Comments on: Kansi — Any Tips for Marketman? :)

By: Marketman

Marketman — Thu, 03 Mar 2011 23:36:48 +0000

Robstar, EJC farms has batuan brined and bottled. Those should make it through customs in the U.S. ports, I would think. If they aren’t already in stores in the U.S…

By: RoBStaR

RoBStaR — Thu, 03 Mar 2011 15:32:27 +0000

MM,

By Canning the batuans, does this mean that the can now be brought to the US and labeled as pickled fruit? or bottled? and can pass through US customs under such labels?

By: Marketman

Marketman — Mon, 28 Feb 2011 09:09:34 +0000

The results were nothing short of superb. SUPERB. :) Post up soon.

By: kasseopeia

kasseopeia — Mon, 28 Feb 2011 09:01:23 +0000

@mojito drinker: they (Patpat’s) also have a branch along Aguirre Ave going into BF Pque… in the same arcade as Sinangag Express.

While this store does not have langka chunks in its soup, I think the sourness of the broth is derived more from pinakurat than batuan. I may be wrong, though, so please spare me and my pedestrian kansi-deprived tastebuds the rod. Hehe…

Feedback from an Ilonggo friend: her mom does not include kamatis but the batuan is dropped as soon as the broth boils, is fished out, mashed to oblivion and added back into the soup as it continues to simmer. Langka is in “pieces” about one to 1.5 square inches in area and range from 0.25 to 0.5 inches thick. But friend prefers it without the langka, whereas I would prefer it HAD sangkatutak na langka. And made with both brisket and shank (but more of the former) … and a bit of oxtail ala betty q for that lip smacking goodness.

Tummy grumbling =(

By: palangga

palangga — Mon, 28 Feb 2011 07:43:36 +0000

i miss my mom’s kansi. we’re both ilonggas and I always prefer her home-made kansi over restaurant kansis. Though there is one resto they found back home that cooks the same quality of kansi as hers.
Back home, whenever she cooks kansi, she would cook it over a charcoal stove for about several hours (I don’t know how many hours maybe 3 or so) but I could just remember that we would know that it’s cooked because some of the meat and marrow would float in the soup…
This would be on my list of “To-eats” when i go home….
Am looking forward to the pics your kansi Mr. MM!

By: akosistella

akosistella — Mon, 28 Feb 2011 06:14:57 +0000

Pls pls pls post your recipe asap, MM! A friend also sent me batwan and I’ve been hunting for a good kansi recipe for a week already. Mom used some for her sinigang na baka, I had to mash those babies for her. My right arm is all muscle now, ach. ;p

By: lorna

lorna — Mon, 28 Feb 2011 04:39:28 +0000

i love this site, i am learning a lot from you guys. thanks MM. keep it up.

By: Deedee

Deedee — Mon, 28 Feb 2011 03:54:50 +0000

A simple paksiw ng ulo ng Tanguige using Batuan as the souring ingredient. Heaven.

By: mojito drinker

mojito drinker — Mon, 28 Feb 2011 03:47:37 +0000

have you tried the kansi in patpat’s? they have a branch around kamagong and on pasong tamo

By: Kittel

Kittel — Mon, 28 Feb 2011 03:03:10 +0000

hmmm..i think i kansi myself going over to Shopping and getting myself a bowl of Sharyn’s Kansi for lunch…