XO sauce
XO sauce is a Hong Kong condiment of dried scallop and shrimp, chilli, aromatics and oil, cooked rather than fermented, whose restaurant and home versions differ widely.
Recipes
1504 records with their sources, across 11 categories.
All condiments79
Fermented, enzyme-ripened and mixed seasonings63
Adjacent and excluded4
Garum and fish sauces4
Legume, seed and plant-protein ferments4
Fruit preserves3
Acid and oil pickles1
Fermented, enzyme-ripened and mixed seasonings63Adjacent and excluded4Garum and fish sauces4Legume, seed and plant-protein ferments4Fruit preserves3Acid and oil pickles1Filtered to
Recipes
Elevated risk
Nam pla ra sauce with mulberry leaves
Coconut sugar starts this cooked sauce, followed by shrimp paste, garlic brine and pieces, two distinct pla-ra inputs, mulberry leaves, water and later seasonings.
Elevated risk
Nam pla ra sauce with cane sugar
Concentrated pla-ra liquid and pla-ra ton are combined with shrimp paste, sugar and seasonings, simmered for about 30 minutes, strained and cooled.
Elevated risk
Nam pla ra with pickled garlic
Purchased pla ra is boiled with pickled-garlic heads and water, then seasoned, boiled again, cooled and transferred; several captioned ingredient names or amounts remain unresolved.