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This is how we make the crispy pili at home

The key in cooking the best crispy pili is using less sugar and syrup -just enough to cover the pili kernels in a thin film glazed coat.

The key in cooking the best crispy pili is using less sugar and syrup -just enough to cover the pili kernels in a thin film glazed coat.

Plastic garapon (container) is  the most common storage for crispy pili.

Plastic garapon (container) is the most common storage ‘jar’ for crispy pili.

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The above gallery is composed of random shots I took while my sis-in-law (Oya Choleng assisting)  was cooking effortlessly the crispy pili, one of the most popular recipes of Pili in Bulusan. The other two are the ‘mulido’ and ‘buding’ both favorites at home. The crispy pili is the easiest to make among the three recipes as the photos will show. Though arranged in a random order, anybody who likes cooking can easily follow the process. There is a caption for every photo to answer the questions of those who want to try our crispy pili version.

Be in a good mood while cooking. This will make the fast-paced process of cooking the crispy pili seems like a breeze – a cooking lesson I learned by observation.

Related post  about Bulusan’s Pili : http://bulusanvirtualtour.blogspot.com/2013/06/bulusans-heritage-trees.html#more

Photos: Alma P. Gamil

Bulusan, Sorsogon, Philippines

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4 thoughts on “This is how we make the crispy pili at home

  1. The best recipe: homegrown ingredient, familiar hands, mother’s kitchen, Bulusanon air kindling the fire under the pan. And the room fills with the smell of kernel and caramel becoming one. Then it snaps as one bites at it gently, again and again… quickening, now a mouthful, as one yearns for more. Salamatunon tabi, Jane!

  2. Yes, Roy. The scent of home is the scent of Pili kernels cooking in the kitchen. There is a fourth traditional pili recipe in Bulusan – ‘turon’ i.e. pili brittle but no local is making this confectionery classic now because it requires skill and speed. Oya Bimba was the best turon maker in Central 🙂

  3. So it’s 4 stage cooking process.
    1. Boil to remove the kernels.
    2. Deep fry in coconut oil.
    3. Low heat Cook in Sugar & Karo Syrup.
    4. Deep fried again in coconut oil.

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