Kansi con Pata

Cansi

Kansi

Last weekend I was invited by a friend to their new house for a barbecue at a pool and of course “Inuman” (drinking session) is a given. I wanted to cook something that would be a great hangover cure and the weather was a bit on the cool side. So what would be perfect that a hot and spicy, steaming bowl of soup. This recipe is close in flavor to Mexican “menudo” than Bulalo. My Batangueno friends loved it, and they are the masters of Northern Bulalo. So that’s a good sign. Enjoy!

This is my version of the “Kansi” I added some beef pata to the usual shank.

Panakot (Ingredients)
– 2 lbs Beef Shank with bone marrow
– 2 lbs Beef Pata (Knee) or Maskara (face)
– Kamias or Batuan (This is the traditional souring agent for classic Ilonggo cuisine, but it is hard to find so I used Kamias)
– Green Jackfruit (Langka)
– Tanglad (lemon grass)
– 1 small head of Garlic minced
– Tomato
– Sea Salt and Pepper
– Sili
– 1 tbsp of Atsuete (Annato seeds)

Paagi (Procedure)

- In a pressure cooker, brown half of the minced garlic and set aside for garnish later
– Add the rest of the garlic until slightly brown and saute with the tomatoes.
– Add the beef shank and beef pata.
– Add water to cover the meat, close the lid of the pressure cooker and cook for maybe 30 minutes
– After 30 minutes open your pressure cooker and check the beef shank if its tender as it will cook first before the pata. If it’s tender take it out and put aside.
– Take out the scum that’s floating on the top
– Add the lemongrass and Kamias
– Prepare the Annato seeds by adding some of the hot broth to the seeds let it sit for awhile till the colors come out.
– Close the pressure cooker again and continue cooking until the pata is fall off the bone tender maybe another 30-40 minutes
– Add the Langka and continue cooking till it’s fork tender
– Add the extract from the Annato seeds
– Bring back the shank and season with salt and pepper to taste
– Garnish with the crunchy garlic you had set aside

Serve hot.

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6 Comments

  1. Emman said,

    August 31, 2009 at 9:12 PM

    Thanks for cooking that dish last weekend. Pata is among my favorites especially when cooked until you can “chew” the skin with your tongue. So your Kansi definitely is a winner for me. In fact, I had it tonight for dinner!

  2. beth said,

    January 19, 2010 at 2:56 PM

    kanamit gid ah!!!

  3. john gimay said,

    October 20, 2010 at 8:48 AM

    my own way of cooking the kansi.. panakot.. 1.beef kansi and 2.beef skin or balat in tagalog 3. alubihod or batuan. 4.garlic 5. unions..6. tanglad 7. sili 8. salt. 9. asuete 10. ajinamoto..11. magic sarap.. i dont use pressure cooker, we use old tradition way of cooking.. we use uling for boiling. first put the kansi in caldero and beef skin or pata, ajinamoto, magic sarap, union,garlic, tanglad,, salt, dn boil it until the water get sticky,, and the beef skin is very soft and sticky..

    • November 7, 2010 at 10:39 PM

      I agree this is a great way of cooking it, although I try to avoid MSG (Ajinamoto) if possible. I wish we have batuan here, I use frozen iba here in the US. Thanks for sharing

  4. icah said,

    November 6, 2010 at 5:07 AM

    love pata! we slow-cook this rather than pressure-cook so that the soup is a lot more thick and tasty. also no tomatoes to make it last longer during fiestas.

    • November 7, 2010 at 10:36 PM

      I agree, slow cooking is still the best. Specially when they cook it with wood fire or coals back home. It adds a lot smoky aroma to the dish


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