Happy Lunar New Year!

posted on: Thursday, January 30, 2014

We're off to pass out red envelopes to the kiddies, but cheers to a fabulous day of feasting and family for all my readers celebrating Lunar New Year, the Year of the Horse. And in case you're curious about what's in the stars for you this year, here's a fun article for your reading pleasure. 

Happy Lunar New Year | Year of the Horse | Chinese Lanterns | via Chandara Creative
Chinese lanterns gracing a Beijing teahouse | via Chandara Creative

Deep-Fried Chicken Wings with Thai Pickled Cucumber Relish

posted on: Wednesday, January 29, 2014

Deep-Fried Chicken Wings with Thai Pickled Cucumber Relish | via Chandara Creative

Whether you're gearing up to root on your favorite team for Super Bowl Sunday, or ringing in Lunar New Year this weekend, my version of these deep-fried chicken wings will definitely get you a standing ovation. I first crafted this recipe for my baby shower (yes, I did some cooking at my own shower, but hey, you should have already known I'd pull something like this), and my guests were licking their fingers. Perfectly seasoned and fried to a golden brown hue, I know it'll pair perfectly with that ice cold bottle of beer (or mocktail, in my case) and a side of freshly pickled Thai cucumber relish (recipe to follow). Dip your wings in a sweet chili or hot sauce of your choice, and no matter what you're celebrating this weekend, I'm going to bet that you'll leave a lasting impression on your guests. Enjoy! 

Homemade PIckled Thai Cucumber Relish | via Chandara Creative
Mae Ploy Sweet Chili Dipping Sauce and Homemade PIckled Thai Cucumber Relish | via Chandara Creative
Deep-Fried Chicken Wings with Thai Pickled Cucumber Relish | via Chandara Creative
Deep-Fried Chicken Wings with Thai Pickled Cucumber Relish | via Chandara Creative

Deep-Fried Chicken Wings with Thai Pickled Cucumber Relish
Serves 4-6

• 2 lbs (about 12-15) chicken wings, cleaned & sectioned 
• 2 tsp seasoned salt, preferably Lawry's 
• 2 tsp garlic salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp paprika
• 1 tsp black pepper 
• 3 tbs fish sauce
• 2 tbs oyster sauce
• Vegetable oil for frying

  • Instructions:
  • 1. Put your chicken wings in a large mixing bowl, and sprinkle all the seasoning ingredients over them. Mix well, making sure you rub each wing generously with the marinade. Cover and refrigerate for at least 2 hours to allow the marinade to fully season your chicken. 
  • 2.  Heat a large pot with vegetable oil over medium high heat to a frying temperature of 350°F Once oil is heated to proper temperature, fry the chicken wings in small batches for 6-8 minutes each, or until wings turn a nice golden brown color. Transfer cooked wings to a plate lined with a paper towel. Allow the oil to return back to 350°F and continue frying the rest of the wings.
  • 3. Serve the wings with Mae Ploy sweet chili dipping sauce and a side of Thai pickled cucumber relish (recipe below) . 
Ingredients - Thai Pickled Cucumber Relish
• 1/2 cup water
• 1/2 cup rice vinegar
• 1/2 tsp salt
• 3 tbs sugar
• 2 small cucumbers, Persian or Japanese variety (otherwise, use 1/2 English cucumber), diced
• 1/4 red onion or 1 medium scallion, diced
• Optional: 1-2 Thai birdseye chili, minced

  • Instructions:
  • 1. Prepare the brine: In a small sauce pan, heat the water, vinegar, salt, and sugar mixture. Bring to a boil, and turn off heat. Allow brine to cool and set aside. 
  • 2. Mix the cucumber, onion/scallion, and chili in a glass bowl or jar. Pour the cooled brine over the fresh ingredients and let cool. Once cooled to room temperature, chill in refrigerator for at least 30 minutes and it will be ready to use as a condiment. 
  • NOTE:  You can prepare this relish 1-2 days ahead of time and store in your refrigerator for use.

Mocktail Monday: Meyer Collins

posted on: Monday, January 27, 2014

When it comes to memorable cocktails, I've always been a huge fan of hand-crafted libations where half the time you spend drinking the liquid concoction, you actually trick yourself into thinking you're doing something good for your liver. I guess this is where mocktails can truly shine because it's my grown-up version of juicing, if you will. This week for Mocktail Monday, allow me to indulge you with my version of the classic Tom Collins, or what I like to refer to as my Meyer Collins Mocktail.

