Kinalas
Naga City's signature noodle soup, Kinalas is a hearty, deeply savory dish that's a favorite on cold, rainy days. The name comes from the Ilokano word meaning 'scraped' — referring to how tender the beef becomes that it just falls off the bone. Served over a mountain of noodles and smothered in a rich brown sauce, it's the kind of comfort food that brings families together.
Instructions
Place the beef shank in a large stockpot and cover with water. Add the bay leaves and whole peppercorns. Bring to a boil, then immediately reduce to a low simmer. Skim off any scum that forms on the surface.
Let the beef simmer gently for 2-2.5 hours, partially covered, until the meat is so tender it practically falls off the bone. This is the most important step — don't rush it. The collagen from the bones and connective tissue is what gives the broth its rich, gelatinous body.
Remove the beef from the pot and strain the broth through a fine sieve. Discard the bay leaves and peppercorns. Let the beef cool enough to handle, then scrape all the meat off the bone using two forks. Shred it into bite-sized pieces. Reserve any juices.
Make the signature brown sauce: In a small pan, dry-toast the flour over medium heat for 3-4 minutes until it turns golden brown and smells nutty. This is key — don't skip the toasting, as it's what gives the sauce its deep color and flavor. Slowly whisk in 500ml of the reserved broth until smooth and thick. Stir in the soy sauce and fish sauce. Season with a bit more salt if needed.
Cook the egg noodles according to package directions. Drain and divide among serving bowls.
Top the noodles with generous portions of shredded beef. Ladle hot broth over everything. Spoon the thick brown sauce on top — it should pool around the meat, not fully mix in. Garnish with hard-boiled egg halves, spring onions, and a generous sprinkle of fried garlic. Serve immediately with calamansi on the side.
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