Last Updated on January 20, 2025 by Ed Joven
Bacolod's Best: Authentic Kansi Recipe to Try at Home
A true classic from Negros Occidental, this Authentic Kansi Recipe from Bacolod City is a direct link to the rich culinary tradition of the Western Visayas region. The key to its authenticity lies in using batwan fruit as the souring agent, just like they do in the Western Visayas region.
Kansi soup is a warm embrace on a cold rainy day, perfectly blending the tanginess of Sinigang and the rich, savory goodness of Bulalo—two beloved Filipino dishes that make for a truly comforting meal.
The Flavorful History of Bacolod's Iconic Kansi
Kansi is a beloved dish from Bacolod City in the province of Negros Occidental, Philippines. Often described as a fusion of Bulalo (beef marrow soup) and sinigang (sour tamarind soup), Kansi embodies the region's culinary heritage. The dish traces its roots to the Ilonggo people, who love hearty, flavorful meals.
The defining feature of Kansi is its unique sourness, achieved using batwan, a native fruit abundant in Western Visayas. This ingredient gives kansi its signature tangy taste, setting it apart from other Filipino sour soups. Historically, jackfruit (langka) is added to add a subtle sweetness and enhance the dish's texture. However, in the commercial versions of kansi today, langka is often omitted to minimize costs, focusing on the simplicity of the broth and meat.
Kansi, which started as a popular comfort food served in roadside eateries and local homes, has evolved over time to become a staple in Bacolod's culinary scene. It is celebrated for its unique combination of tender beef shank, marrow-rich broth, and sour, savory flavors. Today, kansi is a must-try dish for visitors, symbolizing Bacolod's rich food culture and hospitality.
What makes Kansi different from Sinigang?
Kansi and Sinigang are both beloved Filipino sour soups, but they stand out in distinct ways:
- Souring Agent: Kansi uses batwan for a tangy, fruity flavor, while sinigang relies on tamarind (sampalok) for a sharper acidity.
- When it comes to protein, Kansi is known for its beef shank and bone marrow, offering a hearty and rich flavor. On the other hand, sinigang is a versatile dish, allowing for a variety of protein options such as pork, shrimp, or fish, inspiring culinary experimentation.
- Appearance: Kansi has a yellowish-orange hue from Atsuete oil and a thicker broth, while sinigang has a clear, lighter consistency.
- Regional Roots: Kansi hails from Bacolod, a city in the Western Visayas region, while sinigang is a nationwide favorite with regional variations. These variations can include the use of different souring agents, such as guava or calamansi, and a variety of meats or seafood.
For instance, kansi is often served in a large pot, family-style, with a side of steamed rice. On the other hand, sinigang is usually served in individual bowls, accompanied by a plate of assorted vegetables and a bowl of rice. Kansi is hearty and rich, while sinigang is light and refreshing, showcasing the diversity of Filipino cuisine.
Try this dish that brings the best of both worlds into one simmering pot!
Ingredients and Procedure:
Tips for Selecting the Best Ingredients for Kansi
To create a truly authentic and flavorful kansi, selecting the best ingredients is essential.
- Beef Shank: Choose fresh beef shank with good marbling and plenty of bone marrow for a rich broth. Look for cuts with a deep red color and minimal bruising.
- Jackfruit: Opt for firm, young, green jackfruit with no soft spots or discoloration. It adds a subtle sweetness to balance the sourness.
- Batuan Fruit or Paste: Select fresh batwan fruit for authenticity. If unavailable, use batwan paste from a trusted brand for a tangy flavor. (Buy Batuan paste at Shopee click here: https://shope.ee/9K2lKicxoe )
- Tanglad (Lemongrass): Choose fresh, green, firm stalks with a strong citrus aroma to enhance the dish's fragrance.
- Onion: Go for firm, dry-skinned yellow onions for a mild, sweet flavor in the broth.
- Atsuete Oil: Use freshly made atsuete oil with a vibrant orange color and a nutty aroma for color and depth of flavor.
- Finger Chilis: Select fresh, plump chilies to adjust the spice level to your liking, adding a kick to the soup.
Fresh, quality ingredients are key to making a rich and flavorful Kansi!
