About this component
The everyday Filipino table dip — soy sauce sharpened with fragrant calamansi and a hit of chile. One of the sawsawan, the family of dipping sauces mixed to taste at nearly every Filipino meal.
Component facts
- Yield
- About 1/2 cup (120 ml)
- Prep
- 5 minutes
- Heat
- Mild–Medium
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 1/4 cup (60 ml) soy sauce
- 3–4 calamansi, juiced (or 2 tbsp/30 ml lime juice)
- 1–2 chiles, sliced
- 1 clove garlic, minced (optional)
- Pinch of pepper
Method
- Combine soy sauce and calamansi juice.
- Add chile, optional garlic and pepper.
- Serve immediately as a dip.
Notes from the book
- Balancing
- Salty-citrusy and simple; adjust the soy-to-calamansi ratio to taste.
- Substitutions
- Lime for calamansi (less floral); tamari for a wheat-free version.
- Storage and food safety
- Best fresh; refrigerate up to 3 days. Contains soy (usually wheat).
Pairs with in this book
- No. 046LechonPhilippines
- No. 050Chicken InasalPhilippines
- No. 044Chicken & Pork AdoboPhilippines
- No. 045Sinigang na BaboyPhilippines
- No. 048Pancit BihonPhilippines
- No. 049Lumpiang ShanghaiPhilippines
Grilled and fried dishes generally.
The Complete Edition
Toyomansi (Soy–Calamansi Dip) sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Philippines chapter it belongs to.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
- Paperback — $49.99 (print list price) — available now