XOXO

I was planning to cook this XO sauce one day after i tasted in in Jakarta. So last weekend i set off to work after a heartful karaoke session with yennee and lee.

XO sauce can be eaten with many type of food. Something like the sambal belacan kind.. except that XO sauce is so much more expensive. I had always thought that XO sauce has got to do with the XO alchoholic drink till lately when i found the truth. You can learn about it more from here.

while cooking..bored at waiting so i took pictures

After simmering till the concoction is dried, here's the outcome.. had to let it cool off first before putting into smaller containers
ok.. if ever you guys wanna try it out, here's the recipe. i've tasted the outcome and it was GOOD!! d-e-l-i-c-i-o-u-s!!! but comments were that if less shrimp were used, it will be easier to taste the goodness of scallops.

Ingredients:

10 fresh red chilies
15 dried chilies – soak in hot water
200g dried scallops – soak overnight until soft (reserve water)
2 head of garlic - peeled
10 shallots - peeled
160g dried shrimp – soak in hot water until soft (change water 2-3 times)
150g Chinese ham –I used the normal supermarket ham
3 tbsp oyster sauce
2½ tbsp sugar
½ tbsp coarsely ground black pepper
Salt to taste

1. Drain scallops, tear them into find shreds, pat it dry on paper towel and set it aside.
2. Drain, dry shrimps and chopped if finely and set it aside. (Optional to use blender to blend it for faster processing, drain and discard water after blending)
3. Put the shallots in food processor and chop it finely. Do the same to the garlic too, remove and set it aside.
4. Remove the steam and seeds of the fresh chilies and dry chilies. Blend it with the reserved scallop water, sieve and set it aside. Reserve the water for later use.
5. Next chopped the ham and set it aside. (Optional to slice into tiny strips)
6. Heat up about a cup of vegetable oil in a frying pan or wok over medium high heat. Add in scallops and frying it until crispy and lightly brown. Remove and set it aside.
7. In the same oil, add in garlic, shallots and dried prawns. Stir constantly and cook until lightly brown.
8. Add in ham, and chilies. Lower down the heat and continue to fry for another 10 minutes. Add more oil if necessary. Stir constantly as it may burn easily.
9. Add in the oyster sauce, sugar, salt and pepper and lastly add in the fried scallops and the reserved scallop chili water. Continue stir fry until it is completely dry.
10. Remove from heat and let it cool. Transfer to sterile jar and keep in the refrigerator.

TA-DA!!! Finished product! can open shop sell and EARN MONEY DY!! one jar for RM30!!