X.O. sauce.

I sometimes eat X.O. sauce out of the jar, (with a fresh set of chopsticks); does anyone else do this?

quote:

Originally posted by jinjo76

I sometimes eat X.O. sauce out of the jar, (with a fresh set of chopsticks); does anyone else do this?

Are you talking about Yank Sing's X.O sauce with dried shrimp and chiles? My daughter gave me a jar for Christmas. It is great with dumplings, noodles and about everything. Yank Sing was the first place I experienced dim sum, about 1973.

No, this http://usa.lkk.com/USSite/ProductDetailInfo.aspx?ProductID=82
I do also use Yank Sing Chili Pepper Sauce http://www.yanksing.com/order-sauces.htm
I have not yet tried their X.O. sauce.

quote:

Originally posted by jinjo76

No, this http://usa.lkk.com/USSite/ProductDetailInfo.aspx?ProductID=82
I do also use Yank Sing Chili Pepper Sauce http://www.yanksing.com/order-sauces.htm
I have not yet tried their X.O. sauce.

Gosh, I walk by there all the time and never knew they were building a marketing empire. Actually, I kind of wish they'd stick to their original "knitting"--making and selling dim sum at the restaurant--though. This kind of expansion can lead to mediocrity.

Oh, and I've never seen "X.O." sauce by any maker before in spite of the fact that for 20 years I have been a confirmed denizen of San Francisco's Asian markets--especially the sauce sections. I wonder if perhaps this isn't something created for and marketed to westerners, not Asians. The ingredients strike me as similar to a combination of several things sold separately in Asian markets such as oyster sauce, chili-garlic paste, shrimp paste or fish sauce.

Grace Young's recent book, The Breath of A Wok, has a very good description of XO Sauce and how to make it. It's origin is from Hong Kong. I can buy it at asian markets where I live, but not the Yank Sing version. My daughter found it in Minneapolis. I don't really believe that it is made for the western market, but it's ok with me if it is. It's very enjoyable on noodles and seafood.