Kansi, they say, is the Ilonggo version of bulalo. As both specialties make use of beef shanks, it is often believed to be. But when you actually have tried kansi, you'll taste and see the difference.. Kansi is a cross between bulalo and sinigang as this Ilonggo specialty make use of batwan, a local souring fruit. So if you love bulalo and sinigang, chances are, you'll love kansi.
- 2 kilos of Beef shank
- 12 pcs. unripe Jackfruit, cubed around 1 inch
- 4 large Tomatoes, quartered
- 2 stalks Tanglad (lemongrass)
- 2 Onions, quartered
- 1 Ginger, thumb-size
- 3 pcs Siling pang-sigang
- 1 Tbsp Achuete (annatto) powder
- 1 Tbsp Peppercorns
- 5 pcs or more Batwan fruit (souring ingredient) or sinigang mix (large)
- 1 Tbsp Salt
How to cook Kansi
- In a large pot, boil beef shanks, peppercorn, tomatoes, ginger and onion for 1.5-2 hours. Make sure there's enough water to cover everything. Remove any impurities during the boiling process.
- When meat is tender, add the batwan (or sinigang mix), jackfruit, sili and tanglad. Adjust the sourness to suit your taste.
- In a small bowl, dissolve achuete powder using the broth in the pot. Adjust the color by adding more powder.
- Simmer until jackfruit is tender - around 20-30 minutes or so.
- Season with salt.
- When done. transfer to a serving bowl and enjoy with rice.
|Plain and simple Kansi - just broth and beef shanks|