This is how I discovered kinalas. I always thought pancit mami was THE Filipino noodle dish... until my first trip to Naga City. There, I tasted a bowl of tender beef and noodles in dark gravy. The meat was tender, carefully extracted from beef bones (kinalas means "removed" in Bicolano).

After a few attempts to recreate this Bicolano comfort food, I finally perfected this recipe that brings authentic Naga City flavors to my kitchen.

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My Ingredients
How I Make My Bicolano Kinalas
My Personal Tips
Related

My Ingredients

For the Noodles:

500g medium thickness fresh yellow noodles (Shanghai noodles work great)

For the Soup:

2kg beef leg bones with meat
500g beef tendons
2 tablespoons whole peppercorns
2 tablespoons sea salt
3 white onions, quartered
Water

For my Signature Brown Gravy:

3 cups shrimp stock
2 tablespoons fish sauce (patis)
8 tablespoons (½ cup) cornstarch
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon sesame oil
4 tablespoons (¼ cup) powdered dried shrimp
4 cloves garlic, minced
1 medium shallot, minced
Salt to taste
Cooking oil

Garnishes:

Spring onions, chopped
Calamansi (optional)
Bird's eye chilies (optional)
Hard boiled egg (optional)
Chicharon (optional)

How I Make My Bicolano Kinalas

I start by cleaning my beef bones and meat thoroughly in cold water. I place them in a large pot and cover with water, then bring to a high boil before reducing to a low simmer. I skim off any scum that rises to the surface, then add whole garlic cloves, onions and peppercorns. I maintain this simmer for 2 to 3 hours until the meat is tender.
While the meat is cooking, I prepare my gravy. In a separate pan over medium heat, I saute minced garlic. I add powdered dried shrimp and cook for 1 to 2 minutes. Then I lower the heat to medium-low and gradually add soy sauce, beef broth, and my cornstarch slurry (cornstarch mixed with water). I simmer while stirring until the sauce thickens (about 5 to 7 minutes.).
Once my meat is tender, I carefully remove it from the bones. This is where the dish gets its name "kinalas." I shred the meat into bite-sized pieces. I prepare my serving bowls by arranging cooked egg noodles in each one.
In each bowl, I place a portion of the shredded meat, then pour hot broth over the noodles and meat. I top everything with a generous amount of my gravy and garnish with chopped green onions and fried garlic.
I serve immediately while hot with siling labuyo and calamansi on the side.
Enjoy your kinalas!

My Personal Tips

I always simmer my soup on the lowest possible heat for a clearer broth. I never skip the initial boiling and rinsing step.
I grind my dried shrimp as finely as possible using a coffee grinder. I always store extra gravy separately from the soup to maintain its thick consistency.
When I'm buying beef bones, I look for those with plenty of meat still attached and some marrow inside.
The longer I simmer the bones, the more collagen is released.
If my gravy turns out too thick, I add hot shrimp stock gradually while stirring until I reach the right consistency.
If my soup is cloudy, I strain it through cheesecloth for a clearer appearance.
If the meat is tough, I just simmer it longer on lower heat.

Looking for other recipes like this? Try these:

My Bicolano Kinalas Recipe

Kinalas is a traditional Bicolano noodle soup where tender meat is carefully removed from beef bones and served with yellow noodles in a rich broth topped with a signature brown gravy made from dried shrimp.

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Prep Time 30

Cook Time 3

Total Time 3 30

Servings: 4

Course: Snack, Soup

Cuisine: Filipino

Ingredients Method Notes

Ingredients

For the Noodles:

500 g medium thickness fresh yellow noodles (Shanghai noodles work great)

For the Soup:

2 kg beef leg bones with meat
500 g beef tendons
2 tablespoons whole peppercorns
2 tablespoons sea salt
3 white onions quartered
Water

For my Signature Brown Gravy:

3 cups shrimp stock
2 tablespoons fish sauce (patis)
8 tablespoons ½ cup cornstarch
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon sesame oil
4 tablespoons ¼ cup powdered dried shrimp
4 cloves garlic minced
1 medium shallot minced
Salt to taste
Cooking oil

Garnishes:

Spring onions chopped
Calamansi (optional)
Bird's eye chilies (optional)
Hard boiled egg (optional)
Chicharon (optional)

Method

I start by cleaning my beef bones and meat thoroughly in cold water. I place them in a large pot and cover with water, then bring to a high boil before reducing to a low simmer. I skim off any scum that rises to the surface, then add whole garlic cloves, onions and peppercorns. I maintain this simmer for 2 to 3 hours until the meat is tender.
While the meat is cooking, I prepare my gravy. In a separate pan over medium heat, I saute minced garlic. I add powdered dried shrimp and cook for 1 to 2 minutes. Then I lower the heat to medium-low and gradually add soy sauce, beef broth, and my cornstarch slurry (cornstarch mixed with water). I simmer while stirring until the sauce thickens (about 5 to 7 minutes.).
Once my meat is tender, I carefully remove it from the bones. This is where the dish gets its name "kinalas." I shred the meat into bite-sized pieces. I prepare my serving bowls by arranging cooked egg noodles in each one.
In each bowl, I place a portion of the shredded meat, then pour hot broth over the noodles and meat. I top everything with a generous amount of my gravy and garnish with chopped green onions and fried garlic.
I serve immediately while hot with siling labuyo and calamansi on the side.
Enjoy your kinalas!

Notes

I always simmer my soup on the lowest possible heat for a clearer broth. I never skip the initial boiling and rinsing step.

I grind my dried shrimp as finely as possible using a coffee grinder. I always store extra gravy separately from the soup to maintain its thick consistency.