A Negros favorite turned crowd favorite, the rich, meaty, and tangy flavors of Kansi never fails to satisfy diners. It's easier to prepare than you'd expect.
- Cover the shanks with cold water and bring to a boil. Boil for 5 minutes and throw away the water.
- Fill up the pot with water and slowly bring to a boil. Once boiling add the onions, garlic, lemongrass, ginger and beef broth base.
- Simmer for 6 hours or until tender.
- Bring to a boil and pressure cook with garlic, onions, garlic, lemongrass and ginger for 1 hour.
- Once the meat is tender add the Green langka or papaya and cook for 10 minutes or until tender
- Add the Batuan and Knorr Tamarind broth base.
- Add a little water to the achoite and pour this to the soup to color to your desired hue.
- Season with salt/pepper/patis to taste.
- Remove the beef shank, cooked langka or papaya - set aside. Crush the Batuan and strain the soup.
- Heat it up and place the shanks and vegetables back in.