My mother, Jean Hanoi Wung, married Gordon Y.H. Chang.
Her Father was En Kong Wung and Mother was Alicia Ching.
I am exploring my ancestry and essentially posting things that I find here.
The Chang and Chock family enjoying a day at the Ala Moana (Akana) Salt Ponds. Picture was taken about 1924.
Front Row: ? ; (Dr.) Thomas Chang; ? ; ? ; (Dr.) Gordon Chang
Middle Row: Humphrey Chang; ? ; ? ; Chock Sai Shee (Ah Po); ? ; King Tan Chock’s Wife ; Jack Chang
Back Row: Chang Ah Gett; Chuck See Hung (relative); ? ; Chang Pang Chock (my popo) holding a cute baby girl (?0; Bernice; Auntie Gertrude (King Chee Chock’s wife); King Chee Chock; ? ;
Homemade XO Sauce with Cold Tofu
The story began in an upscale restaurant, where a chef here in Hong Kong was said to have invented this sauce. Served, diners loved it, more eateries copied the idea and it has became a hit. Established brands of sauce manufacturers even put it on their production lines, bottling it and have it sold in stores and supermarkets.
And its name, I believe, has also helped make it popular too.
XO is the abbreviation used by cognacs to stand for their ‘Extra Old’, which has been perceived as a deluxe and better wine. XO sauce however is not an aged sauce, the name is intended for projecting the same image XO cognacs have.
XO sauce is actually a chili sauce. The clever chef recreated it by adding dried shrimps, dried scallops and shrimp paste, making an average hot sauce filled with intense flavors and unami. And, of course, with more value added to the price tag.
To prepare the ingredients, while shallots, garlic and chilies need only to be chopped, dried scallops, dried shrimps and ham however require different degree of attention and amount of efforts in bringing out the best of them.
Preparing dried scallops is as easy as re-hydrate many other dried ingredients. Soaking in water however loses part of their taste. To save the flavors for the sauce, simply soak the dried scallops to the point they are just soften and reserve the water.
Using more oil for making the sauce is not necessarily a bad idea (store-bought versions are often packed with oil), especially if you want to serve it with noodles, making them more slippery. My version here comes with less oil as I intended to enjoy it with some lighter dishes – congee (porridge) and tofu (beancurd). And I’m biased, I love the character of dried scallops, thus trying to have its tastes to stand out from the rest. Usually, I skip using the pungent shrimp paste.
Yesterday, I made a toast for hubby, topped it with my xo sauce. ‘Delicious’, he said, nodding his head. And I’m happy that I did not make the sauce with too much oil, thus suitable for serving with the toast too! Before this weird endeavor, I have always like the XO sauce to go with: vegetables (blanched or stir-fried), rice, seafoods … The list may go on but the prerequisite is to get the sauce prepared in advance and have it ‘mulled’ for 1 to 2 days.
- Ingredients for XO sauce
- (yields about 1 cup)
- 5-6 dried scallops
- few slices of Chinese ham, finely chopped into 1 tbsp
- 2 tbsp dried shrimps
- few slices of ginger
- 8-10 cloves garlic, finely chopped
- 8-10 cloves shallot, finely chopped
- 2-3 fresh bird eye red chili, coarsely chopped
- 2-3 dried bird eye red chili, coarsely chopped
- 5-6 tbsp cooking oil (I used grape seed oil)
- 1/4 tsp salt, or to taste
- to reduce hotness, deseed chilies
- Seasonings for ham
- 1/4 tsp sugar
- dash of Shaoxing wine
- Ingredients for XO Sauce with Cold Tofu
- 2 tbsp XO sauce
- 1 soft (silken) tofu, chilled and halved
- 1 tsp thinly sliced spring onion
- 1/2 tsp sesame oil, or to taste
- 1 tsp soy sauce, or to taste
Briefly wash dried scallops and dried shrimps. Cover dried shrimps with water and soak until soft, 15 to 30 minutes, discard water and coarsely chopped. Also cover dried scallops with of water (about half to 1 cup) until just soften, about 1 hours, reserve water.
