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Kansi (Sinigang na Bulalo)

Kansi (Sinigang na Bulalo)

Warm up your belly with a comforting bowl of Kansi! This Ilonggo sour soup with beef shanks and green jackfruit is filling and delicious. Perfect for chilly weather!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb beef shanks
  • 2 stalks lemongrass
  • 1 tbsp canola oil
  • 4 clove garlic, peeled and minced
  • 8 cup water
  • 1 thumb-size ginger, peeled and minced
  • 1 onion, peeled and quartered
  • 1 tbsp annatto powder
  • 1 (1.41 ounces) tamarind powder soup base
  • 1 can green jackfruit, drained
  • 8 piece kamias
  • 2 piece Thai chili peppers
  • 0 salt and pepper to taste

Instructions

  1. Rinse beef shanks well to remove any blood or impurities. Drain it 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 it aside.

  3. In a deep pot on medium heat, heat oil. Add beef shanks and cook, turning as needed, until lightly seared.

  4. Add garlic and cook, stirring often, until softened.

  5. Add water and Bring it to a boil. skimming off foam that floats on top. When the broth clears, add onion.

  6. Turn down the heat and cover it, and let it simmer gently for about 1 ½ to 2 hours or until meat is fork-tender.

  7. Mix annatto powder with ½ 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. Keep cooking for about 10 to 15 minutes or until jackfruit pieces are heated.

  10. Add salt and pepper to taste. Serve while hot.