Authentic Filipino Toyomansi Sauce Recipe

Ingredients

1 cup of soy sauce
1/2 cup of calamondin juice (you can substitute with a mixture of orange and lemon juice)
1/2 cup of white vinegar
4 cloves of garlic, minced
1 chili pepper, finely chopped (optional)
1 tablespoon of brown sugar
1 tablespoon of cornstarch, dissolved in water

Steps and instructions

In a saucepan, combine the soy sauce, calamondin juice, vinegar, minced garlic, chili pepper, and brown sugar.
Bring the mixture to a boil over medium heat, stirring constantly until the sugar is fully dissolved.
While stirring, slowly add the cornstarch dissolved in water to the saucepan. Continue stirring to prevent any lumps from forming.
Reduce the heat to low and let the mixture simmer for about 5-7 minutes until it thickens to your preference.
Once thickened, remove the saucepan from the heat and let the sauce cool down.
When the sauce is cool, you can store it in a clean glass jar or bottle. It can be stored in the refrigerator for up to a month.

Tools for making

Saucepan - for heating and simmering the ingredients
Stirring Spoon - for stirring the mixture while it boils
Measuring Cups - to accurately measure the soy sauce, calamondin juice, vinegar, and brown sugar
Measuring Spoons - to measure the minced garlic, cornstarch, and chili pepper
Knife - for mincing the garlic and chopping the chili pepper (if using)
Cutting Board - to safely cut and prepare the garlic and chili pepper
Whisk - for whisking the cornstarch into water to dissolve it
Glass Jar or Bottle - for storing the toyomansi sauce

Recipe variations

Use different citrus juices such as lemon, lime, or orange instead of calamondin juice.
Add other herbs and spices like ginger, lemongrass, or black pepper to enhance the flavor.
Experiment with different types of vinegar such as apple cider vinegar or rice vinegar.
Try using different sweeteners such as honey, maple syrup, or agave syrup instead of brown sugar.
Add a tablespoon of honey or hoisin sauce to add a hint of sweetness.
For a spicier version, increase the amount of chili pepper or add a pinch of red pepper flakes.
For a milder flavor, reduce the amount of soy sauce and increase the amount of calamondin juice or vinegar.
Make a thicker consistency by adding more cornstarch or simmering the sauce for a longer duration.
For a meat-free option, use this sauce as a marinade for tofu, tempeh, or grilled vegetables.
Use the toyomansi sauce as a dipping sauce for spring rolls, dumplings, or grilled meats.

Recipe overview

This is a straightforward and delicious recipe for Toyomansi, a popular Filipino condiment that combines the salty tang of soy sauce with the unique citrus flavor of calamondin. It's versatile and can be used as a marinade, dipping sauce, or dressing. Expect to be greeted by a blend of savory, tangy, and slightly spicy flavors that will enhance your dishes. Despite its complex flavor profile, Toyomansi is surprisingly easy to make with a few simple ingredients. In a few steps, you'll have a sauce that stores well and adds a burst of flavor to your meals.

Common questions

Can I substitute calamondin juice with other citrus juices?
Yes, you can substitute calamondin juice with a mixture of orange and lemon juice in equal amounts.
Can I adjust the level of spiciness?
Absolutely! If you prefer a milder flavor, you can omit the chili pepper. For a spicier toyomansi, you can add more chili pepper or even use a hotter variety.
How long does it take for the sauce to thicken?
The sauce usually thickens within 5-7 minutes of simmering. However, the thickness can be adjusted to your preference. If you want a thicker sauce, you can let it simmer for a bit longer.
How should I store the toyomansi sauce?
Once the sauce has cooled down, transfer it to a clean glass jar or bottle with a tight lid. Store it in the refrigerator, and it should last for up to a month.
Can I double or halve the recipe?
Yes, you can easily adjust the quantities of the ingredients to make more or less toyomansi sauce. Just make sure to maintain the same ratios of the ingredients.

Serving dishes and utensils

Saucepan - A medium-sized pot used for cooking the sauce.
Stirring spoon - A utensil used for stirring and mixing the ingredients in the saucepan.
Measuring cups - Used to accurately measure the soy sauce, calamondin juice, vinegar, and brown sugar.
Measuring spoons - Used to measure the minced garlic, cornstarch, and other smaller quantities of ingredients.
Knife - Used to mince the garlic and finely chop the chili pepper.
Cutting board - Provides a surface for cutting the garlic and chili pepper.
Glass jar or bottle - Used for storing the Toyomansi sauce after it has cooled down.

Origin stories

Toyomansi is a beloved condiment in the Philippines, particularly well-known and loved in the culinary tradition. A testament to the Filipino love for sour and tangy flavors, this sauce combines soy sauce (Toyo) and calamondin (Mansi), a local citrus fruit commonly grown in Philippine backyards. Calamondin, also known as calamansi, is a hybrid between a mandarin orange and a kumquat. It's cherished not just for its unique, tart flavor but also for its symbolic significance in Filipino culture. To many, the calamondin tree is a symbol of resilience and survival, much like the Filipino people themselves. This is because the calamondin tree can thrive in various weather conditions, from heavy rains to scorching heat, and still bear fruit all year round. So, each time you savor the tangy zest of Toyomansi, remember, it's more than just a sauce, it's a taste of Filipino resilience and love for life.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.