Pipis with xo sauce (kepah/kerang). Pipis are my favourite ingredient and collecting them is my favourite pastime. Eating pipis cooked in XO sauce has become a bonding tradition for hospitality workers throughout the land when they knock off from their evening shifts. Golden Century's XO Sauce Pippies is an all-time favourite.
Image and recipe: Sydney Seafood School. Pipis are fished year round in South Australia, but it's the larger New South Wales pipi that attracts most of the attention when the season runs, from early June to late October (or November in a bumper season). XO sauce is made from dried shrimp & scallops, salty Jinhua ham, shallots, garlic, chili, and oil. Kawan-kawan dapat membuat Pipis with xo sauce (kepah/kerang) hanya dengan menggunakan 11 bahan dan 2 langkah saja. Berikut ini bahan dan cara untuk membuatnya, bikin Pipis with xo sauce (kepah/kerang) yuk!
Bahan-bahan Pipis with xo sauce (kepah/kerang)
- Sediakan 1 kg of fresh kepah.
- Diperlukan 100 ml of kaldu ikan.
- Dibutuhkan 50 ml of Xo souce.
- Dibutuhkan 50 ml of chinese rice wine.
- Sediakan 4 sdm of oysters sauce (saos tiram).
- Sediakan 3 sdm of olive oil.
- Diperlukan 3 siung of bawang putih.
- Diperlukan 3 buah of cabe rawit merah.
- Dibutuhkan 1 buah of jeruk nipis.
- Siapkan secukupnya of Gula.
- Siapkan secukupnya of Garam.
XO sauce is epically delicious and an explosion of umami! Add to rice dishes (e.g., our Scallop Fried Rice with XO Sauce and Crispy Garlic), noodle dishes, vegetable dishes, etc. to your heart's content! Best of all, pan-frying scallops is very simple and quick, suitable for matching with a wide variety of vegetables. XO Sauce is a gourmet Cantonese seafood sauce made up of dried scallops & dried shrimps among other ingredients, and it can be eaten on its own as a condiment or used in stir-fries.
Langkah-langkah memasak Pipis with xo sauce (kepah/kerang)
- Cuci bersih kepah segar. Cincang bawang putih dan cabe rawit merah..
- Panaskan olive oil, masukan bawang putih dan cabe tumis hingga harum lalu masukan oyster sauce, xo souce, rice wine aduk merata. Masukan kepah lalu masukan perasan jeruk nipis dan kaldu ikan, beri gula dan garam secukupnya. Masak hingga cangkang kepah terbuka..
If I am not wrong, XO sauce seems to originate from HK too, so that makes it all the more complementary for these noodles all together. Amazingly, it is not that difficult to beef up. I love the qq and tender texture of the noodles after stir fried and a good oyster and XO sauce provides for that. XO sauce is a luxurious condiment—named after XO cognac, even though there is no French booze in it—created in Hong Kong, that's become increasingly popular in American restaurant kitchens over the past decade. And for good reason: It's filled with umami-rich ingredients, like dried shrimp, dried.
