Papaitan with Kansi Bomb
Ilocano papaitan with a rich, sour base from the Kansi Bomb. You control the bitterness, so add the bile a little at a time.
How to make it
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1
Clean and boil
Clean the innards well. Boil them once and throw out the first water to get rid of impurities and smell.
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2
Sauté and sear
Heat oil in a pot and sauté the garlic, onion and ginger until fragrant. Add the innards and sear for 3-5 minutes, until lightly browned.
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3
Add the bomb
Pour in 700-750 ml of water, drop in 1 Kansi Bomb and stir until it's fully dissolved.
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4
Simmer
Simmer for 8-10 minutes so the flavors come together.
⏱ 8-10 min -
5
Finish
Add the bile a little at a time, tasting as you go, until it's as bitter as you like. Season with patis and calamansi, and add green sili if you want some heat.
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6
Serve
Serve hot with steamed rice.
Go slow with the bile. You can always add more, but you can't take it out.
More with your Kansi Bomb
All recipes →
Classic Kansi
Beef shank and unripe langka in a sour, savory broth, topped with green chili and served with rice.
Kansi Gravy
Thicken the leftover Kansi broth into gravy for rice, mashed potatoes or dipping.
Kansi Fried Chicken
The bomb goes right into the batter, so every crispy piece tastes like Kansi.
Your next pot starts here
Every recipe here starts with a bomb. Grab the one you're cooking next, or mix and match a few.
