calamansi juice

Calamansi Juice is the Filipino version of lemonade and limeade. It is super refreshing and best served ice cold.Yield: about 1 quart

Calamansi Juice (Filipino Lemonade)

fresh squeezed calamansi juice, discard seeds and skin

water

syrup,

ice, (to serve)

sugar

In a pitcher, combine calamansi juice, water, and 3/4 cup simple syrup. Stir to combine. Store in fridge until chilled.

Stir before serving. Serve with ice. Add more water or simple syrup to your liking.

In a sauce pot, bring water and sugar to a boil until sugar has dissolved. Remove from heat and allow to cool to room temperature. &nbsp;Store excess syrup in the fridge and use within 2 weeks.

Simple Syrup:

Enjoy the same savory and bold flavors of our beloved Sisig but less the guilt with this recipe that uses tofu instead of pork.

Tofu Sisig Recipe

block block extra firm tofu ((about 1 pound))

chicken liver

Salt and pepper (to taste)

butter

red onion (or 2 medium) (chopped finely)

red bell pepper (chopped finely)

chili

red hot chili (chopped)

lemon juice

soy sauce

Line one or two sheets of paper towel on top of a plate. Place the tofu on top, as a blocked or sliced.

Add another one or two paper towels on top of the tofu and cover with another plate.

Add some weight on top of the plate, like a book or bag of beans, to squeeze out the liquids do this for some minutes and discard the liquids.

Preparation of Tofu:

Cut tofu into small cubes (about 1x1cm).

Season chicken liver with some salt and pepper

In a wok or skillet, heat oil over medium heat. Fry tofu cubes until golden brown. Do this per batch if needed. Transfer cooked tofu cubes to a colander or plate lined with a paper towel to remove excess oil.

If needed add more oil to the wok, next fry the chicken liver, turning once until cooked, about 5 minutes in total. Remove from oil.

Cut or chop the cooked liver into small fine pieces.

Leave a bit of oil in the wok or skillet, about ½ tablespoon. Turn heat to medium-low and add the butter. Once butter is melted. Add the onion, bell pepper, and chilis. Cook just until aromatic, but still crisp.

Add the tofu, liver, lemon or calamansi juice, and soy sauce. Give it a good toss until well blended. Season with salt and pepper.

Transfer to a serving plate and serve with a sliced calamansi and red chili.

Cooking procedure:

https://www.youtube.com/watch?v=WHundO-6pQw

Try this simple Tofu Sisig recipe! This healthier version of the original pork sisig is just as tasty and makes an excellent appetizer when paired with your favorite booze!

INGREDIENTS:
1 block extra firm tofu (about 500 grams)
3 pieces chicken liver
Salt and pepper
½  cup oil
1 tablespoon butter
1 big/ 2 medium red onion, chopped finely
1 medium red bell pepper, chopped finely
2-3 long green chili, cut into thin slices
1-2 red hot chili, chopped
2-3 tablespoon lemon or calamansi juice
2-3 tablespoons soy sauce
Salt and pepper

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TOFU SISIG

fresh squeezed calamansi juice, (discard seeds and skin)

So refreshing. I wish we had calamansi tree. Have you tried making it with lemon and lime mixture?

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Calamansi Juice (Filipino Lemonade)

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Calamansi Juice (Filipino Lemonade)

Top 3 calamansi juice recipes from across the web

The most viewed calamansi juice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Calamansi Juice (Filipino Lemonade)

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Calamansi Juice (Filipino Lemonade)

The most viewed calamansi juice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine