At first look it may be mistaken as bopis but this tasty dish is made of goat meat, carrots and pineapple chunks and juice. Even the procedure of cooking is the same as that of bopis. What differentiates paklay is its sweet and sour taste mainly because of the pineapple juice and partly because of the sugar added to taste.
One of the main problems when cooking paklay is the pungent odor of the meat. To minimize this, add a little vinegar and several pieces of crushed ginger. This will take care of the goat meat's odor. Also, add some bamboo shoots when the dish is nearly cooked. This will serve as dish extender.
Here's a recipe of my fave version of paklay.
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
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 3-5 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 8-10 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 2-3 minutes. Serve hot.
