paklay

Borrowed from Hokkien 腹內 / 腹内 (pak-lāi / pak-lǎi, “offal”, literally “inside the stomach”). Compare Hiligaynon paklay.

• IPA^(key): /ˈpaklaj/ [ˈpak.l̪ɐɪ̯]
• Hyphenation: pak‧lay

paklay (Badlit spelling ᜉᜃ᜔ᜎᜌ᜔)

1. a Filipino dish made from various pork, goat, or beef tripe or offal (internal organs), with sautéed spices, such as julienned ginger, chilis (siling mahaba), bamboo shoots (labong), carrots, bell pepper, tomatoes, garlic, onions, and black pepper, among other ingredients, especially in the cuisine of Central Visayas and Mindanao

• paklay on Wikipedia.Wikipedia

• Berto (28 April 2022) “Paklay (Pak-Lai)”, in The Philippines Today
• JP Canonigo (June 2015) “PAKLAY”, in Kaon Ta Na!
• John U. Wolff (1972) A dictionary of Cebuano Visayan‎^[1] (overall work in Cebuano and English), Ithaca, NY: Cornell University Press

Borrowed from Hokkien 腹內 / 腹内 (pak-lāi / pak-lǎi, “offal”, literally “inside the stomach”). Compare Cebuano paklay.

• IPA^(key): /ˈpaklaj/ [ˈpak.laɪ̯]
• Hyphenation: pak‧lay

paklay

1. a Filipino dish made from sautéed sliced bamboo shoots, mixed with meat such as fish or shrimp, ground pork or beef, with some tomatoes, onions, garlic, and other spices, among other ingredients, especially in the cuisine of Western Visayas

   Nakakáon kamí dídto sing manámit nga páklay.

   We had there a savoury dish of bamboo-shoots mixed with meat.

• paklay on Wikipedia.Wikipedia

• John Kaufmann (1934) Visayan-English Dictionary‎^[2] (overall work in Hiligaynon and English), page 351