Receta Paklay
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.Paklay Save PrintPrep time Cook time Total time Serves: 5-6Ingredients⅓ kg beef chuck steak or pork shoulder, sliced into thin strips⅓ kg pre-cooked beef tripe, sliced into thin strips¼ kg beef liver, sliced into thin strips¼ kg pork heart, sliced into thin strips3 cups bamboo shoots, sliced into thin strips560 g can pineapple chunks1 large size onions, sliced1 whole garlic, minced2 thumb size ginger, sliced into thin strips4 pcs green finger chillies20 g sinigang mix5 pcs bay leaves3 tsp annatto powder, dissolved in ½ cup water3 cups beef stockfish saucesaltfreshly ground black peppercooking oilInstructionsIn 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.3.5.3226 Share this:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Share on Skype (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Telegram (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading...