Chef Mei Ibach, who was born and raised in a Malaysian fishing village near Singapore, invites you to “think outside the box” with your taste buds. Experience the exotic spices and flavors of China, East India and Malaysia through her authentic recipes for sauces and dips. Of Chinese descent, Mei learned the secrets of Nonya cuisine in her native country, where Thai and Indonesian influences mingled with exotic Malay and Chinese spices to form a unique, hybrid cuisine.

Inspired by her recent tour of Vietnam, Thailand and Singapore, Mei has launched her own line of sauces, available at farmers markets and select grocery stores throughout Sonoma County. The Malaysian Mei products include a traditional Malaysian Peanut Sauce and both Green and Red Curries, perfect for showcasing the fresh vegetables, meats and poultry raised by Sonoma County farmers and ranchers. Don’t miss her Preserved Lemon Chutney, made from whole seeds and spices, which adds zip to grilled meats and poultry. Her Seasonal Fruit Chutneys – made from Sonoma County plums and peaches along with tropical pineapple – can be served with roast pork and chicken or as a tasty garnish to a Wine Country cheese plate.

Malaysian Mei Sauces make home cooking a snap for busy cooks who want to eat healthy, Asian food but don’t have the time to make every meal from scratch. They make cooking fun for even the novice cook and can be kept in the refrigerator or freezer for up to six months… if they last that long.

A culinary instructor at the Santa Rosa Junior College, Mei continues to share her passion for food through her exciting new line of Malaysia Mei Sauces. You can find Mei teaching at cooking schools such as Relish Culinary Adventures in Healdsburg and selling her sauces at the Healdsburg Farmers Market, the Santa Rosa Original Farmers Market and the Windsor Farmers Market. She offers tours to Asia and Southeast Asia twice a year.