Paklay

WHAT YOU WILL NEED:

1/2 kg goat’s innards (paklayon), cut up
50 g ginger with peel, sliced
1 pc laurel leaf
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
100 g (1 pc) small carrot, sliced into rounds then quartered
1 tbsp tausi
30 g (1 pc) small bell pepper, cut into strips
1 pc siling espada (optional)

HERE'S HOW:

1. Boil goat’s innards in 4 cups water with half of ginger and laurel until tender. Drain.
2. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 2 tbsp oil and carrot. Add goat’s innards, remaining ginger, tausi, 1 cup water and bell pepper. Add siling haba and season with ½ tsp iodized fine salt (or 1/2 tbsp iodized rock salt). Simmer for 10 minutes.

Makes 6 servings.