Mushroom Dried Scallop XO Sauce 香菇瑶柱XO酱

My husband had to go China every month for their companys new project and half a year ago, one of their partners in China gave him a big pack of Dried Scallop and Dried Shitake Mushroom each.

Dried Mushroom                             Dried Scallop   

One of the stuff I have been experimenting using them is the XO sauce. Its an great condiment to have. We love it with fried rice and I add it to some of the dishes I ate for dinner too. As much as I like ready-made XO sauce, they are either to spicy or too strong for the kids to handle. Its best if you can made your own XO sauce adjusted it to your own taste.

There isnt any hard and fast rule on my homemade XO sauce. If you prefer it more oily (ingredients will be softer soaked in oil), add more oil during cooking. If you want it hotter, add more Dried Chilli.



Im using the Happy Call Pan to do this. You can use a regular non-stick pan too. The biggest difference is that the HCP cooks faster and is more moist. I used the HCP to steam cook the dried scallops too. If you do not have the pan, you will have to soak the dried scallop and steam it for an hour before you can shred them.

Ingredients:

• 60g Dried Scallops, soaked with 4 tablespoon water


• 1 1/2 tablespoon Dried Shrimp, soaked to soften and chopped


• 3 Red Chilli (replace with Dried Chilli if you want it spicy)


• 3 tablespoon Chopped Garlic


• 3 tablespoon Chopped Shallot


• 5 Dried Shiitake Mushroom, soaked to soften and chopped


• 5 Dried Shiitake Mushroom, soaked to soften and sliced


• a dash of Pepper


• Sugar or to taste (optional)


• 4 tablespoon Oil

How to do it:

1. Pour dried scallops with water into the pan after soaking it for 15 minutes.


2. Close pan and cook it in medium low heat for 4 mins or till water is almost dry.


3. Use the back of the spoon to press the dried scallops. They should be soft enough to break into pieces. If not, add a bit more water and cook longer.


4. Remove the dried scallops, tear into smaller shreds if necessary or give it a pause in the blender and set aside.


5. Heat oil in the same pan in medium low heat but not smoking.


6. Add in the garlic and shallot and saute till fragrant.


7. Add in the rest of the ingredient except shredded dried scallops.


8. Saute till fragrant by covering and shaking for 2 minutes.


9. Add a tablespoon of mushroom water.


10. Cover and continue cooking for another 2 minutes.


11. Add in shredded dried scallop.


12. Stir-fry till mixed well.


13. Cover and continue cooking for 4 minutes, shaking the pan to prevent burning. I open the pan occasionally to give it a good stir too.


14. Add pepper and sugar to taste if necessary, stir-fry to mix well.


15. Dish and store for later use.

Note:

• The dried scallops I used are very small (pls refer to photo above). Hence, its easier and faster to steam and shred it. If you are using larger one, you might need a longer time to soak and soften it.


• The mushroom I used are slightly larger than a 50cents coin. If you are using larger one, you might want to reduce the number of mushroom.

My simple fried rice with homemade XO Sauce for extra flavours

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Angel Hair Pasta And Fried Rice Using Lee Kum Kee XO Sauce Plus Giveaways

With more than 120 years of history and relentless efforts in quality and innovation, Lee Kum Lee (李锦记) has became a well-known household brand as well as in the kitchens of many best gourmet restaurants. Today you can also find Lee Kum Kee products in most Asian or Local supermarkets worldwide with their featured range of products.

Do you know, Lee Kum Lee has over 200 sauces and condiments available worldwide with the common one such as their Oyster Sauce, Soy Sauce and Convenience Sauce. Above are some of my favourite Convenience Sauce which I always keep stock in my pantry in order to whip up delicious and fast free homecook dishes.

Lee Kum Kee XO Sauce is an all purpose condiment made from finest ingredients such as dried scallop, dried shrimp, red chill pepper and spices. It can be a delicious appetizer by itself or use as an addition to dishes such as Chinese dim sum, noodles, porridge and etc. Furthermore XO Sauce is also ideal for cooking meats, vegetables, tofu, fried rice and even pasta.

Lee Kum Kee XO Sauce comes in either XO Sauce (Regular) or XO Sauce (Extra Hot) in both 80g or 200g to suit individual preference.

