ChamoritaMomma’s Empanada

CHAMORRO EMPANADAS, another island favorite! Crispy fried masa dough, filled with toasted ground rice, chicken, flavored with garlic, and bits of bacon.  They’re typically an appetizer or snack but they make a great meal, especially on the run!  My recipe is a rather large one, so you might want to gather a few of your friends and have an “Empanada Making Party”, lol!  Because it is a time consuming dish, I like making them in bulk and then freezing, for later use.  Give my recipe a try and please let me know what you think. 😉


When deciding to make Empanadas, always make the filling first! You can even make it a day ahead, the reason why is that you need to have the filling completely cooled off before wrapping them in the crusts.

6 skinless, bone-in Chicken thighs, excess fat removed
1/2 tsp. ground Black pepper
1 tsp. Salt
1 heaping Tbsp. Chicken bouillon (I posted picture below)
8 cups Water

1 (14 oz. pkg.) OR 2 cups Cream of Rice, toasted
1 (12 oz. pkg.) Bacon, cut into pieces and fried crisp (reserving 4 Tbsp. grease)
1 small Onion, sliced
8 – 10 whole Garlic cloves, finely minced
7 – 8 cups Chicken broth (use the one you made, plus add more water to make up the difference)
Cooked Chicken thighs, chopped or shredded
1 – 2 pkg. Mama Cita’s Achiote powder (depends on how dark you want the filling)
Hot pepper flakes, to your taste (If you have donne’ dinanche, then use that, to your liking)
2 tsp. Onion powder
2 tsp. Accent
1 – 1 1/2 tsp. Salt, adjust to your taste

1 (4 lb. bag) Masa harina, any brand (I used Masa Brosa brand, pictured below)
2 – 3 pkg. MamaCita’s Achiote powder
1 (16 oz. or 1 lb.) box Corn starch, any brand
1 – 2 Tbsp. Salt
1 tsp. Accent
1 1/2 cups Vegetable oil
10 cups WARM Water

Vegetable Oil, for deep frying

Let’s begin by making the broth for the filling. In a large pot, on MEDIUM HIGH heat, start by combining the chicken thighs, salt, pepper, bouillon, and water. Allow this to come to a boil and then reduce the heat to MEDIUM and cover. Cook this for about 35 – 45 minutes or until the chicken is fully cooked and tender. When cooking time is done, remove chicken pieces and allow them to cool, just enough to handle so you can shred the meat. Set the broth aside, this will be used in making the filling.

*NOTE: You can also use “store bought” chicken broth, if you’d like, but why?  You have to cook the chicken pieces anyway so why not kill two birds with one stone, lol! 😉  But, if you are using canned broth, make sure to adjust the salt, because there is usually tons of salt already in store bought broth.










Once the chicken is cooked and tender, remove it from the broth and set it aside to cool.  Reserve the broth for the filling’s liquid.  Once chicken is cool enough to handle, remove the meat from the bone, discarding any visual fat and the vein that runs through it, ewww!  I chopped the chicken using a mini food processor using the “pulse” mode.  I love using my kitchen gadgets, it makes me feel like I’m  working “smarter, and not harder”. 😉  Do not chop the chicken too finely, you also have the option of hand chopping or shredding them.  Set the chopped chicken aside.










Pour the box of Cream of Rice into a DRY skillet, placed over MEDIUM HIGH heat.










Toast the rice until it becomes a golden brownish color. Make sure to stir this often. Set aside.










Now, cut the bacon into small pieces. Fry them in a large pot until crisp, use a pot that you will be cooking the filling in. Reason why is, you want the flavors of the bacon and it’s grease to permeate into the filling, after all; everything with bacon tastes that much better, 😛  Remove the crisp pieces of bacon, pour off all but 4 Tbsp. of the grease.










To this bacon grease, add the onions and garlic pieces, cook on MEDIUM HIGH heat.  Stir this until translucent. NOTE:  If you were using the chopped bell peppers variation, you’ll add them at this time.










Add the chopped chicken pieces, stir to combine well.










Add the toasted cream of rice, the 7 – 8 cups of broth, and the seasonings.  Stir to combine well and make sure that the cream of rice doesn’t “lump” up.  Bring to a boil then reduce heat to MEDIUM LOW and continue to stir.

NOTE:  If you’d like a little runnier filling, start with the 7 cups of broth, for a thicker filling, use 8 cups broth.










At this stage the mixture will start to thicken.  Taste and adjust seasonings accordingly.  Add your pepper flakes or donne’ dinanche’, suiting your taste.  Stir to combine well.










If you’re using the crisp bacon you cooked earlier, add it at this stage.  Stir to combine well again.  Turn the stove off and remove the filling from the heat.

NOTE:  It is very important to allow the filling to cool off completely!  If you’re making the filling a day in advance, cool completely on the counter top and then cover and place into the refrigerator until ready for use.











Now let’s make the crust.  In a very large mixing bowl, combine the dry ingredients, masa harina, corn starch, achiote powder, salt and Accent.  Stir these ingredient well to combine.  Now make a well in the center of the dry ingredients.  Pour the vegetable oil and about 6 cups of warm water into the well.  Stir this mixture to combine well.  It’ll start to stiffen as you incorporate the water and dry ingredients together, making it harder to work in the bowl, but it’ll be fine.  Add the rest of the water in increments, kneading it into the dough.










You should have a soft pliable dough, that doesn’t feel sticky, it may still look a bit crumbly at the bottom of the bowl, but when you squeeze this together, it forms a dough.  Your dough is ready to be formed and filled.  It is very important that the dough doesn’t dry out.  I use a clean kitchen towel and wet it thoroughly, then I wring it out, squeezing all the water out.  Use this to cover the dough at all times!  Now, pinch of enough dough to form a golf ball sized ball.  Continue to form several at a time, making sure to keep them covered until ready to use.










Cut pieces of waxed paper AHEAD OF TIME, roughly about 6×6-inches or so.  You will be using them to help form each Empanada as well as for storing, so that they do not stick together.  You will also need a tortilla press to make the shells, but it’s not necessary, you could roll the shells out using a rolling pin.

Start by placing a sheet of waxed paper onto the tortilla press, place one of the dough balls in the center. Flatten slightly using your hand.  Layer another piece of waxed paper over top of the dough.  Close the top down and press the handle to flatten the dough piece forming a disc.  Because I prefer a thinner crust, I SOMETIMES rotate the dough disc 90 degrees and press down the lever again, just to flatten it a bit more.  You want to flatten the dough to about 1/8-inch (half of 1/4-inch) thickness or slightly thinner.  Anything thicker WILL NOT  result in a crispy crust!



















Now remove the top piece of waxed paper.  I usually use this piece for the bottom of the next dough ball.  Fill the center of the dough disc with about 1 Tablespoon of filling, maybe a bit more, but not too much, otherwise it’ll ooze out when sealing the dough.  Fold the waxed paper, bringing the edges of the Empanada together, as pictured below.










Starting at the top middle portion of the Empanada, following the edges down both sides, start pinching the waxed paper, forcing the dough edges to come together forming a seal,  Use the waxed paper to help you seal the dough together, as shown below.  Do not remove the waxed paper, keep the Empanadas encased in it to keep them from sticking together.  Continue this process until all the filling is used up.

NOTE:  At this stage, place the Empanadas in a single layer on a baking sheet and put them into the freezer. Allow them to freeze completely.  Now take the frozen Empanadas and either vacuum seal them or place them into freezer bags for storing.  Keep them in the freezer until you’re ready to use them.










You can also start to fry them at this stage, heat up at least 2 inches of vegetable oil.  Place your Empanadas, about 3 – 4 pieces at a time.  Fry them for about 8 – 10 minutes or longer.  You want to ensure that they are crisp.  If you’re frying them from FROZEN, they will take longer to cook.  Just gauge and watch them carefully.  Drain, facing them downwards, on paper towels.  Serve and enjoy!

TIP:  The longer you fry them, the crispier they will be; but make sure your heat isn’t too high or they will burn.

empa35 empa36

FILLING VARIATIONS, that you can add or change with the current filling:
1.) Add 1/2 – 1 cup crisp fried Bacon pieces, add this at the end of cooking time.
2.) Add 1 cup finely chopped green Bell peppers, add this together when frying the onions and garlic.
3.) Canned sardines or mackarel is something that some friends and I have made a few years ago. Just fry the canned fish in some oil and onions, seasoned a bit, then wrap and fry as normal. (This IS NOT to be added to the cream of rice filling, this is a filling on its own.)

