All About XO

1About one month ago, I tried XO Sauce for the first time (check it out on Instagram: here). For me, this is kind of like the mayonnaise of Cantonese cooking, in that it kind of goes well with everything. Delicious!

After I wiped out my first bottle of XO Sauce within a week (which was a goodie bag gift from a media lunch), I couldn’t help but noticing a new store on Queens Road West that my bus passes on the way home.
2So yesterday, I finally got round to paying the shop, named Mrs. So’s XO Sauce, a visit and restocked on my favourite new garnish.3 The interior is cute and has some kitchen facilities which allows the shop to run cooking classes during the week. All the XO products are sold in bright orange boxes, which I of course like being half Dutch :P.
4Recently, when I chatted to a friend about XO sauce, she told me that although the sauce has likely been around for a loooong time in different shapes and forms, it was only in recent decades that it was commodified, and renamed “XO” sauce to evoke the prestige of fine cognacs. And the rest, as they say, is history…5At the XO Sauce shop, they stock some interesting, novelty flavours – like Vegetarian, Porcini Mushroom, Black Olive & Tangerine – and of course the classic XO in regular, medium and high spiciness.

All were a delight to try – and I ended up buying the medium classic XO sauce. My next favourite, though, was a tie between the vegetarian and mushroom sauces.6With the free cooking classes and complementary recipe cards, it’s obvious that XO Sauce, the store, is trying to build a culture around this popular Cantonese creation. Although there’s a lot of recipes to be made with XO, I think the best combo will always be with Cantonese-style fried rice. 🙂
7Isn’t that just beautiful? I love looking at all the ingredients floating in the oil – and boy are they generous! Sometimes restaurants will rip you off a little bit with stingy XO sauce, which is why I’m really glad to have my own!

Before signing out, in case you don’t know what’s actually in XO sauce, here’s what you’ll normally find:
– Dried seafood (scallop, shrimp, fish)
– Dried meat (ham)
– Spices (red chili)
– Vegetables (garlic, onion)
– Oil (canola oil, chili oil)

Bakker x


2 responses to “All About XO

  1. Ferdinand de Bakker

    Bravo !

    Ferdinand (‘Ferry’) de BakkerLa Croisette Pte. Ltd. 81 Cavenagh Road #01-16 Cavenagh Lodge Singapore 229626 T +65-65201286 M +65-97546250 Skype fdebakker

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