Paklay to some part of Visaya is a dish where the vegetable or meat ingredients are cut into strips, like pinaklay na tambo (bamboo shoot cut into strips) this I have learned lately. 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. Strips of vegetables like bell pepper, carrots ect. are added to give a contrasting color besides flavor. And of course bamboo shoot, but I have seen or eaten paklay with out it.
The dish is similar to papaitan of the Ilocanos but with out the bile and usually with out the broth also. On some versions they add atsuate or annatto extract for the vibrant orangey color. This is my second version of paklay, my first paklay, click here to see that post is made up of pork innards with little broth. My second version I used beef tripe and liver but nearly dry. Here is how I made my “Cebu Paklay” enjoy.
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
Cooking 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 to 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 to 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 to 3 minutes. Serve hot.
See other related recipe:
Paklay or Pinaklay is a traditional dish from the South of Philippines where pork and beef innards together with pineapple, bamboo shoots, ginger, garlic and onion are cooked with souring agent like tamarind or vinegar.
In Philippines there are no animal innards left uneaten from heart, lungs, stomach and even blood there are many ways to cook them. I know they sound gross but if you eat processed meats like braun, pate, haslet, some sausages, some hotdogs or even gelatine then you definitely had consumed some entrails. While processed meats look better in appearance they are just the same and in most cases worse than a rustic offal dish as they contain preservatives, dishes like our post uses fresh meat.
In developed countries dishes that uses offal are slowly being forgotten since proper meat cuts are more convenient to prepare, dishes like Scottish haggis, English humble pie, Welsh faggots and the American chitterlings. In Asian countries offal are still widely used in a lot of dishes since its more economical as animal entrails are a cheaper alternative to usual meat cuts. This means the art of cooking them is still vibrant and widely accepted by many, even in some cases they are continually reinventing them creating new or fusion dishes.
Our dish for today called paklay or pinaklay is one of those offal dishes, a traditional dish from the South of Philippines where pork and beef innards together with pineapple, bamboo shoots, ginger, garlic and onion are cooked with souring agent like tamarind or vinegar. This dish is a commonly found in Cebu and Iloilo and the name of the dish literally means “sliced thinly into strips” hence the preparation is like such. There are many ways to prepare the dish so there are no correct recipes since it all boils down to provincial preferences, some use beef, others use goat and pork, innards also vary but all of them uses ginger and chillies.
Description
Paklay or Pinaklay is a traditional dish from the South of Philippines where pork and beef innards together with pineapple, bamboo shoots, ginger, garlic and onion are cooked with souring agent like tamarind or vinegar.
- 1/3 kg beef chuck steak or pork shoulder, sliced into thin strips
- 1/3 kg pre-cooked beef tripe, sliced into thin strips
- 1/4 kg beef liver, sliced into thin strips
- 1/4 kg pork heart, sliced into thin strips
- 3 cups bamboo shoots, sliced into thin strips
- 560 g can pineapple chunks
- 1 large size onions, sliced
- 1 whole garlic, minced
- 2 thumb size ginger, sliced into thin strips
- 4 pcs green finger chillies
- 20 g sinigang mix
- 5 pcs bay leaves
- 3 tsp annatto powder, dissolved in 1/2 cup water
- 3 cups beef stock
- fish sauce
- salt
- freshly ground black pepper
- cooking oil
- In a large wok add oil then sauté garlic, ginger and onion.
- Add beef, pork heart, tripe and bamboo shoots then cook for 5 minutes.
- Add the bay leaves, beef stock and sinigang mix, bring it to a boil then simmer in low heat for 30 minutes.
- Add the beef liver, pineapples, chillies and dissolved annatto powder then simmer for 10 more minutes in low heat.
- Season with fish sauce and freshly ground black pepper.
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