Here’s a tip to ensure that your Empanadas are all going to be the same size, using a scale, weigh the dough balls, adding or removing dough to keep them at the same weight.  Make sure to keep your dough balls covered at all times so that they do not dry out.










Here are some of the ingredients and brands that I used to make my Empanadas.  I just used what was in my local grocery stores.

This is the brand of Masa Harina I used.  I purchased this at Publix, but Maseca is still my favorite brand.

This is the brand of Masa Harina I used. I purchased this at Publix, but Maseca is still my favorite brand.

Achiote Powder

Achiote Powder

Seasoned Taegu (Cuttlefish)

What is Taegu?  It’s a popular Korean appetizer or side dish consisting of dried and shredded cuttlefish that’s sometimes referred to as codfish. Usually sold in snack sized packages, they make great snacks that are chewy and satisfying.  Not usually common on the mainland, but are seen sold all over Hawaii, Japan, and Korea. This side dish is served at most Korean restaurants, but with this recipe; you can now create it at home.  I love using this Taegu recipe when preparing Taegu Salad:


1 (4 – 6 oz. pkg.) shredded, dried Taegu or Cuttlefish
3 Tbsp. Sesame oil
2 Tbsp. Kikkoman Soy sauce
1 Tbsp. toasted Sesame seeds
2 Tbsp. Honey
1 Tbsp. Paprika
1 tsp. Garlic salt
1/2 tsp. Accent or Ajinomoto
1/2 tsp. ground Cayenne pepper
1/2 cup Green onions, thinly sliced

This is the brand of Taegu or Cuttlefish that I was able to purchase in my area.  Buy what you can in your area.  Just make sure to purchase the PLAIN flavored ones.










In a medium sized pot, boil some water.  Remove the water from the heat. Now take the package of cuttlefish and add this to the hot water, allow the cuttlefish to steep in the water so that the seasonings, salt, etc. that is usually packed with the dried cuttlefish can be removed.










Drain the cuttlefish and squeeze dry using the palms of your hands. Cut into half using a knife; also cut any long pieces you may notice.  Place into a mixing bowl, set this bowl aside.










Now, using a smaller mixing bowl, combine the rest of the ingredients.  Stir to combine well; add the green onions and mix thoroughly.










Now pour this mixture over the prepared Taegu; using your CLEAN hands, mix to combine thoroughly.  Cover and refrigerate until ready to use.  This can be eaten as a snack or appetizer or served alongside your favorite Korean or Chamorro dishes! ENJOY!

NOTE:  This is the same seasoned Taegu that I use to prepare my Taegu Salad. Here is the link to this amazing salad:


Taegu Salad

TAEGU SALAD!  It’s nothing like you’ve ever tasted! I first discovered this dish once again, while stationed in Hawaii, years ago.  If I can remember correctly, I acquired this recipe from the local newspaper? I’ve only made it a few times, and since moving “stateside” haven’t made it in years because some of the ingredients were not available in my area. But now, with all the Sushi bars and Asian markets in and around the area, Seabreeze salad and Taegu are readily available! YAY! 😉  If you like those ingredients, then you’ll like this salad.  It’s served at room temperature but can also be eaten cold.


1 (8 oz.) pkg. Linguini noodles, cooked al dente’
1 cup seasoned Taegu* (Korean spicy codfish)
1 cup English cucumbers, julienned
1 cup Imitation crabmeat, shredded
1 cup or (8 oz. pkg.) Sea breeze salad*, drained well (pictured below)
2 – 3 Tbsp. Nori furikake sprinkles*
1/2 cup Green onions, thinly sliced, for garnish

1/2 cup Kikkoman Soy sauce
1/3 cup Rice wine vinegar
1/3 cup Vegetable oil
1/4 cup Honey
1/4 cup granulated Sugar
1 Tbsp. Sesame seed oil
1 Tbsp. toasted Sesame seeds

*This is the Seabreeze Salad that I purchased at my local grocery store, which fortunately has a Sushi bar.  For the Seasoned Taegu, in the ingredients list, I have posted my recipe for that as well.  Just do a search on my blog.  The Nori furikake is also pictured below to the right.










Break the noodles into halves or thirds and cook them according to package directions; make sure they are cooked “al dente'”, you still want a bit of a bite to them, not overly cooked and soft, ewww! Drain the noodles and run under cold water, set this aside.










