Let me tell you about how the day I discovered Kinalas changed everything I thought I knew about noodle soups.
Growing up in Bataan, I always assumed pancit mami was the ultimate Filipino noodle dish, until my first trip to Naga City.
There, in a humble carinderia along Dayangdang Street, I tasted this incredible bowl of tender beef and noodles swimming in a rich, dark gravy that had me scraping the bottom of the bowl.
The meat, so tender it melted in my mouth, was carefully extracted from beef bones (kinalas means “removed” in Bicolano), and that mysterious brown sauce had a depth of flavor I’d never experienced before.
After countless attempts to recreate this iconic Bicolano comfort food at home, I’ve finally perfected this kinalas recipe that brings authentic Naga City flavors right to your kitchen.
What is Kinalas?
Kinalas (ki-NA-las) comes from the Bicolano word “kalas,” which means “to remove” or “to detach.” In the context of this dish, it refers to the traditional method of carefully removing or extracting the tender meat from the bones, particularly from the face or leg parts of the beef or pork. This meticulous process of separating (kinalas) the meat is actually what gives the dish its name and is considered crucial to achieving the proper texture that makes this Naga City specialty unique from other Filipino noodle soups.
Why You’ll Love This Recipe
- Authentic taste straight from Naga City’s streets
- Rich, complex flavors from slow-cooked beef
- Tender, melt-in-your-mouth meat
- Customizable spice level
- Perfect comfort food for rainy days
- Restaurant-quality dish made at home
Authentic Bicolano Kinalas
Equipment
- Large stockpot (for simmering soup) – kaldero
- Medium saucepan (for gravy) – kaserola
- Colander (salaan)
- Sharp knife (kutsilyo)
- Cutting board (tadtaran)
- Coffee grinder (for dried shrimp) – pandikdik
- Measuring cups and spoons (Panukat)
- Ladle – sandok
- Serving bowls (mangkok)
Ingredients
For the Noodles
- 500 g medium thickness fresh yellow noodles Shanghai Noodles – pancit
For the Soup (Sabaw)
- 2 kg beef leg bones with meat – buto ng baka na may karne
- 500 g beef tendons – litid ng baka
- 2 tbsp whole peppercorns – paminta
- 2 tbsp sea salt – asin
- 3 pcs white onion quartered – sibuyas
- Water – tubig
For the Signature Brown Gravy (Sarsa)
- 3 cups shrimp stock – sabaw ng hipon
- 2 tbsp fish sauce – patis
- 8 tbsp 1/2 cup cornstarch – gawgaw
- 2 tbsp soy sauce – toyo
- 2 tbsp vinegar – suka
- 1 tbsp sesame oil – langis ng sesame
- 4 tbsp 1/4 cup powdered dried shrimp – hibi
- 4 cloves garlic minced – bawang
- 1 medium shallot minced – sibuyas tagalog
- Salt to taste – asin
- Cooking oil – mantika
Garnishes
- Spring onions chopped – sibuyas dahon
- Calamansi optional – kalamansi
- Bird’s eye chilies optional – siling labuyo
Instructions
For the broth and meat (para sa sabaw at karne):
- Begin by cleaning the beef bones and face meat thoroughly in cold water (malamig na tubig). Place them in a large pot and cover with water. Bring to a high boil (212°F/100°C), then reduce heat to a low simmer (185°F/85°C). Skim off any scum (langis) that rises to the surface. Add whole garlic cloves (bawang), onions (sibuyas), and peppercorns (paminta). Maintain this gentle simmer for 2-3 hours until the meat easily separates from the bones (hanggang makalas ang karne sa buto).
For the brown gravy (para sa sarsa):
- While the meat is cooking, prepare the signature gravy. In a separate pan over medium heat (350°F/175°F), sauté minced garlic until golden. Add powdered dried shrimp (hibi) and cook for 1-2 minutes. Lower heat to medium-low (300°F/150°C) and gradually add soy sauce (toyo), beef broth, and cornstarch slurry (corn starch na tinunaw sa tubig). Simmer while stirring constantly until the sauce thickens (hanggang lumapot), about 5-7 minutes.
For assembly (pagbuo ng kinalas):
- Once the meat is tender, carefully remove it from the bones (kalasin ang karne mula sa buto) – this is where the dish gets its name “kinalas.” Shred the meat into bite-sized pieces.
- Prepare your serving bowls by arranging cooked egg noodles (miki). In each bowl, place a portion of the shredded meat. Pour hot broth over the noodles and meat (maintaining temperature at 185°F/85°C for serving). Top with a generous amount of the brown gravy. Garnish with chopped green onions (dahon ng sibuyas) and fried garlic (sinangag na bawang).
- Serve immediately while hot, accompanied by siling labuyo (bird’s eye chilies) and calamansi on the side for diners to adjust the heat and sourness to their taste.
- Note: The broth should be kept at a consistent temperature (185°F/85°C) throughout service to ensure the noodles stay tender and the dish remains hot.
Tips from Lola’s Kitchen
- Simmer soup on lowest possible heat for clearer broth
- Don’t skip the initial boiling and rinsing step – it ensures clean-tasting soup
- Grind dried shrimp as finely as possible for smooth gravy
- Store extra gravy separately from soup
Traditional Serving Suggestions
- Serve with calamansi halves on the side
- Offer siling labuyo for heat lovers
- Traditionally eaten for breakfast or merienda
- Pair with puto or pandesal
Troubleshooting
- Gravy too thick? Add hot shrimp stock gradually
- Soup cloudy? Strain through cheesecloth
- Meat tough? Simmer longer on lower heat
- Noodles clumping? Rinse with hot water before serving
Ingredient Alternatives
- Replace beef with pork face meat (maskara)
- Use chicken stock if shrimp stock unavailable
- Substitute regular onions for shallots
- Use lemon if calamansi unavailable
Storage & Reheating
- Store components separately
- Refrigerate up to 3 days
- Freeze soup base up to 3 months
- Reheat soup to boiling before serving
- Never freeze cooked noodles
Variations
- Kinalas Special: Add beef brain (utak)
- Spicy version: Add chili oil
- Modern version: Add soft-boiled egg
- Light version: Use less gravy
FAQs
Q: Why is it called Kinalas? A: “Kinalas” means “removed” in Bicolano, referring to meat removed from bones. Q: Can I make this ahead? A: Yes, prepare soup and gravy up to 3 days ahead. Cook noodles fresh. Q: Is it very spicy? A: No, but you can adjust heat with chilies. Q: Can I use store-bought stock? A: Yes, but homemade gives better flavor.
Authentic Bicolano KinalasNutrition
The Story Behind Bicolano Kinalas
Long before Naga City became known as the “Heart of Bicol,” a humble street vendor in Dayangdang Street created what would become one of the region’s most beloved comfort foods. Dating back to the early 1970s, this unnamed elderly vendor introduced Kinalas, revolutionizing the local street food scene with his meticulous preparation of beef bones and signature brown gravy.
What started as a simple street food quickly captured the hearts and palates of Bicolanos. The dish earned its name “Kinalas” from the traditional preparation method – where tender meat is carefully removed or “kinalas” from the bones, typically from the face or leg parts of beef. This technique, passed down through generations of Bicolano cooks, ensures that each bowl contains the most flavorful and tender pieces of meat.
While the original recipe exclusively used beef, modern variations have evolved to include pork face meat (maskara) and even beef brain (utak) for those seeking the ultimate authentic experience. However, what truly sets Kinalas apart from other Filipino noodle soups isn’t just its choice of meat – it’s the distinctive brown gravy that turns this simple noodle soup into something extraordinary. Made with powdered dried shrimp, garlic, and a careful balance of seasonings, this sauce recipe remains a closely guarded secret among Naga’s veteran vendors.
Today, Kinalas has transcended its humble beginnings to become Bicol’s answer to the popular mami. While you’ll find it served in restaurants throughout the region, many locals will tell you that the best bowls are still found in the simple carinderias and street stalls of Naga City, where vendors wake up before dawn to begin the long process of preparing this labor-intensive dish. Each bowl serves as a testament to the rich culinary heritage of the Bicol region, where time-honored cooking techniques transform simple ingredients into extraordinary flavors.
The popularity of Kinalas extends beyond Naga City’s borders, with visitors from across the Philippines making special trips just to taste this legendary noodle soup. Food bloggers, culinary enthusiasts, and even celebrity chefs have helped spread the word about this unique Bicolano delicacy, cementing its place in the pantheon of must-try Filipino dishes.
