in the spotlight: Media outlets sharing our story and celebrating our heritage.
BrownStyle Magazine spotlights Sister Suy’s Hot Sauce — blending Cambodian heritage, Liberian heat, and Lebanese zest into one bold story. Read the full feature article by clicking on the image.
SC Voyager features Saaum Chim in “Hidden Gems: Meet Saaum Chim of Sister Suy’s” — sharing the story behind our heritage-inspired hot sauce. Click on the image to read the full feature article.
From Our Table to Yours: Recipes, Heritage & Stories
A Flavor Fam Twist: The Bloody Maria with Heritage Heat
At Sister Suy’s, every bottle tells a story — but what humbles us most is how our community takes that story and makes it their own. Recently, one of our Flavor Fam surprised us with something bold: a Bloody Maria infused with Heritage Heat.
What started as a fun brunch idea turned into a revelation — tangy tamarind, sweet pineapple, and a Liberian habanero kick stirred right into a classic. We couldn’t keep this one to ourselves.
Recipe: Sister Suy’s Bloody Maria
Ingredients (1 serving):
- 2 oz tequila (or vodka for a Bloody Mary)
- 4 oz tomato juice
- ½ oz fresh lime juice
- 1 tsp Worcestershire sauce
- 1 tsp Sister Suy’s Heritage Heat
- Pinch of celery salt
- Pinch of black pepper
- Ice
Optional Garnishes (make it fun!):
Optional Garnishes (make it fun!):
- Lime wedge
- Celery stalk
- Green olives (on a stick)
- Crispy bacon strip
Instructions:
- Fill a shaker with ice.
- Add tequila, tomato juice, lime juice, Worcestershire, and Heritage Heat.
- Shake gently (don’t over-shake tomato juice).
- Strain into a tall glass over ice.
- Garnish with lime, olives, celery — or go bold with a bacon strip.
Why We Love It
This isn’t just a drink — it’s proof that flavor sparks creativity. From a backyard barbecue to brunch cocktails, our Flavor Fam keeps showing us new ways to put Cambodian hot sauce on the map.
Ready To Try It?
Heritage Heat does the heavy lifting so you can keep brunch bold, simple, and unforgettable.
Sister Suy’s Baked Chicken
A simple, savory dish with classic Cambodian roots — this baked chicken is a favorite in our family and pairs perfectly with a drizzle of Sister Suy’s Hot Sauce.
Servings: 2–3
Prep Time: 15 minutes
Marinade Time: 30 minutes (or overnight for deeper flavor)
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Ingredients
- 4 bone-in chicken thighs, wings, or drumsticks
- 1 tsp fish sauce
- 1 tsp brown sugar (at home, we use palm sugar when available)
- 1 tsp oyster sauce (optional, for extra depth)
- Pinch of salt (about 1/8 tsp)
- 1/4 tsp freshly ground black pepper
- Sister Suy’s Hot Sauce (for serving)
Instructions
- Clean and pat dry the chicken pieces. Place in a mixing bowl.
- In a small bowl, combine fish sauce, brown sugar, oyster sauce (if using), salt, and black pepper. Stir until the sugar dissolves.
- Pour the marinade over the chicken and massage well until evenly coated.
- Let it marinate for at least 30 minutes (or overnight if you have time).
- Preheat oven to 375°F.
- Place chicken in a baking dish, skin-side up.
- Bake for 20 minutes. Flip, then bake another 15–20 minutes until golden brown, crispy, and the internal temp reaches 165°F.
- Let rest for 5 minutes before serving.
Serving Tip:
Serve with jasmine rice, sliced cucumbers, fresh tomatoes, and crisp lettuce.
Drizzle Sister Suy’s Hot Sauce for that perfect finish!
Be Part of the Flavor Fam
Join our mission to put Cambodian hot sauce on the map — one bottle at a time.
Not ready to sign up? Click the ❌ at the top right to keep exploring our site.