Kansi Recipe

Kansi is a soup recipe from Bacolod which is made from beef bone marrow and vegetables.

What makes kansi different from other dishes?

This dish traditionally makes use of batuan, a native fruit in the Western Visayas region. It adds a rich sour flavor to the dish, giving it a more delicious and tasty flavor profile. Want to incorporate a similar sourness into your dish? Use tamarind (sampalok) to add a similar flavor. Try this easy recipe which you can recreate at home.

Kansi Recipe

Mira Angeles

Have you tried this Ilonggo soup?

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Soup

Cuisine Filipino

Servings 4

Ingredients

  

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Kansi Ingredients

• 3 cloves Garlic minced
• 2 tablespoons Oil
• 2 medium tomatoes quartered
• 1 kilo Beef use shank with bone marrow
• 2 pieces tanglad (lemongrass)
• 3-4 pieces batwan or kamias (you can find Batuan powder or Preserved batuan in specialty stores)
• 1 tablespoons Achuete Extract (annatto extract)
• 1/2 kilo green langka (jackfruit)
• sea salt to taste
• 1-2 pieces siling labuyo (birds eye chili) to serve (optional)

Instructions

 

• In a pressure cooker, saute garlic in oil then add the tomatoes.
• Add the beef shank. Add water to cover the meat, close the lid of the pressure cooker and cook for around 30 minutes.
• After 30 minutes, check the beef shank if it s tender. Take out the scum that’s floating on the top.
• Add the lemongrass and kamias or batuan. Add the atsuete extract.
• Close the pressure cooker again and continue cooking until the beef is fall-off-the-bone tender for another 30-40 minutes.
• Add the langka and continue cooking until tender. Serve warm.

Keyword Filipino dish recipe

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