Kansi is a very popular Ilonggo dish that is comparable to sinigang. It’s unique in a way that it uses jackfruit. Its method of cooking allows the ingredients to release their full flavour that gives this dish a very unique character.
This is yet another Filipino dish that I was glad to try to make. Give this a try and I’m sure you’ll it too 100%.
- 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!