From Pim Techamuanvivit's kitchen · Kin Khao, San Francisco
stove · hot sauce
★ STARRED KITCHENIvoryyard Ginger-Soy
From a starred kitchen
Ratio
WATER 480SOY SAUCE 30RICE BRAN OIL 300
Ingredients
- DRIED SHRIMP60 g
- DRIED SCALLOPS40 g
- WATER480 ml
- COUNTRY HAM14 g
- GARLIC40 g
- SHALLOT40 g
- GINGER8 g
- SOY SAUCE30 ml
- RED PEPPER3 g
- SUGAR6 g
- RICE BRAN OIL300 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Thai chef of Michelin-starred Kin Khao in San Francisco; also opened Nari and later became chef–partner at Quince. Fish sauce–lime dressings and southern Thai curries.
Originally published as XO Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Pim Techamuanvivit / Food & Wine (published as “XO Sauce”). Full citation lives in Provenance.