Kansi is a popular dish from the Philippines, particularly in the Visayas region. It is a hearty stew made with beef or pork, and is characterized by its sour and savory flavor.
The dish is said to have originated from the Ilonggo people of the island of Panay. The name “kansi” is derived from the Hiligaynon word “kansi,” which means “bone.” This refers to the fact that the dish is traditionally made with beef marrow bones, which add a rich, deep flavor to the stew.
To make kansi, the meat is first marinated in a mixture of lemon or calamansi juice, ginger, and garlic. This helps to tenderize the meat and infuse it with flavor. The marinated meat is then boiled with the marrow bones until it is tender.
Next, the stew is thickened with toasted ground rice and flavored with a variety of spices and herbs, such as bay leaves, black peppercorns, and lemongrass. Some recipes also call for the addition of chilies or chili paste to give the dish a spicy kick.
One of the key ingredients in kansi is the “batwan,” a small, sour fruit that is native to the Philippines. The batwan gives the stew its signature sour flavor and helps to balance out the rich, savory taste of the meat and bones.
Kansi is typically served with steamed rice and garnished with chopped green onions and sliced chili peppers. It is often accompanied by a dipping sauce made from soy sauce, vinegar, and chili peppers.
Overall, kansi is a delicious and comforting dish that is perfect for a cold day. It’s a perfect dish to be shared with family and friends. It’s a hearty and filling dish that is sure to satisfy even the most discerning palates.
- In a pot (ideally pressure cooker), add annatto oil, garlic and ginger. Saute until the aroma comes out.
- Sear beef cuts on both sides for about 2 minutes.
- Add all the seared meat together into the pot.
- Then add water, onion, tomatoes, beef bouillon and lemongrass. Put the lid on and set the pressure cooker according to operating instructions. The meat needs to tenderize to a point that it falls off the bones.
- When the meat is all tender and the pressure cooking is done, carefully release the pressure. Don't touch the release valve with bare hands. The steam is very hot! Open the lid when the pressure is gone. Leave the pot simmering on medium-low heat.
- Remove the lemongrass stalks.
- Add jackfruit, long green chili, red chilies and tamarind soup base. Give it a quick mix. Leave it simmering for another 8 to 10 minutes.
- Add fish sauce. Adjust according to taste. Give it a quick mix and it should be ready.
- Serve with steamed rice on side while it's hot. Enjoy!