In my opinion, Pili nut is the king or queen of all nuts. Its taste is something that you will appreciate. It is delicious, it is actually indescribable. It is buttery and floury with its clean nuttiness, if that make sense! 🙂 Once you have tasted it, it is almost impossible not to be hooked.
We were in Bicol when I had my first taste of pili nuts courtesy of my extraordinarily generous, angelic sister, Marilou. She said it was delicious and it was.
We bought jars of the pili nuts and loads of pili tarts. I am afraid I did not really like the pili tarts. I thought there were not enough pili nuts over a rather tough and chewy dough which doesn’t really taste much as it was rather bland.
Anyway, when I unpacked our luggage from the Philippines, I found a jar of the pili nut. I started eating it while watching back-to-back episodes of The Good Wife. Well I finished the jar before the second episode of this favourite show.
The caramelised pili nut was so good; you won’t stop at just a small handful.
It might be hard to get Pili nuts from just any shop because it is not widespreadly farmed just yet. Only the Philippines do it commercially.
Canarium ovatum, commonly known as pili, is a species of tropical tree belonging to the genus Canarium. It is one of approximately 600 species in the family Burseraceae. Pili are native to maritime Southeast Asia, Papua New Guinea, and Northern Australia. They are commercially cultivated in the Philippines for their edible nuts. (Wikipedia)
If you happen to get lucky and find raw pili nuts, there is no better recipe to cook it with than as a Pili nut brittle.
Below is the recipe from http://www.wikihow.com/Make-Crispy-Pili
Pili Nut Brittle ~Recipe~
2 cups of raw pili nuts
1/4 cup of sugar
1/2 cup of water
2 teaspoons of vegetable oil
Prepare the Pili nuts
- Boil water in a saucepan. Bring the water to a full boil.
Add the Pili nuts to the boiling water.
When the skin of the Pili nuts starts to peel off, stop the cooking process.
Remove all of the Pili from the water.
Peel the skins from the nuts.
Cooking the Pili nuts
- Add vegetable oil to a clean saucepan.
Add the Pili nuts.
Fry the Pili nuts. Be sure to constantly stir the nuts while frying.
Add sugar when the Pili nuts are golden brown.
Caramelize the sugar. Allow the caramelized sugar to coat the nuts.
Remove the Pili nuts from the heat. Be sure they’re coated in the caramelized sugar evenly and thoroughly!
Let is cool; caramelised sugar is dangerously hot.
Time to enjoy (and share?!!!)