Kalamansi

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

The scientific name is Citrus microcarpa. Kalamansi is a native citrus that, for Filipino cuisine, what lemon is to the Western world. Even after the fruit ripens, the juice stays sour. Combined with toyo (soy sauce) or patis (fish sauce), it is a popular dipping sauce or condiment for anything from fried to grilled fish and meat to soup dishes.

Halve them and squeeze the juice over fresh oysters on the half shells and the experience is one you’ll never forget.

Kalamansi juice, mixed with water, sugar and ice, makes a refreshing drink especially during the hot and humid summer months. Its juice is likewise great for improving the flavor of salabat (ginger brew) and the combination is a common remedy for colds, coughs and sore throat.

Mix the juice with soy sauce, spices and a little sugar and it’s a great barbeque marinade. An indispensable ingredient in cooking bistek (pan-fried steaks), you can also use the juice to cook stews.

According to Asiafood.org, kalamansi is called by the same name in Malaysia, Singapore and the Polynesian islands and used in pretty much the same ways.

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