Kansi Ilonggo Soup
A comforting, sour Filipino soup made with tender beef shanks and batwan fruit, perfect for rainy days.
Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 2 pounds beef shank, cut into chunks Choose shank with bone marrow for richer flavor.
- 2-3 pieces batwan fruit, sliced If unavailable, use tamarind or kamias as a substitute.
- 1 stalk lemongrass, knotted Smash slightly before tying for better flavor release.
- 1 tablespoon annatto powder or seeds For color; optional.
- 4 pieces stable potatoes, peeled and chunked
- 1 can green jackfruit, drained Canned works in a pinch.
- 8 cups water Enough to cover the ingredients.
- to taste salt and pepper Additional fish sauce optional for more flavor.
Instructions
Preparation
- In a large heavy pot, add beef shanks and cover with water. Boil for 10 minutes to remove scum, then discard the water and rinse the beef.
- Refill the pot with fresh water. Add the beef, jackfruit, potatoes, batwan, and lemongrass. Bring to a boil.
- Reduce the heat and let it simmer for about 1 to 2 hours until the beef is tender and the broth is flavorful. Skim off any impurities.
- Halfway through cooking, add the annatto for color and season with a pinch of salt. Taste and adjust seasoning as needed.
- If the soup is too strong, add more water; if too thin, leave the lid off to reduce slightly.
Serving
- Serve the Kansi hot, with steamed rice to soak up the savory broth.
- Provide additional condiments such as sliced green chili, calamansi, or fish sauce on the side.
Notes
To enhance the authentic flavor, ensure to use fresh batwan whenever possible. Serve with at least one bone per bowl to enjoy the marrow.