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?
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! :)
@@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.
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 TH-cam, 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 TH-cam!
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!
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.
6 ปีที่แล้ว +4
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.
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.
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?
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.
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!
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!
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!
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 ?
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
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'.
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.
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.
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.
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
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.
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.
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
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!!
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.
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😂
That Joshua one manages to make everything incredibly pretentious. Doesn't seem like a particularly nice person.
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
Your wealth of food knowledge always astounds me. It really shows how much you care about what you do.
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!
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 TH-cam, 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 TH-cam!
How is life going on now?
Ok aside from the amazing cooking, I find this page's thumbnails sooo aesthetically pleasing.
Came to learn how to make XO sauce, stayed because this man's voice is so calming. Asian bob ross
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
Wonderful addition to your videos Adam! Thanks
This a such a special video - the music, tempo, the ingredients - just sensational ~ Jamin
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 🤤
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.
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.
what a charming, entertaining and informative style all so relaxing and well shot. very nice.
looks amazing, i swear i can smell it
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.
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?
I tried this recipe this evening. It was the most condensed umami I've ever had in my life. Thanks for the video. 😋
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.
YESSSSS ALL LOVERS OF CANTONESE ESP SINCE ITS ALL OVER THE ASIAN RESTAURANTS I GO TO, I’m so GRATEFUL!! 🙏 THANKS!!
Omgosh I would love to try this sauce. I had never heard of it b4 tonight. Tyfs God bless you
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!
What music do you use? Its so calming and beautiful, inspiring even
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!
WOW....Superb! I love each and every one of your videos! This one is quite unique 🙏🏼
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!
I love it. What would be the best alternative for dried scallops? Thank you
Anchovies
If I am allergic to scallops (and all other bivalves) what would you recommend as a substitute?
Hi Adam, do you have a suggestion as to where to buy the high quality dried prawns and dried scallops online in Australia?
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
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
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
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'.
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
Made it, it’s awesome. Thanks for the video
This video is amazing, very good job indeed!
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.
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.
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...?
This definitely is a posh sauce. I've seen lesser versions made with dried fish and prawns - but this is a must try dish.
Very Nice Lesson. Thanks !
The music really makes the video very soothing!
eh idk it makes him seem more pretentious than he already is
So calm so umamiiiiii feels like im in a spa parlor
Can you give us recommendations for mortar and pestle choices?
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!
That seafood stock makes a really good paella or seafood risotto
Loving the channel Adam. Keep it going!
Another great video Adam! Next video please demo using the sumptuous sauce from the fridge in a dish :D
Thank you for this ! 👍 best cooking channel on YT👍
Looks fantastic!
What can i eat this XO sauce with? Please name a few simple dishes as I am new to cooking
I always fan of Adam.
Two years later :) People are still watching. Good stuff
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
Is XO sauce spicy? Sound delicious but also sound like its a bit spicy hot.
Is there any non pork ingredient I can use to replace the prosciutto?
is that the adelaide central markets?
Another fantastic recipe 👏👏👏
Hey Adam, stubbled across your channel, very, very cool...! Love your style. Cheers from Canada...
hai there, can you give us wantan dough recipe, please?
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.
love the history lesson too great works!!
@adamliaw, please make authentic Szechuan peppercorn chicken
Yes please!
Will dried cockel work?
Given that “vegetable oil “ is basically poison, can I use avocado oil instead?
now we just need some recipes using xo sauce.
Have u ever tried doing this without the "Chinese ham"?It is very hard to get this in my country.
He said you can use Prosciutto instead of the Chinese ham as an alternative
He used prosciutto in this video!
wonder how this would taste with lard instead of oil
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.
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!
Could you blend IT, and thicken IT?
I need a mortar like that!
wow.... so quick easiest way!
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.
Sooo yummy!
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.
what can I replace korean chilli powder with?
XO = Extraordinary
So interesting!, great video, enjoyable 🤓⭐️
Wow your molcajete ( motar ) is HUGE! Love it
Just "Wow"
Are the ingredients expensive? I didn't hear it mentioned
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.
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.
What are my alternatives if I'm allergic to scallops?
Dried fish, salmon floss, pork floss, extra dried shrimp... lots of options.
I never heard of this sauce or these ingredients. Nonetheless, I really liked the video.
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!!
adelaide central markets?
You are the best!
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...
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.
Why am I doing this to myself at midnight?? I'm so hungry now haha
That's fuckin' beautiful. I'll have to give this a shot sometime this week.
Why is there a Terrance Malick film score going on?
Thanks sir
8:12 Where did you get that spoon bruh?
Where in The USA can I purchase your "Destination Flavour" television programs??
I love your videos keep it up :)
is it okay to use olive oil instead, since the cooking process is pretty much on low heat?
Usually olive oil has too strong a flavour to be used in such high quantities. You want a neutral-tasting oil.
@@sammoon7897 oh so its about the flavor... i'll be experimenting on this pretty soon, thanks! :)