Skip to main content

Kansi

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.

Let's taste and see! Here's a simple Kansi recipe.

Ingredients
  • 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
  1. In a large pot, boil beef shanks, peppercorn, tomatoes, ginger and onion for 1.5-2 hours or until tender Make sure there's enough water to cover everything. Remove any impurities during the boiling process.
  2. When meat is tender, add jackfruit and boil until tender. When done, add batwan, sili and tanglad. Adjust the sourness to suit your taste.




  3. In a small bowl, dissolve achuete powder using the broth in the pot. Adjust the color by adding more powder
  4. Season with salt and pepper.
  5. When done. transfer to a serving bowl and enjoy with rice. 

Plain and simple Kansi - just broth and beef shanks







Labels

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Pork Sarciado

This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite. A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce. No need for fancy ingredients either, to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier. Now let's begin...
CLICK FOR MORE INFO or RECIPE...