Paklay

Ingredients for Paklay

• 1/3 kg beef chuck steak or pork shoulder, cut into thin strips
• 1/3 kg pre-cooked beef tripe, cut into thin strips
• 1/4 kg beef liver, cut into thin strips
• 1/4 kg pork heart, cut into thin strips
• 3 cups bamboo shoots, cut into thin strips
• 1 (560 g) can pineapple chunks
• 1 large onion, sliced
• 1 whole garlic bulb, minced
• 2 thumb-sized pieces ginger, cut into thin strips
• 4 green finger chilies
• 20 g sinigang mix
• 5 bay leaves
• 3 tsp annatto powder, dissolved in 1/2 cup water
• 3 cups beef stock
• Fish sauce, to taste
• Salt, to taste
• Freshly ground black pepper, to taste
• Cooking oil

How to cook Paklay

1. 1.Heat oil in a large wok and sauté garlic, ginger, and onion until fragrant.
2. 2.Add beef or pork, pork heart, tripe, and bamboo shoots; cook for 5 minutes.
3. 3.Add bay leaves, beef stock, and sinigang mix. Bring to a boil, then simmer on low for 30 minutes.
4. 4.Add liver, pineapple, chilies, and dissolved annatto. Simmer on low for 10 minutes.
5. 5.Season with fish sauce, salt if needed, and black pepper before serving.