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Mee Sua is part of the traditional foods from my Dad’s side in Klang, Malaysia.  We would eat Mee Sua for breakfast on the first day of Chinese New Year after we had done our morning greetings tradition, to the elders in the family. 

  So wow that Sibeiho got featured in Nation's Restaurant News. #representsingapore #singaporefood #sambal #madeinoregon Link to story here.

We were thrilled to be invited to be on the Meaningful Marketplace podcast, hosted by Sarah Marshall and Sarah Masoni.  We are fans of Sarah Marshall's Haute Sauce. We are also indebted to Sarah Masoni and her team (Thank you Mike!) at Oregon State University Food Innovation Center who helped us to get our Sibeiho Sambals to market and into...

One of the earliest memories I have of Ah-Ma was her prepping the kitchen to make Bak Zhang. It was a full 2-3 weeks of prep which started with asking the provision shop uncle for the jerry tin cans used for cooking oil.

Every time we visit Singapore, our childhood home, we realize that many of the foods that we grew up with are disappearing as the older generation retires or leaves us. Specific festive foods that were always homemade are no longer being made as busy modern lives take over or substituted by what’s available commercially.

Throughout time, humans have celebrated the dead in different ways. For the Chinese, the seventh month on the Chinese Lunar Calendar is 中元节 aka Hungry Ghost Festival. The Singaporean Chinese can be a Pantang lot (pan-tang is Malay for superstitious). So the Seventh month is filled with dos & don’ts. It’s a bad month for business. The property market usually...

Cooking from childhood memories. Read about Pao Susi, a savory mince with Ketumba (aka Coriander).

Hotpot delights for the last day of Chinese New Year