Editing Calamansi (section)

=== Philippines ===
[[File:Calamansi juice (Filipino lemonade).jpg|thumb|[[Calamansi juice]] from the Philippines]]
[[File:Marison's Sotanghon Guisado.jpg|thumb|[[Pancit|Pancit sotanghon guisado]] from the Philippines served with calamansi]]
In [[Filipino cuisine]]s, the juice is used to [[Marination|marinate]] and season fish, [[fowl]] and pork. It is also used as an ingredient in dishes like ''[[sinigang]]'' (a sour meat or seafood broth) and ''[[kinilaw]]'' (raw fish marinated in vinegar and/or citrus juices). It is very commonly used as a [[Philippine condiments|condiment]] in dishes like ''[[lugaw]]'' (rice porridge), or in the basic ''[[sawsawan]]'' (dip) of [[calamansi juice]], [[soy sauce]] ("toyomansi") and [[fish sauce]] ("patismansi"), used for fish, spring rolls, dumplings and various savoury dishes. It is used in various beverages, notably as calamansi juice, a Filipino drink similar to lemonade.<ref name="Penniston 567–570">{{Cite journal |last1=Penniston |first1=Kristina L. |last2=Nakada |first2=Stephen Y. |last3=Holmes |first3=Ross P. |last4=Assimos |first4=Dean G. |date=March 2008 |title=Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products |journal=Journal of Endourology |volume=22 |issue=3 |pages=567–570 |doi=10.1089/end.2007.0304 |issn=0892-7790 |pmc=2637791 |pmid=18290732}}</ref> It is also a common ingredient in [[salad dressing]]s of Filipino [[Kinilaw#Ensalada|ensalada]] dishes.<ref name="Agbanlog">{{cite book |last1=Agbanlog |first1=Liza |title=Quintessential Filipino Cooking: 75 Authentic and Classic Recipes of the Philippines |date=2018 |publisher=Page Street Publishing |isbn=9781624145490 |page=75}}</ref>

Calamansi is also characteristically used as a condiment in almost all ''[[pancit]]'' dishes (Filipino noodles), which adds a citrusy sour flavor profile.<ref name="Mercado">{{Cite journal |last1=Mercado |first1=Jame Monren T. |last2=Andalecio |first2=Avi Ben P. |date=2020 |title=Ysla de Panciteria: A Preliminary Study on the Culinary Heritage Significance of Pancit Using the Heritage Documentation Approach—the Case of Luzon Island, Philippines |journal=Journal of Ethnic Foods |language=en |volume=7 |at=Article 19 |doi=10.1186/s42779-020-00057-1 |doi-access=free}}</ref><ref name="Tee">{{Cite web |last=Tee |first=Sharwin |title=12 Best and Unique Pancit Noodle Dishes in the Philippines |url=https://guidetothephilippines.ph/articles/history-culture/pancit-guide-philippines |access-date=July 9, 2021 |website=Guide to the Philippines |language=en}}</ref> They aren't usually cooked with the dishes but are provided as condiments, sliced into halves upon serving. They are meant to be squeezed over the noodles if desired.<ref name="Mercado" />

Calamansi is also a traditional ingredient in [[kesong puti]], a native soft, unaged, white [[cheese]] made from [[carabao]] [[Carabao milk|milk]]. It is added, along with [[cane vinegar]], to help with the curdling, while also adding a citrusy flavor.<ref>{{cite web |last1=Kealoha |first1=Rezel |title=How To Make Kesong Puti (Filipino White Cheese) |url=https://rezelkealoha.com/how-to-make-kesong-puti-filipino-white-cheese/ |website=Rezel Kealoha |access-date=24 August 2024}}</ref>