From the recipe collection
Toyomansi (Soy Sauce and Calamansi Dip)
A sharp, savory Filipino sawsawan of soy sauce and fresh calamansi, balanced with red onion, chile, and a restrained touch of sweetness.
- Prep time
- 10 min plus resting
- Cook time
- 0 min
- Yield
- Makes about 1 cup
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Ingredients
Tick ingredients as you prepare.
Method
- Rinse and dry the calamansi, then roll each fruit firmly on the counter to loosen its juice before cutting it crosswise.
- Squeeze the calamansi through a small strainer into a measuring cup, pressing gently so bitter seeds and crushed peel do not enter the sauce.
- Whisk the soy sauce, 1/3 cup calamansi juice, water, and brown sugar in a non-reactive bowl until the sugar dissolves completely.
- Stir in the red onion, sliced chile, and black pepper, keeping the chile seeds only if a hotter dip is wanted.
- Rest the toyomansi in the refrigerator for 10 minutes so the onion softens slightly without losing its fresh bite.
- Taste with the food the sauce will accompany rather than by itself; if it seems too salty, add another squeeze of calamansi instead of diluting it heavily.
- Spoon only the amount needed into a clean dipping bowl and serve with grilled meat, fried fish, lumpia, or pancit; keep the unused portion chilled.