The Paklay Dish

In some areas of Visayas, Paklay dish define as vegetable or meat ingredients that cut into strips somewhat like the pinaklay na tambo which describe as bamboo shoot cuts into some strips. Those Paklay usually found in Cebu as well some other parts in Mindanao usually made from goat, beef, and pork innards. Usually, paklay ingredients comprises of liver, heart, and tripe portion that well sautéed and cooked along with chilies and ginger. Meanwhile, vegetable stripes such as carrots, bell pepper will be added as to provide contrasting coloration aside of that flavoring.

This paklay dish consider as quite similar to the papaitan of Ilocanos without the bile parts as well broth. Some other version of Paklay, atsuate or the annatoo extracts as to have a vibrant orangey coloration. 
  • In the saucepan of sauté garlic, onion, and ginger add some beef meat, liver, and beef tripes, bamboo shoot, pineapple, sauce of fish that continually stir and cook for an about 3-5 minutes. 
  • Now it’s time to add two cups of broth from the boiling of these beef tripes along with the sampalok sinigang mixture if you like to use if. 
  • Then, boil and simmer the paklay for about eight to ten minutes or until most broth will evaporate. 
  • Taste becomes more delicious if you add some siling haba, bell pepper, siling labuyo, and season it with some salts and pepper to taste upon and cook for additional minutes maybe 2-3 minutes. 
  • Serve this while still hot as to have a good taste.