Calamansi or Kalamansi is a native tiny citrus fruit from the Philippines. It has more juice than a lime and more pucker than a lemon. Calamansi can be used in juices, marinades, dipping sauces (sawsawan), making sweet bakes or even flavorful noodles. A truly versatile fruit!
Calamansi I think is super underrated, compared to let's say Ube. This little tiny tiny ball of citrus packs a flavor punch. You don't need that much especially if you are lucky enough to be able to get it fresh outside of the Philippines.
The Filipino diaspora in tropical climates like Hawaii, Florida and parts of California are super lucky to be able to grow Calamansi trees in their backyard. I would befriend them as these trees fruit like crazy.
Calamansi is a hybrid of of the kumquat and mandarin. It is super sour and can't be eaten on its own. Usually it is used as a flavor enhancer. Just a squeeze on some pancit will usually perk up the other ingredients.
How to Cook with Calamansi
The most common way to use Calamansi in Filipino cooking is to make juice with it. Mix it with some honey and lots of cold water and ice makes it super refreshing on a hot humid day.
When in the Philippines it's a drink that is always listed on the menu.
Sawsawan
Another common way to use this citrus in the Philippines is to add it to sawsawan or dipping sauces.
Normal everyday Filipino food is usually just some fried fish and steamed vegetables. To give the meal more flavor a variety of sawsawan can be made to dip your fish and veggies in.
Mixing freshly squeezed calamansi juice and toyo (soy sauce) is probably the number one option.
The second popular sawsawan is the juice mixed with super salty bagoong. I love this combo with fish and steamed kangkong.
Marinades
One of the most iconic marinades using Calamansi is Bistek. Thinly sliced beef that has been marinated in the juice mixed with a splash of toyo (soy sauce). It's then cooked in the marinade and finished off with fresh sliced onions. Soooo delish.
I haven't shared this recipe yet, but my Grandma on my Dad's side would always make us what we call Tadlac Chicken. Tadlac is the small tiny province my Dad's family is from in Laguna, Philippines. She would marinade her chicken in a marinade of soy sauce and just calamansi juice and maybe some garlic?? I am not quite sure. It's then cooked over an open fire so that it gets a little bit burnt. Not so much but just enough. I can still smell it cooking.
All this to say it's good to add in your marinades. It adds a different kind of flavor that you just can't pin point.
Baking with Calamansi
In my blog I bake with it so much. You can use it in cakes, puddings, cookies, pies, tarts and so much more.
Here are a few of my favorites for you to try.
Savory Dishes
Calamansi can also be used in other savory dishes to add more flavor to pasta and even rice!
How Have You Used Calamansi?
With all these ideas and recipes, tell me how have you used calamansi in your everyday cooking?
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