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.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.