Add a dash of wine and a few slices of ginger to the dried scallop. In another dish, season sliced ham with 1/4 tea spoon of sugar and a dash of wine, also put in couple slices of ginger. Steam shredded scallops and sliced ham in a steamer over low heat for about half an hour. Remove Ginger. Discard any liquid from ham but save those from scallops. Let cool, coarsely chopped ham and tear scallops into shreds (pat dry if still moist).
Heat about 2 to 3 table spoon oil in a saucepan on medium. Stir-fry dried scallops until lightly brown an crisp. Add shallot, garlic, remaining oil and sauté until fragrant. Stir in dried shrimps, ham, and chilies, stirring again until aromatic. Regulate heat to low to avoid scotching, if required. I managed to cook the ingredients here in my saucepan. For a larger quantity, probably you may need a skillet or wok to stir well.
Pour in about half cup of water saved from soaking dried scallops, and simmer until water is absorbed. Add salt to taste. Let cool, transfer to a sterilized bottle, cover and store in fridge for 1 to 2 days before serving.
Top the chilled tofu with a table spoon of XO sauce plus some green onion, then finish it with a dash of soy sauce and sesame oil. There you go a simple, different appetizer.
Found this sauce at http://www.chinesefooddiy.com/xo_sauce_hong_kong.htm
XO Sauce (Hong Kong Sauce)
XO Sauce (Hong Kong Sauce)
150 grams fresh red chilis
Wash and remove the seeds and stems from the chilies. Heat wok on low and add oil for stir-frying. When oil is ready, add the chilies. Stir-fry until they are heated through.
Found this post at goodfood.com http://www.goodfood.com.au/lifestyle/cuisine/the-pursuit-of-xolence-20120702-21c9b.html
has photos and how to make crispy pork.
Found this post from http://www.foodrepublic.com/2012/12/18/homemade-xo-chinese-sauce-recipe
Homemade XO Chinese Sauce Recipe
Everybody needs a little XO on their Chinese pork
For many Jewish families, Christmas means enjoying each other’s company over Chinese food and movies (among the only businesses open in otherwise eerily abandoned ghost towns on Christmas Eve and Day). At his nationally recognized West Newton bistro Lumière(accolades from Bon Appétit, Food & Wine and Saveur), Michael Leviton is recreating this long-standing Jewish Christmas tradition featuring interpretations of Chinese food using local, sustainable ingredients and classic French techniques on Christmas Eve.
Leviton’s homemade XO sauce, a salty-savory-sweet Chinese condiment made from caramelized dried seafood and sausage, is a great match for pork belly, scallops and a range of other Chinese dishes. You’ll notice that the XO sauce calls for house-dried seafood, but the home chef can buy this all at a well-stocked Asian market or by hunting around online Asian food sites.
- Cover the dried seafood with boiling water and rehydrate overnight in the refrigerator.
- The next day, drain the water from the seafood. Render the fresh sausage carefully, going for a deep golden brown without burning. Pour off the fat except for 1/2 cup.
- Meanwhile, purée the seafood in a food processor until finely chopped. Reserve. Once the sausage has caramelized, add the red pepper and cook 30 seconds, then add remaining ingredients including the reserved 1/2 cup sausage fat (but not the sesame oil) and cook very slowly, stirring frequently. The idea is to lightly caramelize the entire mixture slowly over 20-45 minutes.
- Once desired coloration has been achieved, add sesame oil. Combine well and adjust seasoning.
Try out these Chinese dish recipes on Food Republic:
This is my Popo and GungGung’s family including my Father Gordon Yen Hoi Chang as a child. It is without my Aunty May Blossom. This picture is about 1918.
Left to Right: Jack Chang as a student of Saint Louis High School. Popo (Chock Pang Chang), Gordon Chang in her lap. Humphrey standing in front of Chang Ah Gett (my GungGung).
This photo was taken about 1912 of Chock Sai Shee(See)’s extended family. Chock Hinn is not in the photo as he passed away.
Standing top row: King Tan, Chang Joe(husband of 3rd sister), Dang ? (husband of 1rst sister), Chang (Mun) Ah Gett (husband of 2nd sister (my GungGung), King Chee
Seater: Diana(2nd daughter of 1rst sister), Bernice(youngest daughter), Jack Chang (1rst son of 2nd sister), Kam Pung (my popo), Chock Sai Shee, 1rst Sister, 3rd sister, Lena (oldest of 1rst sister).
