Skip to main content

Paklay (Sauteed Bamboo Shoots)

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.

Here's the recipe for Paklay.


Ingredients
  • 4 cups young bamboo shoots ("shaved" or strips)
  • 1 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
  • Oil
  • Water
How to cook Paklay
  1. Prepare bamboo shoots by soaking and boiling it in water then squeezing out excess water. This removes the slight bitterness it may have.
  2. In a pan, place pork cutlets and fry in its own oil under brown. 
  3. Add little oil then saute-in onion, garlic and tomatoes.
  4. Stir fry-in shrimps for 2-3 minutes.
  5. Add young bamboo shoots and add 1/2 cup of water (adjust if needed)
  6. Bring to a boil then add-in flavoring of choice.
  7. Simmer until the bamboo shoots are tender enough (around 10-15 minutes) 
  8. Serve as a side dish but very delicious with rice. Sprinkle some sesame oil before serving.


As always, the measurements in this recipe are just guides in making this delicious dish. You may adjust according to your taste. Enjoy.






Comments

Unow22 said…
But as per experiences of consumers, not every drug cleansing shampoo led them to pass the test with flying colors, one of the exceptions being the Old Style Toxin Rid Shampoo, of which many people spoke in favor. Among all the myths and crazy remedies, this method works the best. Yes, you may have to shell out a little cash or spend a lot of time underwater, but it might just save you money in the long run when you save yourself from losing your job. This remarkable cleansing shampoo is not a recent discovery; in fact, it wasn't manufactured for hair follicle drug tests at all. It dates back years ago when a company named Nexxus formulated this shampoo for swimmers who spend hours in the swimming pool and have loads of chlorine stuck in their hair. Chlorine is notoriously known to be clingy and does not wash out of hair easily. Visit: https://www.urineworld.com/

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa