Homemade XO Sauce | It's Easier Than You Think
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- Опубликовано: 11 дек 2018
- XO Sauce is a relative newcomer to Cantonese cooking, and it's a lot easier to make than you think. It was created in the 1980s to combine all the most prized ingredients from around China - hams from Jiangsu and Zhejiang, dried scallops and prawns from Fujian etc. Try it with stir-fried dishes or as an accompaniment to dumplings.
The full recipe: adamliaw.com/recipe/homemade-x...
More on Instagram: / adamliaw
![[Eng Sub]自制XO瑶柱酱 Homemade XO Sauce Recipe](/img/1.gif)
You can tell he's good when he makes the most expensive sauce on the planet sound more approachable than one of Joshua Weissman's Sandwiches.
Papa no kiss😂
Nice, always wondered what this sauce was. Your outro contains some supermarket clips, but I'd actually love an Asian supermarket tour/walkthrough sort of guide video. Could that maybe be a future video idea? Maybe as part of a small series if one video is too small? Introduce people to maybe your favorite Asian ingredients, tips/tricks/what to look for?
The way you film these is so soothing, I could watch for days
i can't love you more, man! my aunt used to make me XO sauce when I was in college and I loved that stuff. I used to eat it with instant noodles. then my girlfriend told me how much it must have cost my aunt and how i was wasting it. I went to price out her sauce and it was like $100 a jar that she gave me and I stupidly asked her for a jar every few months. After I realized how much it cost, I told her to stop.
Looks like its time to return the favor!
What a wholesome comment my man! You were a child who just knew your aunt loved you. When you found out you were accidentally exploiting her goodwill you stopped. And now you want to pay her back in kind.
This is a hero's journey right here! :)
bruh... just pay her to make you some
@@TheTofuGod Do you not have Asian aunties? You can't pay them! There's a whole complex web of obligation and debt that you have to navigate. I would get the disappointed headshake if I had offered.
Now whenever get a bottle from her, I bring over a small gift, and go through the "you didn't have to!" back and forth.
@@khaavren3 couldn't agree more, quite well described. altough not everyone have asian aunties lol
lol my uncle would use to make them, would put it all over those udon and ramen noodles as well. boy are they expensive and difficult to make!
Came to learn how to make XO sauce, stayed because this man's voice is so calming. Asian bob ross
Your wealth of food knowledge always astounds me. It really shows how much you care about what you do.
Wonderful addition to your videos Adam! Thanks
This a such a special video - the music, tempo, the ingredients - just sensational ~ Jamin
Ok aside from the amazing cooking, I find this page's thumbnails sooo aesthetically pleasing.
oh. my. god. please please please make a video with the sauce in lobster or king crab yee mein (伊麵). that's like my favorite dish. i love it in fried turnip cakes (loh bak go) too. amazing work as always!
OMG I'm drooling 🤤
I just realized xo sauce is prawn seafood achar my aunt makes I’m Indian but I live in China and I love xo sauce
Im currently in a very stressful time in my life and your cooking videos are so relaxing to me. Thank you for making good Asian cooking accessible and for helping viewers like me feel like I've been transported to a happy, zen place where good food can be made by even amateur cooks like me :)
Jenny Wang I so agree! Such a nice change from some of the other things posted on RUclips, and from what you’ve said, a break from personal stressors too. I’ve cleared out my history and I’ll be filling up on channels like this from now on! What a comforting channel .... is it called a channel? ☺️ newish to RUclips!
How is life going on now?
Oh you’ve made me so hungry!! And what a lovely, soothing person to watch cook. I just watched your 4 dumpling specials, and now the XO, I learnt a lot, thank you, I’ll be tuning in regularly for more cooking inspiration.
Once again, massive props to you *and* your production crew. This was an absolutely beautiful video! Side note: Your Twitter feed makes me laugh loads and loads.
Loving the channel Adam. Keep it going!
looks amazing, i swear i can smell it
WOW....Superb! I love each and every one of your videos! This one is quite unique 🙏🏼
Omgosh I would love to try this sauce. I had never heard of it b4 tonight. Tyfs God bless you
Made it, it’s awesome. Thanks for the video
what a charming, entertaining and informative style all so relaxing and well shot. very nice.
YESSSSS ALL LOVERS OF CANTONESE ESP SINCE ITS ALL OVER THE ASIAN RESTAURANTS I GO TO, I’m so GRATEFUL!! 🙏 THANKS!!
Thank you for this ! 👍 best cooking channel on YT👍
This video is amazing, very good job indeed!
love the history lesson too great works!!
