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Stamped Calamansi-Fish Sauce Shortbread

A person picking up a fish shaped shortbread cookies with calamansi and fish sauce icing from a platter.
Photo by Joseph De Leo, Food Styling by Stevie Stewart

When used in the right amounts, fermented and salty elements don’t overpower the other ingredients in a dessert. Whether it’s soy sauce in chocolate chip cookies or bagoong in caramels, these elements help to balance the sweetness of desserts. I remember my auntie Rina used to dip apple slices in patis, or fish sauce, so I’ve never been a stranger to pairing the condiment with fruit. With these shortbread cookies, the hint of patis in the glaze really amplifies the lemon-lime notes of the calamansi.

This recipe was excerpted from 'Mayumu' by Abi Balingit. Buy the full book on Amazon.

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