Do you know this filipino sauce?!
Do you know this filipino sauce?
After what I see now at my local market, and watched people mentioning it on TV, Talapia I think is overrated.
Talapia is a Fish that can be found in Filipino waters. Personally I HATE the taste, even though im Filipino. I enjoy fish and chips at Ivar way more than that horrible Talapia.
Back to my main point. If Talapia can be popular here in America, can Toyomansi too?
Toyomansi is filipino soy sauce. This soy sauce is naturally brewed soy sauce blended with Calamansi, a light tropical lemon, Hense the word Toyomansi. Besides having a wonderful harmoniously good taste, it has 3 times less sodium than Kikkoman.
This is a perfect, soy sauce substitution. Many of my co-workers and cacausan friends love it! Makes my want to run a filpino food business here. Lots of Filipino dishes like adobo and Pancit use a lot of it.
Questions: Do you know this sauce?
Do you like yucky Talapia fish?
Have you tried putting that Kikkoman 1080 mg sodium down and use Toyomansi instead?
Answers:
I used to buy a thicker and sweeter one in Toronto Canada along with the Sili Banana Ketchup, I am not sure why the tilapia you have is so bad, when I was a chef it was still a bit obscure, it was still known as St Peters fish and sold at the kosher store in my neigborhood. It is quite popular here now, as it is farmed and quite inexpensive.
I have used Toyomansi, I like its citrusy taste, I just used less salt in my prep, I like it for spare ribs or as a rub for a pork roast, sort of a sideways lechon. I know from my Filipino friends it is good in the liver sauce served with the lechon.
In Toronto, we have a large Filipino population and I have friends with alot of cooking background, and have dined at a number of local restaurants specializing in Filipino cuisine.