[New post] Sibeiho: Spice of Life

1859 Oregon's Magazine posted: " A few years ago, Holly Ong and Pat Lau cooked up one of their favorite childhood dishes: Singapore Chili Crab. But instead of traditional mud crabs for the signature seafood dish, they used freshly caught Oregon Dungeness crabs from Kelly's Brighton Mari" Sibeiho: Spice of Life 1859 Oregon's Magazine Mar 25 A few years ago, Holly Ong and Pat Lau cooked up one of their favorite childhood dishes: Singapore Chili Crab. But instead of traditional mud crabs for the signature seafood dish, they used freshly caught Oregon Dungeness crabs from Kelly's Brighton Marina. "We are always looking to add flavors that remind us of our home […] Read more of this post Comment Like Unsubscribe to no longer receive posts from 1859 Oregon's Magazine. Change your email settings at manage subscriptions. Trouble clicking? Copy and paste this URL into your browser: https://1859oregonmagazine.com Powered by Jetpack