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Prepare the Beef Ribs

Make the Kansi Gravy

Cook the Crispy Tadyang

  • All Purpose Flour 40.0 g
  • Cornstarch 20.0 g
  • Beef short ribs Prepared
  • Soya Oil, for frying

Cook the Kalkag Rice

Garnish and Serve

Indulge in the rich flavors of Negrense cuisine with this all-in crispy tadyang rice bowl! Batuan lends its distinct tanginess to the tender beef ribs and the umami-filled kansi gravy. Complete the experience with stir-fried kalkag rice infused with dried shrimps and garlic.



  1. Prepare the Beef Ribs

    60 minutes
    • Combine the batuan with 400 ml water and bring to a boil. Simmer until very tender. Mash the fruit until all the juices and pulp come out. Discard the skin and seeds. Strain and use as needed.
    • Place all ingredients in a pressure cooker. Mix well.
    • Apply medium to high heat.
    • Once the pot starts to whistle, lower heat and continue cooking for 40 to 45 minutes or until the meat is tender.
    • Strain meat. Set stock aside to cool.
    • Discard aromatics. Set beef ribs aside.
  2. Make the Kansi Gravy

    10 minutes
    • Combine kansi stock and Knorr Demi Glace in a pot. Whisk until well combined. Bring mixture to a boil.
    • Add annatto oil. Simmer until thick.
    • Turn off heat. Whisk in butter. Set aside.
  3. Cook the Crispy Tadyang

    10 minutes
    • Combine flour and cornstarch in a bowl.
    • Add cooled beef ribs and toss until the meat is coated evenly. Dust off excess coating.
    • Deep-fry beef ribs at 180ºC for 5 minutes or until crispy. Set aside.
  4. Cook the Kalkag Rice

    10 minutes
    • Heat a wok and add annatto oil.
    • Cook garlic and sauté dried shrimp until fragrant.
    • Add cooked rice.
    • Season mixture with Knorr Chicken Powder. Toss to cook evenly. Add some water for moisture. Set aside.
  5. Garnish and Serve

    10 minutes
    • Heat a pan and add annatto oil.
    • Sauté chilies and tomatoes over high heat until charred. Add some water to partially steam the mixture. Set aside.
    • Place kalkag rice in a bowl.
    • Top rice with crispy tadyang. Pour some kansi gravy over.
    • Garnish with chili-tomato mixture, spring onions, and fried garlic. Finish with a drizzle of chili oil.