calamansi

This recipe was adapted from NYT Cooking.

Stamped Calamansi-Lime Patis Shortbread

all-purpose flour,

cornstarch

salt

unsalted butter, room temperature

sugar

lime

vanilla extract

lime juice

unsalted butter, melted

calamansi concentrate

In a medium bowl, mix together the flour, cornstarch and salt. Set aside.

Combine butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Zest the lime directly into the bowl. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla extract and beat on medium speed until well combined, scraping the bowl a few times as needed.

Add the flour mixture to the butter mixture and beat on low speed just until combined. Scrape the bowl and fold a few times to make sure everything is well combined. Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.

Preheat oven to 375°F. Cut dough in half and let one piece warm up for 30 minutes if it has chilled longer than an hour. Return the other half to the refrigerator.

Portion the dough into balls equal to 2 tablespoons each. One at a time, roll a ball of dough into flour and set on work surface. If dough balls soften too much, return them to the refrigerator to firm up for a few minutes. You want it cool, but malleable. Dip cookie stamp in flour, and press down on the ball of dough until it is about 1/4-inch thick. Remove stamp. (If dough sticks to stamp, carefully peel it off.) Trim the edges using a 2-inch cookie cutter, and transfer dough rounds to 2 silicone mat-lined baking sheets, arranging them about 1 1/2 inches apart. Repeat with remaining dough.

Once you have stamped out all the cookies, knead together the scraps to make a few more. Chill in the freezer until very firm, about 10 minutes. When cold, brush off any excess flour with a dry pastry brush.

Bake until cookies just start to turn golden underneath, 16-18 minutes.

For the Cookies:

Zest one lime into a small bowl. Add the confectioners’ sugar, lime juice, butter, fish sauce and calamansi concentrate and whisk until smooth. If glaze is too thick, add more calamansi concentrate. If it is too thin, add more confectioners’ sugar. It should be the consistency of thin custard.

Transfer warm cookies to a wire rack set over a baking sheet. While the cookies are warm, use a pastry brush to glaze cookies. Repeat until all the cookies are glazed. Cool completely. Cookies will keep in an airtight container at room temperature for up to 1 week.

For the Glaze:

Filipino Crispy Tofu Sisig cooked with an aromatic blend of onions, garlic, peppers, and chiles. This is a hearty vegan take on the Filipino Kapampangan classic! It’s delicious savoury and spicy with a bit of sourness and hint of sweetness.Perfect with rice or sinangag (Filipino Garlic Rice)!

Filipino Crispy Tofu Sisig (Vegan)

400 g extra firm tofu

Neutral oil (for frying)

soy sauce

tbsp vegetarian mushroom oyster sauce (or stir-fry sauce)

tbsp calamansi juice (or lemon juice)

tsp sugar

black pepper

water

vegan butter (or neutral oil)

onion

tsp minced garlic

red bell pepper (diced)

bird’s eye chiles (siling labuyo,

chilies

g fresh shiitake mushrooms or other mushrooms

1/2-1 tbsp vegetarian mushroom oyster sauce (or stir-fry sauce,

Soy sauce (to taste, if needed)

mayonnaise

butter

More calamansi juice or lemon juice

Sinangag ((Fried Garlic Rice) or Steamed Rice)

You can watch the video below.

Drain excess water out of the tofu. I usually do this by wrapping them with some paper towels and placing a plate on top of them but you can also opt to use a tofu press.

Afterwards, I sliced the tofu into small 1/2-inch cubes. The smaller the better—so if you can slice even small, that’d be better.

Preparing the Tofu

Mix all the sauce ingredients together. Feel free to adjust to your taste.

Sauce

Heat your large pan over high heat. Add some oil to coat the surface of the pan.

When hot, add in the tofu cubes. The tofu cubes should immediately sizzle when you add them in the oil. Sprinkle some salt over the tofu cubes.

Leave the tofu cubes to cook over medium high until golden brown, around 4 to 5 minutes. You may beed to flip them over if pan-frying them. Repeat until all the sides are golden brown and crisp.

Remove the tofu from the oil then set aside. Drain the excess oil form the pan. I have this container with a strainer on top that I use to store my oil. Since tofu are very neutral, I can still use this oil for another 1-2 times.

Cooking the Crispy Tofu

Add in 1-2 tbsp of oil or vegan butter on the same pan. Alternatively, you can cook the sisig directly  on a cast iron pan/sizzling plate. Over high heat, sauté the onion for 1 minute.

Add in the garlic, then sauté for another minute.

Add in the chiles and peppers and cook for 1-2 minutes until tender.

Add in the diced mushrooms and cook for 1 minute over high heat.

Afterwards, add in the crispy tofu.

Pour in the sauce mix and lower to medium high heat. Mix well.

Taste the sisig then season with more vegetarian mushroom oyster sauce and soy sauce, if needed.

