Kinalas is a delicious Bicolano dish made from tender meat extracted from pork or beef’s head served with a thick deep-brown sauce over a hearty bowl of noodles

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 the 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 80s or even the 70s. The original version also used beef as its meat, but with its recent popularity, new versions now use pork meat and brains.

This is the Bicol region’s version of the famous mami, and a lot of Bicolanos enjoy this, especially with chilies on the side. There are several qualities in this dish that make 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 has their 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 ,and I’ll even provide tips on measurements like conversions from tablespoons to cups. Many of the sites or blogs that posted this did not even know what it is made of. Do they really make 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.

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Kinalas 1


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  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 3 hours 30 mins
  • Total Time: 4 hours
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Kinalas is a delicious Bicolano dish made from tender meat extracted from pork or beef’s head served with a thick deep-brown sauce over a hearty bowl of noodles


Units Scale


  • 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
  • water


  • 3 cups shrimp stock (you can also use shrimp heads to make your own)
  • 2 tbsp fish sauce
  • 8 tbsp (1/2 cup) corn-starch
  • 2 tbsp soy sauce
  • 2 tbsp vinegar
  • 1 tbsp sesame oil
  • 4 tbsp (1/4 cup) dried shrimps / hibe, powdered (using coffee grinder)
  • 4 cloves garlic, minced
  • 1 medium shallot, minced
  • salt
  • oil


  • spring onions, chopped
  • calamansi (optional)
  • birds eye chillies (optional)



  1. 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.
  2. Drain the pot and rinse meat with running cold water to remove the scum. Set aside the meat.
  3. 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
  4. Using a colander separate the liquid into a separate pot and set aside the tendons and beef leg.
  5. Meanwhile remove/extract the meat from the beef leg then set it aside, cut it into bite sized pieces.
  6. 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.
  7. Remove the tendons then cut them into bite sized pieces, combine it with the beef meat.
  8. Continue to simmer gently while preparing the rest of the dish.


  1. In a deep pan add oil then sauté garlic and shallots. Cook in low heat until shallots are soft.
  2. Add the powdered dried shrimps then continue to sauté for 2 minutes or until really fragrant.
  3. 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.


  1. Cook noodles according to packet instructions, drain then place in serving bowls.
  2. 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.



2 Responses

  1. Yi says:

    What a wonderful noodle dish! That stew looks and sounds so flavorful with all that shrimp stock/powder and fish sauce. I have not see this dish at my local Filipino restaurants but I am definitely interested in trying out. Thanks for the recipe!

  2. suituapui says:

    I’d love this, I know. Looks real good – the noodles in the lovely broth.

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