Meyer Collins Mocktail | via Chandara Creative

This drink is inspired from my hey days lounging with some girl friends at a local jazz club in San Francisco's Upper Haight neighborhood, namely, Club Deluxe. This was post college, so imagine my reaction when I heard of the club's name, which brought me back to those college clubbing days when girls don their skimpiest outfits and wait in lines that snake around the block only to have their buns freezing for hours before entering a dirty dark nightclub where the music is being blasted so loud that you can never expect to hold a decent conversation, much less get a decent drink that doesn't taste like watered-down cough syrup.

On the contrary, Club Deluxe is a neighborhood jazz lounge where you can sway to the rhythm  of soothing live jazz music from local artists, and nosh on artisanal pizzas, all while sipping a highball glass of their house-crafted Spa Collins, a refreshing libation oozing with the spicy sweetness of ginger syrup, the cooling flavors of fresh cucumbers, the tartness of lime, and an herbal infusion of freshly muddled mint sprigs. While I haven't been back in quite some time and frankly, never really knew the actual makeup of this drink, my tastebuds can still recall the flavors so vividly. So, when my good friend and purveyor of meyer lemons decided to pay me a visit this past week, I couldn't resist the urge to share it with you. My version is aptly named the Meyer Collins, and it's my tribute to this season of abundant citrus. Cheers!

Meyer Collins Mocktail | via Chandara Creative

Meyer Collins Mocktail | via Chandara Creative

Meyer Collins Mocktail | via Chandara Creative

Meyer Collins Mocktail
Inspired by the Spa Collins of Club Deluxe, San Francisco
Serves 2

• 12 fresh mint leaves
• 2 tbs ginger simple syrup (recipe below)
• 1.5 oz or 1 shot glass fresh meyer lemon juice 
• 1.5 oz or 1 shot glass fresh orange juice
• 3 slices cucumber
• Club soda or sparkling water
• Ice, cubed & crushed
• Garnish with extra cucumber slice, mint sprig, and/or lemon wedge

1. Muddle mint leaves and cucumber slices in the bottom of a glass.
2. Fill 2 glasses with ice cubes and add in meyer lemon juice, orange juice, and 1 tbs ginger simple syrup.
3. Stir gently, and top it off with a splash of sparkling water or club soda. Now, layer on the crushed ice and another 1 tbs of the ginger simple syrup.
4. Garnish with fresh mint sprig, cucumber slice, or lemon wedge and you're all set! Enjoy!

Ginger Simple Syrup Ingredients
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 tbs ginger, peeled & chopped

1. In a small sauce pan, stir together the water and sugar and bring to a boil under medium high heat.
2. Once sugar dissolves, remove from heat and mix in the ginger. Allow ginger to steep in syrup for 10-15 minutes.
3. Strain out the ginger, and allow syrup to cool to room temperature.  Transfer to a glass container and store in the fridge.

Cold + Flu Remedy: Ginger Tea with Honey and Lemon

posted on: Sunday, January 26, 2014

It's that time of year again--the time of year when a few pesky visitors come lurking around every corner and no matter where you turn, somebody's bound to catch wind of them. Yes, Old Man Winter brings his buddies, cold + flu, to pay you a visit, which usually means they're unannounced and will probably end up overstaying their welcome (not that they were even welcome in the first place). But lucky for you, I have an age-old remedy that I've been using for years whenever this trio enters my home: Ginger Tea with Honey and Lemon. 

Ginger Tea with Honey & Lemon | via Chandara Creative
Let me just preface this post by saying that I love ginger. Love it! Our kitchen is always stocked with this herb and I use it in many of my dishes. Its therapeutic healing properties are bar none, ranging from being used to treat nausea (ahem, morning sickness), digestive issues, stomach upsets, and yes, even your common cold and flu symptoms. Whenever I feel a cold coming on, which is usually marked by that dry, scratchy sore throat feeling, the first thing I do is start foraging my fridge for a piece of ginger root.

