Kansi at Inasal na Manok Recipe


  • 500 grams beef shank
  • 1 stalk lemongrass
  • 2 medium onions, sliced
  • 1 ginger, sliced thinly
  • 2 red chillies
  • 1 tablespoon achuete oil
  • 1 pack sinigang mix
  • 1/4 kilo unripe jackfruit, sliced
  • 1 head garlic, minced
  • salt and pepper to taste

Cooking Instructions:

  1. Saute garlic and onions. Add beef and ginger into the pot and pour water until meat is covered. Leave it to boil for about an hour to two hours until the meat is soft.
  2. Lower heat to a simmer. Add more water into the pot until meat is completely submerged. Add sinigang mix, chillies and jackfruit. Let it simmer until beef and jackfruit are tender.  Put in lemongrass, achuete oil
  3. and serve.


Inasal na Manok

  • 500 grams chicken, cut into serving pieces


  • 2 tablespoons ginger, minced
  • 2 tablespoons garlic, minced
  • 3/4 cup lemongrass, chopped
  • 1/2 cup vinegar coconut / tuba
  • 1/2 cup calamansi juice
  • 1 tablespoon salt
  • 1/4 cup brown sugar
  • 1 cup lemon soda (softdrink)
  • 1/2 tablespoon ground black pepper

Basting Sauce:

  • 3 tablespoons annatto oil (atsuete oil)
  • 1/2 cup margarine, softened
  • 1/4 teaspoon salt
  • 1 teaspoon calamansi juice

Cooking Instructions:

  1. Mix all ingredients. Marinate the chicken with the mixture. Grill for 45 minutes while basting with sauce. Serve with vinegar, soy sauce, calamansi juice and chili.


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