From Tim Flores's kitchen · Kasama, Chicago
shake · seafood sauce
★ STARRED KITCHENToyo-Mansi Dip
From an award-winning kitchen
Ratio
SOY SAUCE 60CALAMANSI/LIME 60
Ingredients
- SOY SAUCE60 ml
- CALAMANSI/LIME60 ml
- BIRD EYE CHILE6 g
- GARLIC5 g
Method
- Pour to the lines in order (bottom → top): SOY SAUCE, CALAMANSI/LIME.
- Add finishing notes: BIRD EYE CHILE, GARLIC.
- Cap the jar and shake until emulsified.
Provenance
Filipino-American chef co-of Michelin two-star Kasama in Chicago with Genie Kwon; James Beard Best Chef: Great Lakes 2023. Bakery by day, Filipino tasting menu by night.
Originally published as Toyo-Mansi Dip.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Filipino table sauce / Kasama pantry (published as “Toyo-Mansi Dip”). Full citation lives in Provenance.