Go Back
–+ servings
kinalas

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
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
 

  1. 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.
  2. 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.).
  3. 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.
  4. 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.
  5. I serve immediately while hot with siling labuyo and calamansi on the side.
  6. 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.
  • 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.
Tried this recipe?Let us know how it was!