Yet another leftover from the Nissin Hong Kong Meet The Manufacturer! What’s XO Saucve? Here’s a little info from wikipedia –
Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including scallops, dried fish and shrimp, and subsequently cooked with chili peppers, onions, and garlic. This dried seafood-based sauce bears similarity to the Fujianese Shacha sauce. Spring Moon, the Peninsula Hong Kong’s Chinese restaurant, is often credited with the invention of XO sauce, although others claim the sauce’s origin in the urban area of Kowloon.
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong and considered by many to be a chic product there. In addition, the term XO is often used in the popular culture of Hong Kong to denote high quality, prestige and luxury. In fact, XO sauce has been marketed in the same manner as the French liquor, using packaging of similar colour schemes.
Shall we? Let’s!
#2300: Nissin Demae Ramen Spicy XO Sauce Seafood Flavour Instant Noodle – Hong Kong
Here’s the back of the package (click to enlarge). Contains pork, shellfish and fish. To prepare, add noodle block to 500ml boiling water and cook for 3 minutes. Add in sachet contents. Stir and enjoy!
The noodle block.
The dry base sachet.
A light powder with a seafood scent.
A liquid base sachet.
A thick sauce with a spicy scent.
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, sweet onion, spring onion, chashu pork, ito togarashi, fishballs and carved squid. First, the noodles are nice and plump. Indeed, the standard gauge Demae Ramen. Second, the broth has a nice spiciness to it and a taste that lingers between seafood and a little pork taste that peeks out here and there. In conclusion, the combination works well. 4.0 out of 5.0 stars. EAN bar code 4897878800049.
A TV commercial from Nissin Hong Kong.