Cansí (Hiligaynon: kansi) is a Filipino beef soup originating from Iloilo which is spread across the rest of the Western Visayas region. It is made with beef shank and bone marrow boiled until gelatinous. It is uniquely slightly soured with fruits like batuan or bilimbi. Cansi is usually cooked with unripe breadfruit or jackfruit, lemongrass, tomatoes, garlic, onions, fish sauce, and siling haba or labuyo peppers. The soup is usually orange in color due to the use of annatto seeds (atsuete). It is also sometimes called "sinigang na bulalo" in Tagalog regions, due to its similarity to sinigang and bulalo.[1][2][3][4][5]
 | |
| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Region or state | Western Visayas |
| Serving temperature | Hot |
The oldest Kansi/Cansi serving restaurant in the Western Visayas region is the Pat-Pat's Kansi established in 1900 in Jaro, Iloilo City. It has been included as one of the specialty dishes when Iloilo was designated as the "first UNESCO Creative City of Gastronomy in the Philippines".
See also
editReferences
edit- ^ Thomas, Amanda. "A Fusion of Flavors: How to Make Bacolod City's Famous 'Kansi'". Balay.ph. Retrieved October 23, 2019.
- ^ Heussaff, Erwan (September 18, 2018). "Greater Philippines: Ilonggo Soup Hunt". The Fat Kid Inside. Retrieved October 23, 2019.
- ^ "Bacolod City's Famous Kansi Recipe". Centrale Bacolod. March 12, 2013. Retrieved October 23, 2019.
- ^ Reyes, Gladys (July 31, 2014). "Ilonggo Food: Bacolod Cansi Recipe". Experience Negros. Retrieved October 23, 2019.
- ^ Joven, Eduardo (July 19, 2022). "Authentic Kansi Recipe". Pinoy Recipe At Iba Pa. Retrieved September 12, 2022.
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