Name: Kinalas
Yield: 8 servings
Ingredients: 2 kg beef tendon; 500 g beef tendon; 1 large white onion; 2 bay leaf; 1 tbsp salt; 1 tbsp ground black pepper; ¼ cup cooking oil; ¼ cup all-purpose flour; 1 red onion; 1 garlic; ¼ cup hibi or dried shrimp; 2 cups water; 1 tbsp soy sauce; 1 tbsp fish sauce; 2 tbsp vinegar; ½ tbsp sesame oil; salt and ground black pepper; 500 g egg noodles; hard-boiled eggs; crushed chicharon; chopped spring onion; siling labuyo; fried garlic

Beef

1

In a stock pot, combine beef shank, white onions, bay leaf, salt and ground black pepper. Boil for 2-3 hours or until meat is tender.

2

Add the tendon and boil for 5 mins. Separate the beef shank and tendon from the soup. Shred the beef and slice the tendons to smaller sizes then set aside.

Gravy

3

In a spice grinder, place the hibi and grind until it turns into powder. Set aside.

4

In a pan, sauté the garlic and red onions.

5

Add the all-purpose flour in a small pot over medium low heat then cook until it’s brown

6

Add in the water, hibi, soy sauce, fish sauce then stir. Add vinegar and simmer for five minutes. Lastly, add the sesame oil then stir.

Assembly

7

Place 1 cup of yellow noodles in a bowl, pour the soup (boil the soup again to warm it up) and a good amount of gravy. Top with the shredded beef, boiled egg, chicharon, siling labuyo, and fried garlic. Serve with calamansi on the side.