Hinalang is a Filipino dish from the province of Visayas prepared by boiling beef or carabao meat with ginger, spring onions, onions and chillies

Hinalang, just the name alone sounds hot and spicy because it is. “Halang” in Visayan means Hot or Spicy and this is what this dish is all about, a close relative to the Nilagang Baka but this is its spicy counterpart, with ginger and chillies, this soup dish will make you sweat every sip of that delicious broth.  Unlike nilaga where everything is dumped on the pot then boiled, this dish needs an extra effort which builds up the flavours, hence, to start, aromatics are sautéed then meat is slightly browned before it is boiled and achieve a fork tender meat. Also unlike nilaga, potatoes are not a common ingredient to this dish but rather some copious amount of green leafy vegetables like Chinese cabbage or something similar. Best consumed with rice and patis on the side, and if the spiciness is not as par as you like, feel free to have more chillies on the side.

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Hinalang 1


5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 5-6 1x
  • Category: Main Course
  • Cuisine: Filipino


Hinalang is a Filipino dish from the province of Visayas prepared by boiling beef or carabao meat with ginger, spring onions, onions and chillies


  • 1 ½ kg beef (any bony part, ribs or neck)
  • ½ Chinese cabbage, sliced
  • 2 large onions, chopped
  • 1 bunch spring onions, sliced, white and green section separated
  • 1 red capsicum, chopped
  • 4 pcs birds eye chilies, finely chopped
  • 2-inch piece ginger, thinly sliced
  • 1 tbsp whole peppercorns
  • 4 cloves garlic, minced
  • freshly ground pepper
  • fish sauce
  • water
  • oil


  1. On a pot add oil then sauté onions, garlic, ginger, birds eye chilies and spring onions (white section)
  2. Add the beef, cook until beef turns light brown.
  3. Pour enough water to cover the beef then add the peppercorns, bring to a boil then simmer for 1.5 hours or until beef is tender.
  4. Add the cabbage and capsicum, then cook for 5 more minutes.
  5. Season with fish sauce and freshly ground black pepper.
  6. Serve, garnished with the green sections of the spring onions.



9 Responses

  1. suituapui says:

    I love Chinese cabbage in bone stock clear soup, a simpler version but I would add the veg right before eating, not crazy about it overcooked.

  2. I adore spicy food. This looks really appetizing and moreish, Raymund.

  3. Sounds like an amazing combination of flavors…. and I can only imagine the heat! Beautiful, too.

  4. Such as tasty beef stew!

  5. Hannah says:

    I know so little about Filipino food- This is a whole new dish to me! What an exciting discovery!

  6. I love learning about Filipino foods from you! Like Hannah said above, I have little exposure to Filipino recipes, so I’m loving learning new ideas. This sounds like a delicious recipe. I like spicy foods, so I’m all set here!

    • Raymund says:

      Hopefully you learn a lot from Ang Sarap, and in the way try cooking some of it. Most of my recipes now adays are regional varieties so I suggest start with the common Filipino ones (those I posted many years ago) and work your way through :)

  7. Sammie says:

    Don’t know how you do it! But you seem to always make the best stews!! Look at that!

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