Kansi Recipe – Rich and Sour Ilonggo Beef Soup

---

This post may contain affiliate links. Please read our Affiliate Disclosure for more information.

---

What is Kansi?

Kansi is a beloved Ilonggo beef soup na kilala sa kakaibang kombinasyon ng rich beef broth at asim. Made with beef shank and other bone-in cuts, this dish gets its signature tang from batwan or similar souring agents, habang ang bone marrow nagbibigay ng natural na linamnam sa sabaw. Simple ang itsura pero punô ng character—isang mangkok pa lang, ramdam na agad ang lalim at comfort ng kansi.

Why Masarap?

Ang sarap ng dish na ito ay nasa contrast ng flavors. The broth is rich, meaty, at may tamang asim na nakakagana sa panlasa mula unang higop. Mabango ang sabaw, sobrang lambot ng karne, at bawat kutsara may lalim na galing sa mabagal na pagpapakulo ng beef bones. Para sa mahilig sa sabaw, ito ang klase ng ulam na hindi nakakaumay at lalong sumasarap habang tumatagal.

Best Eaten For

This kansi hearty beef soup is best enjoyed for lunch or dinner, lalo na kapag gusto ng mainit, nakakabusog, at pampainit ng katawan—perfect sa maulan o malamig na araw.

Ingredients

• 1 kg beef shank or beef with bone – Provides deep, beefy flavor and natural richness from the marrow
• 6–8 cups water – Enough to slowly extract flavor without diluting the broth
• 1 small onion, quartered – Adds natural sweetness to balance the sour notes
• 3 cloves garlic, crushed – Gives aroma and savory depth
• 2 tbsp fish sauce – Enhances umami and seasons the soup naturally
• 1–2 pcs batwan or souring agent – The key to the dish’s signature tang
• Salt and pepper, to taste – Adjusts seasoning without overpowering the broth
• Spring onions, chopped – For freshness and light onion flavor before serving

How to Cook Kansi

1. Place the beef and water in a large pot, then bring to a boil over medium heat.
2. Once boiling, skim off any impurities or foam that rise to the surface to keep the broth clear.
3. Add the onion and garlic, lower the heat, and let the beef simmer gently until very tender.
4. Add the batwan or souring agent and continue simmering for another 5–10 minutes to release its flavor.
5. Season with fish sauce, salt, and pepper, adjusting to taste.
6. Let the soup simmer until the broth turns rich, slightly oily, and deeply flavorful.
7. Garnish with spring onions and serve hot.

Serving Suggestions

This kansi dish is best served piping hot with steamed rice on the side. Its rich, beefy broth places it in the same comforting category as Bulalo and Sinigang na Beef, making it ideal for slow lunches or cozy dinners at home.

For added texture and contrast, it pairs well with crispy sides like Lumpiang Shanghai—perfect for balancing the rich and sour flavors of the soup.

Storage Tips

• Store leftovers in an airtight container once fully cooled
• Keep refrigerated and consume within 2–3 days
• Reheat slowly over low heat to preserve the broth’s flavor and aroma

Frequently Asked Questions

---

Want more stories beyond food?

More helpful reads:

• FeedFrenzyPlus.com offers curated news and informative articles.
• HeyPositivity.com provides motivational quotes and uplifting content.