home-made XO sauce

This is another recipe I have been wanting to post for like, yes, forever!

I use XO sauce quite a bit. While I like stir-fried vegetables (and cook them a lot), I find stir-fried vegetables quite boring at times. But when XO sauce is added to the stir-fried vegetables (or meat), it adds another dimension to the dish!

IMG_6976

This recipe was shared by Mary, a lovely lady who cooks all sorts of delectable dishes! She is generous with her sharing and I have learnt so much from her! This particular recipe was given to her by a famous chef, and she so kindly shared it when asked. 

I am a huge believer in the sharing of recipes. Only when recipes are shared then can they be passed on from one generation to the next. 

XO sauce is a sauce that originated from Hong Kong. It is made of with chopped dried seafood, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. (Source: Wikipedia)

IMG_6959

XO sauces are usually added to other dishes to enhance their flavors. One dish I recently shared is this XO Sauce Chili Clams, which is totally yummy! As you can see, XO sauces pair beautifully with seafood too.

The draw-back about XO sauce is that it is very expensive. A small jar can easily cost $20. So it is a great idea to make it at home. This recipe makes a huge jar of XO sauce which can be kept in the fridge or freezer and used over quite a long period of time.

Let me show you how to cook this.

Soak the dried prawns in 360ml of water (room temperature) for about 15-20 minutes to soften. Drain and reserve the water. Process the dried prawns (not too finely) in a blender. Set aside. 

IMG_6881

IMG_6883

Steam the scallops until soft. When cooled, use your fingers to shred the scallops.

IMG_6874

In the same blender, process the garlic, shallots and candelnuts until fine.IMG_6885IMG_6889

Add the rehydrated dried chili and process until well-blended.

IMG_6895

IMG_6897

In a heated wok, add 3 tablespoons of oil. Add the dried prawns and shredded scallops and fry for 2 minutes. Remove from the wok and set aside.

1 (1)

In the same wok, add another 2 tablespoons of oil. Add the spice paste and fry until fragrant.

1 (3)

1 (5)

Return the dried prawns and scallops into the wok.

IMG_6912

Continue cooking for about 3-4 minutes, until fragrant.

Add the reserved water used to soak the dried prawns and continue cooking. If you prefer a wetter sauce, top up the water. Season with salt and sugar.

IMG_6914

Cook this for another 2-3 minutes. Turn off the heat and add the brandy. Stir to mix through. *SLURP*

IMG_6917 IMG_6921

Once the sauce has cooled, store in an air-tight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

IMG_6943

Enjoy!

 BREAD LOAVES AND BUNS BAKING CLASSES

Do you like making bread but is clueless about the process? Or maybe you have been making bread but haven’t achieved the results that you desire?

Never fear, help is here!

I shall be conducting 2 additional hands-on classes on the process of making both bread loaves as well as assorted buns with different fillings. You will get to try making 2 types of bread recipes and take home soft and yummy bread loaves and buns!

Held at the well-equipped kitchen at The Eureka Cooking Lab, all ingredients and equipment will be provided.

Limited to 12 participants per class, click on the links below to get your tickets:

Class 1

Date: Wednesday 21 September 2016

Time: 9.00am – 12.30pm

Tickets > SOLD OUT

Class 2

Date: Saturday 1 October 2016

Time: 9.00am – 12.30pm

Tickets > CLICK HERE

bread - Copy

 Come join me and get your elbows deep in bread flour and lets have some fun making some bread! :)

CHIFFON CAKES CLASSES

Chiffon cakes are notoriously tricky but oh-so-yummy!

I am conducting a Chiffon Cake class and we are making a super soft and fragrant Pandan Chiffon Cake AND a to-die-for Hokkaido Milk Chiffon cake with Chocolate layers.

At the end of this lesson, you will be able to make any chiffon cake you desire.

Class 1

Date: Friday 23 September 2016

Time: 9.00am – 12.30pm

Tickets > SOLD OUT

Class 2

Date: Saturday 1 October 2016

Time: 2.30 – 5.30pm

Tickets > CLICK HERE

IMG_1036

Home-Made XO Sauce
Write a review
Print
Ingredients
  1. 300g dried prawns
  2. 150g dried scallops
  3. *10-20g dried chili, seeds removed and soak in hot water until soft
  4. 10 candelnuts
  5. 25 shallots, skin removed
  6. 10 cloves garlic, skin removed
  7. Salt, to taste
  8. Sugar, to taste
  9. 1 teaspoon brandy or any hard liquor
Instructions
  1. Soak the dried prawns in 360ml of water (room temperature) for about 15-20 minutes to soften. Drain and reserve the water. Process the dried prawns (not too finely) in a blender. Set aside.
  2. Steam the scallops until soft. When cooled, use your fingers to shred the scallops.
  3. In the same blender, process the garlic, shallots and candelnuts until fine.
  4. Add the re-hydrated dried chili and process until well-blended.
  5. In a heated wok, add 3 tablespoons of oil. Add the dried prawns and shredded scallops and fry for 2 minutes. Remove from the wok and set aside.
  6. In the same wok, add another 2 tablespoons of oil. Add the spice paste and fry until fragrant.
  7. Return the dried prawns and scallops into the wok.
  8. Continue cooking for about 3-4 minutes, until fragrant.
  9. Add the reserved water used to soak the dried prawns and continue cooking. If you prefer a wetter sauce, top up the water. Season with salt and sugar.
  10. Cook this for another 2-3 minutes. Turn off the heat and add the brandy. Stir to mix through.
  11. Once the sauce has cooled, store in an air-tight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.
Notes
  1. *In the original recipe, 10 bird's eye chilies were used. I replaced it with the milder dried chili.
Adapted from Mary Adele Ng
Adapted from Mary Adele Ng
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

You might also want to try: