Creative Recipes Using Kansi Bombs

Mad Bombs are versatile and easy to use, making them perfect for a variety of delicious recipes. Here are some creative ways to enjoy your Mad Bombs!

Kansi Bomb Recipes

The Kansi Bomb brings the tangy, sour, and savory flavors of Filipino kansi to life, perfect for beef shank and unripe jackfruit (langka). It’s a hearty dish that pairs beautifully with rice or even noodles. Let’s dive into the delicious possibilities!

What You’ll Need (Per Bomb)

  • 4–5 cups water
  • 1 kg beef shank
  • 1/2 kg unripe langka (jackfruit)
  • 1 Kansi Mad Bomb

Basic Cooking Instructions

  1. DROP: Add 1 kg of beef shank into your desired cooker. Drop 1 Kansi Bomb and pour in 4–5 cups of water.
  2. COOK:
    • Pressure Cooker: Set the timer for 30–40 minutes and cook until the meat is tender.
    • Stove Top: Cook over low to medium heat for 3 to 4 hours or until the meat is tender. Add the unripe langka during the last 20 minutes of cooking, and continue until both the meat and langka are tender.
  3. SERVE: Once the meat is tender, the Kansi is ready to serve. Top with green chili and pair with rice.

     

    Kansi Gravy

    Turn the tangy, savory goodness of your Kansi Bomb dish into a luscious Kansi Gravy! This rich sauce, made from the cooking liquid of beef shank and unripe langka, is thickened to perfection and infused with extra depth for a gourmet touch. Drizzle it over rice, mashed potatoes, or use it as a dipping sauce—your meals will never be the same!

    What You’ll Need (Per Bomb)

    • 4–5 cups water
    • 1 kg beef shank
    • 1 Kansi Mad Bomb
    • 2 cups Kansi broth (reserved from cooking the beef shank and langka)
    • 1 tbsp all-purpose flour (or cornstarch, for a gluten-free option)
    • 1 green chili (sliced, optional for a spicy kick)
    Instructions

    Step 1: Cook the Kansi Base

    1. DROP: Add 1 kg of beef shank into your desired cooker (pressure cooker or stovetop). Drop 1 Kansi Bomb and pour in 4–5 cups of water.
    2. COOK:
      • Pressure Cooker: Set the timer for 30–40 minutes and cook until the meat is tender.
      • Stove Top: Cook over low to medium heat for 3 to 4 hours or until the meat is tender. 
    3. Reserve the Broth: Once cooked, remove the beef shank from the pot. Shred the beef for your main dish (like Sizzling Kansi or Kansi with Rice). Reserve 2 cups of the Kansi broth for the gravy.

    Step 2: Make the Kansi Gravy

    1. Create a Roux: Sprinkle 1 tbsp of all-purpose flour (or cornstarch slurry, if using—mix 1 tbsp cornstarch with 2 tbsp water) into the pan. Stir continuously for 1–2 minutes to cook the flour and form a roux, which will help thicken the gravy. The mixture should look like a light paste.
    2. Add the Kansi Broth: Slowly pour in the 2 cups of reserved Kansi broth, whisking constantly to avoid lumps. The broth will start to thicken as it combines with the roux.
    3. Consistency of the Gravy: Add the sliced green chili (if using) for a subtle spicy kick. Simmer the gravy for 3–5 minutes, stirring occasionally, until it reaches your desired thickness. If you prefer a thinner gravy, add a little more water or broth; for a thicker gravy, simmer longer or add a bit more flour/cornstarch slurry.

    Step 3: Serve

    1. Serve Hot: Transfer the Kansi Gravy to a serving bowl or gravy boat. Drizzle it over your Kansi dish (like Sizzling Kansi, Kansi with Rice, or Kansi Fried Rice), or use it as a side sauce for mashed potatoes, steamed vegetables, or crusty bread

    Kansi Fried Chicken

    Say hello to Kansi Fried Chicken with a twist—the tangy, savory magic of the Mad Bombs Kansi Bomb is mixed right into the batter, infusing every piece of chicken with bold Filipino flavors as it fries! No need for a long marinade; the Kansi Bomb delivers its punch straight through the crispy coating. It’s a quick, delicious way to enjoy gourmet kansi taste in a classic fried chicken dish!

    What You’ll Need

    • 1 Kansi Mad Bomb
    • 1 kg chicken pieces (e.g., drumsticks, thighs, or wings)
    • 1 cup hot water (to dissolve the Kansi Bomb)
    • 1 cup all-purpose flour
    • 1/2 cup cornstarch
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp smoked paprika
    • 1/2 tsp black pepper
    • 1/2 tsp salt
    • 1 egg (beaten)
    • 1/2 cup cold water (or soda water, for a lighter batter)
    • 2–3 cups cooking oil (for frying)
    Instructions

    Step 1: Prepare the Kansi Batter Base

    1. Dissolve the Kansi Bomb: In a small bowl, dissolve 1 Kansi Bomb in 1 cup of hot water, stirring until fully melted. This creates a concentrated Kansi liquid that will infuse the batter with tangy, savory flavor. Let it cool to room temperature.
    2. Mix Wet Batter: In a large mixing bowl, combine the cooled Kansi liquid, 1 beaten egg, and 1/2 cup cold water (or soda water for a lighter, crispier texture). Whisk until well combined.

    Step 2: Prepare the Dry Breading Mix

    1. Mix Dry Ingredients: In a separate shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt. Stir until evenly mixed. This dry mix will help the batter stick to the chicken and create a crispy coating.

    Step 3: Batter and Fry the Chicken

    1. Prep the Chicken: Pat the 1 kg chicken pieces dry with paper towels to ensure the batter adheres well.
    2. Double-Coat for Flavor: Dip each chicken piece into the dry breading mix, coating lightly. Shake off excess, then dip into the Kansi wet batter, ensuring it’s fully coated. Finally, dip the chicken back into the dry breading mix for a second coating—this double-coating method helps lock in the Kansi flavor and creates a crispy crust.
    3. Heat the Oil: In a deep skillet or frying pan, heat 2–3 cups of cooking oil over medium heat until it reaches 350°F (175°C). Test with a small drop of batter—if it sizzles immediately, the oil is ready.
    4. Fry: Carefully add the battered chicken pieces to the hot oil in batches, avoiding overcrowding. Fry for 8–12 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). The Kansi flavors from the batter will infuse into the chicken as it fries, creating a tangy, savory taste in every bite. Remove and drain on paper towels.

    Step 4: Serve

    1. Plate: Arrange the Kansi Fried Chicken on a serving platter. Garnish with sliced green chilis for that extra kick
    2. Serve: Serve hot with steamed rice, garlic rice, or on its own as a snack.