Paklay facts for kids

Quick facts for kids
Paklay

Top: Mindanao paklay Bottom: Ilonggo paklay
Course	main course, side dish
Place of origin	Philippines
Region or state	Visayas, Mindanao

Paklay is a special Filipino dish. It's actually two different kinds of meals, both from the Philippines. These dishes are known for having ingredients cut into long, thin strips, which is called "julienned." People usually eat Paklay with rice. Sometimes, it's served as a pulutan, which means a side dish, often enjoyed with drinks.

What is Paklay?

The word Paklay describes two unique dishes from the Philippines. One version comes from the islands of Mindanao and the central and eastern parts of Visayas. The other version is found in the western part of Visayas, especially among the Hiligaynon people. Both dishes are tasty and popular in their regions.

Paklay from Mindanao and Central Visayas

In Mindanao and the Central and Eastern Visayas regions, paklay is a hearty dish. It is made from different parts of meat, like beef, pork, or goat tripe. Tripe is the stomach lining of these animals.

This version of paklay includes many vegetables. You will find julienned ginger, bamboo shoots (called labong), carrots, and bell peppers. It also has siling mahaba chilis, tomatoes, garlic, onions, and black pepper. All these ingredients are cooked together slowly.

Sometimes, this paklay has a slightly sour taste. This sourness comes from fruits like pineapple, tamarind, or unripe starfruit. These fruits add a fresh and tangy flavor to the dish.

Paklay from Western Visayas

Among the Hiligaynon people in Western Visayas, paklay is quite different. This version focuses on bamboo shoots. The bamboo shoots are first sautéed, which means they are quickly cooked in a little oil.

Along with the bamboo shoots, this paklay includes fish or shrimp. It also has tomatoes, ground pork or beef, onions, garlic, and other spices. This creates a flavorful and savory dish that is often enjoyed with rice.