X.O. Pipi - Ken’s version
Ingredients:
pipi’s 1kg
garlic 1 bulb
Spring onion 1 bunch
Shaoxing wine 30ml
Potato starch 1 tbsp
Sauce:
Chicken powder 1 tbsp
Brown sugar 1 tbsp
Black bean sauce 2 tbsp
Oyster sauce 2 tbsp
Chickpea miso 1 tbsp
A Note from Ken:
This dish came to life when I craved X.O. Pipis but lacked all the traditional ingredients. Inspired by Gus, a brilliant chef who created a homemade chickpea miso back in 2022, I adapted the recipe with what I had. Gus made his chickpea miso by combining cooked chickpeas, koji, salt, and water, then letting it ferment for as long as possible. We first used it together at an event for our friend Zosia Cooks—and it has been a flavor-packed staple ever since.
Enjoy this unconventional take on a classic, infused with a personal twist and a nod to culinary creativity!
Method:
Prepare the Pipis:
Soak the pipis in water for at least an hour to help them purge any sand.
Prepare the Ingredients:
Crush and finely chop the garlic, then set aside.
Slice the spring onion tops and tails diagonally.
In a bowl, combine the chicken powder, brown sugar, black bean sauce, oyster sauce, and chickpea miso. Mix well to form the sauce and set aside.
Steam the Pipis:
Steam the pipis in water until their shells open. Strain and set aside.
Cook the Dish:
Heat a wok on high heat and add some oil.
Fry the garlic until fragrant.
Add the steamed pipis and toss briefly.
Pour in the sauce mixture, Shaoxing wine, and potato starch slurry (made by mixing 1 tablespoon of water with potato starch).
Toss everything together until well combined.
Serve:
Plate your makeshift, non-traditional XO-style pipis and enjoy!