It's also usually around this time of year that my good friend comes toting bags of fresh meyer lemons from her backyard, and it's one of the reasons why I vowed to be her friend for..like...ever! Just kidding. I'd be her friend with or without her tree, but for now, let's just say I'm quite fond of our friendship. From there, I brew my pot of ginger tea, let it steep, and squeeze in a wedge of lemon with a dollop of honey. This is as easy as it gets, folks. If you steep it properly, the ginger tea alone will have a spicy sensation as it goes down your throat. The acid from the lemon helps cut it as well as the sweetness from the honey. All in all, it's a great combo, but most importantly, it works! After a day or two of drinking this, you'll notice that your throat will feel much better! But hey, I'm no medical expert, so I guess my post should also include a disclaimer about consulting with your medical practitioner if your condition worsens and yadda yadda. There ya have it. Either way, I hope you'll give this a try and if you have any of your own home remedies to recommend, I'd love to hear it. Until then, stay healthy and hydrated. Your body really is your sanctuary, so taking care of it should definitely be a priority.

Meyer Lemon | via Chandara Creative
Get your Vitamin C boost from a squeeze of fresh meyer lemon
How to peel ginger without a knife | via Chandara Creative
Easiest way to peel ginger without a knife: Use a metal spoon to scrape off the outer layer of the ginger root. Ta-dah!

Ginger Root | via Chandara Creative

Ginger Tea with Honey & Lemon | via Chandara Creative
Silly but true: I enjoy squeezing my honey out of these little honey bears

Ginger Tea with Honey + Lemon
Makes 1 pot

• 1 small fresh ginger root, peeled & thinly sliced or grated
• 1 lemon, sliced into wedges
• Honey
• 3-4 cups water

  • Instructions:
  • 1. Peel ginger using a metal spoon (see image + tip above) and thinly slice or grate. Fill a tea kettle or pot with 3-4 cups water and add in all the ginger. Bring pot to a boil, then simmer on lowest heat setting for 10 minutes to allow ginger root to steep & infuse the tea. Turn off heat, and strain out ginger.
  • 2.  In your teacup, spoon in 1 tsp of honey (or more based on your preference), squeeze in juice from a lemon wedge, and pour in your ginger tea. Stir gently and enjoy immediately when it's piping hot. 

Published in Anthology Magazine, Winter 2014 Issue

posted on: Saturday, January 25, 2014

I've been pinching myself because the day has finally come: I got published! It was only March 2013 when I officially launched the rebrand of Chandara Creative, and on my mental list of personal accomplishments was the opportunity to see my name in print and showcase my talent (if you will) to the world. I've been a long-time fan of Anthology Magazine, a life and shelter magazine dedicated to highlighting some creative design talent when it comes to decorating and entertaining for your home. I love the look and feel of the magazine and just adore the design aesthetic and vision of Meg & Anh-Minh, the magazine's lovely co-founders.

Anthology W14 Issue | Styling: Chandara Creative | Photography: Jen Siska

I really believe things happen for a reason, and opportunities are meant to be seized. I first met Bryant Terry, an eco-chef & food justice activist, and Meg when I was styling a photo shoot lookbook for my gals of Retrofit Republic over a year ago. Fast forward six months later, when both Bryant and Meg approached me with the opportunity to style a shoot for Bryant's release of his upcoming Afro-Vegan cookbook,  I was completely and utterly flattered and before they could change their minds, I was already shooting back an email inquiring about what time they should expect me to arrive. This could not have happened at a more opportune time because if you recall, my first four months of pregnancy was really brutal with a severe case of morning sickness and had they called on me then, I would not have been in any condition to do anything. Luckily, everything worked out and the shoot was amazing, to say the least, and I found myself working alongside some creatives who I've admired for so long, and that was definitely icing on the cake.

Anthology's Winter 2014 issue hits the shelves of all Anthropologie stores nation-wide  in the United States (and even to some international boutiques) starting in early February. My styling feature, A Fusion of Flavors, begins on page 119. I hope you enjoy it and thanks so much for believing in me because it really does mean the world to me!

Here's a magazine preview and video trailer for you:

Tako Fin with Citrus Ponzu Sauce

posted on: Friday, January 24, 2014

Tako Fin with Citrus Ponzu Sauce | via Chandara Creative

There's some dishes that really wow me. No, not because they're fancy to say or prepared using a French cooking technique. The dishes that pack a "wow" factor in my book are actually those that taste sublime, but really, they're so simple because they only highlight a few key fresh ingredients. I'm going to venture a guess that many culinary experts would agree with me, and if you have ever watched an episode of Top Chef, you'll understand that when push comes the shove and chefs are tasked with cooking their best dishes, oftentimes, it's the simplest ones that really resonates with them. 

