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Paklay Part 1 – Introduction

peachy24's picture
I learned how to cook PAKLAY from my PAPA...
Ingredients
  Beef heart 500 Gram
  Beef tripe 500 Gram
  Onion 100 Gram
  Ginger 50 Gram (Use Fresh)
  Red bell pepper 50 Gram
  Garlic 3 Clove (15 gm) (Use Fresh)
  Lemon juice 1 Tablespoon (Use Fresh)
  Beef cube 1
  Chili paste 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Extra virgin olive oil 3 Tablespoon
  Soy sauce 10 Tablespoon
Directions

Heat the extravirgin olive oil in a non-stick frying pan then sweat the onions, the ginger and the sliced garlic until medium soft. Add the beef tripe, the soy sauce, the salt, the ground mixed pepper, the chili paste and the broth cube then simmer until beef tripes are tender, add the beef heart that you previously boiled in salty water for 40 minutes and cut into stripe. Keep on simmering with lid, add water if necessary until beef tripes and beef heart are well cooked. Add the sliced red bell pepper 2 minutes before serving.
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Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Ingredient: 
Beef
Servings: 
6
Whether you need a quick melt-in-the-mouth recipe idea or looking for a midweek meal option, this beef heart recipe is sure to be hit. Take a look at this classic paklay recipe video series. The chef has classified the videos in 2 parts – In this section she showcases the ingredients and also displays how you can prepare the beef heart for later use. Watch part 2 to see the complete dish. Seems to be a nice recipe, but clear flow of instructions could have been better.

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