Paksing Demonyu

Paksing Demonyu or Devil’s stew is a Kapampangan dish made with vegetables stewed in vinegar.


Taking vegetables to an extreme level, I am not sure how many of you have tried or even heard of this Kapampangan dish called PaksingDemonyu or Devil’s stew. I know its not for everyone as the taste is quite strong on the bitter, sour and spicy side, thanks to the bitter melon, vinegar and chillies. Anyways for me, I love it specially with adobo on the side.

Now you might be asking why it is named like such? Well there is an old tale about a farmer bringing home some fish for dinner. The wife then started to prepare paksiw (fish in vinegar stew) out of it and when she was done she started to set the table while waiting for the husband to get ready Now, for some reason the devil sneaks in and stole the fish replacing it with vegetables including a bitter melon. She was surprised to see that what she had prepared changed, so to mask the bitter taste, she seasoned the dish with a bit of sugar and hot chillies. The husband did not realize what had happened, sat down and started eating the dish, he then liked it and told the wife that was the best dish she cooked for him.

Paksing is a Kapampangan word meaning “stewed” while Demonyu means “devil”, the name already gives a lot of clue on what this dish offers but to make things worse look at its ingredients you will think this is a crazy dish! Sour vinegar, hot chillies, very bitter bitter-melon and tropical vegetables who would like a dish like this? Well I like it and a lot of Filipinos do too, its and acquired taste and it is very strong but once you learn how to eat them you will definitely crave for it.

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Paksing Demonyu 1

Paksing Demonyu

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Paksing Demonyu or Devil’s stew is a Kapampangan dish made with vegetables stewed in vinegar.



Ingredients

Scale
  • 12 bitter melon/ampalaya, prepared and sliced
  • 23 pcs Asian eggplant, sliced
  • 1 bunch string beans, sliced into two inch sections
  • 1 tomato, sliced
  • 1 large red onion, chopped
  • 4 cloves garlic, minced
  • 1 thumb sized ginger, minced
  • 2 pcs scotch bonnet chillies or birds eye chillies, finely chopped
  • 2 tbsp brown sugar
  • 3/4 cup cane vinegar
  • 3/4 cup water
  • fish sauce
  • freshly ground black pepper

Instructions

  1. Coat the ampalaya slices generously with salt. Set aside for 15 minutes. Rinse ampalaya with cold running water and get rid of all the salt. Drain well.
  2. In a wok add oil then sauté garlic, onion, ginger and chillies.
  3. Combine vinegar, water and= sugar, bring to a boil then add the vegetables.
  4. Simmer for 12-15 minutes or until vegetables are cooked.
  5. Season with fish sauce and freshly ground black pepper then serve.

 

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4 Responses

  1. Jeff says:

    Very interesting. That tricky devil.

  2. leah says:

    I’m kapampangan and paksi is probably closer to ‘pickled’ than stew. The combination of vinegar, salt, sugar and ginger is similar to what you would add to green papaya in atchara.

  3. This bowl seems delicious, Ray! I would love to give it a try!

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