Kinalas ng Naga

by Pauline De Mesa
Beef | February 26, 2019

The broth for this pancit is made from cow or pig’s head, that is boiled for hours until the meat falls of the bones. “Kalas” literally means “to fall off.” (We simplified this recipe by using inexpensive bony cuts of beef)

Ingredients :

7 servings
1 kg Pork bones
1 kg Beef bones
0.5 kg Beef shank or beef neckbone
6 cup Water
1 Onion, quartered
Celery leaves
Rock salt and black peppercorns
1 Beef bouillon cube
500 g Fresh (pino) miki noodles, washed and drained
For Gravy
1 tbsp Cooking oil
1 Small white onion, minced
2 tbsp Flour
1.5 cup Beef broth
Salt and ground black pepper
For Toppings
Boiled beef, sliced
Hard boiled eggs, halved
Fried chopped garlic
Chopped spring onions
Red chili peppers

Procedure :

  • 1
    Make beef stock: Simmer mixed pork and beef bones, beef shank, sliced onions, celery leaves, rock salt, and black peppercorns for 3-4 hours. Reserve about 6 cups of the reduced broth and dissolve 1 beef bouillon cube in it. Set aside.
  • 2
    Remove meat from the bone. Slice into small pieces.
  • 3
    Make beef gravy: In a small non-stick pan, heat cooking oil and sauté onions over medium heat. Add flour and stir for 1 minute. Pour in 1 1⁄2 - 2 cups beef broth. Season with salt and ground black pepper. Stir with a whisk and continue to cook over low heat until smooth and thick. Turn off heat.
  • 4
    Prepare noodles: Boil noodles in the remaining 4 cups of broth for 1-2 minutes. Transfer to a bowl then pour ladleful of gravy over the noodles.
  • 5
    Top with sliced beef, hard boiled egg, fried garlic and spring onions. Serve with gravy, and red chili peppers on the side.