Kinalas

🛒 Ingredients

• Fresh Egg Noodles (Miki) 150 g · 225 kcal
• Beef Brisket 100 g · 250 kcal
• Beef Broth 350 g · 35 kcal
• Beef Liver 30 g · 40 kcal
• Cornstarch 5 g · 18 kcal
• Hard-boiled Egg 50 g · 78 kcal
• Spring Onions (chopped) 5 g · 1 kcal
• Calamansi or Lime (wedge) 5 g · 1 kcal

👨‍🍳 Instructions

1. Boil the beef brisket in water with a pinch of salt until very tender, approximately 1.5-2 hours. Reserve the broth, then shred the cooked beef and set aside.
2. In a separate pot, simmer beef bones (if using) for at least 2-3 hours to create a rich stock; strain and combine with the reserved beef broth. This forms your main Kinalas broth.
3. Prepare the Kinalas sauce: Sauté minced garlic and onion in a separate pan until fragrant. Add the blended beef liver (or brain, traditionally) and cook for a few minutes.
4. Pour in some of the beef broth, season with soy sauce and fish sauce to taste, and bring to a simmer. Thicken the sauce with a cornstarch slurry until the desired consistency is reached.
5. Blanch fresh Miki noodles in boiling water for 1-2 minutes until cooked al dente, then drain well.
6. To serve, place the blanched noodles in a large serving bowl. Arrange the shredded beef and a halved hard-boiled egg on top of the noodles.
7. Ladle the hot Kinalas sauce generously over the beef, then pour abundant amounts of the rich beef broth into the bowl.
8. Garnish with chopped spring onions and a calamansi wedge. Serve immediately, with optional chili if desired.