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Recipes with calamansi juice

4 recipes that use calamansi juice, with photos, step-by-step instructions and cook times. The quickest, Tuna kinilaw, takes 20 minutes. It is most often cooked with garlic, ginger and bird's-eye chillies.

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Tuna kinilaw

Kinilaw is the Visayas and Mindanao way with very fresh fish: raw cubes of tuna or Spanish mackerel (tanigue) cured briefly in coconut or palm vinegar with ginger, red onion, chilli and calamansi. In General Santos, the tuna capital, and on the beaches of Cebu and Siargao, it is made minutes after the catch and eaten as pulutan or a starter on hot afternoons. Please note: the fish is not cooked by heat; the vinegar only firms it and turns it opaque, and it does not kill all bacteria or parasites. Use only sashimi-grade fish that has been frozen to kill parasites, and pregnant women, young children, older people and anyone with a weakened immune system should not eat it. Chef's tip: pour a first splash of vinegar over the fish and drain it off, then dress it; this 'washing' firms the surface and keeps the flavour clean.

20 minFilipinoFishGluten free
by KrazyBadal 0 views

Hainanese chicken rice

Brought by Hainanese cooks and now sold at kopitiam and hawker stalls in every Malaysian town, chicken rice looks plain but is all about restraint. The chicken is barely simmered and plunged into iced water, which leaves the meat silky and the skin firm and slightly jellied. The rice is fried in rendered chicken fat with garlic, ginger and pandan, then cooked in the poaching stock until each grain is glossy and fragrant. A punchy chilli-ginger-lime sauce and a bowl of the clear broth complete the plate, with cucumber slices on the side. Chef's tip: keep the poaching water at a bare shiver, never a boil; boiling tightens the meat and splits the skin.

90 minMalaysianChickenGluten free
by KrazyBadal 0 views

Wenchang chicken

Hainan islanders count Wenchang chicken, from the coastal county of the same name, as the first of their four famous dishes, and no wedding, New Year or welcome-home meal there is complete without it. The small free-range birds are gently poached until the skin is pale gold and slightly jellied and the meat is firm, sweet and full of flavour. The real stars on the island are the dips, not rice: a hot-oil ginger and garlic relish, and a sharp calamansi and chilli sauce. This is the original that Hainanese emigrants turned into chicken rice in Singapore and Malaysia, but in Hainan it is eaten chopped on the bone with a bowl of the poaching broth and plain rice or greens on the side. Chef's tip: choose a small free-range chicken; its firmer meat and thin skin are closest to the Wenchang breed.

60 minChineseChickenGluten free
by KrazyBadal 0 views

Pork sisig

Sisig comes from Angeles City in Pampanga, where cooks turned pig's head and ears into a sizzling, sour, peppery bar snack that is now on almost every Filipino menu. This home version is pork, using pork belly (and pig's ears if your butcher has them) that is boiled, grilled until charred, then chopped finely and fried with onion, chilli and calamansi juice. It arrives at the table crackling on a hot cast-iron plate, often with a raw egg stirred in. Eat it with rice, or as pulutan with drinks; a cold calamansi juice works as well. Chef's tip: chop the pork small but not to mince; you want little crisp edges and chewy bits in every spoonful.

110 minFilipinoMeatSpicy
by KrazyBadal 0 views

Goes well with calamansi juice