I tried this recipe this evening. It was the most condensed umami I've ever had in my life. Thanks for the video. 😋
That’s very well presented! I love XO sauce since I tried for the 1st time in Hong Kong. Rest assured that I’ll make my own, following your great recipe!
I love how every week I can count on learning something I have never ever heard about before. Sometimes a whole dish, or a new cooking technique or an ingredient.
Looks fantastic!
Another fantastic recipe 👏👏👏
I always fan of Adam.
I just got recommended your channel by the algorithm and I cannot say I'm disappointed. This was a lovely video!
The king of sauces
Hey Adam, stubbled across your channel, very, very cool...! Love your style. Cheers from Canada...
Job well done, Adam. It _is_ easier to make than I expected. At the same time, however, it's also more expensive. I do think it's probably the sort of product in which the homemade version is superior to the store-bought version. Thank you for the demonstration. Be well and take care.
So interesting!, great video, enjoyable 🤓⭐️
The seeds are not the big part of the heat. The glands are, so when the seeds are removed by scraping with a spoon, the glands are also mostly removed. And if you cut off the top, poof! The pepper will only be as spicy as its flesh. Removing the seeds is most of a textural thing for me. This video is excellent!
Another great video Adam! Next video please demo using the sumptuous sauce from the fridge in a dish :D
Very Nice Lesson. Thanks !
The music really makes the video very soothing!
eh idk it makes him seem more pretentious than he already is
Sooo yummy!
I love your videos keep it up :)
So calm so umamiiiiii feels like im in a spa parlor
You are the best!
Hi and thanks for the recipe, i found your explanation of the dried scallops very educational. Can I dry fresh scallops for this recipe as I have a fantastic fish monger close to me.
I Pressure Can so I am gong to make a large batch and into 150 gram jars and PC 100 minutes so it is shelf stable, have you tried Pressure Canning?
now we just need some recipes using xo sauce.
Hello Adam love your channel and recipes and can’t wait to try them!
My question is : where does one find the cooper cooking pot you use so often; boiling water, making sauces etc.
Thanks.
Type Japanese saucepan into Google. I found some on amazon
What music do you use? Its so calming and beautiful, inspiring even
wow.... so quick easiest way!
Ahh. Nice to know what more or less is inside the infamous XO sauce. It was quite the craze back in the day. It is nice but IMO isnt really worth the hype it got. I guess it was a price vs performance ratio thing.
Just "Wow"
Two years later :) People are still watching. Good stuff
This definitely is a posh sauce. I've seen lesser versions made with dried fish and prawns - but this is a must try dish.
That ASMR soundtrack.... Loving it
Hi Adam, I’d love to know if it’d be okay to portion xo sauce off and freeze it if one isn’t confident they’ll use it within the few months...?
Just found your channel! Terrific! Was wondering if you've got a video for Wenjun chicken? There's a szechuan restaurant near me that is just incredible and I've tried to recreate it but I can't quite figure it out! Send help!
Hi Adam,I love XO sauce for my Pippis. There are 2 brands in the market, one is expensive n the other one is super cheap. Now i understand why. I will try making this sauce but i need to look where can i buy dried scallops first. Can u post recipes where i can use XO other than my Pippis please.
More power to ur channel.
cheers
That seafood stock makes a really good paella or seafood risotto
XO = Extraordinary
I never heard of this sauce or these ingredients. Nonetheless, I really liked the video.
Why am I doing this to myself at midnight?? I'm so hungry now haha
I need a mortar like that!
Price is no issue when Panerai and A-P are what adorns your wrist hehe.
Also, great video, production and recipe as always. Very nicely done.
lol dam yeah i saw that too
He was just being honest and maybe humble
Well not everyone watching this video has those watches. So it's actually good information to have and decide if you're too poor to make such dishes! Haha
There are many version of XO sauces in the supermarket. The lower end is inexpensive and quite good. It is around five dollar a jar.
You're a brave man for handling chilis without a freaking glove. My hands tend to burn whenever I'd remove seeds then chop them. Heck, even gochugaru makes my hand burn for a while.
Can you give us recommendations for mortar and pestle choices?
I've had XO from a jar, and can only imagine how good your version must be. It's worth mentioning that while it's expensive, the flavor is massive so a little goes a long way.
hi adam, great video as always,
is there a big big difference using scallops ? they are super expensive and i'm quite low on budget these days lol
For those familiar with XO Sauce, this where the stringy-ness of the sauce comes from; not to mention it's unique umami bomb from the dried scallops which has a different flavor profile than the ones from the dried shrimp. You can skip the scallops but it won't have the same appeal, IMO. If you are budget concerned, buy the smaller scallops that way you get the flavor and shorter lengths of the scallop 'strings'.
