Ivoryyard Ginger-Soy

Name: Ivoryyard Ginger-Soy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (360 ml)
Cuisine: Asian
Ingredients: 1/2 cup small dried shrimp (60 g) Dried Shrimp; 1/3 cup dried scallops (40 g) Dried Shrimp; 2 cups boiling (soak; drain) (480 ml) Water; 1/4 cup diced country ham or prosciutto (1/2 oz) (14 g) Salami; 8 cloves Garlic; 1 medium coarsely chopped (40 g) Shallot; 1/2-inch piece peeled sliced (8 g) Ginger; 2 Tbsp (30 ml) Soy Sauce; 1 1/2 tsp (3 g) Red Pepper; 1 1/2 tsp (6 g) Sugar; 1 1/4 cups (1 cup for sauce + 1/4 cup cook) (300 ml) Rice Bran Oil

Independent adaptation of a publicly published Pim Techamuanvivit recipe. Not affiliated with, sponsored by, or endorsed by Pim Techamuanvivit.

Pim Techamuanvivit's Ivoryyard Ginger-Soy, from the published recipe.

Ratio

Water 480 mlSoy Sauce 30 mlRice Bran Oil 300 ml

Ingredients

Dried Shrimp — 1/2 cup small dried shrimp (60 g)
Dried Shrimp — 1/3 cup dried scallops (40 g)
Water — 2 cups boiling (soak; drain) (480 ml)
Salami — 1/4 cup diced country ham or prosciutto (1/2 oz) (14 g)
Garlic — 8 cloves
Shallot — 1 medium coarsely chopped (40 g)
Ginger — 1/2-inch piece peeled sliced (8 g)
Soy Sauce — 2 Tbsp (30 ml)
Red Pepper — 1 1/2 tsp (3 g)
Sugar — 1 1/2 tsp (6 g)
Rice Bran Oil — 1 1/4 cups (1 cup for sauce + 1/4 cup cook) (300 ml)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Companion jar

Ivoryyard Ginger-Soy wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 3 national awards

Fennelfield Nam Pla★ STARRED KITCHEN
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Build the companion jar

First run is small.

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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.

Adapted from a Pim Techamuanvivit recipe (Pim Techamuanvivit / Food & Wine).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce 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.

Companion jar