Dish

Kinalas

Kinalas is a popular dish in the Bicol region of the Philippines and is often served for breakfast or as a snack. The dish is made by boiling pork and beef bones to make a flavorful broth, which is then served with fresh egg noodles. The dish is often garnished with green onions, fried garlic, and chicharron (pork cracklings). Kinalas is a high-protein dish that is also high in fat and carbohydrates.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Noodle Dish

Origins and history

Kinalas originated in the Bicol region of the Philippines and has been a popular dish for centuries. It is believed to have originated in the city of Naga, which is located in the southern part of the region. Today, it is a popular dish throughout the Bicol region and is often served in restaurants and at home.

Dietary considerations

High in protein, fat, and carbohydrates

Variations

There are many variations of kinalas, including using chicken or fish instead of pork and beef. Some people also like to add shrimp paste or fish sauce to the broth for extra flavor.

Presentation and garnishing

Kinalas is traditionally served in a bowl, with the noodles on the bottom and the broth on top. The dish is often garnished with green onions, fried garlic, and chicharron. To eat, you mix the noodles and broth together and then enjoy. It is considered polite to slurp the noodles while eating kinalas, as it shows that you are enjoying the dish.

Tips & Tricks

To make the perfect kinalas broth, use high-quality pork and beef bones and simmer them for several hours to extract the maximum flavor. You can also add a splash of fish sauce or shrimp paste for extra flavor. When cooking the egg noodles, be sure to follow the instructions carefully to avoid overcooking them.