CANSI & PUSO (rice wrapped in coconut leaves)
AJI-NO-MOTO® UMAMI SEASONING
2 Liters (2000ml) Water
200g Beef Bones
1 pc (350g) Beef Shank
2 cups (500g) Beef Brisket, cubed
1 tbsp (6g) Whole Peppercorns
5 pcs (40g) Lemon Grass Stalks, pounded
1 cup (170g) Batuan Fruit
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
1/4 cup (60ml) Achuete Oil (Heat achuete seeds in oil, remove seeds and use the oil)
6 bundles (180g) Pechay Tagalog
16 strips Coconut Leaves
4 liters (4000ml) Water
1 kilo Uncooked Rice
|Calories per serving:||572.1|
|Dietary Fiber (g)||7.8|
Good to Know Nutrition Facts!
Beef is an excellent source of protein. It is also packed with Iron, Phosphorus, Zinc, and Vitamin B12.
Preparation time: 30 minutes
Cooking time: 1 hour 20 minutes
- BOIL. In a pressure cooker, boil water, beef bones, beef shank, beef brisket, whole peppercorns, lemon grass, and batuan fruit. Season the soup with AJI-NO-MOTO® and continue boiling for 1 hour.
- DISCARD and ADD. Discard lemongrass stalks and beef bones from the soup then add atchuete oil and pechay. Boil for 3 minutes. Set aside.
- BOIL and STEAM. To make puso, weave a diamond-shaped container for rice using coconut leaves. Fill 2/3 of the container with the rice. Submerge in boiling water for 30 minutes or until cooked. Remove from water and set aside.
- SERVE CANSI with PUSO and enjoy.
Makes 8 servings
Meal Serving Idea: 1/2 cup meat, 1/4 cup vegetables, 1 cup soup, 1 cup rice
You can add other vegetables in this soupy dish such as potatoes, bananas, and other leafy vegetables.