Paklay Explained

Paklay
Region:	Visayas, Mindanao
Course:	main course, side dish

Paklay is two different Filipino braised dishes from the Mindanao and Visayas Islands characterized by julienned ingredients. They are eaten with rice or served as pulutan (side dishes) with alcohol.^[1]

In Mindanao and Central and Eastern Visayas, it refers to a dish made from various beef, pork, or goat tripe with julienned ginger, bamboo shoots (labong), carrots, bell pepper, siling mahaba chilis and tomatoes, garlic, onions, and black pepper, among other ingredients. It is commonly slightly soured with fruits like pineapple, tamarind, or unripe starfruit.^{[2] [3] [4] [5] [6]}

Among the Hiligaynon people of Western Visayas, on the other hand, it refers to sautéed bamboo shoots with fish or shrimp, tomatoes, ground pork or beef, onions, garlic, and other spices.^[7]

See also

• Dinakdakan
• Dinuguan

Notes and References

1. Web site: Paklay . Ang Sarap . 18 October 2019.
2. Web site: Reyes . Glady . Paklay: Just Another Delicious Goat Dish . ExperienceNegros.com . 18 October 2019.
3. Web site: Paklay Recipe . Kusina Master Recipes . 18 October 2019.
4. Web site: RECIPE: Paklay ng Visayas . ABS-CBN News . 18 October 2019.
5. Web site: Sison . Jainey . Paklay ng Bisaya . Mama's Guide Recipes . 18 October 2019.
6. Web site: Paklay (Pork Meat and Innards Stew) . Panlasang Pinoy Meaty Recipes . 18 October 2019.
7. Web site: Paklay (Sauteed Bamboo Shoots) . Iloilo Food Trip . 18 October 2019.