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
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
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.
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.