Now into a jar with a lid; combine all of the dressing ingredients. Cover tightly and shake vigorously to combine well.  This dressing can be kept in the refrigerator for a few days.

NOTE: You will only use 1/2 cup to 3/4 cup of the dressing in this recipe. Store the rest for later use.










Now in a large mixing bowl, combine all of the salad ingredients, including the Nori furikake and the green onions.  I forgot to take a picture of those ingredients, ooops! 😉










Now, starting with 1/2 cup of the dressing, pour it over the salad ingredients.  You want to start with the 1/2 cup first and then if you need more, then add more.  Using your CLEAN hands is best when mixing this salad.  Toss well to combine and then taste.  Add more dressing accordingly, IF NEEDED!  Add in the Nori furikake and the green onions; toss once more to combine.  Serve immediately.

NOTE:  If you’re preparing this for a later serving, do not add the dressing until you’re ready to serve.



Corned Beef Hash Omelet

Having a few canned meats in your panty comes in handy for those days when you don’t know what to prepare. There was no rhyme or reason to this recipe, it’s just something I came up with when wondering what to cook for dinner OR anytime, for that matter. Give this a try when you can’t figure out what to prepare.  😉


1 (15 oz. can) Corned Beef hash, any brand
1 small Onion, thinly sliced
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 tsp. ground Black pepper
1/2 tsp. Accent
1/2 tsp. Salt
1 bunch Green onions, sliced thinly (optional)
Vegetable oil

On MEDIUM HIGH heat, place a skillet and add about 2 tablespoons of vegetable oil. Add the onions and saute until slightly translucent.










Add in the can of corned beef hash along with all of the seasonings.










Stir these ingredients well and allow to cook for about 3 – 5 minutes.










While the corned beef hash is cooking, break two eggs (2 eggs per omelet) into a bowl and beat it. Season the eggs a bit with 1/4 tsp. salt, 1/4 tsp. pepper, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and a pinch of Accent.  Add about 1 – 2 tablespoons of the chopped green onions to the beaten eggs, if you’d like.










Stir the beef hash once more and then pour it onto a bowl and set aside.










Rinse the skillet and return to MEDIUM HIGH heat.  Add about 2 tablespoons vegetable oil and heat.  Pour the two beaten eggs and cook.










When the eggs a slightly cooked, add a few spoonfuls of the corned beef hash mixture to the center, and start to fold the ends over the filling to form a half circle or just fold two ends over the center, as pictured below.  Remove and serve immediately.  Serve with steamed white rice and garnish the omelet with tomato ketchup or Fina’denne’. ENJOY!  😉


Chamorro Buchi Buchi & Pastit (Fried Pies and Turnovers)

What could be better than eating Buchi Buchi (Fried Pies) and Pastit (Turnovers)?  Making both of these pastries from one recipe, that’s what!  Buchi Buchi, is a flakey fried pie, laced with a hint of coconut in the crust and filled with sweetened cinnamon flavored pumpkin.  My  Pastit is made from this very same recipe, but rather than frying them, they are baked to a golden brown, with a flakey crust, filled with pumpkin. Make my recipe and split it into half and why not have the best of both desserts! 😉


1 cup COLD Coconut Milk
1 Egg, beaten
4 cups All-purpose flour
1/2 tsp. Salt
1 cup very COLD Butter, cubed (2 sticks)

1 (29 oz. can) PURE 100% Pumpkin puree (NOT pumpkin pie filling)
3/4 – 1 cup Sugar, depending on your sweetness desire
1 1/2 tsp. Cinnamon
1/2 tsp. Pumpkin pie spice
1/4 tsp. Salt
1 tsp. Vanilla extract

The night before you know you want to prepare this recipe, you need to strain the pumpkin puree by pouring it into a strainer and allowing it to be elevated so that the water from the pumpkin can drain thoroughly.  This step will help when it comes time to frying the Buchi Buchi, so that the excess water doesn’t drain into the oil and pop everywhere.  Plus it help keep the crust from getting soggy.

Look at the amount of liquid that drained from the pumpkin puree, discard this.

Look at the amount of liquid that drained from the pumpkin puree, discard this.










Now, add the puree to a bowl and combine it with the rest of the filling ingredients.  Stir to combine these ingredients well. Set this aside while you prepare the crust.