This mouth-watering Tako Fin with Citrus Ponzu Sauce recipe is inspired by one of my favorite dishes at a local Japanese restaurant in Sacramento, Taro's by Mikuni. And like you, I'm no professional Japanese chef, but I like to experiment in my kitchen, so I let my tastebuds guide me in its execution. 

Tako [蛸/たこ], the Japanese word for octopus, is the star in this dish, and when drizzled with my version of this citrus ponzu dressing alongside some spicy jalapeños and refreshingly crunchy cucumbers, it's just heavenly. And the best part is that once you gather the main ingredients (available at your local Asian grocer, or in my case, Ranch 99 market), it's so easy to assemble and wow your guests as an appetizer for any of your social gatherings, particularly if you're having your favorite people over for cocktails. Next week, I'll dish up a mocktail that will pair amazingly well with this recipe. Stay tuned!

Octopus or Tako [蛸/たこ] | via Chandara Creative
Sashimi-grade octopus or tako [蛸/たこ] is the star of this dish
Octopus or Tako [蛸/たこ] | via Chandara Creative

Persian Cucumber | Via Chandara Creative
I prefer the crisp tenderness of small Persian or Japanese cucumbers sliced into slender matchsticks
Meyer Lemons | via Chandara Creative
Freshly-plucked meyer lemons from my friend's backyard lend a citrusy sweetness to the ponzu dressing
Octopus Tako Fin with Citrus Ponzu Sauce | via Chandara Creative
Tako Fin with Citrus Ponzu Sauce | via Chandara Creative

Tako Fin with Citrus Ponzu Sauce
Inspired by the Tako Fin at Taro's by Mikuni Restaurant, Sacramento, CA
Serves 2

• 2 sashimi-grade octopus or tako tentacles, blanched & thinly sliced
• 1 small cucumber, preferably Japanese, Persian, or English variety
• 1 jalapeño, thinly sliced
• 2 tbs meyer lemon juice
• 1 tbs ponzu sauce
• 1 tbs pon shabu sauce
• 1/2 tbs low-sodium soy sauce or tamari
• 1 tbs sesame oil
• Dash of sea salt (for blanching octopus)
• Ice
• Water

  • Instructions:
  • 1. Prepare the ponzu sauce dressing by combining lemon juice, ponzu, pon shabu, sesame oil, and soy sauce in a small bowl. Mix well, chill, and set aside.
  • 2.  Blanch the octopus in lightly salted boiling water for 2-5 minutes, depending on the thickness of your tentacle, or until octopus turns a nice red-bergundy color along its tentacles and is somewhat firm to the touch. Be careful not to overcook the octopus or it will taste rubbery. Remove from water and shock the octopus by immersing it an ice bath. Set aside.
  • NOTE:  As an alternative, you can also purchase pre-cooked sashimi-grade tako at your grocer. I find this much easier.
  • 3. Thinly slice chilled octopus and jalapeños and set aside. Using a mandolin or shredder, thinly slice cucumber into matchsticks.  
  • 4. Drizzle ponzu sauce dressing generously over the sliced octopus, cucumber matchsticks, and jalapeño. Enjoy!

Mocktail Monday: Rambutan Mojito

posted on: Monday, January 20, 2014

Mondays are always tough, but certain Mondays are a cause for celebration, namely one like today that is dedicated in remembrance of the legacy of Dr. Martin Luther King, Jr., a man who lived his life with such passion and tenacity in his pursuit of social justice for all; a man who reminds us to dream bigger each day; and a man who continues to inspire so many of us in the power of courage and conviction.  His indelible mark on the Civil Rights Movement and the impact he's made on the freedoms that many of us enjoy today are nothing short of significant, and I, for one, am grateful that such a man walked this Earth. To this day, re-reading Dr. King's Letter from Birmingham Jail still gives me goosebumps.

So, in honor of Dr. King, please join me in a toast as I kick off a special feature of Mocktail Mondays starting with this refreshing Rambutan Mojito Mocktail to celebrate my love for this hairy little friend that I've missed so much from my island days.