In Front: Mary (3rd of 1rst sister), Ah Kwock (1rst son of 1rst sister).
Widowed Chock Sai Shee (See) and Family taken about 1905. It includes the first Son King Lun before he went to China as part of a swim team where he unfortunately drowned.
Left to Right: 3rd brother King Chee, 3rd sister Ah Lan, 2nd brother King Ho, 1rst son King Lun.
Front row: 4th son King Tan, 1rst sister, baby sister Bernice, Chock Sai Shee, 2nd sister Kum Pung( My popo).
Talking to Mayblossom Wilkinson. When I told her about GoonTong instead of GooHokChyun, she said that that sounds right. So I am going to go with GoonTong as our Chock and Chang home village. In Mandarin, it is GuanTang. I also talked to her about the time that Popo and Uncle Jack went back to China. This was because GungGung didn’t feel that he could go back to China because he was unsure whether or not he could get back to Hawaii. He felt he was an illegal (this is why he said that he was from Kauai). Anyway, his parents had fallen ill or passed away and Popo/Uncle Jack went back to visit the Chang and Chock shrine at the ‘village’. So I’m assuming that this village is GoonTong (in Cantonese). I believe it is GuanTang in Mandarin.
Again, the problem is that I’ve seen two chinese characters describing ‘Guan’ but look to be the same town. The other thing is that I’ve seen two sources describing that they belong to two different districts and two different towns.
Chock Sai Shee’s Manoa Tombstone indicates Goon Tong 官 塘 Joong San (ChungShan and Zhongshan). In mandarin, it is GuanTang.
The following links all label on the map the same ‘village’ Guantangcun
The following 3 links, however, describe this town from two different ‘districts and towns.
One labels it Guantang community of Tanjiawan Town of Xiangzhou DIstrict of Zhuhai Municipality (city) of Guangdon Province.
Another labels it Guantang Village 关塘 (with the other characters) of Nanlang Town of Zhongshan City of Zhongshan Municipality of Guangdong Province.
The problem is that they GPS the location to the same area.
China Guangdong, Zhuhai, Xiangzhou 南安一巷
Your Guide to China> Guangdong Province>>Zhuhai Municipality>>Xiangzhou District >Tangjiawan Town>>Guantang Community(广东省 珠海 香洲区 唐家湾镇 官塘社区)
Your Guide to China> Guangdong Province>>Zhongshan Municipality>>Zhongshan City >Nanlang Town>>Guantang Village(广东省 中山 中山市 南朗镇 关塘村民委员会)
Here are some links on the history of Chang’s. One of them by Lai talks about the Chang’s of SamXiang which may be the Chang clan that Sue’s Grandmother came from. Problem is that it is the same Chang Character.
This talks about the different areas, linguistically, that the overseas Chinese came from from China by districts, villages etc.
This has a whole bunch of articles historically relating to Hawaii Chinese.
Zhongshan, Zhuhai, Macao-Geographical notes
this has some info on the Chang clan of ‘third Village’ (samxiang or samheung) as well as other villages. You should look at Mr. Lai’s digital archives to read other articles etc on Chinese. Lot of good reads.
Mayblossom Wilkinson related a story to me.
She said that Chang Ah Gett came to the US from China at the age of 14 with a group of chinese because he could read and write. He was from a family of scholars that were stripped of their ‘title’. Couldn’t make a living so he left. He came from the same home town as Chock Sai Shee and my grandmother Gam Pang Chock (Goo Hok Chyun). They were setup in marriage by Dr. Sun Yat-sen’s brother Son Hu (Sun Mei in Honolulu?). She also relates that my grandmother was presented to Dr. SUn Yat Sen as a possible bride since our families knew each other and were from the same village… but was eliminated.
The interesting thing is that Sun Yat-sen’s village is Cuiheng 翠亨村 (now a part of Nanlang)
http://en.wikipedia.org/wiki/Cuiheng. It is about 10 miles from Guhe or GooHok.(Chock Sai Shee’s village).
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Chock’s (Cheuk) also come from Ngan hang or Yinkeng which is about 10 miles from CuiHeng.