Famous Kansi Soup of Bacolod and Iloilo. It is a fusion of Bulalo and Sinigang in one. The Batuan fruit makes it sour and Kansi will fuse it with a flavorful taste. The Kansi Recipe of Bacolod (Bulalo) has a gigantic leg bone filled with marrow in a sour and savory soup, with even more meat pieces hidden underneath the broth. The lemongrass stalk and its hot soup also gives relaxing aromatic satisfaction on a cold weather. Kansi is best during rainy days because of the hot soup and tender beef that gives warmth and comfort. Happy cooking!
KANSI RECIPE BACOLOD
INGREDIENTS:
1 kilo Beef Bone Marrow
1 Kilo beef mascara (face)
2-3 stalks Tanglad (Lemon grass)
2 medium onions, chopped
5 cloves garlic, chopped
1/2 cup Fresh ginger, sliced
3 pcs Siling Haba or pansigang (Long Green Chilis)
1 tbsp Achuete powder (anatto seeds)
1/4 kilo batuan fruit, whole
1/4 kilo green unripe Jackfruit (sliced)
salt & pepper (to taste)
*Cooking Notes: Batuan/Batwan is a souring agent for soup that is locally famous and widely used in Visayas region. Alternatively you may use 1 pack Sinigang powder mix if Batuan fruit is not available.
INSTRUCTIONS:
In a pan, saute garlic and onions until garlic is brownish. Turn off heat and set aside.
In a large pot, add beef and ginger into the pot and pour just enough water to cover most of the meat. Add sauteed garlic and onions. Leave it to boil for about 2 hours or longer until the meat is soft and the bone broth is so tasty. Remember that the secret to our native soup is because of the bone broth, simmered for many hours.
Please note: it is important that your meat is tender enough to make it absolutely delicious. (For pressure cooker: start to time it when the whistles starts to blow for about 30-45 minutes)
Lower heat to simmer, add more water into the pot until meat is completely submerged
Mix in batuan fruit, long green chilis, salt, and pepper. Put in sliced green jackfruit. Leave to simmer until jackfruit is cooked and beef is very soft.
You will know batuan is cooked once the skin has opened. Just remove it from the soup after, because it is only used as a souring agent. In a small bowl, press the softened batuan to bring out the juice. Strain the batwan and put the juice into the pot.
Finally, just when it’s almost done, add your lemongrass (tie it into a knot) and achuete for color.
Simmer for about 10 minutes. Turn off heat. Serve it with patis and sili on the side. Serve hot and enjoy!
