 Rice topped with XO sauce | |
| Type | Condiment |
|---|---|
| Place of origin | Hong Kong |
| Created by | Unknown |
| Main ingredients | dried scallop, chilli peppers, Jinhua ham, dried shrimp, garlic, vegetable oil |
| XO sauce | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | XO醬 | ||||||||||||
| Simplified Chinese | XO酱 | ||||||||||||
| Cantonese Yale | XO jeung | ||||||||||||
| |||||||||||||
XO sauce is a spicy seafood sauce from Hong Kong [1] with an umami flavour. [2] It is commonly used in southern Chinese regions such as Guangdong.
Developed in the 1980s in Hong Kong for Cantonese cuisine,XO sauce is made of roughly-chopped dried seafood,including dried scallops (conpoy),fish and shrimp,which are cooked with chilli peppers,onions and garlic. This dried seafood-based sauce resembles the Fujianese shacha sauce. Spring Moon,the Chinese restaurant of the Peninsula Hong Kong hotel,is often credited with the invention of XO sauce,although some claim it came from other nearby restaurants in the Tsim Sha Tsui area of Kowloon. [3]
The name XO sauce comes from fine XO (extra-old) cognac,which is a popular Western liquor in Hong Kong,and considered by many at the time to be a chic product. The name is a misnomer since the condiment contains no cognac,and it is not really a sauce in the traditional,smooth sense,but more chunky,like a relish. [4] The term XO is often used in Hong Kong to denote high quality,prestige and luxury. Indeed,XO sauce has been marketed in the same manner as French liquor,using packaging of similar colour schemes.
Typical ingredients of XO sauce include dried scallop,red chilli pepper,Jinhua ham,dried shrimp,garlic and vegetable oil. [5] Some other recipes also call for salted cured fish and diced onion. [6]
XO sauce can be used as a table condiment or in cooking to enhance the flavour of fish,meats,vegetables,and otherwise bland foods such as tofu or noodles.
Cantonese or Guangdong cuisine,also known as Yue cuisine,is the cuisine of Guangdong province of China,particularly the provincial capital Guangzhou,and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking,Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers,but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
Malaysian cuisine consists of cooking traditions and practices found in Malaysia,and reflects the multi-ethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups:Malays,Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia,the Orang Asli of Peninsular Malaysia,the Peranakan and Eurasian creole communities,as well as a significant number of foreign workers and expatriates.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia,residing in modern-day Malaysia,Indonesia,Singapore,Brunei,Southern Thailand and the Philippines as well as Cocos Islands,Christmas Island,Sri Lanka and South Africa.
Conpoy or dried scallop is a type of Cantonese dried seafood product that is made from the adductor muscle of scallops. The smell of conpoy is marine,pungent,and reminiscent of certain salt-cured meats. Its taste is rich in umami due to its high content of various free amino acids,such as glycine,alanine,and glutamic acid. It is also rich in nucleic acids such as inosinic acid,amino acid byproducts such as taurine,and minerals,such as calcium and zinc.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs,vegetables,seafood,or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian,Southeast Asian and certain South Asian cuisines,as well as a staple national dish of Indonesia. As a homemade dish,fried rice is typically made with ingredients left over from other dishes,leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Rémoulade is a cold sauce. Although similar to tartar sauce,it is often more yellowish,sometimes flavored with curry,and often contains chopped pickles or piccalilli. It can also contain horseradish,paprika,anchovies,capers and a host of other items.
Sweet and sour is a generic term that encompasses many styles of sauce,cuisine,and cooking methods. It is commonly used in East Asia and Southeast Asia and has been used in England since the Middle Ages. Sweet and sour sauce remains popular in Asian and Western cuisines.
Kuyteav is a Cambodian noodle soup consisting of rice noodles with pork stock and toppings. Originating from Chinese Cambodian cuisine,it is now a popular breakfast dish across all of Cambodia. The kuyteav can be found at marketplace stalls,roadside vendors,restaurants and in shophouses across the country,and is distinguished by its clear broth and array of herbs,aromatics and other garnishes and condiments. A related dish is the Vietnamese Hủtiếu, which was introduced to Vietnam by Chinese Cambodian immigrants in the 1970s.
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Coastal Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt,and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries,sauces and sambal. Shrimp paste can be found in many meals in Cambodia,Indonesia,Laos,Malaysia,Myanmar,the Philippines,Singapore,Thailand,and Vietnam. It is often an ingredient in dip for fish or vegetables.
Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia,Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used,such as rice noodles,wheat noodles and egg noodles.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions,most sawsawan are not prepared beforehand,but are assembled on the table according to the preferences of the diner.
Rice vermicelli is a thin form of noodle. It is sometimes referred to as "rice noodles" or "rice sticks",but should not be confused with cellophane noodles,a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains themselves.
Chili sauce and chili paste are condiments prepared with chili peppers.
Thai curry is a dish in Thai cuisine made from curry paste,coconut milk or water,meat,seafood,vegetables or fruit,and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes,herbs,and aromatic leaves over a mix of dried spices.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures,sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour —such as ginger,turmeric,galangal,nutmeg and pepper —used to enhance the flavour of the food."
Hot pot or hotpot,also known as steamboat,is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering,and a variety of Chinese foodstuffs and ingredients are served beside the pot for the diners to put into the hot stock.
Sambal is an Indonesian chili sauce or paste,typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste,garlic,ginger,shallot,scallion,palm sugar,and lime juice. Sambal is an Indonesian loanword of Javanese origin. It originated from the culinary traditions of Indonesia and is also an integral part of the cuisines of Singapore,Malaysia,Brunei,and Sri Lanka. It has also spread through overseas Indonesian populations to the Netherlands and Suriname.
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