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.
- 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)
- 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.