Combine the coconut milk with the egg, beat these ingredients together well. Set aside.









Now into the bowl of a food processor, add the flour and salt.  Cut the COLD butter into cubes and add them to the processor.









PULSE the processor until you start to see pea-like pieces of dough and the butter is cut thoroughly and mixed in with the flour.  Now, run the processor on LOW speed and drizzle the coconut/egg mixture into the food chute.  Continue to run the processor JUST UNTIL THE FLOUR MIXTURE FORMS A  BALL as pictured below. DO NOT overwork the dough!









Now remove the dough and place onto the counter or board. Knead the dough JUST UNTIL THEY COMBINE. Do not add any extra flour!  Now sprinkle flour on the surface, this is just to prevent sticking, do not work extra flour into the dough, or it’ll toughen!  Tear off a golf ball sized or slightly larger piece of dough and using your fingers, pat the dough out into a disk.  Turn it over so that both sides are coated with flour, again, this is ONLY to prevent it from sticking!  Now using a small rolling pin, roll out the dough to about 1/4-inch thickness or slightly thicker.

NOTE: You could just roll the dough out into one large piece and cut your individual circles that way, rolling them individually is just MY PREFERENCE!  You can also use a tortilla press, with a piece of dough sandwiched between sheets of wax paper, as another option for rolling.









Now, depending on how big or small your want your pastries to be, cut a circle out; I liked the size of this tin pan, so I used that.  I believe it was about 4-inches in diameter.









Now take a TABLESPOONFUL or so of the filling and place it onto the center of the dough circle. (Can add more filling)









To make the BUCHI BUCHI: Using a dab of water, apply some to the edges of the dough using your fingertips.  Fold the dough over, matching the edges and pinching them shut.  Now take a fork and crimp the edges, giving them the distinct Buchi Buchi look.  Continue making the Buchi until you are done. Place them onto a baking sheet until you’re ready to fry them.









Heat your oil and using a small piece of dough, drop it into the oil to see if it sizzles. When it does, your oil is ready.  Keep the oil temperature from dropping otherwise you will end up with “soggy and greasy” Buchi Buchi.  Fry 2 -3 pieces of the Buchi Buchi at a time, until they are golden brown. BE CAREFUL when lifting them out of the oil, they are so tender and flakey, that they’ll break easily.  Using a tong and holding the bottom of the pastry with a slotted spoon, lift it out of the oil.  Drain on paper towels and allow to cool completely before serving!

buchipastit22buchi buchi01











Roll the dough as previously directed and add the filling to the center.  Now, you can crimp the edges just like you did with the Buchi Buchi, sealing it with the water and crimping with a fork, but I like to seal my Pastit differently from that, just because, 😉  Take the edge of the dough, furthest away from you, and fold it over just after the filling, push the dough down slightly to seal; do not match up the ends with the other edge, as pictured below.











Now, take the outer edge of the dough as pictured, and roll it overlapping each other, as in a twisting or roping motion.  Place them onto a parchment or Silpat lined baking sheet OR onto a lightly greased baking sheet.  Continue rolling the rest of the Pastit.









OR you can also form a “flute”, like on a pie, as shown below.  (Photo borrowed from )

I added the fluting AFTER I did the rolling effect above. These are just a few ideas of the types of edge trimmings I thought I would share with you.









Preheat the oven to 400°.  Now take an egg, add a teaspoon of water, and beat it well.  Brush this onto the tops and sides of the Pastit.  Now, taking the tip of a sharp knife, score the tops of the Pastit as shown.  This will allow the steam to escape while they are baking, plus it adds a decorative touch.









Bake the Pastit for about 30 – 35 minutes or until they turn golden in color.  Remove from the oven and allow to cool completely before serving.









Achiote Ribs

Achiote Ribs, one of those recipes that everyone makes a certain way! I actually have another version of this recipe, which I will post later on. This dish is succulent with pieces of pork spareribs, cooked in a vinegar-garlic sauce and flavored with a bit of achiote or annatto seed powder. I love this dish most especially because it’s a ONE POT meal. Just throw all of the ingredients into the pot and cook it up. Serve this with some steaming hot rice and fina’denne’ sauce and watch the dish disappear, but that’s alright because now you have the recipe to make more! HAPPY COOKING! 😉

achiote ribs



1 (2 1/2 – 3 lb.) slab Pork ribs (I like baby back ribs)
1 medium Onion, sliced thinly
8 – 10 whole Garlic cloves, chopped
1 cups White vinegar
1 Tbsp. Soy sauce
2 tsp. Salt, to taste
1 1/4 tsp. ground Black pepper
1 tsp. Onion powder
1 tsp. Garlic powder
1 tsp. Accent seasoning (Ajinomoto)
1 pkg. Mamacita’s Achiote powder
1 small Bay leaf, optional

NOTE:  You can add 1/4 cup tomato ketchup in the end for a different flavor…..