ANGEL HAIR PASTA WITH XO SAUCE AND CRISPY WHITEBAITS

A week ago, I received some complimentary Lee Kum Kee products because I could not make it for their "Fast, Fresh And Simple Contemporary Cooking with Lee Kum Kee" workshop which was held at Cookyn Inc.  To find out more about this event and some quick recipes using Lee Kum Kee, you could check Melissa (HERE) and ShiTing (HERE) posts.

And with a recipe booklet that comes together in the goodie bag, I decided to try the most simplest and foolproof  pasta dish for our lunch.

Recipe adapted and modify from Lee Kum Kee Contemporary Cooking Workshop

(Serves: 2 - 3 | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:

• 250g Dried Angel Hair Pasta
• 2 Tablespoons Lee Kum Kee XO Sauce
• 3 Garlic Cloves, finely minced
• 1 Tablespoon Chopped Spring Onions,
• Some Chopped Coriander Leaves, optional
• Some Fried Whitebaits

Method:-
1. Follow the packaging instruction, blanch pasta in salted boiling water until al dente. Remove and drain well.

2. Preheat frying pan with 1 tablespoon of cooking oil, saute garlic till fragrant, stir in XO Sauce and cook for a few seconds.

3. Turn Off the heat, toss in cooked pasta, chopped coriander and toss well.

4. Divide the pasta into serving plates, top with extra XO sauce, spring onion and crispy whitebaits. Serve immediately. (if the taste is a bit bland to your liking, you can season it with some Lee Kum Kee First Draw Soy Sauce to enhance the flavour)

FRIED RICE WITH XO SAUCE

Other than the pasta dish, I also used the XO Sauce to prepare a simple fried rice together with some sweetcorn kernels, green peas and egg. Honestly I am not a fan for fried rice and I usually dont order fried rice when I eat out as I find it rather "over-price" for just rice and a few little shrimps or some diced char siew (BBQ pork).

This fried rice used similar ingredients as the "pasta dish" above and with the additions of the XO sauce it actually enhance the flavour of the rice and give it a full wrap up!

(Serves: 2   | Preparation: 5 minutes  |   Cooking: 10 minutes)

Ingredients:

• 2 Tablespoons Lee Kum Kee XO Sauce
• 2 Servings (from 1 cup uncook rice) of Cooked Brown Rice
• 2 Tablespoons Of Cooking Oil
• 1/4 Cup Sweetcorn Kernels
• 1/4 Cup Green Peas
• 3 Cloves Garlic, finely chopped
• 1 Egg, lightly beaten
• 1 Teaspoon Belacan Chilli, optional
• Some Fried Whitebaits

Method:-
1. Preheat oil in frying pan, saute garlic until fragrant. Add sweetcorn kernels and green peas, stir-fry for about 2 minutes.

2. Add cooked rice (room temperature or straight from the fridge), using the back of the spatula or wooden spoon flatten the rice clusters so that the grains are separated.

3. Add XO sauce and belacan chilli, keep stirring till the rice is evenly coated with the sauce.

4. Next slowly swirl in beaten egg mixture over the rice and use high heat to fry the rice until dry.

5. Season with some freshly ground black pepper and stir in handful of fried whitebaits. Give the mixture a quick toss, remove and serve with extra spoon of XO sauce for strong flavour.

LEE KUM KEE GOODIE BAGS TO BE WON

Thanks to Lee Kum Kee (李锦记), I am giving away a set of the above "Lee Kum Kee Goodie Bag" (consists of  1 bottle of First Draw Soy Sauce, Chiu Chow Chili Oil, Hoisin Sauce and  XO Sauce) to 3 lucky readers. Prizes will be delivered to you by Lee Kum Kee after the giveaway ended.

To win:

1. Like the the above Lee Kum Kee Goodie Bag photo on Cuisine Paradise Facebook Page, AND

2. Leave a comment on the facebook photo stating a creative dish that you would make using the Lee Kum Kee XO Sauce.

OR

~ DOUBLE UP your "winning" chance by uploading a photo of your homecook dish using any of the Lee Kum Kee products on Cuisine Paradise facebook wall.

Example:- Soy Sauce, Lemon Chicken Sauce, Black Bean sauce and etc.

Closing Date: 15 September 2012 (Saturday), 9.00pm.
*only for readers living in Singapore*

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