I know that not a lot are familiar with Pakam. I believe this is a regional dish from the province of Bulacan. However, this is also well known in the Navotas/Malabon area where my family comes from. The reason maybe because of its proximity to Bulacan. My grandparents from both maternal and paternal side makes this dish using either chicken or beef.

It is fairly simple to prepare. First, heat a pan and add 2 tbsp. vegetable oil. Then saute 1 thumbsized piece of ginger cut into slivers, 1 medium sized finely chopped onion and 3 cloves of minced garlic. Cook until onions are translucent and aromatic. Add 2 chopped roma tomatoes and cook until softened and has released its juices. Then add your chicken pieces (I used 1.5 lb bone in chicken thighs). Stir until the chicken are coated with the aromatics. Season with 2 tbsp. white vinegar preferably cane vinegar and 2 tbsp. fish sauce. Lower the heat, cover and continue cooking for about 30 minutes. You will know when its done when the sauce is reduced and has considerably thickened.

Ladle into bowls and serve with rice.