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Paklay

Aside from ginata-an, tambo (bamboo shoots) can also be sautéed with ground pork and shrimps for a very simple dish referred to as paklay.Or is it really?
Googling has revealed more about the paklay I used to know. Majority of the result described paklay as a stewed mixture of pork or beef innards which is a far cry from the paklay I grew up with.
Recently I’ve learned that paklay is a generic (Ilonggo?) term for thinly sliced vegetables thus paklay or pinaklay is not only limited to tambo as I thought it was. It’s another gastronomical learning experience and I’m hungry for more.
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