Rambutan Mojito Mocktail | via Chandara Creative

It seems like only yesterday I was perusing the street stalls of Honolulu Chinatown in search of the perfect bunch of these ruby red furry little fruits packed full of sunshine.  I know they can be scary at first sight, but rest assured my foodie friends, this fur ball is not to be judged by its outside. After you peel off its furry red exterior, you'll be rewarded with a sweet and juicy fruit that will make you wish you could be whisked off to a tropical island to enjoy a cocktail (or in my case, a mocktail) or two. I get ridiculously excited whenever I can score a handful of fresh rambutans to peel and eat, which is exactly why I'm even more elated to share this recipe with you. And if you don't need to axe your alcohol, then by all means pour in your favorite rum or gin to spice things up a bit!  I insist. Cheers!

Rambutan | via Chandara Creative
A snapshot of me surrounded by fresh Rambutans flown in from Hilo | Honolulu Chinatown, HI
Rambutan Mojito Mocktail | via Chandara Creative

Rambutan Mojito Mocktail | via Chandara Creative

Rambutan Mojito Mocktail | via Chandara Creative

Rambutan Mojito Mocktail | via Chandara Creative

Rambutan Mojito Mocktail | via Chandara Creative
Rambutan Mojito Mocktail | via Chandara Creative

Rambutan Mojito Mocktail
Adapted from Lychee Mojito Recipe courtesy of A Cup of Mai
Serves 1

• 12 fresh mint leaves or 6 mint sprigs
• 1/2 oz simple syrup or agave nectar 
• 1/2 tsp superfine sugar
• 3 fresh or canned rambutans (2 to muddle, 1 for garnish)
• 1 oz rambutan syrup (reserved from the canned rambutans)
• 1 oz fresh lime juice
• Club soda or sparkling water 
• Ice


1. Muddle sugar, mint leaves, and rambutans in a glass. Add in crushed ice, agave nectar/simple syrup, lime juice, and rambutan syrup.  Stir and top it off with a splash of sparkling water or club soda. Garnish with fresh mint sprig and rambutan. Enjoy!

Currently Coveting: The Art of Floral Design

posted on: Friday, January 17, 2014

If you follow me on Pinterest, you'll understand that I have a slight addiction to floral design & artistry, and I owe it all to my mom. Growing up, she'd take us kids to the local rose gardens and make us stand next to each rose bush while she snapped polaroids of us. Our home was littered with seemingly gaudy silk roses and marigolds that my mom salvaged from her thrift store outings.  Her infatuation with all things floral spanned the gamut; from the covers of our family albums to the floral-laden fabrics she chose to sew her handmade peplum dresses that marked her 80's fashion sense, my childhood was perfumed with a flowery puppet show.  Looking back through our family photos can only validate my claim that while I never grew up in the 60's, I was certainly a flower child in my own rite.

This week, I'm sharing my love for floral design as part of my Currently Coveting series. While I like to think that my taste has grown more refined since my days spent posing next to rose bushes, I would be lying if I didn't tell you that those formative years have only deepened my affinity for the more grown-up rose varietals, including the heirloom garden roses such as those darling David Austins and Sweet Juliettes that so many top-notch floral designers are incorporating into their lush arrangements.  No, they aren't your typical roses at your local Safeway supermarket--far from it.  If I had it my way, I would love to have flowers delivered to me every week---it can brighten the darkest of moods on the gloomiest of days and I'm all for that!  I especially adore the simplicity of one-of-a-kind florals like a bunch of hand-tied Lily of the Valley or blush pink Astilbe just as much as I covet the organic, free-flowing nature of Dutch-inspired arrangements that are oftentimes spotted in vintage urns with fruits and other foraged greenery.  Either way, here are my picks for the designers who are at the top of their game when it comes to floral artistry.  Which is your favorite?

