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?)

By: mary

mary — Thu, 05 Nov 2009 10:52:08 +0000

where can i buy your mons’ product, hopia de pili and pili puff

By: rovel alvarez

rovel alvarez — Mon, 03 Aug 2009 05:29:15 +0000

just asked my office mate who was assigned to bicol to bring me fresh pili nut. He did and I ate maybe 10 or more but I got dizzy. I feel like my blood pressure went up. Is the pili the source.

By: jun

jun — Mon, 15 Jun 2009 03:10:22 +0000

Am not really a Bicolano but my wife and I are fond of eating fresh pili dipped in fish sauce and calamansi. We found out that after the skin softens after blanching it with hot water, you can actually eat the skin too. It gives a different taste and eating adventure. Most of our Bicolano friends says it should not be eaten that way. Checking on the skin, it was found nutritious just like eating apples with skin on it.

Can anyone comment on this please. \Thanks.

By: liza

liza — Mon, 16 Feb 2009 00:26:06 +0000

good morning, can anyone give me the recipe of moledo? i am from bulusan, sorsogon and presently residing here in novaliches, caloocan city and i really wanted to perfect this pili delicacy since this is my favorite.

By: Bok

Bok — Sat, 31 Jan 2009 08:26:29 +0000

Does anyone know where to buy delicious pili pie here in Manila? I’m craving for one after I have eaten mazapan de pili just a few weeks ago.

Thanks! :)