Earlier this year, I met up with Pink Candles of Ridgemont High who was nice enough to bring me a bag of calamansi, these tiny sour citruses that are popular in Filipino cuisine. Calamansi are sour, really, really sour. In a pinch, my mom uses it in place of lemons or limes in Nuoc Mam Cham (Vietnamese Fish Dipping Sauce).
I don't cook much Filipino food, so the easiest thing for me to do was to juice them.
Lots of sugar
It's juice! Cut the calamansi in half and squeeze as much juice as you can. I actually squeezed a regular orange into mine.
Add lots and lots of sugar because calamansi are sour.
Add ice if you wish.
OK, now tell me what I can really do with calamansi!
Blood Orange Grapefruit Juice
Blood Orange Juice
Rau Ma (Vietnamese Pennywort Juice)
1 year ago today, lollipop lily.
2 years ago today, steamed gai lan (Chinese broccoli) with oyster sauce.
3 years ago today, leeks from my garden went into a tortilla de patatas (Spanish potato omelet).