Kansi

Hi, guys! I know I haven't updated for a while; I've been quite busy. I hope this one can make it up to all of you though, it's a very worthy first post for 2010.

This is a dish I first tasted when I lived with my cousin in Virginia. Her husband is a Filipino from Bacolod and his relative, Carmel, who is also from Bacolod made some Kansi for us during one of our parties. Kansi is an Ilonggo recipe that is sort of like a cross between Bulalo (beef bone marrow and vegetables soup) and Sinigang (sour pork soup). Carmel was kind enough to share the ingredients with me, and tonight for dinner, I finally got around to try and put it together. Here's how:

Ingredients
1.Beef Bones (3-5lbs) and/or Beef Shank (3-5lbs)
2.Lemon grass (2 stalk)
3.onion (1 medium)
4.Fresh ginger (1/2 cup, sliced)
5. 1 long hot pepper
6.Atchuete powder(1 Tablespoon)
7.sinigang mix (2 Tablespoon or to taste)
8.Canned Green Jackfruit (1 can)
9.salt & pepper (to taste)
*I also added some garlic to the recipe and tomatoes, and used fresh green jackfruit (sliced) instead.

Directions
1. Saute garlic and onions
2. Add beef and ginger into the pot and pour just enough water to cover most of the meat
3. Leave it to boil for about an hour, thirty to two hours
4. Lower heat to simmer, add more water into the pot until meat is completely submerged
5. Mix in sinigang mix, salt, and pepper (I used about half of the pack of sinigang mix since I liked it more sour)
6. Mix in pepper (add more if you want it to be spicier)
7. Put in sliced green jackfruit
8. Leave to simmer until jackfruit is cooked and beef is very soft
9. When it's almost done, put in lemongrass (tie it into a knot) and atchuete for color
10. Simmer for about 10 minutes and serve with hot rice.

I'm not sure if my version was as good or as authentic tasting, since it's still up to the cook to blend proportions up to his/her liking, but I loved it when I ate it, so you might too!