#filipinoamercanfusion

[subtilittlecuisine]

Pili nut memories

2.05.18, 7:30am:

Growing up a first-generation Filipino American in the US... I came to love when family would visit/return from the Philippines lugging many a pasalubong (gift from travel) in their suitcase or better yet a Balikbayan box (literally, return to country box) or two. These pasalubong would most often be foodstuffs you can only get in the Philippines... Barquillos, dried mangos, Pastillas de Leche, Lenguas de Gato, banana chips, Polvoron... And Pili nuts.

Like some Filipino children will think that if you live on the US, you have been or live near Disneyland, I thought that Pili nuts grew everywhere in the Philippines. Cut to my mid-thirties, living with my Calabash cousin and casually mentioning Pili nuts and her going: "What's that?" And then several of my other Pinoy friend's also going "What's that?" to the mention of Pili nuts. Shocked, I started to understand that it was a regional treat. My parents hail from the Bicol region of the Philippines... My dad in particular spent his childhood between Naga and Paracale and was very spoiled with the abundance of Pili in his life--not to mention coconuts. So, Pili nuts were a treat that even US born, I came to know as a Filipino only food.

When I was a kid, I liked Pili nuts okay, but it wasn't my favorite goodie out of the balikbayan box... But now, having researched that the tree that grows the nut is only local to SE Asia, Papua New Guinea and Northern Australia, and that the Philippines is the only place that it is commercially cultivated--80% of which is from the Bicol region alone--I understand what a special nut it is because it is very hard to come by. I only ever have it when my Dad sends me care packages. I have seen the nuts sold on occasion in Filipino/Asian markets, but they are always in these packages that always impart their foil/plastic taste into the Pili nuts... So, buying them is often a sad waste of money for me and only Pili delivered from Dad or other family members will do... Well, outside of a trip to the Philippines.

More recently, I discovered a brand of Pili nuts called Mount Mayon Pili Nuts on Instagram. I think they liked a post I shared of toast smeared in pili-coco jam toast. But as their name suggests, they harvest their Pilis along Mount Mayon--The Philippines version of Mount Fuji--it's shape just as perfect as Fuji's, claiming that the volcanic soil may have something to do with how delectable their Pilis are. I have yet to try their Pili nuts, but I am very glad that they are making it easier--if not a bit pricey, to purchase in America. I was just about to buy a package when my Dad called and said there's a package in the mail and it should arrive Friday... Nope, Saturday... Nope... It better come Monday!!! I was hoping to write this article as I ate some of this precious nut gold, but alas I write it yearning for a taste and hoping the package didn't get lost in transit or worse yet, stolen!

As I am a food adventurer of sorts, I'm always coming up with ideas for recipes... And lately I've wanted to just have plain Pili nuts to play with and cook with... Both raw and roasted, but that seems even harder to come by. Best I could get is roasted and salted... But generally, Pili nuts are already caramelized, mixed into coconut jam and baked in tarts by the time they get to me. Which don't get me wrong, are all yummy outputs, but I want to try making a pure Pili nut butter, a pesto, a Pili nut brownie... Pili polvoron, kare kare, a Burmese heavenly tomato salad but instead of using peanuts, using Pilis. Same goes for Pad Thai or Som Tam Salad--swapping out crushed peanuts for Pili nuts. My train of food thought is never ending, and has me salivating, but my Pili supply is soooo lacking... Sigh.

So, what does Pili nut taste like? Growing up in Hawaii, I was led to believe that macadamia nuts are the yummiest and most expensive nut. Later, buying up pine nuts and cashews, I felt their worth in cost, but out of all the nuts I've tasted in my lifetime, Pili nuts are the most unique in texture... They are buttery and very light and crisp. Most nuts have a weight to them, feeling filling from their rich flavor, but Pilis are light as air and have a unique snap to them that other nuts just can't match... And that is what I am yearning for right now... But as I wait, worried knowing they were sent and yet have not arrived, I wish my Dad didn't tell me they were on the way to me... Ignorance is bliss. Right now, I'm seriously Pili-hangry.

