XO Sauce Fried Rice...all the HOMEMADE elements ✌️ | Marion's Kitchen
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- Опубликовано: 21 окт 2024
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How To Make XO Sauce: www.marionskit...
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients. 
Хобби
Marion, I am so impressed with your explanations of food and cooking. 57 years ago, we started cooking Chinese. As a U.S.Navy family, 2 growing boys, short on $$, we found our favorites. The Asian flavors made accomplished cooks of our boys. Our original wok is still serving us well. Thai is my flavor of choice, but just about anything Asian, also Indian. My German and Finnish ancestors are speechless! Marilyn
omg Marion referencing uncle roger, this is the best day ever! He needs to review this!
YES! Totally! This is the first time I’ve seen one of her vids. I really like her friend rice.
I discovered you a few months ago and now I'm watching 2-3 eps.every other night. I've been cooking professionally for almost 30yrs. and am learning so much more watching your genius. I'm half German and half East Indian and appreciate/relate to your fusions deeply and love your tasteful pairings and techniques and flavors. Much respect and thanks for all the wicked tips and recipes.Cheers.
The best looking fried rice I've ever seen.My mouth is watering watching you taste your creation and it's 5:00 in the morning where I live. YUM Marion, you are undoubtedly the best Asian chef. Thank you for videos so expertly accomplished.
No matter what kinda fried rice I'm making that day (there are like hundreds of fried rice recipes depending on your originality) I will always put a heap amount of shrimp paste in it. It reeks the whole kitchen but the end result tastes amazing! Love love love the savoury umammi layer of flavour from the shrimp paste...
i have this in the pantry and i need to use it more! thanks for the reminder!
Thanks Marion. Akash from Singapore. Though I do not make XO sauce and use the Lee Kum Kee brand XO Seafood sauce from the supermarket, I have never failed to impress my friends using your receipe. Comes perfect every single time. I follow it to the last word and yes those nice large prawns do make a huge difference. Fantastic receipe!!
I've been following your cooking through out the covid-19 crisis and for a couple of days ago I made your 'Korean Style Fried Rice' and it was a huge succes for my family. Now I'm planning to do your XO Sauce to make my own way to make any of fried rice..noodles or what so ever. You are my inspiration in those 2020-months of home cooking. Thank you!!!! I'm a big fan of you!
Absolutely love this. Going to use this as an inspiration for something.
Faaaaave YT foodie!!! I saute the onion first though so that it gets more cooking time as the garlic tends to burn easily. Also, for fried rice, I prefer the white stem of the spring onion/leeks versus, white onion.
No way!!! In chinese cooking, u always add the scallion last when u make fried rice. Cooking the scallion too early will ruin it's freshness (crunch) + sweetness. It most likely will turned out soggy and u'll lose the extra crunchiness, extra sweetness and mild scallion aroma that supposed to take ur fried rice into the next level.
I made this last night and followed your steamed rice recipe just the morning on the day and it turned out perfect.... you’re recipes and your tips are the best 💙💜💙💙💜💙
OMG, I want to do this NOW 🤩🤤
Just made this and heck, it's good! I used a cheap XO sauce, as that's all I could find and I missed out the pork and used extra prawns and it was still amazing.
Yum! That's like the ultimate fried rice, right there!
Was that Henry in the background😂😂. I also heard him in the XO Sauce vid. That fry rice I'd definitely eat now, wait it's 5:30 in the morning, yum😂
OMG Marion, your channel is my favorite cook book ⭐️
Thank you chef Marion watching from jamaica 🇯🇲🇯🇲🇯🇲
Actually the HK XO sauce is quite similar to Vietnamese/Thai chilli sauce or Indonesia/Malaysian sambal but more fancy because of other extra expensive ingredients such as dried scallops and shrimps.
Do you think it's okay to replace xo sauce with sambal?
And thank you for the recipe! I love fried rice!
Hi Marion! Can I use spam/sausage instead of pork slices? Thanks!
Hello from Philippines!!!! I super loved your videos!!!
You might be able to get Chinese sausage, otherwise chorizo or even marinated duck or chicken would work well.
Spam would be great.
I like to have some too please! Really looked soo good. I have to find the dried scallops, so I could make the xo sauce, before I could make this fried rice! Thank you Marion.
Looks fantastic!
Always the best, thanks Marion
It is always aways so satisfying just "watching" you cook and eat!. and whoever Uncle Roger is, thought that comment by itself was funny enough.
Yum
X.O. Sauce is one of those cheat codes to add great flavor to fried rice. Thanks for sharing this awesome recipe.
Love your videos loads of love from India your videos are so interesting and inspiring ❤😘
This together w noodles were my fave food back in China💖 others were plain or too oily...
Idk... Chinese food in China n in indonesia taste somewhat different. I like it here💖
When i stayed in China , its sichuan+ fujian cuisines that taste kinda similar w chinese food here👍
This would make Uncle Roger happy!
I hope so! LOL 😬🤞
@@Marionskitchen I'm sure you'd get his Fuiyyoh approval and calls you "Auntie" Marion.. if you add MSG! 😁😆
Looks delicious as always!!
I've got my XO Sauce made. This is next! Although in place of char siu I intend to use leftover Christmas turkey.
Gotta try, it looks so good.
OVER THE TOP RICE!
That's what I call it!
Mouthwatering goodness!
Wonderful!
I just lost my job because of the pandemic, so I started a RUclips cooking channel. Wish me luck!!!
Just checked it out you are doing so well already! Congrats and good luck for the rest of your yt journey:))
I'll try these soon. Lots of love from the Netherlands
So colorful ❤️
Marion, that looks "to die for". Brilliant. Could I differently suggest some roasted, salted peanuts or cashews to finish and possibly some beansprouts for a little crunch?
Whichever way you look at it though, brilliant.
Dave
Looks incredible!! I gotta go grocery shopping to make this asap!
I always watch your show in Asian Food Network, Wok vs Pot
I enjoy your cooking videos very much, good varities yummi spicy food which are my favourite
I never would have imagine Marion mentioning uncle roger hahaha
Ooh looks delicious
looks fantastic👍👍
Those prawns! I only wish I had access to fresh seafood...
I really enjoy watching your channel. I have a question about cooking wine, what is the difference between red and blue label Shao xing wine? Thank you.
Marion: Use XO sauce...
Uncle Roger: Just use MSG, hayah...
Lol.. it tastes completely different. XO sauce is much much tastier than MSG. MSG gives a slight depth of flavor while XO sauce is the depth of flavor itself.
I'm going to have to make this day after tomorrow.
Off topic, but has anyone tried her coconut siracha sauce? I found it at Coles and it's really good. Spicy 🔥🔥 be warned lol
Yes, me and my kids love it.
Love from Malaysia
Delicious ! Love it
Hi!! I already subscribe to your channel, your food is amazingly yummy, I made the garlic butter pasta it was DELICIOUS!!! It was easy to make , thank you so much
So, I've been telling my husband about this sauce allllll day and how much we have to make it.
Then I get the notification for this video...
"...DANG IT, Marion!"
Husband: 😂😂😂
He knew.
Google be listenin'
@@suchartboontid2560 it doooo!
Lovely, shall try definitely. I am from Kathmandu, Nepal
Delicious!!!
new glasses marion!
OMG I Love the song. nice song choice
Reminded me of Seinfeld on and off haha
Looks amazing! 🍳🍚🦐🤤
Yummmmm
Why am I torturing myself in this way? Making myself hungry looking at Marion's gourmet fried rice, then waddling into the kitchen to make a disappointing bowl of instant noodles that I will begrudgingly shove down to satiate a never-ending hunger.
Makes me want to lick my iPad lol. Looks amazing!!
Do I hear the kids!?!??❤️❤️
So delicious looking. Yum.
Absolutely love your videos! I also love your new glasses!! Your “morning run” video was one of my favorites! Don’t be afraid to show off your beautiful face!!
XO sauce is so expensive, my wallet's crying but totally worth it ❤️
When will I learn to not watch these after I go to bed? Now my stomach thinks it is hungry. Off to look up how to make XO sauce and the pork one. Thank you. 😳
Do u have shown on how to made XO sauce please?
Very similar to a Spanish Paella, similar ingredients too
Love the skills that you show off your white shirts 😁 but you look stunning in black!
Hi there! So may woks out there, can u swear by the one you’re using? Can we have the link where u bought it & the brand pls? TIA:). Love your recipes! God bless!
That's a very tidy egg omelette chunk, all cut up so evenly. Usually I just stirred the egg vigorously for 3 seconds n let it cook into big chunks. Lol.
loving the new glasses
EPIC!
When you mentioned Uncle Roger, I died lol
Uncle Roger needs to review this. I am sure you will get top marks. Your cooking and food never fails.
a little bit of spice which is very very nice mixed in with fried rice (or rather XO sauce fried rice) haha 🤣
I watched your video for making XO sauce. I found the dried shrimp but I can’t find the dried scallops. Bummer.
Easy peazy
I've got a question about the "dark soy sauce" you use a lot in your recipes:
Only a mostly indian shop in my city has something called "dark soy sauce" and it's kind of like teriyaki sauce - dark, sweet and thick.
The actual asian (chinese/japanese) stores that are a lot closer to where I live only sell either "sweet soy sauce" or "dark soy sauce" but they're both not nearly as thick as what's shown in your videos (basically like regular soy sauce). I haven't bought them yet, so not sure what they taste like.
Is the sauce you're using maybe some special thai sauce and is there a specific non-english name for it?
Just read your comment, I think you might find this useful to read about soya sauce
iamafoodblog.com/difference-light-dark-soy-sauce-soy-sauce-chow-mein-recipe/
Just came from watching Uncle Roger's (@mrnigelng) video of the latest Egg Fried Rice.
Also me: I wonder whether Uncle Roger would watch Marion's fried rice videos and give a Fuiyoh!
Marion: Uncle Roger WILL COME AFTER YOU!
Me: is the a sign from the universe? 🌌🌌😂😂😂
Great recipe. But, I would sear the shrimp first to create a crust and then remove them and then do the rest of your process witch is perfect.
I'm wondering if Uncle Roger will do a video on one of your recipe's!! I made a deluxe fried rice the other night with my awesome wok skills!! I did a fusion of a few recipe's and came out with a massive winner!! Here is the recipe if anyone wants to try it!!
Fort Awesome's special Fried Rice
Ingredients
2 cups Jasmine rice cooked in 2.5 cups of water and left overnight
Sauce
2 tbsp light soy
2 tbsp Chinese cooking wine
1 tsp sugar
1 tsp salt
1 tsp Purified seaweed crystals (AKA MSG)
2 tbsp oyster sauce
2 tsp dark soy
1 tbsp fish sauce
1 tsp white pepper
2-4 tbsp lard
1 small onion diced
1-4 tsp chilli paste (Sambal Olek)
200 g BBQ Pork
200g Prawns
200g cubed ham
4 eggs whisked
Spring onion stems and top
1.5 cups baby peas
Chinese chives
4 cloves Garlic
1cm approx. diced ginger
Choy sum sliced
1.5 tbsp Sesame oil
Preparations
First, Langyau then add half the LARD to the wok. Once it’s coated add the GARLIC until just turning brown then add the GINGER, CHILLI PASTE and ONION. Now once cooked add BBQ PORK, PRAWNS and HAM and cook until prawns are cooked. Move aside and add the EGGS and cook omelet chop up and mix in. Add PEAS and SPRING ONION STEMS and cook slightly. Now add RICE and the rest of the LARD and stir fry on high heat for approx. 30sec to 1 minute. Then add the SAUCE, CHINESE CHIVES, CHOY SUM, SESAME OIL and SPRING ONION and stir fry for 1 more minute or until done!! Then BOG IN!!
Oooh do I hear Chris from Chinese Cooking Demystified? Your recipe sounds delicious 🤤
@@fidgetyhuman Yes between them and Marion and other Chinese recopies I experiment and work out what works.
UNCLE ROGER!!!
Yummmmmmmm
Prawns over cooked become tough!
This is making me sad hungry now
FUIYYOH!
Looks delicious, so much so I can't bear to watch 😂 for someone who's trying to keep the calories down as well as the nutrients balanced and on top of that Still be able to enjoy three meals a day, these dishes seem absolutely a no go for me 😭
Again, looks delicious ☺️
I like your new glasses.
I couldn't answer about Shrimp vs Prawns, so I looked it up. They are 2 different species.
Prawns and Shrimp Are Scientifically Distinct
Though there’s no consistent definition for prawns and shrimp in fishing, farming and culinary contexts, they are scientifically distinct because they come from different branches of the crustacean family tree.
Both prawns and shrimp are members of the decapod order. The term “decapod” literally means “10-footed.” Thereby, both prawns and shrimp have 10 legs. However, the two types of crustaceans come from different suborders of decapods.
Shrimp belong to the pleocyemata suborder, which also includes crayfish, lobsters, and crabs. On the other hand, prawns belong to the dendrobranchiata suborder.
However, in common usage, the terms “prawn” and “shrimp” are used interchangeably for many species of dendrobranchiata and pleocyemata.
Both prawns and shrimp have a thin exoskeleton and their bodies are divided into three main segments: the head, thorax and abdomen (1).
The main anatomical difference between prawns and shrimp is their body form.
In shrimp, the thorax overlaps the head and the abdomen. But in prawns, each segment overlaps the segment below it. That is, the head overlaps the thorax and the thorax overlaps the abdomen.
Because of this, prawns are unable to bend their bodies sharply the way shrimp can.
Their legs are also slightly different. Prawns have three pairs of claw-like legs, while shrimp have only one pair. Prawns also have longer legs than shrimp.
Another main difference between prawns and shrimp is the way they reproduce.
Shrimp carry their fertilized eggs in the undersides of their bodies, but prawns release their eggs into the water and leave them to grow on their own.
🤩🤩🤩
1 quart to go please
no one:
still no one:
me: what in the world spoon 🥄 is she using that is THICK spoon holder right? 🥄 🍚
[Gosh Dang!!!!] 🍑
😋😋😋😋😋😋
Who the heck is uncle Roger??
Great video and recipe as always but there is a horrible ringing throughout the video.
Looks epic. Hello beautiful.
Two mouth full and easily fits into her mouth....👏
I love uncle Roger
Uncle Roger will come for you
went to asianstore just a minute ago , they told me 'XO sauce' is banned from the EU 🤬🤬🤬🤬🤬🤬
First!
Firsttt
Why is it called as XO sauce? And am i the only one who don’t know what sauce that is? This is the second time i’m hearing it (first time on Marion’s vid making the sauce)
From wiki.....
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product at the time. 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 the French liquor, using packaging of similar colour schemes
@@rossssor000 interesting! Thank you for taking your time though. I didn’t think about using wiki for this 😆