Comments on: Deep-Fried Glassy Pili Nuts https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Mon, 12 Jun 2017 12:14:39 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Marketman https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts#comment-710729 Mon, 12 Jun 2017 12:14:39 +0000 http://www.marketmanila.com/?p=42375#comment-710729 Albert, vegetable oil works well.

]]> By: Albert Sain https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts#comment-710717 Mon, 12 Jun 2017 06:26:17 +0000 http://www.marketmanila.com/?p=42375#comment-710717 Yumm! nibble. What sort of cooking oil will you incline toward?

]]> By: Marketman https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts#comment-710311 Wed, 31 May 2017 22:35:15 +0000 http://www.marketmanila.com/?p=42375#comment-710311 Julia, I usually use vegetable or canola oil…

]]> By: Julia https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts#comment-710300 Wed, 31 May 2017 18:03:38 +0000 http://www.marketmanila.com/?p=42375#comment-710300 Yummy snack. What kind of cooking oil will you prefer?

]]> By: Footloose https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts#comment-710183 Sun, 21 May 2017 12:36:16 +0000 http://www.marketmanila.com/?p=42375#comment-710183 Here’s a great peanut brittle procedure httpss://goo.gl/rdYj8I It’s in French but you can wing it from the step by step pictures. He uses a bit of glucose to avoid crystallization and adds a bit of bicarbonate of soda at the end to get to foam up the candy and render it even brittler than usual.

]]> By: artisan chocolatier https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts#comment-710081 Mon, 15 May 2017 00:04:32 +0000 http://www.marketmanila.com/?p=42375#comment-710081 MM, try drying (baking at very low temperature with oven door slightly ajar) the nuts first to remove moisture.

]]> By: Marketman https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts#comment-710077 Sun, 14 May 2017 22:37:52 +0000 http://www.marketmanila.com/?p=42375#comment-710077 alilay, thanks, I have to look that up. He did do a video post a while back after eating at the restaurant… Khew, yes, I have made pili brittle before, in the archives, and it turned out really really nicely…

]]> By: alilay https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts#comment-710075 Sun, 14 May 2017 21:44:25 +0000 http://www.marketmanila.com/?p=42375#comment-710075 ZUBUchon is featured in Migrationology by Mark Wiens, he joined the world street food congress tour organized by S.F. Seetoh, he loves your lechon.

]]> By: Khew https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts#comment-710070 Sun, 14 May 2017 16:40:24 +0000 http://www.marketmanila.com/?p=42375#comment-710070 Actually, if you don’t mind clumps/shards instead of individual nuts, you could make it into a brittle. Gently heat sugar in a non-stick pan till lightly caramelised…sort of golden…( added liquid glucose may help the process although I’ve never bothered) and dump in the nuts. Turn off the heat and stir with an oiled/buttered spoon. Spread onto a lined (silicon paper or mat) tray and let cool. Break into pieces.

Chopping the brittle into rough bits and adding it into whipped, vanilla-ed cream to accompany poached/canned fruit makes for a great and quick dessert idea.

]]> By: Ej https://www.marketmanila.com/archives/deep-fried-glassy-pili-nuts#comment-710034 Sat, 13 May 2017 12:51:04 +0000 http://www.marketmanila.com/?p=42375#comment-710034 They look yummy enough to me. :-)

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