- 1 kilo Beef Shank
- 2 stalks Lemon grass
- 2 medium onions
- 4 cloves garlic, minced
- 1/2 cup fresh ginger, sliced
- 2 long hot pepper
- 1 tbsp Atchuete (Annato) seeds
- 5 pcs. batwan fruit1
- 1/4 kg unripe Jackfruit, sliced
- salt & pepper to taste
Kansi is a steaming bowl of bone marrow soup famous in the city of Bacolod (and the whole Western Visayas Region). The dish is a cross between Bulalo and Sinigang, but unlike Sinigang, the dish uses Batwan as a souring agent.
So forget the diet and indulge to the tempting and delectable taste of Kansi.
Kansi Cooking Instructions:
In a pot, sautè garlic and onions
Add beef and ginger into the pot, mix well for about a minute
Add enough water to cover most of the meat
Bring to a boil then simmer for about an hour or until the meat is tender. Remove the scums & add (preferably) hot water (if needed) enough to submerge the meat.2
Once the meat is tender, mix in batwan fruit or sinigang mix, then season with salt and pepper (to taste)
Add in the chilli pepper & sliced green jackfruit
Leave to simmer until jackfruit is cooked and beef is very soft
Dilute the atchuete in broth and leave it for 30 seconds to achieve the desired color
When it’s almost done, put in lemongrass (tie it into a knot) and atchuete extract for color
Simmer for about 10 minutes and serve with hot rice.
1Batwan is souring agent for soup that is locally famous and widely used in Visayas, as a substitute, you can use a pack of Sinigang mix.
2If using a pressure cooker, pressure cook the meat for 30 minutes.
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