Producer: Brother Sheng, Western Kitchen switched to farming. Brother Sheng was originally from Huaqiao, Cambodia, and settled in Hong Kong in the early 1970s. He was engaged in western kitchen work in the early stage, and he switched to business farming in the 1990s. They are the earliest organic farmers in Hong Kong, and they actively promote local organic food. On his own farm, he never forgets his cooking skills while farming, cooking meals with fresh ingredients, combining Chinese and Western, and banqueting friends for pleasure. I asked about the term of office in Erao. Inspired by the flavor of Taiao Fish Village, he created the salted fish XO sauce with dried shrimp and salted fish as the main flavor.
The local people develop an exclusive formula, using selected ingredients, adding Tai O salted fish, a sauce with the local taste of Hong Kong. It is used for Hong Kong-style rice rolls or carrot cakes to add flavor.
Ingredients: dried scallops, garlic, shallots, dried, Jinhua ham, dried shrimp skins, salted fish [Tao], Chili peppers, chili, dried shrimps, chili powder, soybean oil, rice wine, fish sauce , Sugar, oyster sauce*, bean paste (soy)
*Crustacean products
[Two Australian Recipes] Hong Kong-style salted fish patty burger-Shengge salted fish XO sauce
The local people develop an exclusive formula, using selected ingredients, adding Tai O salted fish, a sauce with the local taste of Hong Kong. It is used for Hong Kong-style rice rolls or carrot cakes to add flavor.
Ingredients: dried scallops, garlic, shallots, dried, Jinhua ham, dried shrimp skins, salted fish [Tao], Chili peppers, chili, dried shrimps, chili powder, soybean oil, rice wine, fish sauce , Sugar, oyster sauce*, bean paste (soy)
*Crustacean products
[Two Australian Recipes] Hong Kong-style salted fish patty burger-Shengge salted fish XO sauce