Paklay

Paklay refers to 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][2]

Paklay

Top: Mindanao paklay
Bottom: Ilonggo paklay
Coursemain course, side dish
Place of originPhilippines
Region or stateVisayas, Mindanao

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.[1][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

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