Garden fresh salad with a twist

Tired of the usual Garden Fresh Salad with Thousand Island dressing? Here's a new, exciting and delicious salad that you'd enjoy even more. Read more

Mochi pizza

Ever tasted mochi pizza? No, it's neither mochi as we know it, nor pizza as we enjoy it. It's a cheesy fingerfood that's Japanese-inspired but with a Filipino twist, and you'd love it. Read more

Delicious tempura

Everybody loves ebi tempura. now you can make your own at home. Read more

Easy chorizo pizza

If you think it's difficult to make a good pizza at home, let the French Baker's Johnlu Koa show you just how easy it can be to make chorizo pizza. Read more

Delicious chewy cookies

Cookies are always a special treat especially for kids and kids at heart. Here's a different take on the classic chocolate chip cookes, San Miguel Purefoods Culinary Center's Pecan Muesli Chocolate Cookies. Read more

Four kinds of kinilaw

Love kinilaw? Here are four different kinds of kinilaw to enjoy from the kitchen of XO46 Heritage Bistro. Read more

A Batangueno salad

Looking for a different take on the usual ensaladang talong? Here's an exciting Ensaladang Taal recipe from Adarna's chef Giney Villar. Read more

Fresh pear smoothies

Shake up your smoothie routine and add fresh pears to the blender to boost your breakfast or snack. Read more

Delicious vegetarian dish

Contrary to common belief, vegetarian food is not bland and boring. Try this vegetarian dish, which is perfect for the Lenten season. Read more

Perfectly grilled chicken

Tired of the usual chicken dishes? Here's a different grilled chicken recipe that's easy to prepare. Read more

A Chinese stir-fried beef dish

A Chinese beef recipe that's great with hot, steamed rice or fried rice. Read more

Versatile tuna bihod

You grill the tuna panga (jaw), turn tuna chunks into sinigang and make kinilaw with really fresh tuna. Now whip up Ginisang Bihod ng Tuna with tuna roe. Read more

Classic puto and cuchinta

Delicious puto and cuchinta for Noche Buena, anyone? Let Chef Jessie Sincioco show you how to make her best-selling kakanins. 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.


EmailE-mail this to a friend

PrintPrinter-friendly version

Current Comments

0 comments so far (post your comment)

Leave a comment on the article


Email: (Required but will not be published)


Enter Security Code :

Note: Comments may be moderated/edited. It may take a while for them to show on the page.