Kinalas

2 kg beef tendon

500 g beef tendon

1 large white onion

2 bay leaf

1 tbsp salt

1 tbsp ground black pepper

Gravy

¼ cup cooking oil

¼ cup all-purpose flour

1 red onionsmall diced

1 garlicminced

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 pepperto season

Assembly

500 g egg noodlescooked

hard-boiled eggsfor garnish

crushed chicharonfor garnish

chopped spring onionfor garnish

siling labuyofor garnish

fried garlicfor garnish

Beef

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.

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

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

In a pan, sauté the garlic and red onions.

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

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

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.

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