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Ingredients

• ✓ calamansi juice
• digestive biscuit
• butter
• white sugar
• egg yolk
• calamansi peel
• sweetened condensed milk
• heavy cream
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine biscuit crumbs, butter, and sugar in a bowl; press into bottom and up sides of a 9-inch tart pan using your fingers and the back of a spoon.
3. 3 Bake in the preheated oven until golden, 7 to 8 minutes. Cool crust (leave the oven on).
4. 4 Meanwhile, beat egg yolks and calamansi peel in a bowl with an electric mixer on high speed until light and fluffy. Reduce speed to medium, gradually beat in condensed milk, until smooth and thick; stir in calamansi juice until well combined. Pour filling into tart shell.
5. 5 Bake in the preheated oven until center is set but not brown, about 10 minutes. Cool on a wire rack, about 30 minutes. Refrigerate until chilled, about 30 minutes more.
6. 6 Meanwhile, beat heavy cream and confectioners' sugar together in a bowl until stiff peaks form.
7. 7 Serve tart with whipped cream.

By Dariah92

Ingredients

• ✓ calamansi juice
• coconut oil
• red onion
• garlic
• green onion
• thai chile pepper
• shiitake mushroom
• oyster mushroom
• soy sauce
• avocado oil mayonnaise

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.
2. 2 Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.

By Yana Gilbuena

Ingredients

• ✓ calamansi juice
• onion
• garlic
• fish sauce
• salt
• black pepper
• brown sugar
• chicken
• vegetable oil
• lemongrass
• bay leaf

Instructions

1. 1 Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
2. 2 Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
5. 5 Stir oil into the leftover marinade in the bowl.
6. 6 Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
7. 7 Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

By mekmolek

Ingredients

• ✓ calamansi juice
• sea scallop
• coconut vinegar
• vegetable oil
• garlic
• tomato
• red onion
• ginger
• thai chile pepper
• green onion
• lemon zest
• fleur de sel

Instructions

1. 1 Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.
2. 2 Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
3. 3 Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.

By Yana Gilbuena