Kinalas

Ingredients for Kinalas

• 500 g medium-thick fresh yellow noodles (Shanghai noodles)
• 2 kg beef leg bones with meat
• 500 g beef tendons
• 2 tbsp peppercorns
• 2 tbsp sea salt
• 3 white onions, quartered
• Water, as needed
• 3 cups shrimp stock
• 2 tbsp fish sauce
• 8 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp vinegar
• 1 tbsp sesame oil
• 4 tbsp powdered dried shrimp (hibe)
• 4 cloves garlic, minced
• 1 medium shallot, minced
• Salt, to taste
• Oil, for sautéing
• Spring onions, chopped
• Calamansi, optional
• Bird’s eye chilies, optional

How to cook Kinalas

1. 1.Cover beef bones and tendons with water, boil for 5 minutes, then drain and rinse away scum.
2. 2.Return meat to the pot with peppercorns, sea salt, onions, and water. Simmer covered on low for 2 hours, topping up water as needed.
3. 3.Strain broth. Remove beef from bones and chop; simmer bones and tendons in broth 1 hour more, then chop tendons and combine with beef.
4. 4.For gravy, sauté garlic and shallot in oil over low heat until soft. Add powdered hibe and cook for 2 minutes.
5. 5.Whisk shrimp stock, fish sauce, cornstarch, soy sauce, vinegar, and sesame oil; add to pan and simmer until thick.
6. 6.Cook noodles according to package directions. Bowl with beef and tendon, hot broth, gravy, spring onions, and optional calamansi or chilies.