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- We've been to Dumaguete before
and tried several food stops,
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but it just wasn't enough.
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We have to come back.
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This time, we asked the locals
where they like to eat,
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and they led us
to two home cooks:
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***Tatay Eking and Nanay Adela.
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Tatay Eking serves
his 25-year-old paklay recipe daily
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in Pulantubig, Dumaguete,
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and it sells out.
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Paklay, a southern
Filipino favorite,
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is a hearty stew made
with pig and cow innards,
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usually eaten as rice
or as pulutan or beer chow.
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***- Nagsimula ang Eking's Paklay nung year 2000 doon sa medical center.
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My paklay is sautéed.
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The bas-oy is just braised
and the spices are natural similar
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to cooking barbeque.
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My bas-oy is the same as balbacua,
it is just sliced smaller.
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What sets my paklay apart
from what others make is
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I cook and clean it well.
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I show them how it tastes different
from others.
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This recipe is my version.
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I experimented on it myself.
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I did not rely on anyone to each me.
I made it on my own.
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In the morning,
I clean the offal and boil them.
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When it's done,
my wife slices them.
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Then, I will cook the rice.
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Once it's done, we will bring them here
in our rented stall.
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I season my paklay here.
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When I started cooking this,
I was just experimenting.
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I began with two kilograms of offal
for own consumption.
