Olokoi

Olokoi Olokoi is a spicy and citrusy sauce that will become your everyday condiment. Enjoy!
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Bringing a little bit of the Palauan islands to your table - one bottle of sauce at a time.

06/10/2026

Hey friends, I have a small ask.

If you’ve tried Olokoi and loved it, would you mind leaving a review? Reviews are everything for a small business, and yours could be the reason someone new decides to give it a try.

You can leave one in either place:

⭐ Amazon - just search for Olokoi Sauce
⭐ Right here on my page under the Reviews tab

It takes less than a minute and it means more than you know. Thank you! ☺️

05/03/2026

I used to think chimichurri was a restaurant-only thing. Then I made it at home and never looked back. 🌿🔥

Grilled flank steak, garlicky green beans, crispy roasted Yukon Golds and a chimichurri that has Hot Olokoi sauce in it, because plain chimichurri just isn't it anymore. Fresh parsley, oregano, garlic, jalapeño, and that sauce. My family didn't say a word at the table. Just ate.

That's the only review I needed. I almost didn't share this one because it felt too simple, but sometimes simple is exactly what the table needs.



Tell me, are you a chimichurri person? And do you like it chunky or smooth? Drop it in the comments 👇

Full recipe is on the blog, link in bio!

These photos were taken in 2018 when starting Olokoi was just an idea. I had thought about it long enough and I was fina...
04/01/2026

These photos were taken in 2018 when starting Olokoi was just an idea. I had thought about it long enough and I was finally ready to take a step even though I didn’t actually know what that first step would be. Somehow I had the idea of visiting the Sriracha factory, the place where the famous rooster sauce is produced. The factory is located in Irwindale which is in Los Angeles. My thought process was, “let’s see the manufacturing process of a successful company” and lucky me, Irwindale wasn’t far from where I lived. At the time, Huy Fong (the parent company of Sriracha) offered tours. You just had to sign up and that’s what I did.

I asked one of my dearest friends in the world, Sandra, to join me and she said yes! So off we went. The production facility is huge. It was so big they carted us around in golf carts for the whole tour. Learning about the founders origin story was (still is) incredibly inspiring and beautiful. It definitely lit a fire within me to really give this dream a go.

One of the craziest parts of this trip, was walking into the waiting room (prior to the official tour) and seeing a Survivor Palau banner. Being such a small country, I was blown away to see the banner, it felt like a sign, like I was supposed to go down this path. Such a cool moment!

03/31/2026

I was going through recipes I’ve made and I stumbled upon this one and now I’m craving it! Have you made this?

03/12/2026

Have you ever made something so simple that it felt like a cheat code? That’s this tapioca paper shrimp quesadilla for me. Inspired by , I sandwiched shrimp between two sheets of rice paper, air fried it at 400°F for 12 minutes, and served it with an Olokoi chili dipping sauce. The outside shatters like a chip. The shrimp inside stays perfectly juicy. It’s ready in under 20 minutes and I’ve already made it twice this week. The full recipe is up on the blog, go check it out! 🔗

03/03/2026

Forgot about this recipe! Made this marinade for wings using Olokoi back in 2022. I’ll be making this again soon so you’ll have the steps to follow.

03/01/2026

I had leftover shrimp and pork gyoza filling and decided to layer it with gyoza wrappers like a quick lasagna.

Topped with an Olokoi chili sauce and steamed for 12 minutes — and it turned into something cozy and delicious.

It’s a simple way to give leftovers a second life without extra work.

Recipe is now live on the website.

03/01/2026

I made shrimp and pork gyoza and paired them with a simple dipping sauce using Olokoi.

You can steam them (which is how I prepared mine), or pan-sear and lightly steam for crispy bottoms.

The dipping sauce is just:
• Olokoi
• Chili crisp
• Sesame oil

It adds brightness and gentle heat that balances the richness of the filling beautifully.

Perfect for sharing or serving as part of a cozy homemade meal.

Recipe is now live on the website.

Would you steam or pan-sear yours?

# homemade

Fred MeyerKroger Ralphs Central MarketH-E-B

When we’re at my mom and dad’s house, we keep it simple and real.Smoked salmon. Pompano. Veggies on the side. Steamed pl...
02/25/2026

When we’re at my mom and dad’s house, we keep it simple and real.

Smoked salmon. Pompano. Veggies on the side. Steamed plantain, tapioca, or rice. No fuss, just food made with love.

There’s something about sitting together, passing plates, and eating slowly that reminds me why I started Olokoi in the first place. Food isn’t just about flavor, it’s about connection. It’s about community. It’s about family.

These are the meals that shaped me. Simple ingredients. Shared table. Full hearts. Here a some pictures over the years, with me and my siblings snd simple home cooking.

What’s a meal from your family that always brings you back home? 💛

02/25/2026

If you need a quick weeknight meal that’s high-protein and plant-based, this one is for you.

Silken tofu topped with a spicy chili sauce made with Olokoi, sesame oil, soy sauce, gochugaru, and just a touch of sweetness for balance.

No cooking.
Ready in under 10 minutes.
Packed with flavor.

You can eat it as is or serve it over hot rice for something more filling.

Simple ingredients. Bold flavor.

Recipe is now live on the website.

Would you try this with Mild or Hot Olokoi? 👀🌶️

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Costa Mesa, CA
77325

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+19494091293

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