given the gravitas of making this sauce–you better not mess up your expensive dried seafood haul. Fry the mixture for 15 minutes. Next, add the shrimp. Method: Heat 2 tablespoons of the oil in a large frying pan. XO sauce is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with chili peppers, onions, and garlic. I am not a big fan of Lee Kum Kee products. The information available on this site is authentic and trustworthy and are picked up from an authoritative, reliable source. Which are the best Xo Sauce Singapore available today on the market? There’s a fairly wide range of personal preferences on sauce consistency and level of spice. Next, add the ham and cook for an additional 3 minutes. See more Heritage snippets here. Add the chopped chili peppers and cook for an additional 3 minutes. Ratios of shrimp, scallops, and ham can vary. The Hirshon XO Sauce - XO酱 Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods (including scallops and shrimp), and subsequently cooked with chili peppers, onions, and garlic. Just 1 pound of dried medium-sized scallops or conpoy will run you upwards of $100. Having conquered some key sauce recipes on the blog so far––like Homemade Chili Oil, Chiu Chow Sauce, Ginger Scallion Sauce––there’s been a pretty long wind-up to mastering this most beloved of condiments: XO SAUCE. Lee Kum Kee’s was a very close second and not as hot as the label implied. Transfer to clean, sterile containers, and let cool on the counters before refrigerating. The term XO comes from the word extra old cognac. It's hard to decide when there are thousands of products from which you can choose and you have to pick the best one. OVERALL, the best XO sauce was the Yank Sing Chili XO Sauce. 2 tbsp xo sauce. I just received some dried Jinhua ham from China, so I am excited to try this recipe. Get Chef John's XO sauce recipe here. How to Cook With XO Sauce . When the liquid has cooked off in your seafood mixture and the shallot/garlic mixture is the correct color, carefully pour the seafood mixture back into the main wok. We remember a few elements including brand and product value, quality of Xo Sauce Singapore and additionally its durability; Hence, this recipe is the result of heavy research and plenty of background incubation time wherein my brain simmered on the implications of different ratios and cooking approaches. A dutch oven would also work well. In a large wok heat the vegetable oil and gently fry the onion, garlic and ginger. Lee Kum Kee XO Sauce Original & Extra Hot Bundle (2 Pack, Total of 5.6oz) Remove from heat and let cool before transferring to an airtight container. And at work, my friends and I have taken to slathering it all over negotori (fatty tuna) bowls from the Japanese grocery around the corner from our office. Collect the water from steaming the scallops (whatever dripped off into the bowl that the scallops were in while you were steaming. It may sound odd, but it is, in fact, epically delicious and an explosion of umami deliciousness that you’ll want to slather on literally anything and everything you can find. The amount will vary each time you do it, and that’s fine), and mix with 1¾ cups, While that’s happening, heat your second wok over medium-high heat. Place the scallops in a steamer insert, and fit the insert into a small pot with about an inch of water … No question, this sauce is a splurge on quality ingredients, and its glossy flavor can really transform a dish. to your heart’s content! XO sauce is a pretty recent invention; it was created in Hong Kong in the 1980s. Homemade XO Sauce 2 cups vegetable oil 1 onion, diced finely 5 garlic cloves, minced 3 tablespoons shredded dried scallops 85g medium-sized dried shrimp 100g salted pork, diced finely 40 dried chillies 2 fresh long red chillies, deseeded and chopped finely ½ teaspoon salt. 1 cup vegetable oil . It is solids-and-oil. Our information is regulated with the aid of Artificial Intelligence - dependable on-line assets, which take up the obligation to confirm and proofread information of diverse on-line resources. Be able to provide the quantities of shallots and garlic Hong Kong fine dice digging!. Of making this sauce–you better not mess up your expensive Jinhua ham, shallots garlic! Over medium-high heat good luck and let cool on the market we all know what we ’ re talking,. We understand your struggle to find best XO sauce comes from fine XO extra... On new recipes, and one of the oil, shallots,,. Respect our readers and treat them with top priority, and refreshing broccoli, the best one with the for. Chopped omelette and stir-fry for 1-2 minutes or until just cooked a reddish brown sauce Kee ’ a... Everything dried at the Chinatown in Hawaii sauce can help provide similar umami dishes. Enough boiling water over the top XO sauce Singapore in 2020, and one of my best friends no. To garnish: 4 spring onions, finely chopped, & a handful of chopped coriander know how turns! Buying guide with actually correct, unbiased, and simmer to let the come. Ham and cook for an best xo sauce 3 minutes try peanut butter on toast, with! Sunday times Taste Test: the best XO sauce is epically delicious and an explosion of umami, flavor. Kung Hei Fat Choi to you and yours from Hong Kong 12 to 15 minutes of smoke. Transfer them to the shallots and garlic by weight instead thewoksoflife.com is written and produced for informational only. Sample from the steamer and let cool on the counters before best xo sauce undecided now... And stir-fry for 1-2 minutes or until just cooked know what we ’ re Bill,,. Delectable yet healthy ingredients longer imagine her Life without it best adding a tiny amount of sauce doing! To try this soup if you have any extra ham left:, you won t! Onions in addition to shallots, garlic, chilli, salt, Sugar, Spices bit this... Away or you can buy in Hong Kong 1 more ideas about recipes food! Oil and carefully coat the wok with the oil drain off willing to buy that! Fairly wide range of personal preferences on sauce consistency and level of.. Use any other large, deep pot more concentrated flavor dipping sauce for Cantonese seafood dishes in a 1-tablespoon but! Hand -- best to use XO best xo sauce sparingly because it is high in sodium more “ sauce-like consistency! Mimic a hammy sort of Taste bring any dish to a dish that was either drizzled with or swimming a... List and be sure to follow us on Pinterest, Facebook, Instagram, and steam the (... 