Kinalas is a popular noodle soup in Naga City in the Bicol Region, Camarines Sur. It is loved for its deep beef broth, tender meat, soft noodles and thick tasty sauce. It’s a local dish and is served hot with spring onions and chili oil, a filling meal for those who like traditional Filipino food.

Kinalas is not your everyday noodle soup. It shows home cooks taking simple ingredients and making them taste good. Beef head makes a rich broth with a special sauce that adds flavor and texture.

What makes Kinalas special?

One of the key components of kinalas is its beef-based soup. The beef is simmered in water with the spring onions until soft. This allows the beef to give its flavor to the soup.

Another important part is the kinalas sauce. It contains garlic, dried shrimp powder, flour, pork brain, beef stock and seasonings. They make a thick sauce which gives the soup its characteristic flavor.

Usually served with Pancit Sabang noodles, cooked beef, chopped spring onion and chili oil. It makes a hearty, filling meal together.

Ingredients Kinalas

Makes 4 servings Preparation and cooking time is about 3 hours 45 minutes.

For the beef stock:

  • Beef head meat 3 1/2 lbs.
  • 8 L water
  • 400g spring onions (or scallions)

For the sauce (Kinalas):

  • 200g garlic, chopped
  • 1 brain of pork
  • 10 grams dried ground shrimp
  • 80 g all-purpose flour
  • 100 ml oil
  • 1.2 liters of beef broth
  • Fish sauce 15 ml
  • Salt, to taste Ground black pepper

Serving size:

  • 200g cooked Sabang Pancit noodles
  • 35 g of cooked beef
  • 240ml stock (beef)
  • 35 ml kien las sauce
  • 8g chopped spring onion
  • 14 ml chili oil

How to Make Kinalas

Step 1: Prepare beef stock.

Wash the beef and put in a large pot with water and spring onions. Bring to the boil, skim off any froth that rises to the top and turn the heat down Cook until the meat is tender.

Step 2: Prepare the beef.

Remove cooked beef from frying pan Take the meat off the bones and chop it up small. Strain the broth to remove any unwanted bits.

Step 3. Prepare the sauce.

Heat oil in a pan . Fry the garlic till it smells good. Add the dried shrimp and flour and stir. Add pork brain, beef stock, fish sauce, salt and pepper. Cook and stir until sauce is thickened and ingredients are well combined.

Step 4: Mix noodles.

Scoop the cooked noodles into a serving bowl. Add the beef and pour in the hot stock. Mix in the kinalas sauce and garnish with chopped spring onions and chili oil.

A Taste of Bicol in the House

Kinalas is a fabulous way to try the Naga City food culture. It is unlike any other noodle soup in the Philippines because of its thick broth, tender beef and special sauce. This local favorite is best for Lunch or dinner and serves the comforting flavors of Bicol on the table.

With some patience and the right ingredients, you can make this traditional-style dish at home and share some of Naga City’s culinary heritage with your family.