Kinalas

A thin beef broth with a separate thick brown sauce spooned over, which is the dish.

Beef, Egg. Not vegetarian — contains beef.

Ingredients

the broth and noodles

• 1 kg beef shin, on the bone
• 2 litres water
• 1 onion, halved
• 1 thumb ginger, sliced
• 400 g fresh miki noodles
• 2 teaspoons salt

the sauce

• 4 tablespoons plain flour
• 3 tablespoons oil
• 400 ml of the beef broth
• 30 ml soy sauce
• 2 teaspoons coarsely ground black pepper

on top

• 4 eggs, hard-boiled and halved
• 6 spring onions, sliced
• 4 tablespoons fried garlic

Method

1. THERE ARE TWO LIQUIDS AND BOTH ARE THE POINT: a clear beef broth underneath, and a thick brown sauce spooned over the top. Serve it with only one and it is an ordinary beef noodle soup.
2. Simmer the shin in the water with the onion and ginger for 2 hours 30 minutes, skimming the first 10 minutes. Salt it near the end.
3. Lift the beef out, pull the meat off and shred it finely. Scrape the marrow out of the bone and keep it.
4. Strain the broth and keep it hot.
5. FOR THE SAUCE, make a brown roux: cook the flour in the oil over a medium heat for 4 to 5 minutes until it smells toasted and turns the colour of weak tea. Pale roux tastes of raw flour, which there is nothing to hide behind here.
6. Whisk in the 400 ml of broth a little at a time, then the soy, pepper and the marrow. Simmer to a gravy that just falls off a spoon.
7. Boil the noodles 2 minutes. Bowl them, add shredded beef, pour the clear broth to half way, then SPOON THE SAUCE OVER THE TOP without stirring it in.
8. Egg, spring onion and fried garlic.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes