Kinalas is famous noodle dish in Naga city. It is very similar to beef mami and the only thing you will notice on their difference is the addition of thick brown sauce on top of the noodles similar to a gravy. If you haven’t heard of this dish, you might wonder why it is called “kinalas” because it doesn’t sound like a noodle dish. When I first known this dish, I thought it was the dialect thinking “kinalas” is equivalent to beef mami or bulalo mami. But my assumption is wrong because that word means to scrape or remove the meat from the bones. Which is the method of cooking this dish. The traditional way of making this is using cow’s head and boiling it until the meat almost separate from the bones. Then the meat and tendons are removed from the bones and chop it to bite size pieces and used as a garnish. The cow brains is also included in the dish. It is used to thickened the sauce. But in the recipe below, we only used flour to thicken the sauce.
- 500 grams egg noodles or fresh miki noodles
- 2 kilos beef shank bones-in with tendons
- 1 Tbsp. black peppercorns cracked
- 1 Tbsp. rock salt
- 2 pcs red onions quartered
- 1 liter water for boiling
For kinalas sauce:
- 1/2 cup all-purpose flour
- 2 Tbsp. soy sauce
- 2 Tbsp. vinegar
- 1 Tbsp. sesame seed oil
- 4 Tbsp. dried shrimps grind until powdered
- 1 pc shrimp cube
- 3 to 4 cups water or beef shank broth
- 2 Tbsp. patis fish sauce
- sliced garlic fried
- spring onions chopped
- boiled eggs sliced
- sliced calamansi
How to cook Kinalas:
- Put beef shank and water in a pot just enough to cover the meat and bring it to a boil. Continue boiling for about 3 minutes and turn off heat. Discard the liquid and rinse with tap water. Drain.
- Put a liter of water in the pot containing the beef shank and add the black pepper, salt and onions. Bring to a boil and simmer for 2 hours. Remove the scum while cooking the beef. Add more water if necessary as it may dry up the soup stock which you will use later for the kinalas broth.
- Remove the beef shank from the broth and place in a bowl to let it cool. When cooled, remove the meat and tendons from the bones and scrape whatever is left sticking in the bones. This procedure is known as "kinalas" separating the meat from the bones.
- Chop the meat into bite size pieces and set aside.
To make the kinalas sauce:
- Heat a skillet and lightly brown the flour for a few minutes. Remove from the skillet and set aside.
- In saucepan, combine all the rest of kinalas sauce ingredients and the flour and stir until the flour is dissolved.
- Bring to a boil until the sauce is thickened and the shrimp cube is dissolved.
To assemble the kinalas:
- Cook the egg noodles according to package directions. If you are using fresh mami or miki noodles, just soak it in hot water for a few seconds and drain.
- Put and divide the noodles in serving bowls and put some sliced beef. Pour the kinalas sauce about 3 tablespoons and pour the beef shank broth. Garnish with boiled eggs, spring onions and fried garlic. Serve hot and serve with calamansi.