Arnold
Lara MX.O. Sauce
December 31st 2007 06:30
XO or X.O. sauce is a delicious cantonese chilli (and non-chilli) sauce made from expensive ingredients such as shredded dried scallops (gon-yiu-chu in cantonese), diced dried shrimps and jinhua ham (dried), minced garlic and fresh red chilli.
Widely known as the "caviar of the orient", its name comes from X.O. cognac, an expensive brandy produced in the region surrounding the town of Cognac in France, and is widely available in most chinese restaurants nowadays having trickled through from the exclusive gourmet seafood restaurants where it made its debut many years ago.
Mainly used as a condiment on the side of main dishes, or as a substitute to the more traditional chinese chilli sauces, X.O. sauce is a great enhancer to the flavour of fish, meats, noodles and vegetables.
Many popular cantonese and seafood dishes uses the sauce as a chief flavourant namely, X.O. sauce fried scallops and X.O. sauce fried rice although the versatility of the sauce itself makes it work very well with an assortment of dishes - X.O. sauce with diced cheese on crackers, as simple as it may sound, is absolutely divine.
The popularity of the product has forced leading Asian food companies like Lee Kum Kee and Amoy (just to name a few) to make the sauce readily available on Asian grocery store shelves. Some chinese restaurants (usually high-end ones) will make their own X.O. sauce available for purchase by patrons dining at the eatery.
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But not one is harmed with more information... thanks for the details
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