This recipe was taken from Lilian Borromeo's Atching Lilian's Heiloom Recipes.
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). However, when the wife leaves
the kitchen to set up the table, the devil sneaks in and steals the fish
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 declares it to be the best one she has cooked for him.
200 grams eggplant
200 grams kangkong (optional)
200 grams ampalaya (bitter melon)
1 cup water
1 cup brown sugar
3/4 cup vinegar
1 tbsp salt
50 grams larang pamaksi (long green peppers)
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. Season with salt to taste.