Comments on: Peeling Pili Nuts

By: Bogs Goyena

Bogs Goyena — Sat, 01 May 2010 14:31:37 +0000

So far peeling the pili fruit after blanching it is the only way to do it if you are going to eat or use the pulp. its a tidious job but its all worth it when you begin to like the taste or cook it for something.

By: dits

dits — Tue, 16 Feb 2010 06:45:17 +0000

can anyone from cam. norte share me the recipe of pan de cillos?
salamat na maray!

By: alice

alice — Fri, 25 Dec 2009 12:31:33 +0000

jun, my father used to eat blanched pili pulp with the skin still in it. he didn’t want to go through the hassle of peeling off the skin so he ate the pulp that way. apparently it was still delicious, so … to each his own.
ed, the tampuyak isn’t rotten, it’s freshly blanched then mixed with sugar. if the pulp isn’t fresh, there’s a slightly sour taste so i don’t know if anyone eats that still. for us who get it fresh, no one eats pili that has been blanched for over a few hours already. the taste is simply different.
rodel, that’s a new one. i haven’t heard of anyone having high blood pressure from eating pili but then again, i’m not a doctor. maybe it’s because the oil content is high – which gives the delicious flavor but also the potential for rancidity.

By: erika o. pereÃ±a

erika o. pereÃ±a — Fri, 18 Dec 2009 03:39:58 +0000

@ ms.mary
it is only available by means of ordering from us po.Ãœ

By: Ed

Ed — Tue, 17 Nov 2009 12:50:00 +0000

@sonia: TAMPOYAK?!? Did you know that there is a Malay version of this (called “tempuyak”) which is made of fermented durian? (Now I wonder if tempuyak/tampoyak just refers to a jam made of almost-rotten smelly fruit?)