A dish called “Kinalas”

The Iriga City visit is still fresh on my mind as until now I am still dreaming of eating “Kinalas”. It’s one of those things I missed in the city, a weird dish unique to Iriga. The last time I ate one was in 2004.

So what is “kinalas”? It’s actually a combination of a soupy Pansit Bato and “dinuguan” or locally known as “inulas”. Depending on one’s taste buds, it is usually seasoned with chili sauce, black pepper and vinegar. Pansit Bato and dinuguan are prepared separately. The typical serving is a bowlful of Pansit Bato with a cup of dinuguan as toppings. It tastes best when served hot and with “turon” or fried banana wrapped in lumpia wrapper.

For our non-Bicolano visitors (thanks to WP our blog is also being read by non-Filipinos based on the hits, emails and IP addresses recorded in my account), Pansit Bato is a locally produced noodle from the Municipality of Bato in Camarines Sur. There are variations of the same (Pansit Legazpi, Pansit Baao, etc.) but one can see and taste the difference as Pansit Bato has small strands and is more tasty. Dinuguan, meanwhile, is a typical Filipino dish made of pig’s blood. But unlike the typical dinuguan, Bicolanos use coconut milk instead of cooking oil and there are more green peppers, of course.

The pond in the middle of Iriga City

15 thoughts on “A dish called “Kinalas”

  1. This sounds and smells good! Can I order big portion of pancit bato? send it per Fedex please!
    Anyway, my mouth waters reading about bikol recipes.
    Thanks and my greetings to Iriga Folks!

    jun asuncion

  2. I’ve been browsing your posts and your articles brings backlots of good and fine memories of my childhood.

    My mother grew up in Iriga and she makes the best dinuguan (of course she’s my mother) and she’s celebrating her 75th birthday this year. She was about 8 years old during WWII and her father, my grandfather worked at the Japanese garrison behind that Lourdes Grotto. I love my mother’s wartime stories, too bad I was too lazy to take notes then but reading your blogs inspired me to start taking notes for my kids and their. They deserve to know their roots.

    Though we resided in Albay for the 18 years of my life, I remember visiting with my relatives in Iriga(70s) for the annual death anniversary celebration of her older sister. A cousin’s family still lives there today.

    My mother used to prepare this dish but I have no idea what it’s called, we just call it pansit dinuguan. So whenever we come home to the Philippines, she makes sure to prepare the dinuguan bicol style for us.

    One more dish I remembered was pansit luglog, Iriga style. I miss them. Thanks for this post. I just became your regular reader.

  3. I am not sure that kinalas is an Irigueno concoction because I have seen it first advertised among roadside canteens in Concepcion Grande in Naga City. What you are referring to is pansit inulas, which is different from kinalas. Kinalas is basically stewed noodles, not necessarily pansit bato, mixed with stripped pieces of beef, mostly from the parts like the head. I remember that when we suggested to National Artist for Literature Virgilio Almario to try pansit bato, he kiddingly replied “Oh di matigas yan.” Certainly, both the pansit inulas and kinalas are the tenderest noodles one can try in Bicol.

  4. I do not know how they do kinalas in Iriga City but in Naga City they use the log-log noodles and the shredded meat from the face of pig boiling from the broth/soup and served with brown or special sauce. Its really good when eaten hot and flavored with crushed siling labuyo and kalamansi. The pansit bato with dinuguan is common in the Bato – Polangui area and is different from the Kinalas.

  5. kinalas? is that what you call that dish? it’s funny because we also have a dish here in naga city that is also called KINALAS..i suggest that you should try it..i’ll put it on my blog soon..it’s so much better than the kinalas that you knew..hehe..anyway, hope you could taste it one of these days..you’ll miss half of your life if you don’t..just kidin’ but it really is the best..email me if you wanna know the exact location of the best kinalas VACA in naga..GOD BLESS..take care..

  6. what ever it is called, still it is pansit bato which rocked us…
    by the way we are currently producing pansit bato here in taytay…any one want to try it…. it will be around the palengke in pasig taytay and others…my email is icetey_19mc@yahoo.com….we are planning to put brand name on it to distinguish our product but not yet been done…so till next time…

  7. YES! Great piece, keep up the terrific work. This is the type of information that should gain recognition for it’s craft.

  8. i was born and raised in naga city, left for the usa in ’68.
    went to naga parochial school then to the UNCHS, finished hs in 63.

    all of the above garbage is to put my comment in perspective.

    just outside the unc campus are two eating places, closest to the entrance is/was malto’s and the other escapes me right now. someone remind me just in case anyone remembers.

    log-log was the most popular affordable entree to most of us with limited ‘baon’, and indeed a veritable competitor to baduya. i felt indulged and privileged when i am able to eat both. ate it slow, so that i am able to savor every flavor.

    not losing the main reason why i wrote, the log log that i know then sounds like a far cry from the kinalas.

    just got back visiting naga this past february (47th unchs reunion), my niece kept on nagging her father (my brother ) to go to Dayangdang to eat log-log.

    i have not talk to my niece re: this, but i suspect it is the
    kinalas instead of log-log that she was craving.

    we never made it to Dayangdang, therefore don’t know what it looks like nor tase like.

    a recipe will be much apreciated from anyone.
    Dios mabalos!!

  9. Hi guys!

    I am also a bicolana. I like the luglug better than kinalas. I love to eat it with maruya.

  10. I hope this will help to define the distinction between the pansit-Inulas and Kinalas: the pansit-Inulas use sauteed “balaw” (native shrimp paste), garlic and onions as soup base. you add water to boil, splash the pansit bato, and then serve with dinuguan and chopped onion spring toppings. You may season with chilli-vinegar and soy sauce. The Inulas is prepared using pig’s blood, saba or kalibo banana and pig’s internals particularly the lung and intestine parts. Nobody serve or eat Inulas prepared from pork and skin (especially the fatty layer). Kinalas on the other hand is “mami” style cooking with beef or pork stock for soup served with chopped beef, boiled egg (optional) and the thick brown sauce which is a unique secret recipe for every “Kinalasan”. Seasoning is chilli-kalamansi juice.

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