Paklay Recipe
Paklay is a Visayan stew made of exotic cow and pig innards such as heart, liver and tripe. Try this recipe and learn how to make this delicious delicacy.
Servings: 6
Calories: 187kcal
Ingredients
- 1 tbsp vegetable oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 thumb-size ginger cut into strips
- 1 small red bell pepper julienned
- 3 tbsp vinegar
- ¼ cup soy sauce
- 1 cup bamboo shoots cut into strips
- 1 tsp salt
- 1 tsp ground black pepper
- 1 ½ tbsp annatto powder diluted in ¼ cup water
- 1 tbsp oyster sauce
- 1 pc green thai chili
For Boiling the Innards
- 6 cups water
- 250 g ox tripe
- 250 g pork liver
- 200 g pig heart
- ¼ cup vinegar
- 1 thumb-size ginger chopped
- 7 pcs star anise
- 10 pcs dried bay leaves
Instructions
- In a large pot with water, combine the pork liver, pig heart and ox tripe. Add the vinegar, ginger, star anise and dried bay leaves. Cover then turn the stove into medium heat. Cook for 60 minutes or until the innards are tender. Remove the scums that floats.
- Once cooked, remove from the pot and let it cool. Cut into long strips then set aside.
- In a large wok or pan over medium heat, add the vegetable oil and sauté the garlic, onion and ginger until soft and translucent. Add the red bell pepper and sliced innards then sauté for at least 5 minutes.
- Pour the vinegar, soy sauce and oyster sauce. Add the bamboo shoots, ¼ cup water and annatto liquid (1 ½ tbsp annatto powder diluted in ¼ cup water). Season with salt and pepper. Simmer for 10-15 minutes.
- Add the chili and cook for another minute. Turn off the heat and transfer into a serving bowl. Enjoy with hot steamed rice or as pulutan.
Nutrition
Calories: 187kcal | Carbohydrates: 8g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 1136mg | Potassium: 362mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9510IU | Vitamin C: 30mg | Calcium: 45mg | Iron: 13mg