Does anyone have good recipes using XO sauce? Breath of a Wok has a good
recipe (allegedly!) for making XO sauce, but only 2 recipes using it,
and one uses tofu in a way I don't find interesting, while the other
uses big lumps of pork belly. If nothing else shows up, I may just cook
it anyway, but I thought I'd ask here first.

Thanks,

Ian

Here is a basic XO Sauce Recipe with an Oyser in XO Sauce Recipe to
follow

IncyWincy


Ingredients

150 g fresh red chillies

250 g dried scallops (conpoy)

150 g garlic, minced

150 g onion, finely diced

100 g tiny dried shrimp (unshelled variety)

50 g Jinhua ham

50 g salt cured fish (see notes)

25 g large dried shrimp (shelled variety)

½ tbsp coarsely ground pepper (see notes)

Instructions

1. Seed and wash chillies. Briefly stir fry over low heat until
heated through. Remove from heat and drain. Dry in the sun for 2-3
days, until completely dried.

2. Wash and clean conpoy. Soak in water for 2-3 hours, then
steam for 3 hours until soft. Cool. Finely shred the conpoy by hand.
Reserve the liquid accumulated as a result of steaming.

3. Soak the tiny shrimp in water for 3 hours. Drain and mince
finely.

4. Finely dice ham into 2mm cubes.

5. Dice fish into 3mm cubes.

6. Heat "4 bowls" (see notes) of oil over high heat. Add
garlic, onion and tiny shrimp and fry until the misture stops
"steaming".

7. When the misture stops steaming, add chillies, ham and fish
and continue to cook until chillies become translucent.

8. Add conpoy and shelled dried shrimp and "pepper" and
reduce heat to low.

9. Continue to cook until only a little steam rises from the
mixture. Remove from the heat and allow to cool.

10. Place in a container and seal. Store in refrigerator.

BTW, apologies for not having the notes, this was translated from
chinese by someone else who omited the notes.

Oyster In XO Sauce

Materials
Fresh Oysters 10 pcs
Green Pepper 1/2 pc
Red Pepper 1/2 pc
Minced Garlic 1 tbsp
Chopped Spring Onion 1 stalks
Ginger 5 thin slices
Leaf Vegetable 2-3 stalks

Seasoning
Ginger Sauce 1 tbsp
Light Soy Sauce 2 tbsp
Cornflour 1 tbsp
Sugar 1 tbsp
Pepper some
Sesame Oil some

Sauce
Satay paste 3 tbsp
Oyster sauce 1 tbsp
Chili Oil 1/2 tbsp
Water 4 tbsp
Light Soy Sauce 1 tbsp
Sugar 1/2 tbsp
Cornflour 1/2 tbsp
Steps
1) Wash oysters well, marinate with seasoning, stir well
2) Blanch the vegetable with salt and oil in hot water, put on dish
3) Chopped green & red pepper, stir fry with 1 tbsp of oil
4) Add minced garlic and ginger, then oysters, stir fry well
5) Pour in sauce, fry and sauté until oysters are done and sauce
less
6) Sprinkle chopped spring onion, dish up over the vegetable, serve

Remark
tbsp - table spoon
If you can purchase XO sauce in the supermarket which made in HK,
sauce above mentioned instead, only use water, sugar and
cornflour for saucing

Taken From:
http://www.nicemeal.com/seafood/seafood05.html

Chicken Omlette with XO Sauce
Serves 4

Ingredients:

* 200 g chicken meat (diced)
* 5 eggs
* 1 1/2 Tablespoons XO Sauce
* 1 Tablespoon Oyster Sauce

Seasoning Mix:

* 2 Tablespoons XO Sauce
* 1/2 teaspoon salt

Directions:

1. Marinate the chicken dices with Oyster Sauce for 10 minutes.
2. Beat eggs with seasoning mix.
3. Sauté chicken with 2 Tablespoons oil. Add in XO Sauce and
stir-fry till done. Put on dish.
4. Heat oil in wok. Add beaten egg. Lower the heat and pan-fry one
side till halfway done. Place chicken in centre.
5. Fold the egg sheet in half to cover the stuffing. Pan-fry omelet
until just cooked and serve.

