sf wrote in rec.food.cooking:

> On Mon, 12 Oct 2015 12:36:06 -0500, "cshenk" > wrote:
>
> > sf wrote in rec.food.cooking:
> >
> > > On Mon, 12 Oct 2015 11:26:04 -0500, "cshenk" >
> > > wrote:
> > >
> > > > Here's one I love but doesnt sell in the USA. Calamansi powder.
> > > > Calamansi is a citrus of the eastern Asia area. It's not a
> > > > lemon or a lime or even really a lemon/lime but that's as close
> > > > as you can get to it. Love it with fish.
> > >
> > > I know what calamansi is and can get it fresh. Haven't seen the
> > > powder, but haven't looked for it either. I went on a hunt for
> > > yuzu recently and now have a tube of the paste. Ingredients are
> > > yuzu orange, green chili pepper, salt & sake.
> >
> > Havdent found it fresh here but I do have a single site i can get
> > the powder at. Not the drink stuff, but the whle powder. Great
> > stuff with fish and other seafoods!
> >
>
> I'm not very good when it comes to cooking fish, Could I use fresh
> juice the way you use powder... if so what do you do? I see
> calamansi juice and a dash of fish sauce suggested. That combo is
> supposed to work with pork chops and beef ribs too. Pork, I
> understand. Beef, not so much.

Sure! The powder is often mixed with water to make the juice and it's
used in just about the same amounts as you would lemon or lime juice.

Let me meditate on how to do it with chicken or pork. It's 10pm here
on a work night so need to think for a bit but i am sure I have some
good ideas I can find for alternatives to fish.

Carol

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