When I lived in Singapore I would always see things about XO sauce. Thanks for sharing the recipe, now I know it will blow my head off I won’t make it 😂
The heat is only determined by the kinds of chillies you use. This one uses a very mild Korean chilli powder and large red chillies which aren't hot at all. My kids (2 and 5) even eat this, and they don't eat anything spicy.
Didn't know this, hope you'll show some recipe.
What are the benefits of the hammered japanese aluminum pots compared to european stainless steel ones ?
Hugo André recipe for X o sauce
Hi Adam, do you have a suggestion as to where to buy the high quality dried prawns and dried scallops online in Australia?
I love it. What would be the best alternative for dried scallops? Thank you
Anchovies
We have the same watch! Pam 0359. Love your recipes. Subscribed.
yes omg please show a few recipes where you would use it! unless you already have (someone let me know ) lol
Never had XO Sauce but I've seen it a lot in stores. Will have to try it now.
Also @ 8:15 : That spoon is metal af...
Hi adam,
I'm a new comer to your channel and I find your videos very informative. I have a couple burning questions: given that the recipe is homemade and without preservatives, how do you preserve homemade sauces? How do you know if your sauce has gone bad, in particular the xo sauce?
This contains both salt and sugar, which are natural preservatives. For most moulds and bacteria to grow they require moisture and air. The long cooking time kills a lot of the natural moulds and bacteria and drives out most of the moisture. The oil is another factor. After the XO sauce goes into a jar the oil will rise to the top, stopping any air from reaching the slightly moist sauce below. This will naturally keep it preserved for months, especially if it's in an airtight container. If the sauce rises above the oil into contact with the air, you may find white mould growing on it. Other ways to know if something is bad is if it has a rancid or extremely sour smell, but to be honest I've never had my XO sauce have either of those smells. Mould is probably the biggest problem and then it's only if the sauce rises above the oil. Make sure the sauce is below the oil and you won't have a problem.
@@adamliaw
Hi Adam,
Thank you for your information. I feel more confident about trying to make XO sauce now!
Cheers!
For a long time I had no idea how to pronounce XO, I imagined it was something like zhao believing it was a Chinese word.
Thanks sir
Great
That's fuckin' beautiful. I'll have to give this a shot sometime this week.
@adamliaw, please make authentic Szechuan peppercorn chicken
Yes please!
This is tougher than I thought it would be
If I am allergic to scallops (and all other bivalves) what would you recommend as a substitute?
Could you blend IT, and thicken IT?
I was looking to make this a while ago. Then i encountered the eye-watering price of dried scallops and backed off. The cheapest i found was 80 something uk pounds for a bag on ebay!!
💗
Great video. But I still think buying it in the Asian market is the safe option. You can save the time to cook other dishes that used XO source.
Hi Adam why does the xo sauce from asian grocery last for a long time out of the fridge .Regards Dean from oz
They put tonnes of food additives and preservatives.
what can I replace korean chilli powder with?
What can i eat this XO sauce with? Please name a few simple dishes as I am new to cooking
Hi Adam, is XO sauce similar with shachajiang? What is the difference?
Shachajiang is like $2 or $3 a bottle while XO sauce is $13 to $15. Not the same thing. It doesn’t have the dried shrimp and scallops nor the cured pork component.
Apart from appearance, is there any difference in flavour using small scallops/shrimp vs large ones?
From what I understand, you want chunky and longer strands of seafood in there, ideally. Otherwise there's no difference, I think!
is that the adelaide central markets?
Is there any non pork ingredient I can use to replace the prosciutto?
Will dried cockel work?
Wow your molcajete ( motar ) is HUGE! Love it
wonder how this would taste with lard instead of oil
Everyone freaking out about how much 1kg of dried scallops cost, think about it…. It’s dried so 1/5 or much less the weight of fresh, and if they are larger they’re always more expensive, so factoring fresh jumbo scallops at 50-60$/kg =about 300$ per kg dried. It’s about the same +\- 10-50$ total pending the market price of scallops at the time they were dried.
Is it okay to use sesame oil instead of canola/vegetable oil?
Sesame oil has a really intense flavor, so it would not be a good substitute. Better to use mild/flavorless oils.
I wonder how it easy it would be to dry your own scallops?
Yeah then put hot water to re hydrate them when u gonna cook them. Hahahaha
It’s really easy if you have a dehydrator. Just throw it in there until it’s completely dried and store them until you are ready to use them. And much more cost effective
Fresh scallops are not cheap and need careful handling. They spoil very easily.
Crab cooked in butter sauce please