I grew up knowing this dish as paklay. It has become one of my favorite ways of cooking bamboo shoots (tambo) aside from making ginat-an nga tambo. I just love the taste of the young bamboo shoots without any overpowering flavour and the texture too. The recipe is simple and can be tweaked according to your taste and available ingredients.
- 2 cups young bamboo shoots ("shaved" or strips)
- 1/2 cup pork cutlets or ground pork
- 1/2 cup shrimps
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped
- Salt, pepper, soy sauce and/or broth cubes to taste
How to cook Paklay
- Prepare bamboo shoots by soaking it in water then squeezing out excess water. This removes the slight bitterness it may have.
- In a pan, place pork cutlets and fry in its own oil under brown.
- Add little oil then saute-in onion, garlic and tomatoes.
- Stir fry-in shrimps for 2-3 minutes.
- Add young bamboo shoots and add 1/2 cup of water (adjust if needed)
- Bring to a boil then add-in flavoring of choice.
- Simmer until the bamboo shoots are tender enough (around 10-15 minutes)
- Serve as a side dish but still very delicious on its own.