Lenten recipes

The Lenten season brings challenges to make no-meat meals as appetizing and flavorful. Thankfully, Century Tuna and nutritionist to the stars Nadine Tengco came up with delectable and filling Lent-friendly recipes for the aspiring Superbods. Read more

Chewy chocolate crinkles

Dolly Dy got to grab the last two "packs" of Chocolate Crinkles baked by Marriott Hotel Manila's pastry kitchen for an event giveaways. She said "packs" because they weren't really packs but a bunch of cookies tied together by a string with a rolled recipe on top that looked like a little scroll. Read more

Oyster omelette

When Dolly Dy was thinking of what seafood recipe to share with us this Lenten season, she remembered this dish. Read more

Suggestions on sausages

Sausages can make for a marvelous meal, just about any way you cook them. Read more

Easy ukoy

HerWord columnist Dolly Dy had a recipe for ukoy with a bit of shortcut which has been sitting in her recipe tray for quite some time now. She decided to finally try making it. Read more

A different way with tikoy

HerWord columnist Dolly Dy made tikoy turon last weekend. It's a slight variation from the regular tikoy, as we know it, and kind of fused with turon. Read more

Healthy juice

It's a brand new year. After all the holiday indulgence last December, it's time to get right back to healthy living—and that means healthy eating and drinking, too. Read more

Golden, crispy fish

One of the easiest dishes to prepare when in the house—and one of the most delicious, too—is Crispy Fish Fry. Read more

Award-winning seafood dish from Iloilo

Hercor College of Roxas City won the third edition of the Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition. Here is the recipe the groups's award-winning Seafood Zarzuela. Read more

Avocado egg salad

For inspiration on how to include avocados in your diet, try this twist on an old favorite in which creamy avocado and spicy Dijon mustard replace mayonnaise. Read more

Sweet soya spaghetti

Dolly Dy discovered this sweet soya sauce that's healthy, delicious and easy to use and at the same time provides an alternative to the usual tomato sauce in spaghetti. Read more

View all Pantry stories.


December 13, 2011

Paksing Demonyu (Paksiw ng Demonyo)

Fans of Kapampangan cooking will readily recognize the name Lillian Borromeo. Her kitchen in the family's ancestral home in the town of Mexico in Pampanga province, Philippines has hosted many foreign and local tourists eager to see and savor her famous cooking methods which are derived from generations of Kapampangan cooks.

This year, with the help of the Holy Angel University's Center for Kapampangan Studies, Borromeo published her book of traditional home-cooking recipes of the Pampanga province. Entitled Atching Lillian's Heirloom Recipes, the book took seven years to make because Borromeo took time to interview and cajole secret recipes out of reluctant cooks, as well as go through her own family's recipes. The result is a treasure trove of Kapampangan-style stews, soups, and sweets, most only passed down through stories and fond reminiscences of old Kapampangan kitchens.

One of these popular and oddly named recipes in the book is called Paksing Demonyu, or Paksiw ng Demonyo. The name is derived from an old story wherein a farmer brings home fish for his wife to turn into paksiw (fish simmered in vinegar, water and vegetables). When the wife leaves the kitchen to set up the table, the devil sneaks in and steals the fish from the stew, leaving only the vegetables and the soup. Not realizing what had happened, the wife proceeds to serve the dish to her husband. The husband eats the dish, likes it, and—to the devil's consternation—declares it to be the best one she has cooked for him.

Luckily for the rest of us, the recipe—and its devilish name—has survived and is now outlined below.

Paksing Demonyu


200 grams eggplant

200 grams kangkong (water spinach)

200 grams ampalaya (bitter gourd)

1 cup water

1 cup brown sugar

3/4 cup vinegar

1 tbsp salt

50 grams larang pamaksi (siling pari, or Spanish pepper)

50 grams sliced sibuyas Tagalog (red onion)

25 grams sliced ginger

25 grams garlic


1. Boil mixture of liquid and spice ingredients except for the eggplant, kangkong and ampalaya.

2. Put vegetables in boiling mixture, then cook for two minutes.

3. Correct seasoning to taste.

Atching Lillian's Heirloom Recipes is available at the Holy Angel University's Center for Kapampangan Studies in Angeles City, Pampanga; Lillian Borromeo's in Mexico, Pampanga ; Solidaridad Bookshop in Ermita, tel. (632) 254-1086; Museum of the Filipino People in Rizal Park (Luneta) Manila; Tradewinds Centre in the Silahis Arts & Artifacts store in Intramuros ; and the Filipinas Heritage Library in Makati.


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