Taken From
http://www.chinesefood-recipes.com/c...uce_recipe.php

STIR-FRIED PRAWNS WITH XO SAUCE

Serving Size : 4 - 6

Cooking Method : Stir-Frying

Ingredients :

Prawn meat 450 g [1 lb] [deveined and dried],
Celery 150 g [5 oz] [cut into strips],
Carrot 50 g [2 oz] [cut into strips],
Green onions 2 [sectioned]
XO Sauce 3 tbsp


Marinade :

Blended Sesame Oil 1 tsp
Minced Garlic 1 tsp
Premium Oyster Flavored Sauce 2 tbsp,
Sugar 1 tsp,
Corn starch 1 tsp

Cooking Method :

1. Marinate prawns for 15 minutes.
2. Parboil celery and carrot in boiling water. Drain.
3. Stir-fry prawns in 2 tbsp oil until done. Add celery, carrot,
green onions and XO Sauce. Stir well until heated through.

XO TARO PUDDING

Serving Size : 6 - 8

Cooking Method : Steaming

Ingredients :

Chinese mushrooms 8 [soaked, squeezed and diced],
Dried shrimps 1 tbsp [soaked and drained],
Chinese preserved sausages 4 [diced],
Chinese preserved meat 25 g [1 oz] [diced] [optional]
Taro 600 g [1 1/3 lb] [peeled and diced],
Rice flour 300 g [10 oz],
Chopped Chinese parsley, green onion and XO Sauce for garnish
Water 750 ml [3 cups]


Seasoning Mix :

Chicken Bouillon Powder 2 tsp,
Salt 2 tsp,
Oil 1 tbsp
Sugar 2 tsp,
Five spice powder 1/2 tsp,
Pepper to taste
Water 250 ml [1 cup]
XO Sauce 3 tbsp

Cooking Method :


1. Boil water and add taro. Cook for 10 minutes until a little water
left.
2. Stir-fry Chinese mushrooms, dried shrimps, Chinese preserved
sausages
and preserved meat in 1 tbsp oil until fragrant. Stir into cooked
taro.
3. Stir seasoning mix into rice flour to form a smooth paste. Add
rice flour
paste to cooked taro and stir well.
4. Put mixture onto oiled tin [20 cm] and steam over high heat for 1
hour.
Let cool and chill in refrigerator for 2 hours. Sprinkle with
chopped Chinese
parsley, green onion and Lee Kum Kee XO Sauce.
5. How to serve : Cut into 1 cm slices and pan-fry in oil until golden
yellow or
steam until heated through.

IncyWincy wrote:

> XO TARO PUDDING
>
> Serving Size : 6 - 8
>
> Cooking Method : Steaming
>
> Ingredients :
>
> Chinese mushrooms 8 [soaked, squeezed and diced],
> Dried shrimps 1 tbsp [soaked and drained],
> Chinese preserved sausages 4 [diced],
> Chinese preserved meat 25 g [1 oz] [diced] [optional]
> Taro 600 g [1 1/3 lb] [peeled and diced],
> Rice flour 300 g [10 oz],
> Chopped Chinese parsley, green onion and XO Sauce for garnish
> Water 750 ml [3 cups]
>
>
> Seasoning Mix :
>
> Chicken Bouillon Powder 2 tsp,
> Salt 2 tsp,
> Oil 1 tbsp
> Sugar 2 tsp,
> Five spice powder 1/2 tsp,
> Pepper to taste
> Water 250 ml [1 cup]
> XO Sauce 3 tbsp
>
> Cooking Method :
>
>
> 1. Boil water and add taro. Cook for 10 minutes until a little water
> left.
> 2. Stir-fry Chinese mushrooms, dried shrimps, Chinese preserved
> sausages
> and preserved meat in 1 tbsp oil until fragrant. Stir into cooked
> taro.
> 3. Stir seasoning mix into rice flour to form a smooth paste. Add
> rice flour
> paste to cooked taro and stir well.
> 4. Put mixture onto oiled tin [20 cm] and steam over high heat for 1
> hour.
> Let cool and chill in refrigerator for 2 hours. Sprinkle with
> chopped Chinese
> parsley, green onion and Lee Kum Kee XO Sauce.
> 5. How to serve : Cut into 1 cm slices and pan-fry in oil until golden
> yellow or
> steam until heated through.
>


Hi -

Thanks for this bonanza - I searched a bit on the web last night and
didn't find much. XO appears to be as much a table sauce as a cooking one.

These will give me the push to make the sauce, though, so thanks!

Ian