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Kinalas

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.
Prep Time8 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 23 mins
Course: Beef recipes
Cuisine: Filipino
Keyword: beef soup, bulalo soup, kinalas
Servings: 6 servings
Calories: 220kcal
Author: Manny

Ingredients

  • 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

Garnishing

  • sliced garlic fried
  • spring onions chopped
  • boiled eggs sliced
  • sliced calamansi

Instructions

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.