PrintX.O. Sauce. Let me show you them.
So in my pantry are 4 - count 'em, FOUR - containers of XO sauce. I opened one bottle and the delicious funk of chili oil and dried scallops hit me in the face. Hard. I kind of blacked out.
After I regained conciousness, I decided to whip up some pseudo-Pancit Luglog (I only had the thin rice noods) using a ton of garlic, onions, some XO sauce, achuete liquid beaten into some eggs, a little slurry to get things thickened up. Then I cheated and added 1/4 a package of Palabok mix. It turned out pretty freaking delicious.
So, have you ever used XO sauce? What'd you do with it? Please post some recipes as I have 4 bottles of the stuff, and I can't eat pseudo-palabok all the time.
Did I mention I have 4 bottles? GOOD LORD :-(
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3 Comments:
How did you amass four bottles of it at one time? Hahaha...
I like XO best in stir fries. It does wonders for mushrooms, meat and seafood and non-leafy veggies like string beans, sugar snaps and green peppers.
Just in a hot wok, add a couple of spoonfuls and stir the condiment around until it gets piping hot and fragrant, then add your other ingredients and stir fry to cook through and coat with the sauce.
Uber simple. Try with a mix of sliced chicken and different kinds of mushrooms (though bland white button mushrooms would probably benefit from this treatment, as well). Umami city!
You can also try making fried rice with it.
fuuchan at 9:44PM on 03/07/08
Growing up in a household where the only sandwich spreads we usually had in the fridge were margarine (mother's fault) and Vegemite (sister's fault), I developed a taste for XO on bread. It works quite well.
thebasilqueen at 6:21PM on 03/13/08
where can one find this elusive "X O Sauce"?......i can't seem to find it online anywhere....i live in a fairly rural Florida town.....without any kind of asian grocers near.....any help would be appreciated
onepercent99 at 11:21AM on 04/01/08