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You always miss the food from your home, no matter where you go. That\u2019s exactly what has been the driver for Holly Ong and Patricia Lau, founders of Sibeiho. The Singapore natives who have known each other over 17 years always loved to cook for family and friends. Patricia\u2019s husband is an Oregon native, and when they made the move to Oregon seven years ago, they still cooked the same amazing South East Asia dishes for family and new friends. And they love their new home in Oregon. They particularly adore going to the farmers\u2019 markets and finding fresh produce and the unusual foods. A trip to the Oregon coast introduced them to the local crab and gave them the idea to make their Singapore dish, chili crabs, using the crab from their newly adopted home. This led to starting a supper club, which blossomed as their reputation for delicious dishes grew. People kept asking for their special home dishes and wondering if they could produce the sauces, or Sambals as they were called back in Singapore, commercially. They kept producing what they could in their kitchen and selling it to their group of friends and soon word of mouth made them popular with the public. COVID stopped their supper club sales but their delivery business kept them afloat. However some customers kept asking if they could buy the Sambals in a store and that led to a conversation with our host, Sarah Masoni and her team at the Food Innovation Center, Oregon State University, about how to stabilize the product for commercialization. Holly and Pat attended a class at the center on food processing and production. They got into the science of giving a food product shelf life while not losing the flavor that made it popular in the first place; every food entrepreneurs\u2019 challenge. They worked in the Center\u2019s kitchen with Mike Adams who is incredibly experience in working out the magic formulas for any food item. And so birth was given to their growing business of selling the enticing flavors from China, Malay, India and Peranakan that their line of Sambals give to every dish you cook. Of course they offer their own incredible recipes to prepare authentic South Asian dishes on their website. Currently, the company sells online and out of their retail store. There\u2019s only one way to experience it: Try it! When you do, you\u2019ll understand the Chinese word, Sibeiho (See-Bay-Ho) which in English roughly means something very, very good. And their company also is very, very good indeed.\n\n"Masoni and Marshall the meaningful Marketplace" with your hosts Sarah Masoni and Sarah Marshall\n\nWe record the "the Meaningful Marketplace" inside NedSpace in the Bigfoot Podcast Studio in beautiful downtown Portland.\n\nAudio engineer, mixer and podcast editor is Allon Beausoleil\n\nShow logo was designed by Anton Kimball of Kimball Design\n\nWebsite was designed by Cameron Grimes\n\nProduction assistant is Chelsea Lancaster\n\n10% of gross revenue at Startup Radio Network goes to support women entrepreneurs in developing countries thru kiva.org/lender/markgrimes