Recipes

A coastal road in Taiwan, a seafood restaurant where you point at what you want, and a plate of San Bei Clams that changed everything. This recipe follows that memory home — through Singapore, through clam season on the Oregon Coast, and into a pan with sambal, Shaoxing wine, and a handful of fresh herbs. One technique, two coastlines, one...

What is sambal? Discover MOF Sambal, a Good Food Awards Finalist chili sauce inspired by Singaporean flavors and made with PNW tomatillos.

Pineapple tarts are a beloved Lunar New Year treat in Singapore and Malaysia, symbolizing prosperity, abundance, and good fortune. Inspired by this festive classic, our Pineapple & Rhubarb Jam captures the nostalgic flavors of fragrant pineapple jam traditionally baked into golden pineapple tarts. During the pandemic, when travel grounded us in Portland, we began making pineapple tarts to ease our...

Savor the taste of late summer with this effortless dish: silken tofu topped with cherry tomatoes marinated in Sibeiho MOF Sambal for a bold umami kick.

I am a Kachka fan. My first introduction to East European/ Russian food was with a dinner with Judiann Woo at Kachka PDX. It was just at the cusp of covid ending and things becoming normal. Not being able to travel at will was something I had to learn in the pandemic years.  To soothe that want, I traveled around the...

  I love tofu in all their permutations, even the smelly tofu. I like to think of it like an Asian type of cheese - except that it's made out of beans.  Silken tofu is one of the easiest one to enjoy with minimal cooking.  They take on the flavor so if you make something bold and delicious, silken tofu...

Singaporean Chili Crab is a crab dish that we love to eat for special occasions back home. It is usually enjoyed as a joyous communal eating experience when we have overseas visitors or key milestones celebrations at seafood restaurants. It is a messy affair of slurping and licking with fingers all in. We like to joke that eating Singaporean Chili...

  I’m a fan of Kenji López-Alt because he takes a scientific, logical yet full of fun way to cooking. In short, he’s a cooking geek. Last year he started to post about spatchcocking a turkey to get the perfect roast and of course I was very intrigued by his cooking methodology.  Turkey eating isn’t really a Singaporean tradition but...