If one is to describe paklay, 2 out of 10 might just disagree because it’s a different paklay they grew up with.

Paklay or pinaklay, where did it come from?

I’ve been diligently researching about this delectable exotic spicy dish from mamang's boxes of culinary books but I unfortunately found none.Yes, not even a single recipe.

No choice but to sit on my laptop and read the limited online sources. Googling, I learned three things.

One, Paklay is the generic term for something that is sliced thinly into strips

Second, It is not limited to bamboo shoots as Paklay is commonly termed as pinaklay na tambo (stripped bamboo shoots).

Third, it is original among Cebuanos and Ilongos.

The Paklay of Cebu and some parts of Mindanao is made up of beef, goat or pork innards usually tripe, liver and heart, sautéed and cooked with ginger and chilies.

My mom, though was not an Ilongga and a pure kapampangan cooks the best paklay in the world (which of course I know any other child would also claim).

So, let’s not take the bait and I’ll just share you this equally salty and sourly paklay recipe.


Ingredients:

1/2 kilo beef tripe, cut into strips, boiled till tender, reserve broth
1/4 kilo beef liver (and heart in available), boiled, cut into strips
1/4 kilo beef tenderloin or sirloin, cut into strips
3 cups fresh young pineapple, cut into cubes
3 cups labong, bamboo shoot, sliced/cut into strips, boiled, drained
1 large size red or green bell pepper, cut into strips
1 large size onions, sliced
1 head garlic, chopped
2 thumb size ginger, cut into thin strips
3-4 pcs. siling haba, green chili, cut crosswise
2-3 pcs. siling labuyo, chopped
1-2 tbsp. sampalok sinigang mix, optional
1/4 cup patis, fish sauce
salt and pepper
cooking oil

Procedure:

In a saucepan sauté garlic, ginger and onion. Add in beef meat, beef tripe, liver (and heart if using), pineapple, bamboo shoot, and fish sauce stir cook for 3-5 minutes. Now add in 2 cups of broth (from boiling the beef tripe) and sampalok sinigang mix if using, bring to a boil and simmer for 8-10 minutes or until most of the broth has evaporated. Add in siling labuyo, siling haba, bell pepper and season with salt and pepper to taste, cook for another 2-3 minutes. Serve hot.

 

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