I HAVE MOVED MY BLOG TO WWW.WORLDFOODIEGUIDE.COM. CLICK HERE TO READ THE REST OF THIS POST. IT’S EASIER TO NAVIGATE THE NEW BLOG, WHICH HAS MORE CONTENT AND PHOTOS. THANKS! HELEN YUET LING PANG
-
-
Top Posts
- How To Make Chinese Mango Pudding (Recipe) - by Lau Wing Suan Joycelyn
- How To Make Chinese Steamed Egg (Recipe) - by Pang Wu Yui Yi
- How To Make Chinese Hot Pot (Recipe) - by Pang Wu Yui Yi
- How To Make Chinese Steamed and Pan-Fried Dumplings (Recipe)
- About
- How To Make Chinese Dumplings or Jiaozi (Recipe) - by Pang Wu Yui Yi
- How To Make Chinese Steamed Fish (Recipe) - by Pang Wu Yui Yi
-
Recent Posts
- World Foodie Guide Has Moved To www.worldfoodieguide.com
- How To Make Indian Saag Aloo (Recipe)
- Where To Eat In Macau
- Soseki (Japanese) – Review – London, England (8.5/10)
- Another Award!
- How To Make Indian Cardamom Ice Cream or Kulfi (Recipe)
- Khoai Cafe (Vietnamese) – Review – London, England (6.5/10)
Tags
afternoon tea Alan Yau Bologna breakfast China Chinese cooking dessert dim sum dining out dumplings eating out England etiquette fish food French healthy Indian ingredient ingredients Italian Italy Japanese Kimiko Barber location London Madeira Manju Malhi meat Michelin star noodles pasta Portugal practical tips recipe recipes restaurant restaurant review seafood sushi travel traveleating vegetarian winea
-
What Do You Say?
-
Food Photos
More Photos -
-
Archives
I’m all about the spicy, in all its form. I think my pantry needs some XO sauce. I’ll keep an eye out for it. Thanks for the tip.
Hi Mish – I think you’ll really like it! I just emptied my jar into a dish to take a photo of it and it smelled so enticing…I’ll be writing about other Chinese condiments, dipping and cooking sauces in the near future…Helen Yuet Ling
Hi,
Love XO Sauce and really adds a zing to a dish. We often use some when we stir-fry a ho fun dish (Chinese flat, broad, rice noodles) and for a quick dish for a simple supper we add a spoonful to a tin of shop-bought Lo Han Gai (veggie dish with gluten, carrots, bamboo shoots) and put extra shitake mushrooms and fried tufu, and heat the ingredients up in a saucepan. Serve with Chinese choi with oyster sauce and steamed white rice. Simple and tasty.
A really good brand is expensive too, here in the States, but not as expensive as in the UK. We buy a middle-of-the-road brand made in the States; cost-wise is under $8.00 and is very tasty. The brand is Yank Sing and it’s their Chili XO sauce and is produced in the States, in San Francisco.
XO sauce is a must-have in the Chinese kitchen.
Enjoy,
Susan
Thanks Susan, for the tips on how to use XO sauce. I’m always after new ways (excuses) of eating it! I might get some ho fun this week. And it’s good to hear about the brand you use in the States, as I don’t know what’s available on the other side of the pond. Useful for US readers!…Helen Yuet Ling
Thanks for your descriptions and honesty (it’s better to buy and use rather than make yourself) I was looking on here for the recipe to make for my chinese boyfriend for New Year, who was telling me yesterday that it’s made with XO, I can enlighten him now and when I’m next in Chinatown I’ll look out for the brands you mentioned.
Hi Nicola, I might try and make XO sauce next year (which is in a few hours for me!), so I’ll let you know if it’s good or not. But I think you’ll only know if home-made is good once you’ve tried a couple of brands (to compare your own version with). Lucky boyfriend! Helen Yuet Ling
They sell XO sauce in Singapore in all supermarkets at around $3 a bottle. Thats about £1+ a jar. Go figure.
That’s so cheap! I would eat it every day at that price…Thanks for letting me know. Helen Yuet Ling
Hi Helen,
I have a few things to say after reading your blog:
1. OMG!!! X.O Sauce – I luuuuvv them!
You gotta try the X.O sauce by Lee Kum Kei. The right amount of ‘Larder’ and the correct amount of chillis and it’s perrrrfect!
2. Great blog. I was spending god-knows how long going through your restaurant reviews. I must confess – I cannot agree more – Yauatcha ROCKS!
Hope to bump into you at Yauatcha soon!
Happy blogging/reviewing/gourmet tasting!
Hi there! Thanks for this! I love Lee Kum Kee XO sauce. It really is the best. Unfortunately the supermarket I went to told me that it’s not being imported anymore (don’t know why), and that the one I bought instead came into the country via the Netherlands (how does that make it OK?!). So I’m reluctantly using a substitute, but it’s just not the same. When I go to HK this October, my suitcase is going to be full of XO sauce! Glad to meet another Yauatcha fan by the way. There’s just no other place like it (in the UK at least). See you there soon! I’m going to be reviewing some other dim sum restaurants over the next two months, in preparation for a post on My Favourite Dim Sum Restaurants, although I think I can already guess which ones I’ll be writing about…Helen Yuet Ling