"You can literally eat the stuff by the spoonful straight from the jar, although that would feel quite extravagant. This, of course, is because the umami condiment, said to have been invented in Hong Kong's Spring Moon restaurant at the Peninsula hotel in the mid-1980s, is something of a luxury. As Jenny Lau, author of An A-Z of Chinese Food, explains, XO sauce must contain three core ingredients: dried shrimp, dried scallop and preserved ham, which don't come cheap."
"The powerhouse sauce, which also features chillies and alliums, is used both in cooking and as a table condiment. It basically makes anything taste more interesting, Dunlop says, and Chris is on the right track with what he's been doing with it. One of the best ways to appreciate XO sauce is to have it with plain rice; you taste that lovely, chewy texture, the delicious savouriness of the scallops and the kick of chilli heat."
XO sauce is an oil-based, umami-rich luxury condiment developed in Hong Kong in the mid-1980s, built around dried shrimp, dried scallop and preserved ham. Chillies and alliums add heat and aroma. The sauce functions as both a cooking ingredient and a table condiment, adding depth to plain rice, noodles, vegetables, white meat and fish. Its oil base makes it excellent for fried dishes and stir-fries, while the powerful flavours recommend using cheaper dried shrimp in fried rice to reserve XO for tasting bits. Small amounts impart savouriness and texture.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]