Kansi (Cansí)
Overview
Kansi is a sour beef soup from Iloilo in the Western Visayas. Beef shanks with the marrow still in the bone are boiled for hours until the meat is tender and the broth is rich and slightly gelatinous. The soup is soured with batwan, a sour fruit of the region, or with bilimbi, and cooked with chunks of unripe jackfruit or breadfruit, lemongrass, tomato, onion and garlic. Annatto seeds give it an orange colour, and it is seasoned with fish sauce and long green chillies. The marrow is pushed out of the bone at the table and eaten with rice.
History
Kansi began in Iloilo and spread across the Western Visayas, and in Tagalog regions it is sometimes called sinigang na bulalo because it combines the sourness of sinigang with the marrow bones of bulalo. Pat-Pat's in Jaro, Iloilo City, opened in 1999 and is one of its best-known restaurants, and kansi was listed among the dishes when Iloilo became the first UNESCO Creative City of Gastronomy in the Philippines.
Main ingredients
Beef shank, bone marrow, batwan, unripe jackfruit, lemongrass, annatto. The soup is built on sour orange beef marrow broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Lemongrass soups · More soups from Philippines
Recipe
Method
- 1
Boil the beef in 3 l water, skim, and simmer for 2½ hours until tender.
- 220 min
Add the batwan, lemongrass, tomatoes, onion and garlic and simmer for 20 minutes.
- 3
Mash the batwan into the broth to sour it.
- 415 min
Add the jackfruit and cook for 15 minutes until tender.
- 55 min
Strain in the annatto water, add fish sauce and chillies, simmer 5 minutes more and serve with rice.
- ✓
Serve. About 3h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
