Kinalas, anyone?

[mikey73]

hi dontpushme
i have been looking for the recipe all i have found is

"The flavor of Kinalas and Log-Log springs from their sauce and broth, which both depend on an entirely humble component – skinned pork or cow head. Often disposed after obtaining the parts of the face for sisig, the whole skull is simmered to make a full-bodied broth. Before anyone cringes, allow me to explain that using pig/cow skull to make soup is not savagery but sheer ingenuity. The great cuisines of the world – Chinese, French, Italian – have long depended on bones to make really good stock to give boldness to their soups, stews, and sauces. Bones, which consist of collagen and mineral salts, are packed with flavor. As they are slow-cooked, they release their essence and give a deep taste to the stock. Swine and bovine skulls are pure bones that are not only cheap and readily available, but also vital in releasing a rich taste without the fats from those with marrow.




To make Kinalas, the [fall-off-the-bones] meat is stripped off from the simmered head [hence the name], cut, and scattered atop the noodles and sauce before the broth is poured in. A bowl is served piping hot with a sprinkle of chopped spring onions, toasted garlic bits, a whole boiled egg, and a range of condiments on the side. Such condiments include patis, sliced calamansi or vinegar infused with chili and onions [for a subtle tang to the broth], and a handful of fresh siling labuyo [to fire up each spoonful]. For those who do not have asbestos-lined palates like most Bicolanos, there is always ground black pepper."

content is from http://dashashash.wordpress.com/tag/kinalas/
hope this helps a little

[LuisaKC]

hi dontpushme
i have been looking for the recipe all i have found is

"The flavor of Kinalas and Log-Log springs from their sauce and broth, which both depend on an entirely humble component – skinned pork or cow head. Often disposed after obtaining the parts of the face for sisig, the whole skull is simmered to make a full-bodied broth. Before anyone cringes, allow me to explain that using pig/cow skull to make soup is not savagery but sheer ingenuity. The great cuisines of the world – Chinese, French, Italian – have long depended on bones to make really good stock to give boldness to their soups, stews, and sauces. Bones, which consist of collagen and mineral salts, are packed with flavor. As they are slow-cooked, they release their essence and give a deep taste to the stock. Swine and bovine skulls are pure bones that are not only cheap and readily available, but also vital in releasing a rich taste without the fats from those with marrow.




To make Kinalas, the [fall-off-the-bones] meat is stripped off from the simmered head [hence the name], cut, and scattered atop the noodles and sauce before the broth is poured in. A bowl is served piping hot with a sprinkle of chopped spring onions, toasted garlic bits, a whole boiled egg, and a range of condiments on the side. Such condiments include patis, sliced calamansi or vinegar infused with chili and onions [for a subtle tang to the broth], and a handful of fresh siling labuyo [to fire up each spoonful]. For those who do not have asbestos-lined palates like most Bicolanos, there is always ground black pepper."

content is from http://dashashash.wordpress.com/tag/kinalas/
hope this helps a little

I studied Culinary arts for awhile and i like tryig and experimenting with soup stuff what you said Mike about the Bones/skull and these ewwiiie stuffs are true. slowly boiled stock of this letfovers makes the best of everything soup, sauces etc..
anyways this kinalas sounds good. i'm trying it without the chili

[dontpushme]

anyways this kinalas sounds good. i'm trying it without the chili

I wish I could send you the taste of kinalas so you'd know how it should be. The description mikey found didn't say much about the gravy that's served with kinalas.

I still haven't found anyone willing to give me a pig's head. Folks here are weird! They can't seem to get past the factg that I've never been squeamish around animal carcasses. But my dad used to slaughter sheep behind our house and I always loved poking around in the still-moving offal before getting shooed away for playing with food. LOL! That being said, I haven't actually been around anything but supermarket cuts in over a decade. And even though people here in Arkansas hunt game animals, noone seems to be willing to give me the parts they don't want to eat.

If you know where to get your offal, I bet you could make a lot of Filipino dishes!

[mikey73]

I wish I could send you the taste of kinalas so you'd know how it should be. The description mikey found didn't say much about the gravy that's served with kinalas.

I still haven't found anyone willing to give me a pig's head. Folks here are weird! They can't seem to get past the factg that I've never been squeamish around animal carcasses. But my dad used to slaughter sheep behind our house and I always loved poking around in the still-moving offal before getting shooed away for playing with food. LOL! That being said, I haven't actually been around anything but supermarket cuts in over a decade. And even though people here in Arkansas hunt game animals, noone seems to be willing to give me the parts they don't want to eat.

If you know where to get your offal, I bet you could make a lot of Filipino dishes!

hi

i have looked online and i found next to nothing about kinalas and how to cook it. what i posted was the most a found. its strange the recipe is not available online. there is a facebook page for kinalas (it comes up if you google kinalas) maybe someone there might be able to help with the recipe.