Kansi

Kansi, Kansi is beef shank to the Ilonggo’s, Bulalo to the Tagalog’s, and in Cebu there is a beef shank dish similar to Bulalo Soup dish called Pochero, not mistaken to the Tagalog Pochero Stew Dish. The Cebu Pochero and Tagalog Bulalo are definitely almost similar, both are boiled beef shanks and use similar vegetables, except that some version of Cebu Pochero uses labong.

But I do not agree that Kansi is a version of Bulalo . The only similar about them are the beef shank ingredients and both are soup dish.  Other ingredients and cooking methods are not the same or similar. Kansi is more of sinigang because of the Batuan and Bulalo is actually a Nilaga Dish.

There is another thing about Kansi, cooking kansi is straight forward boiling the ingredients both the beef shanks and vegetables unripe langka or kamansi if used are boiled together.

According to the Ilonggo’s it is not an authentic Kansi if it is not soured by Batuan or Batwan. Of course that is true. But other souring fruits like kamias and sampalok are good substitute if Batuan is not available.

For those who are from Metro Manila bottled Batuan Puree can be purchased at ECJ Farms outlet stores. There is one located at Tiendesitas at Pasig along C5 near Ortigas Avenue and Julia Vargas Avenue. There may be other outlet of ECJ Farms in Metro Manila, should any of our readers know please share with us.

Cooking our Kansi is fairly easy. I would suggest to boil and simmer the beef shanks in slow simmer for about 3 to 4 hours, that I the only hard part if you hate long cooking time. Slow simmer with extract all the flavours out from the beef shanks.

Before I give you the recipe of my Kansi, please do check below list of similar bulalo post , should you are still looking for another bulalo recipe.

PinatolangBulalo, Bulalo with Patola

Sinigangna Bulalo

CebuPochero

Bulalo

Litid Bulalo, Beef Tendon Soup

Now here is how I cooked my Kansi, try it you can of course use sampalok or kamias if batuan is not available.

Ingredients:

1 to 1.5 kilo bulalo, beef shank, cut in 2 inches thick

500 grams unripe langka or kamansi

2 stalks lemongrass, trimmed, crushed tie into a knot

1 head garlic, crushed, peeled

1 tbsp. peppercorn

3 medium size onions, peeled, quartered

1 thumb size ginger, skinned, sliced  thinly

3-4 green long sili

2-3 red chili

2-3 tomatoes quartered

1 small bundle spring onions, trimmed, chopped

1 tablespoon annatto powder

1/2 cup batuan puree

salt

Cooking procedure:

Put the beef shanks in a large heavy pan. Add enough water to cover above 2 inches from the beef. Add half of the onion, garlic, lemongrass, ginger and peppercorns. Bring to a boil, remove scum that rises. Lower heat, cover and simmer/slow cook for 3 to 4 hours or until tender. Add more water as necessary. Add in the langka and  continue to simmer for 5 to 10 minutes or until the langka  pieces are cooked. Season with salt to taste.  Add in the annatto powder dissolve in 1/2 cup of the broth. Add in the batuan puree dissolved I 1 cup of the broth and pass thru a sieve. Add in the long green sili, red chili, tomatoes and the remaining half of the onions. Continue to cook for another 2 to 3 minutes. Transfer in a big serving bowl, garnish with chopped spring onions and serve at once.