Here’s another one from Colin – thanks! So, wwhat’s CXO sauce? Here’s some 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.
Typical ingredients of XO sauce include dried scallop, red chili pepper, Jinhua ham, dried shrimp, garlic and canola oil. Some other recipes also call for salted cured fish and diced onion.
This looks interesting – a stir noodle with black pepper XO sauce sounds neat – let’s check it out!
Sau Tao Black Pepper XO Sauce Flavour – Hong Kong
Detail of the side panels (click to enlarge). Contains seafood. To prepare, add boiling water to fill line and let steep for 4 minutes. Drain. Add in sachet contents. Stir and enjoy!
Detail of the lid (click to enlarge).
An included fork!
The noodle block.
The seasoning sachet.
Thick black sauce!
Finished (click to enlarge). Added Salad Cosmo mung bean sprouts, carved squid, fried tofu puff and diced chashu pork. Wow. The noodles are great – good quantity and nice chew – soft but with backbone. The flavor is really quite nice. A strong black pepper hit greets the palate and then all that tasty XO sauce flavor. I’m in love. 5.0 out of 5.0 stars. EAN bar code 087303866106.
A TV spot for Sau Tao instant noodles.