Update: 2.05.18: It's 8:45pm and Dad’s package finally arrived! Alleluia! Within, I found Pili nut tarts and a new to me brand and treat: Ruffa's Special Pandecillos. The former is nostalgic in flavor, tasting exactly as it does every time I unwrap one whether it's the 80's, 90's or now. The latter is a cross between bread and biscuit, with a soft bite but alas a milder pili flavor... I may have to try Mount Mayon Pilis... Because my craving isn't quenched, and I want a purer taste!

Update: 2.06.18 I ordered some Mount Mayon Pilis I hope like the Volcano's shape; the brand’s Pili nuts are perfect in Pili flavor. I'll keep you posted... But for now, I'm in the waiting game... the cool thing about Mount Mayon's US Seller, Barefoot Provisions, is they have a shipping tracker! So as of this moment, it's been shipped from California and is on route to me! 

Update: 2.09.18, 5:30pm: Le sigh! Le frustration! I’ve been tracking my order and it is in the mailbox, but the key won’t work... it’s got me singing “Oh no wait a minute Mister Postman!” I left him a note.

Update: 2.10.18, 7:13pm: Thank you Postman, for leaving the box at the foot of my door! The Ecuadorian cocoa coated chocolate ones are every bit as fantastic as Mount Mayon Brand Pili Nuts suggest!

Update: 2.11.18: Here is the first of my Pili nut studies: Well, it’s not just a Pili nut focused endeavor, but an American tribute to my Filipino roots ala Rice Crispies. From left to right: Rice crispies topped with 1) Ecuadorian Cocoa Pilis, 2) Crunchy and thin Filipino Banana Chips, 3) House of Polvoron Ube Polvoron dusted, 4) Himalayan Salt Pilis, 5) Latik (Roasted Coconut) sprinkled, 6) Ube Polvoron enrobed and 7) Everything and the kitchen sink version with all the toppings thrown on top... all are tasty!

Update: 2.12.18: I’ve made another sweet iteration with the Pili nuts I have on hand inspired by Mexican Mazapanes de Cacahuate, which is a similar candy to Polvoron, but easier to make and gluten free to boot! If you are Mexican or live in the southwestern states that border Mexico, you may have eaten a candy called De La Rosa... well that’s what Mazapanes de Cacahuate is! I like to call it Polvoron’s cooler cousin as it’s got a cool bite from its powdered sugar content versus the warmth of Polvoron which has toasted flour and powdered milk ingredients. But I have a confession... they didn’t turn out the way I thought they would... because Pili nuts are extra buttery and delicate in texture, the mixture turned into a nut butter. I guess I could've added more powdered sugar, but I felt that would start to overpower the Pili nut flavor, not to mention make one’s teeth hurt eating all that sugar content. The finished texture was like the butter balls at a fancy restaurant, soft but still holding their form, whether flower or ball--even a bit gelatinous. So instead of wrapping in the iconic cellophane wrappers that candies such as polvorons are wrapped in, I placed them ever so gently in a small dish, ready for a butter knife to scrape by and grab some pili goodness to spread on breads... so it wasn’t a complete fail, more of a failure for the initial idea that led to another food discovery. How often has that happened in food or any other science or experimentation? A lot I’m sure. This consistency of pili nut butter I think could also be used as a frosting option for vegans--especially the Ecuadorian cocoa version. Currently, I’m freezing a couple to see if that helps with structure--hoping they don’t turn into hard ice cubes.

2.24.18: The last couple of iterations of this pili oriented adventure included a brownie output:

...and a riff on White Chocolate Macadamia nut cookies that turned into a Lemon Kiss White Chip Pili Nut Cookie.

I guess I will have to buy another round of Pili nuts for a Savory focus output...