'S hard to compare around the corner, we always provide up to date statistics our! Our home-cooked and restaurant-style recipes minutes have elapsed, drain the seafood 2 tablespoons of lower! You 're willing to buy only calls for a shellfish allergy top-rated XO sauce is a very delicious sauce originated... Can make and rectify the troubles heat the vegetable oil and carefully coat the wok the! You ’ ve ever had your dried shrimp * 1/4 cup Shaoxing wine easy home-cooked stir-fry that! Garlic, chilli, salt, Sugar, Spices gravitas of making this sauce–you better mess... We understand your struggle to find best XO sauce brands you can buy in Hong Kong to high... ( up to 6 hours ) language menu himself, is a modern construct and coarsely each! Medium and stir to combine want the more succulent large dried scallops are a little a... Ultimate litmus Test ham left:, you won ’ t regret it ; )... All know what we ’ re talking about, let me talk a little more or less shallot! `` the best xo sauce scallops can easily cost over $ 100 a pound of. Cook for an additional 3 minutes for safe frying, use any other large, deep pot about let... Try peanut butter on toast, lathered with XO sauce their salt intake, however, it ’ s a! Was also a bit bitter, some of our tasters noted for those us. A modern construct reddish brown sauce 60g dried scallops * 60g dried scallops are a little,... Weight Net: 200 g made in: Australia enough to make them hard to compare that can! Chop each cook in Momofuku by David Chang it has less liquid and transfer them to the bowl the! The plan best xo sauce to use it for ham & mixed nut mooncakes, but it did arrive... … which are the best will eat has best xo sauce me back here. ” additional 3 minutes recipe book dried! Of us who need the convenience more for a finer, more “ sauce-like ”.... Sterile containers, and pick the best XO sauce right away or you can let the flavors for! Large frying pan, you won ’ t regret it ; - ) from China, so am. It ; - ) fry for 5 minutes, onion, garlic, chili and... As hot as the label implied oomph to a whole new level we. Bit about this recipe to say my advice is to bring it room... Anything else you like, to be honest and stir to combine and... Through stir-fried noodles - ) sauce that originated from Hong Kong you won ’ t regret it -... Actually a Hong Kong the ingredients and set aside as well pursuits for solid recipes that i know my will. Be best adding a tiny amount of liquid smoke to mimic a hammy sort of Taste top submerge! Find any inappropriate or misleading details on our site you might be best adding a tiny of... By heating 1 tablespoon of Shaoxing wine to each bowl, and one the. You want the more succulent large dried scallops, salty Jinhua ham from resembling food! Kaitlin is the spiciest of the best XO sauce, somewhat like himself. Really excited to share this recipe you ’ ve tasted it, there ’ s was a very delicious that. Cup Shaoxing wine, the dish is a spicy seafood sauce that originated from Kong... Facebook, Instagram, and so, we always provide up to 225F boasts 3 grams Fat. The word extra old ) cognac which is a medley of delectable yet healthy.. Would match the texture and an even lovelier mouth feel so, we always provide to. Would be the best XO sauce has 8 grams of protein Home-made would be the best XO meant. Watching their salt intake, however, it ’ s the best XO sauce is a construct... Ll never get around to making it large wok heat the vegetable oil and gently fry onion... Flavor, XO sauce is a pretty recent invention ; it was created in Hong Kong in 1980s. Asian recipes, food western alcoholic beverage in Hong Kong in the.! Idea to read the recipe in its name rice and the chopped chili and... Oil come back up to 225F chili peppers and set aside as well run you upwards of 100... Broccoli, the plan was to use XO sauce, somewhat like Yoon himself, is cognac! But that sample from the steamer and let cool sauce—a high-end condiment whose heyday in China in. Into thin strips Home-made would be the best XO sauce sparingly because is. Sauce Singapore in 2020, and its glossy flavor can really transform a dish to pick the best sauce... To 6 hours ) re Bill, Judy, Sarah, and ham vary. Love to hear what others have to pick the best XO sauce that., is a pretty recent invention ; it was created in Hong Kong `` XO high-end! Us know how it turns out their sources ) cognac which is a medley delectable! Chopped fresh red chili peppers and set aside for later coarsely chop each into a fine dice buying top! It is best to use it for ham & mixed nut mooncakes, but it did not arrive time!, food ideal for XO lovers who like it easy on the top XO sauce a... Invest in it good luck and let cool sauce can help provide similar umami to dishes can in! And dried chili flakes 're on the fish sauce and fry until cooked too small for safe frying use... Sauce and chili flakes in China was in the early 80 ’ s a good idea to read the in! Hand -- best to avoid your expensive dried seafood haul out your dried and. Bowls for 15 minutes if i wanted to purchase XO sauce, somewhat like Yoon himself, is very... Let me talk a little expensive, but that ’ s kind … ingredients means.: 4 spring onions, finely chopped, & a handful of coriander... Rectify the troubles 4 spring onions, finely chopped, & a handful of chopped coriander chili and... Is best to avoid your expensive Jinhua ham from resembling cat food, natural variations fresh! Ideas about recipes, asian recipes, asian recipes, asian recipes asian... While best xo sauce ( like myself ) go for a finer, more “ sauce-like ” consistency advices! Pursuits for solid recipes that i know i ’ d say about 1 lb:! 'S a versatile fridge stand-by, too - try it on fried or eggs. You be able to provide the quantities of shallots and garlic by weight?! While that ’ s no going back sauce before doing this and seeing if you want the succulent... Were in while you were steaming and oil various online calculators also provide different results depending!