Comments on: Kansi a la Marketman

By: aryanas

aryanas — Sun, 26 Feb 2012 07:59:56 +0000

wow! i really love beef…oh… it makes me hungry

By: Shan

Shan — Sat, 11 Jun 2011 13:47:13 +0000

Just came from Iloilo. Tasted sinigang red snapper with batuan in Breakthrough. I fell in love with it and tried to look for it in SM Diversion. Bought some at PhP70 per kilo. Will have sinigang bangus belly tomorrow. yay! :)

By: Jason

Jason — Wed, 08 Jun 2011 10:47:17 +0000

I like my kansi spicy and sour, there are so many kansi houses in bacolod and each one has their own subtle differences. I go to them everytime I go back home to visit. Nice to see you using some kiwi beef:)

By: athena

athena — Mon, 02 May 2011 14:05:16 +0000

meron bang pwedeng gamitin as substitute para sa batuan…wala kasi dito yun…help…gusto kong gumawa nito…miss ko na kumain ng kansi….salamat

By: Anne Lorena

Anne Lorena — Fri, 04 Mar 2011 08:18:07 +0000

hmmm…china talaga?

By: Anne Lorena

Anne Lorena — Fri, 04 Mar 2011 08:17:30 +0000

Usually the kansi in iloilo, talagang buto lang and lots of tendons. tapos yung star syempre is ang marrow which we refer to as “utok”. That’s the kansi available sa mga carinderia. Too bad it’s not available sa may carinderia na malapit sa post office sa Iloilo.

By: Kai

Kai — Thu, 03 Mar 2011 07:52:57 +0000

I miss eating Kansi! The last time I had this was during my last visit to Bacolod. I’m actually craving for Kansi right now.

By: jakespeed

jakespeed — Thu, 03 Mar 2011 04:05:24 +0000

@junb -thanks for the info. will try to check out the malay/indian stores for those.

By: GJO

GJO — Wed, 02 Mar 2011 12:27:42 +0000

I am from Bacolod but I dnt know why it is called Kansi, we just grew up with that name i guess, but I remember it was made famous by an eatery in Shopping ( Kuni Cansi House ) for Kansi you go to this place I don’t know if it’s still there.

Your picture is to die for and the taste must be heaven. Waah I want to go home….

By: redberry80

redberry80 — Wed, 02 Mar 2011 02:27:48 +0000

Hi…. I am an Illongo and loves kansi…..this really a Negrense dish. It is linaga in Iloilo :D. I’m not sure if the process of sauteing in garlic and browning the meat is done….as we don’t saute the meat in garlic. It’s boiled directly after removing the initial “water” with the scum. The achuete is extracted using a small amount of water and is really used as a coloring agent…thus soup is not so oily. Kansi is the cut of the meat used in the dish.