Mix everything together and leave to cook over medium heat for 1 minute.

Add in the vegan mayonnaise and give everything a good mix until the mayonnaise has beautiful coated the tofu.

Sautéing

Turn off the heat and serve while hot on a sizzling plate, if you’d like that whole experience.

If using a sizzling plate or cast iron pan, you can simply heat this over direct heat. Once hot and smoking, turn off the heat add 1/2 tbsp of vegan butter until melted. Add in the cooked sisig into the sizzling pan.

Squeeze with some more calamansi or lemon juice, if you’d like. Enjoy with rice or singangag (Filipino Fried Garlic Rice)!

To Serve

Full recipe here: https://thefoodietakesflight.com/crispy-tofu-sisig/

More Vegan Filipino recipes here 👉🏼 https://thefoodietakesflight.com/category/filipino-food/

Crispy Tofu Sisig cooked with a blend of onions, garlic, peppers, and chiles inspired by the dish from the iconic Max's Restaurant 🌶 This is also my hearty vegan take on the Filipino Kapampangan classic 🇵🇭

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MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI


#tofusisig #tofurecipe #filipinofood #veganrecipes


👉🏼If you’re looking for more recipes and inspiration:

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CRISPY TOFU SISIG ala Max's | Vegan Filipino Recipe

We eat pancit, or noodles, always — but especially at birthday celebrations, where the length of the noodles is seen as a promise for an equally long life. Among our many pancit dishes, palabok is the richest. The sauce almost takes on the texture of an Italian ragù, with the meat slowly disintegrating into a thick gravy that’s stained reddish-gold by achuete (annatto). The toppings aren’t decorative, but a crucial part of the dish: a whole regiment of hard-boiled eggs and poached shrimp, plus a tumble of fried garlic and crumbled chicharron (puffed-up crispy pork skins).

Pancit Palabok (Rice Noodles With Chicken Ragout and Shrimp)

bone-in, skin-on split chicken breasts (about 2 breasts)

bone-in, skin-on chicken thighs

Kosher salt

shrimp (26/30 count), peeled and deveined

eggs

neutral oil,

achuete annatto powder (3/4 ounce)

yellow onions, finely minced (about 3 1/2 cups)

celery stalks, finely minced (about 3 cups)

garlic cloves, finely minced

sauce,

black pepper,

Banana leaves,

rice vermicelli noodles (ideally about the thickness of spaghetti,

scallions,

calamansi, halved,

chicharron,

A few tablespoons of crushed fried garlic

Add the chicken breasts and thighs to a large pot. Cover with about 8 cups water (the chicken should be fully submerged), add 3 tablespoons salt, and bring to a boil over high. Once the mixture comes to a boil, reduce heat to medium-low and simmer until meat is cooked through and can be ripped off the bone easily, about 40 minutes.

Transfer the chicken to a bowl to cool, and reserve the cooking liquid. Once the chicken is cool enough to handle, discard the skin. Tear the chicken into bite-size pieces and shred into thin strands. Discard the bones.

Meanwhile, prepare the shrimp: Bring 4 cups water and 1 tablespoon salt to a boil in a medium saucepan. Once it comes to a boil, add the shrimp and cook just until pink and tender, about 2 minutes. Pour into a colander, straining and discarding the liquid, then quickly transfer the shrimp to a large bowl of ice water just until chilled, about 2 minutes. Strain shrimp, transfer to a bowl and refrigerate until use.

Prepare the eggs: Bring a large saucepan of water to a boil over high with 1 teaspoon salt, and prepare an ice bath in a large bowl. Carefully drop in the eggs, one at a time, reduce the heat to a gentle simmer over low and cook, 9 minutes. Transfer eggs to the ice bath and let cool. Drain, then carefully peel.

Heat the oil over high until shimmering. Add the annatto powder and stir until toasted, slightly darkened and fragrant, about 1 minute. (The natural yellow food coloring dyes the oil a robust hue.) Add the onions, celery, garlic and 1 tablespoon salt, and cook, stirring occasionally, until softened, about 8 minutes. Deglaze with 4 cups reserved chicken stock.

Add the shredded chicken and simmer, constantly mashing the chicken with a whisk to promote shredding until the chicken has braised and disintegrates into fine threads, and the sauce has thickened, about 30 minutes. Add fish sauce and black pepper to season.

Line a large baking dish with banana leaves, if using. Add the cooked noodles to the dish, top with an even layer of warm chicken mixture, followed by most of the sliced scallions. Top with alternating rows of hard-boiled eggs (thinly sliced crosswise into rounds) and shrimp, squeezing about a half a lemon over the surface or calamansi juice if you have it. Then top with a crunchy mix of chicharron, fried garlic, a few more sliced scallions, a coarse crack of black pepper and remaining lemons or calamansi on the side, for serving.

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Top 3 calamansi recipes from across the web

The most viewed calamansi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed calamansi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine