Kansi
Kansi is an Ilonggo sour soup made with beef shanks and green jackfruit, and flavored with batwan or bilimbi. It's a comforting and filling dish perfect for cold weather!
- Prep time
- 15 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds beef shanks
- 2 stalks lemongrass
- 1 tablespoon canola oil
- 4 cloves garlic, peeled and minced
- 8 cups water
- 1 thumb-size ginger, peeled and minced
- 1 onion, peeled and quartered
- 1 tablespoon annatto powder
- 1 package (1.41 ounces) tamarind powder soup base
- 1 can (20 ounces) green jackfruit, drained
- 8 pieces kamias
- 2 Thai chili peppers
- salt and pepper to taste
Instructions
- 1
Rinse beef shanks well to remove any blood or impurities. Drain well.
- 2
Peel the outer layer of the lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, lightly pound each piece. Set aside.
- 3
In a deep pot over medium heat, heat oil. Add beef shanks and cook, turning as needed, until lightly seared.
- 4
Add garlic and cook, stirring regularly, until softened.
- 5
Add water and bring to a boil, skimming scum that floats on top. When the broth clears, add onion.
- 6
Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat is fork-tender.
- 7
In a small bowl, combine annatto powder with about 1/2 cup of the broth. Stir until annatto powder is dissolved and return broth to the pot.
- 8
Add tamarind soup base. Stir to disperse.
- 9
Add lemongrass, green jackfruit, kamias, and chili peppers. Continue to cook for about 10 to 15 minutes or until jackfruit pieces are heated.
- 10
Season with salt and pepper to taste. Serve hot.