Toyomansi sauce (Calamansi Soy Sauce) is a classic Filipino dipping sauce (sawsawan) that takes only 5 minutes and 4-5 main ingredients to make.
This versatile condiment is perfect as a dipping sauce for siomai (or any kinds of dumplings), roasted meat, and it is also used as a marinade for chicken, pork, or beef.
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What is Toyomansi?
Toyomansi is a delightful blend of two key ingredients: “Toyo” (soy sauce) and “Calamansi,” a zesty citrus fruit beloved throughout Southeast Asia. You might also know Calamansi as Philippine lime or lemon – it’s got many names and is cherished across different cultures.
In Vietnam, it goes by “quả quất” up North and “trái tắc” down South, playing a starring role in dishes like Mắm Tôm, a Vietnamese shrimp paste dipping sauce.
What makes Toyomansi special is its perfect mix of tangy, zesty, and salty flavors. It’s the ultimate companion for siomai and all sorts of dumplings and potstickers.
Related recipes | Some dumplings recipes that go great with Toyomansi sauce:
Plus, its tangy kick is a fantastic match for reducing the greasiness of many deep fried dishes.
Moreover, you can also unleash Toyomansi as a marinade for Toyomansi Pork Chops, turning your everyday dish into a flavor-packed delight.
What is Sawsawan?
Sawsawan literally means “dipping sauce” in Filipino cuisine. This is somewhat similar to Nam Jim in Thai and Nước Chấm in Vietnamese cuisine.
There are also many kinds of sawsawan, such as Toyomansi, Lechon Sauce (the dipping sauce for Filipino crispy pork), and Banana Ketchup…
Ingredients
You only need a handful of ingredients to whip up Toyomansi sauce:
- Light soy sauce
- Calamansi juice
- Substitutes: Calamansi gives this sauce a distinctive flavor, but you can substitute it with lime, orange, mandarin, or even vinegar.
- Garlic. You could use shallots also.
- Thai Bird’s eye chili.
- Substitutes: You could use goat horn chili if you’re not a fan of spicy flavors. I recently discovered that Vietnamese chili oil (Sốt Sa Tế) is also a great choice for seasoning Toyomansi.
- Sugar: While the traditional recipe doesn’t call for it, I like to add a bit of sugar to balance the flavors.
Instructions
- Mix soy sauce, calamansi juice, and sugar in a bowl. Adjust to your taste.
- Add sliced chili, minced garlic, and minced shallots. Mix well.
This sauce is typically prepared at the table, but the flavors will meld much beautifully when the sauce is allowed to infuse for about 15 minutes.
How to store
- The sauce can be kept in an airtight container in the fridge for up to 4 days.
- If you have leftover calamansi juice, you can freeze it in ice molds and use it when making Toyomansi sauce or other dipping sauces and marinades.
If you’re a fan of Asian dipping sauces, you might want to try.
(Vietnamese Dipping Fish Sauce)
(Vietnamese Ginger Fish Sauce)
(Thai BBQ Dipping Sauce)
Easy Toyomansi Sauce / Calamansi Soy Sauce
Ingredients
- 3 tbsp ligh soy sauce
- 1½ tbsp calamansi juice
- 2 tbsp sugar
- ½ tbsp minced garlic or shallot (to your taste)
- ½ tbsp minced chili (to your taste)
Instructions
- Combine soy sauce, calamansi juice, and sugar in a bowl, adjusting the flavor to your liking.
- Incorporate sliced chili, minced garlic (or minced shallots). Mix well.
Notes
- This sauce is usually made at the table, but the flavors meld together beautifully when allowed to infuse for about 15 minutes.
- Calamansi imparts a unique flavor to this sauce, but you can easily substitute it with lime, orange, mandarin, or even vinegar.
- You can opt for Thai Bird’s eye chili if you enjoy spicy flavors or choose goat horn chili if you prefer a milder kick. I’ve also found that Vietnamese chili oil (Vietnamese sate sauce) works wonderfully for seasoning Toyomansi.
- You can store the sauce in an airtight container in the refrigerator for up to 4 days.
- If you find yourself with extra calamansi juice, a handy tip is to freeze it in ice molds. This way, you can conveniently use it when preparing Toyomansi sauce or other dipping sauces and marinades.
