Toyomansi sauce (Calamansi Soy Sauce)

A bowl of garlic and chilli mixed with calamansi lime and soy sauce .

5 from 6 votes

Toyomansi sauce (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!

Prep Time5

Cook Time1

Course: Side Dish

Cuisine: Filipino

Servings: people

Calories: 18kcal

Author: Zen

Equipment

Knife and chopping board
Strainer, optional

Ingredients

4 T Light soy sauce 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.
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 If you're short on time, just smash the garlic clove with the back of your knife and skip the mincing.
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

Instructions

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.

Notes

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!

This Filipino soy sauce is so quick and easy to make, people usually make it right at the table, although leaving the aromatics to infuse for a few minutes does give it more flavour.

Keep the calamansi seed and grow your own calamansi tree- you can use this fruit in so many South East Asian dishes!

Nutrition