Cansi recipe: 59 photos
FAQ
Cansí (Hiligaynon: kansi) is a Filipino beef soup originating from Iloilo which is spread across the rest of the Western Visayas region. It is made with beef shank and bone marrow boiled until gelatinous. It is uniquely slightly soured with fruits like batuan or bilimbi.
As the name of the restaurant suggests, its specialty is kansi, a classic Ilonggo dish made with beef shank and sour broth. Many would describe it as bulalo fused with sinigang—a fairly accurate description, except kansi is purely meat and bones, and has no vegetables or other ingredients.
Cansi or Kansi is a hearty beef soup popularly known for its tangy and fresh flavor that is known to have originated from Bacolod and is staple dish in the Ilonggo culture. This soup is normally made from a broth of beef shanks with green jackfruit, chili peppers, and batuan (batwan).
Ingredient substitutions. Since batwan is hard to find outside of the Iloilo area and nearly impossible to get here in the US, I substituted kamias and a package of tamarind powder to flavor the broth.
Kansa metal is an alloy of copper and tin that helps in reducing inflammation in the body. It also increases the haemoglobin level, which further helps in removing the toxins and balancing certain doshas or energies. Copper's anti-inflammatory properties offer relief from muscle pain, joint pain, and arthritis.
CANSI Recipe | Authentic KANSI of Bacolod | Inspired by SHARYNS CANSI HOUSE | Using BATUAN fruit
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Mike Karabeini
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