Chili is commonly referred to as a basic spice in Singapore.
From chilli crabs to Hainan chicken rice, chilli always seems to be a star or accompaniment.
Singaporeans who have lived abroad for some time often fondly remember bringing bottles of the glowing spice with them to soak in their meals.
Unsurprisingly, MOFO Chili founders – Monica Josephine and Steffi Elvira (Foi) – did just that when they went to an overseas university.
According to Monica, the duo cooked their own chillies and dragged at least 5kg of those fried chillies back to the UK.
Her chilies became very well known and loved by her friends.
After moving to Singapore, they continued to produce chili for their friends, which persuaded them to sell it to the mass market.
The spicy sisters
Co-Founders of MOFO Chili, Monica (left) and Foi (right) / Photo credit: Nookmag
The name MOFO was derived by fusing the first two letters of the names (Monica and Foi), which also led to them being referred to as the "Chili Sisters".
Monica told the Vulcan Post that they were from Manado, a city in Indonesia known for its spicy dishes and heavy use of chili peppers.
When Foi started cooking fried chilies in Singapore, inspired by those who could find them in their hometown, he perfected the recipe for MOFO chilli.
Prior to founding MOFO Chili, Monica worked in corporate sales while Foi had a hospitality background.
Vegan, halal and keto-friendly chilies
Photo credit: MOFO Chili
The sisters first bought raw materials from a damp market near their home and cooked the chilies themselves.
Monica told Vulcan Post that her first batch of her homemade chilies sold at Pasar Bella Farmer & # 39; s Market in 2013, where the response has been amazing.
They later cooked in central kitchens and worked with companies to make the chilies for them.
Today they have their own production kitchen and even a plantation in Indonesia, where they harvest their own raw materials for chili production.
Photo credit: MOFO Chili via Facebook
According to Monica, MOFO Chili is versatile and suitable for cooking, marinating and dipping – without changing the taste of the individual dishes.
While Singaporeans are familiar with sambal belachan, it is in fact not vegetarian. On the other hand, MOFO Chili is vegan, halal and keto-friendly.
There are also no preservatives, stabilizers or additives in the chillies. What consumers get is a pure mix of chili peppers, onions, oil and salt.
When asked about the process of making these fiery preparations, Monica said that "the secret lies in controlling the fire and the proportions of ingredients in the chili".
A quick review of the MOFO Chili Online Store reveals that their chilies are available in a variety of spice levels, from Dodge The Bullet level five to Final Destination level ten.
In recent years, the sisters have also been invited by the Singapore Youth Council to organize a spicy food competition and various events such as the MOFO Omakase Pop-Up.
The duo sell hundreds of bottles of chili every month.
An even sharper "end goal"
MOFO Chili Level 10 Final Goal Chili / Photo credit: MOFO Chili
The ultimate goal is currently the hottest of the MOFO chili range.
However, Monica said the Chilli Sisters plan to bring an even spicier version of the Final Destination along with other product lines like instant noodles and garlic chilli.
During the Covid-19 pandemic, the sisters also redesigned the MOFO Chili website so people all over the world can buy their chilies.
This product line, which was proudly “born and raised” in Singapore, is on its way around the world.
The sisters also plan to reach international customers and expand their plantation to support the growth of their product lines.
MOFO Chili has also established business-to-business partnerships with restaurants to give more Singaporeans a taste of the fiery hot chillies.
Selected image source: MOFO Chili, The Honeycombers