Kinalas is a very popular dish in Naga City, a very hearty delicious noodle soup dish made with either beef or pork meat extracted near the bony parts like face or leg, brains and a shrimpy garlicky brown gravy. The original kinalas was first seen in Dayangdang St where an old man (name unknown) used to sell them, it dates back earlier than the 80’s or even the 70’s. Original version also used beef as its meat but with its recent popularity new version now use pork meat and brains.
This is the Bicol regions version on the famous mami and a lot of Bicolano’s enjoy this specially with chillies on the side. There are several qualities in this dish that makes it stand out from the rest of the noodle soup dishes. First is that the meat should be “kinalas” or removed and extracted from the bones, these meats texture is better than other parts since it’s near the bones, like comparing chicken breast meat with thigh or leg meat. Another key element is its gravy, while this is a kept secret and each vendor have their own well-guarded recipe it is easily reverse engineered. Made with dried shrimps, vinegar and fish sauce it has a near similar taste as the palabok gravy.
Today I will be making the original version where beef is used, I won’t be using any brains as I know a lot of you will freak out but I will share the ingredients used in the gravy where most of the sites or blogs who posted this did not even know what it is made of, do they really made it at home? Is that even their picture? Anyways here at Ang Sarap what you see in the picture is what we really cooked using the recipe attached to it, no camera tricks just plain home cooking prepared with love.
- 500 g medium thickness fresh yellow noodles (Shanghai Noodles)
- 2 kg beef leg bones with meat
- 500 g beef tendons
- 2 tbsp peppercorn
- 2 tbsp sea salt
- 3 pcs white onion, quartered
- 3 cups shrimp stock (you can also use shrimp heads to make your own)
- 2 tbsp fish sauce
- ½ cup corn-starch
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1 tbsp sesame oil
- 4 tbsp dried shrimps / hibe, powdered (using coffee grinder)
- 4 cloves garlic, minced
- 1 medium shallot, minced
- spring onions, chopped
- calamansi (optional)
- birds eye chillies (optional)
- In a pot combine beef leg bones and beef tendons, add water enough to cover the meat. Bring it to a boil and leave it boiling for 5 minutes.
- Drain the pot and rinse meat with running cold water to remove the scum. Set aside the meat.
- In the same pot place the meat back together with all other soup ingredients, pour enough water to cover meat then cover and bring to a boil. Simmer in low heat for 2 hours, during this process add water if necessary do not let it dry
- Using a colander separate the liquid into a separate pot and set aside the tendons and beef leg.
- Meanwhile remove/extract the meat from the beef leg then set it aside, cut it into bite sized pieces.
- Place the bones without the meat together with tendons back into the pot, continue to simmer the stock for 1 more hour, season with sea salt if necessary.
- Remove the tendons then cut them into bite sized pieces, combine it with the beef meat.
- Continue to simmer gently while preparing the rest of the dish.
- In a deep pan add oil then sauté garlic and shallots. Cook in low heat until shallots are soft.
- Add the powdered dried shrimps then continue to sauté for 2 minutes or until really fragrant.
- In a bowl combine all remaining gravy ingredients together and mix until free of lumps. Pour into the pan, let it boil and simmer until thick in consistency. Turn off the heat then set it aside.
- Cook noodles according to packet instructions, drain then place in serving bowls.
- Place noodles in a bowl, add some of the tendons and beef then ladle some hot soup, top it a good amount of gravy then garnish with spring onions.