When one speaks of tambo or bamboo shoots, ginat-an nga tambo would always be the first that comes to mind. While the latter would have dahon sang tagabang ( saluyot leaves), okra , takway ( gabi/ taro tendrils) with shrimps or crabs, paklay or pinaklay nga tambo at home would just be plain and simple - bamboo shoots sauteed with meat. It could almost be mistaken as a lumpia filling! Though the recipe varies from region to region, it seems that pinaklay is consistent to be something that is cut into thin strips. Be it vegetable, meat or combination of both made into one dish. Potatoes and carrots would most probably be the most common but ours would sometimes be made with labanos (radish), singkamas (jicama) and tambo with most ground or small bits pork or hibe or dried shrimps. With the variation of recipe, there would be around a hundred and one paklay recipe! Bon apetit!