Toyomansi sauce & marinade (Calamansi soy sauce)
A classic and super easy to make Filipinno dipping sauce and marinade, toyomansi is bursting with delicious, tangy flavours. Eat it with steamed seafood or to marinade pork and chicken for your next BBQ!
Servings: 4 people
Knife and chopping board
- 4 T Light soy sauce
- 4 T calamansi lime juice, seeds strained out I usually eyeball it and use 6 small calamansi for 4T of soy sauce. Substitute: key lime, Meyer lime, or other limes if you can't these 2, lemon and, as a last resort, white wine or rice vinegar
- 2-3 cloves garlic, peeled and minced
- ⅛ big red chilli, sliced Substitute: Bird's eye chilli is traditional but it's spicier so I used something milder to accommodate younger children and the elderly. (Personally I prefer the smaller bird's eye chilli/ chilli padi though!)
- ⅛ big green chilli, sliced Added for colour, feel free to omit
- sliced onions or shallots, optional
Mix all the ingredients together.
You can use it straight away or leave to infuse for 10 minutes first.
You can immediately enjoy calamansi soy sauce with your dumplings etc or pour it over your meat/ fish to marinade.
Note: you can use more garlic and chilli if you want, but I find it makes the sauce too "full" (there is too much solids and too little liquid) which makes it hard to dip food into it!
The quantities for soy sauce and the acid (calamansi) aren't set in stone- feel free to experiment and use more or less depending on how salty and tangy you want your food.
Keep the calamansi seed and grow your own calamansi tree- you can use this fruit in so many South East Asian dishes!