1. Fleurs de Fallon

Fleurs de Fallon | Jen Huang Photography via Grey Likes Weddings
Fleurs de Fallon | Jen Huang Photography

Fleurs de Fallon | Jen Huang Photography

2. Flower Wild

Flower Wild | Jose Villa Photography
Flower Wild | Jose Villa Photography
Flower Wild | Jose Villa Photography
Flower Wild | Jose Villa Photography
3. Poppies & Posies

Poppies & Posies | Jen Huang Photography
Poppies & Posies | Jen Huang Photography
Poppies & Posies | Jen Huang Photography

4. Shotgun Floral Studio

Shotgun Floral Design | Delbarr Moradi Photography
Shotgun Floral Design | Delbarr Moradi Photography
Shotgun Floral Design | Delbarr Moradi Photography
Shotgun Floral Design | Abi Q Photography

5. Bows and Arrows

Bows & Arrows | Ryan Ray Photography via Style Me Pretty
Bows & Arrows | Heather Hawkins Photography
Bows & Arrows | Heather Hawkins Photography

6. Natalie Bowen Designs

Natalie Bowen Designs | Melanie Duerkopp Photography
Natalie Bowen Designs | Greg Slick Photography

Shrimp and Butter Lettuce Cups with Vietnamese Nuoc Cham

posted on: Tuesday, January 14, 2014

Time. Oh, if only we had more of it these days. And while I love to spend time in my kitchen whipping away meals fit for feasting, some days I get downright lazy (oh, yes) and need something quick, delicious, fresh, and totally satisfying.  Hello lettuce wraps sprinkled with tiger shrimp, fresh peanuts, and a medley of mint and herbs--all dipped in my favorite Vietnamese chili dipping sauce, nuoc cham. Yes, totally satisfying in my book.
Shrimp and Butter Lettuce Cups with Vietnamese Nuoc Cham | via Chandara Creative
Shrimp and Butter Lettuce Cups with Vietnamese Nuoc Cham | via Chandara Creative

Shrimp and Butter Lettuce Cups with Vietnamese Chili Dipping Sauce (Nuoc Cham)
Adapted from similar recipe courtesy of Sunset Magazine, July 2006

• 3/4 lbs shrimp, peeled & deveined
• 1/4 tsp black pepper
• 1/2 tsp salt (to boil water)
• 3 3/4 oz dried vermicelli noodles (Vietnamese bun rice noodles)
• 1 head Boston bib or butter lettuce, cores trimmed and leaves separated, washed, and drained
• 1 bunch fresh basil sprigs
• 1 bunch fresh mint sprigs
• 1 bunch fresh cilantro
• 1 cucumber, thinly sliced lengthwise
• 1/4 cup of dry roasted peanuts, coarsely crushed
• Optional: 1 cup Vietnamese bi or shredded pork skin with roasted rice powder (Recipe here)

Vietnamese Nuoc Cham Ingredients
• 1/2 cup water
• 1/4 cup fish sauce
• 2 tbs white granulated sugar
• 3 tbs fresh lime juice (or more to taste)
• 3 garlic cloves, minced or finely chopped
• 1-2 Thai or birdseye chili peppers (fresh or frozen)

  • Instructions:
  • 1. Bring a small pot of salted water to a boil, then add in shrimp to cook. Reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1-2 minutes. With a slotted spoon, transfer shrimp to a colander and let cool. 
  • 2. Put vermicelli rice noodles in a medium pot and cover with hot water. Cover pot and cook noodles, making sure to stir frequently so noodles do not stick to bottom of pot. Cook for at least 15 minutes, or until noodles are softened. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Cover and set aside in a colander to cool.
  • 3. Optional in lieu of noodles if you are carb-conscious: Prepare the Vietnamese Bi or Shredded Pork Skin Mixture (refer to this recipe)
  • 4. Prepare Vietnamese Nuoc Cham (see recipe below)
  • 5. To assemble wraps, arrange some noodles or pork skin in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.
Preparing the Vietnamese Nuoc Cham:
I prefer the simplicity and freshness of my nuoc cham sans the vinegar that similar recipes oftentimes call for, so I omit it and use more fresh lime juice to add that kick of acidity. And to save yourself more time, you can prepare a bottle of this sauce ahead of time and store it in your refrigerator for up to 2 weeks. 

1. In a small sauce pan, mix fish sauce, sugar, and water over medium heat and stir to combine. Bring sauce to just below boiling point, then set aside to cool. In a separate bowl, muddle garlic and lime juice and then add to cooled fish sauce mixture. Stir well to combine, top with fresh chili peppers, and transfer sauce to a small dipping bowl.  

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