Toyomansi (Toyo't Kalamansi)

Name: Toyomansi (Toyo't Kalamansi)
Prep time: 10 min
Total time: 20 min

January 11, 2021

Prep 10 min Total 20 min

Toyomansi (Toyo’t Kalamansi) - kvalifood.com

Toyomansi is the most common Filipino sawsawan (dipping sauce). The name is a portmanteau of toyo (Tagalog for soy sauce) and kalamansi (calamansi, Philippine lime). At its core it is just soy sauce mixed with calamansi juice.

Makes about 1/2 cup / 120 mL, serves 4

Ingredients

60 mL soy sauce, preferably Filipino (Silver Swan or Datu Puti)
60 mL fresh calamansi juice (about 8-10 calamansi), or substitute lime juice
1-2 bird’s eye chiles (siling labuyo), thinly sliced
2 cloves garlic (10 g), minced
2 tbsp red onion (or shallot, ~20 g), finely diced

Optional additions

15 mL white vinegar - adds sharpness, traditional option
1 tbsp diced tomato - common with grilled fish
1 pinch sugar - to balance if soy sauce is very salty

Directions

Squeeze the calamansi (or limes) through a small strainer to catch seeds. Measure 60 mL juice.

Combine the soy sauce and calamansi juice in a small bowl.

Add the sliced chiles, minced garlic, and diced onion. Stir.

Let the sauce sit for at least 10 minutes before serving so the aromatics can infuse.

Taste and adjust: add more calamansi for brightness, more soy for salt, more chile for heat.

Notes

Shelf life: Keeps refrigerated in an airtight container for up to 2 weeks. Garlic and chile flavors intensify over time.
Calamansi substitute: Fresh lime juice is the best substitute. Key limes are even closer. Bottled calamansi juice (available in Asian groceries) works in a pinch but lacks the fragrance of fresh.
Soy sauce: Filipino soy sauce (toyo) is thinner and saltier than Japanese shoyu. If using Japanese or Chinese soy sauce, you may want slightly less, or add a small splash of fish sauce (patis) for extra salinity.
Chilimansi: Adding extra chiles makes this “chilimansi,” the spicier variant.
As marinade: Toyomansi doubles as a quick marinade for chicken, pork, or fish (30 min to 2 hours).
Serving: Traditionally assembled at the table by each diner to personal preference, not premixed in the kitchen.