📖 Recipe
Authentic Kansi
Ingredients
For Kansi:
- 1 kilo Beef Shank
- ¼ kilo Chopped Jackfruit
- 8 pcs small Batwan fruit or
- Batwan paste (use Batwan paste if fruit not available in your area)
- 1 bundle tanglad
- 5 to 6 cups Water
- 2 pcs medium Onion chopped
- 2 tablespoon Atsuete oil
- 4 pcs finger chilis
- 1 teaspoon salt
- Fish sauce according to taste
For Atsute oil:
- ½ cup Canola oil for atsuete oil
- ¼ cup atsute oil
Instructions
~Let's prepare Atsuete Oil.~
- ½ cup Canola Oil
- ¼ cup atsuete seeds
- Let it simmer over low heat
- Let the atsuete infuse in oil & render its color
- simmer for 2-3 mins., fire off & let it cool down
- strain atsuete oil & discard the seeds
- Transfer Atsuete Oil in a bottle or
- sealed container. Store at room temp.
~Let's Start Cooking Cansi~
- In large pot add 1 kilo Beef Kansi (Osso Buco cut)
- Pour 5 cups of water
- Cover and bring it to a rapid boiling
- Lower the heat to medium remove scum
- Add onion slices, tanglad "lemongrass", batuan and salt
- Cover and let it simmer for 10 minutes
- Add langka slices, 2 tablespoon Atsuete (Annatto) Oil
- Cover again and let it simmer for 25 minutes or until langka is cooked
- Check if langka is soft
- Add 4 finger chilis and 2 tablespoon patis
- Cover and simmer for 3 minutes
- Check if the meat is already tender
- Check the taste and add more fish sauce & adjust according to your taste
- Our Cansi is now Ready to Serve!
- Transfer in a serving bowl & pour the soup then serve immediately
Video
Nutrition
Storage Tips for Leftover Kansi
Properly storing leftover kansi ensures it stays fresh and safe to enjoy later. Follow these tips to preserve its flavor and quality:
- Cool Before Storing: Allow the kansi to cool to room temperature before placing it in the refrigerator. Avoid leaving it out for more than 2 hours to prevent spoilage.
- Use Airtight Containers: Transfer the kansi to an airtight container to lock in its flavors and prevent it from absorbing odors from other foods in the fridge.
- Separate Broth and Meat (Optional): You can separate the broth from the beef shank and marrow for better storage. This helps maintain the texture of the meat when reheating.
- Refrigeration: Store kansi in the refrigerator for up to 3 days. If you won’t consume it within this time, freezing is a better option.
- Freezing: For extended storage, freeze kansi in freezer-safe containers or heavy-duty freezer bags. It can last up to 2 months in the freezer. Label with the date for easy tracking.
Reheating: Reheat only the portion you’ll eat to avoid repeated temperature changes, which can affect the texture and taste of the kansi. Use a stovetop over medium heat to gently warm the kansi until it simmers. Avoid microwaving, as it can overcook the meat.Proper storage not only extends the shelf life of kansi but also ensures you can savor its rich, tangy flavors whenever you’re craving this Bacolod favorite!
Hearty and Delicious Beef Recipes to Try:
Beef dishes offer a world of flavors, and these recipes are perfect for any occasion. Try the rich and creamy Beef Kare Kare, a Filipino classic that will satisfy your taste buds with its peanut sauce and tender meat. The Corned Beef Empanada is an irresistible snack that combines flakey pastry with a delicious corned beef filling for something savory and crispy. If you're in the mood for something a bit more robust, the Beef Salpicao and Beef Tenderloin Tips are perfect choices, offering bold, garlicky flavors with a tender texture.
For a comforting meal, the Beef Stew Recipe Filipino Style provides a hearty and flavorful dish that's easy to prepare, while Ginisang Corned Beef with Ampalaya and Egg offers a unique and tasty twist with the bitterness of ampalaya perfectly balancing the richness of corned beef.
These recipes are simple yet full of depth, making them an ideal addition to any meal rotation.
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jeff canto says
this is so good! thanks for sharing man!!!
Joe Cruz says
I love Bacolod Kansi! I will try this recipe