Kansi Ingredients
- 1 kilo beef shank
- lemon grass (2 stalks)
- 2 medium onions
- fresh ginger (1/2 cup, sliced)
- 2 long hot pepper
- atchuete powder (1 tbsp)
- 6 pcs. batwan fruit (a souring agent for soup that is locally famous and widely used in visayas) or sinigang mix (1 pack to taste)
- 1/4 kilo green unripe jackfruit (sliced)
- 6 cloves garlic, crushed
- salt & pepper (to taste)
Kansi Cooking Instructions
- saute garlic and onions
- add beef and ginger into the pot and pour just enough water to cover most of the meat.
- leave it to boil for about an hour to two hours until the meat is soft.
- lower heat to simmer, add more water into the pot until meat is completely submerged.
- mix in batwan fruit or sinigang mix, salt and pepper (we used about half of the pack of sinigang mix, if you want it more sour, use the whole pack)
- mix in pepper(add more if you want it to be spicier)
- put in sliced green jackfruit.
- leave to simmer until jackfruit is cooked and beef is very soft.
- when it's almost done, put in lemongrass (tie into a knot) and atchuete for color.
- simmer for about 10 mins. and serve with hot rice.
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