When you’re feeling peckish and your have old rice in the fridge, fried rice is the way to go. It’s fast to make and even faster to eat. If you’re lacking fresh ingredients, just take a look at what leftovers you have languishing away. I’ve made fried rice with leftover barbecue meat, deli meat leftovers, and even just eggs and rice.
XO Sauce is one of those quirky, strange Chinese sauces; no one really knows what it’s made of. The seafood-based sauce was created in Hong Kong in the 80s and called XO sauce to make it sound prestigious and exclusive, like XO (extra-old) cognac. Cognac is super popular with Asian people; they love giving it to each other as gifts, but a lot of the time the bottles just end up gathering dust or getting dusted off and re-gifted.
Mike: What’s it stand for?
Me: XO, like cognac, you know?
Mike: Oh, is there cognac in it?
Me: No.
Mike: Does it smell like cognac?
Me: No.
Mike: I’m confused.
The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook.
All original content and photos is © 2010 copyright & all rights reserved Stephanie Le.
momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
Subscribe via RSS
Follow me on Twitter