Cansi

Cansi

A bowl of Cansi

Cansi is a traditional Filipino dish that originates from the Western Visayas region of the Philippines. It is particularly popular in the city of Bacolod and the province of Negros Occidental. Cansi is a hearty soup that combines elements of bulalo and sinigang, two other well-known Filipino dishes.

Ingredients

The main ingredient in Cansi is beef shank, which is known for its rich flavor and tender meat. The dish also prominently features bone marrow, which adds a distinct richness to the broth. Other key ingredients include:

• Langka (unripe jackfruit)
• Batuan or tamarind (for sourness)
• Lemongrass
• Ginger
• Onions
• Garlic
• Chili peppers
• Salt and pepper

Preparation

Cansi is traditionally prepared by simmering the beef shank and bone marrow in water until the meat is tender and the flavors are well-developed. The souring agent, usually batuan or tamarind, is added to give the soup its characteristic tangy flavor. Lemongrass, ginger, onions, and garlic are used to enhance the aroma and taste of the broth. Chili peppers can be added to give the dish a spicy kick.

Cultural Significance

Cansi is more than just a dish; it is a cultural symbol of the Western Visayas region. It is often served during special occasions and family gatherings. The dish is a testament to the Filipino love for sour and savory flavors, and it showcases the use of local ingredients like batuan, which is native to the region.

Variations

While the traditional Cansi recipe is widely followed, there are several variations of the dish. Some cooks prefer to use pork instead of beef, while others might add additional vegetables such as potatoes or carrots. The level of sourness can also be adjusted according to personal preference.

Related pages

• Bulalo
• Sinigang
• Filipino cuisine
• Negros Occidental