Begin by slicing the baby back ribs into individual pieces and place them into a large pot.











Add the garlic and onions.











Now, into a medium sized bowl, add the rest of the ingredients and stir well to combine, dissolving the Achiote powder thoroughly.











Pour this mixture over the ribs, garlic, and onions.  Stir to combine everything together well.











Now place the pot over MEDIUM HIGH heat and bring this to a boil.  Stir once again, cover with a lid and reduce heat to MEDIUM LOW.  Allow the meat to cook for about 45 minutes or until tender.  Stir often in between cooking time and remove any fat that you see floating to the surface. Taste and adjust seasonings accordingly.  Serve alongside some hot steamed rice and fina’denne’, (Search for the recipe within my blog).


This is the Achiote Powder that I used.

This is the brand of Achiote powder that I used.

Vietnamese Summer Rolls

SUMMER ROLLS are a Vietnamese dish traditionally consisting of pork, prawns, different vegetables and herbs, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (commonly known as rice paper). They are served at room temperature (or cooled) and are not deep fried or cooked on the outside.  Summer rolls that are considered to be a very popular appetizer among customers in Vietnamese restaurants, and I’m sure it’ll be a favorite of yours too. 😉


I don’t really have measurements for this particular recipe, it’s all up to you how much you’d like to add or use, but this is just a basic guide for you to use.

Cooked Pork
Cooked Shrimp, peeled and deviened
English Cucumbers, cut into sticks
Shredded Carrots (I just bought the bag)
Bibb lettuce, but any type can be used
Cilantro, washed
Thai Basil, washed
Mint, optional
Rice paper wrapper

First, cook your pork.  I just used boneless country ribs and added it to a pot with about a teaspoon each of salt, black pepper, onion powder, garlic powder and accent.  Added water and boiled it until it was cooked and tender.  Drain and set aside to cool completely.  Slice into thin pieces, it may shred if it’s really tender, that’s alright.  Cover and set aside.











The brand of noodles that I used is below. I just used half of the package.  Boil the noodles until tender.  Drain and run under cold water, strain and set aside.

summer roll noodlessummerrolls5










Slice all the cooked shrimp into half, lengthwise.  Set this aside until ready to wrap.









Prepare the other herbs and vegetables, by washing and or cutting them into sticks.











Now we are ready to assemble the Summer Rolls.











Take a sheet of the larger rice paper and run it under warm or cold water, it really doesn’t matter.  It will start to soften as you go.  Place it onto the counter or board and start layering the ingredients, as pictured below.  Sorry about the photo, I know it’s hard to see the wrapper, but I marked the edges with arrows.











Now taking the edge closest to you, lift and fold it over the first layer of ingredients, tucking slightly. Now take the side edges and fold those over as pictured.  Rolls completely, encasing the shrimp pieces.











Now, taking another smaller piece of rice paper, run it under the water, allow it to soften slightly and then place the whole roll over top of the smaller sheet of paper.  Wrap completely.











Continue wrapping the rest of the rolls and serve immediately with your favorite dipping sauces.  The only part about making these Summer rolls is that you can’t prepare them too far ahead of time, because they will dry out and turn hard.  Serve with Hoisin sauce or my PEANUT SAUCE below.











Here is a sauce that you can prepare and serve with your Summer Rolls.

3/4 cup creamy peanut butter
1/3 cup water
3 tablespoons Hoisin sauce
2 tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)
4 1/2 teaspoons soy sauce
1 tablespoon granulated sugar
2 1/4 teaspoons chile-garlic paste
1 medium garlic clove, mashed to a paste
1/2 teaspoon toasted sesame oil

Whisk all of the ingredients together in a medium bowl; set aside. Top with crushed salted peanuts.  Refrigerate leftover sauce.