Camarines Sur's Pili Nut

Who loves to eat peanuts? If you are a peanut lover, you have to try a peanut that is found all over the Bicol Region: the Pili Nut.

(Source: http://www.onlyfoods.net/wp-content/uploads/2011/11/Pili-Nut.jpg)

The Pili Nut (Canarium ovatum) is a fruit-bearing tree that can be found in the Bicol Region, particularly in Camarines Sur. It has the flavor of pumpkin seed when raw, and takes on an entirely different identity when roasted. It is soft yet crisp, with an easy crunch that surprisingly melts in your mouth, making it a favorite food snack among Filipinos.

Most Pili farmers attest to the fact that the Pili is a low-maintenance crop. It only needs pruning from time to time, requiring minimal fertilizers, or even none at all. Native species that grow as tall as coconut trees would yield its first fruits after five years; grafted trees, shorter therefore safer for barefooted harvesters who climb them, start bearing fruit in three years. Workers in the industry are predominantly female (58%); they handle the cleaning, cooking, and packing stages in processing Pili Nuts. The male workers (42%) are mainly in charge of harvest, delivery, and de-shelling, the last being an anecdote in itself. De-shelling a Pili Nut is an epic case of Man versus Machine, where Man refreshingly wins. Pili deshelling machines are not quite successful as they do crush the extremely hard, bony shell, but unfortunately tend to crush the precious kernel as well, in statistics too high for commercial viability. Retrieving a perfect Pili kernel requires precision only human hands can deliver; this is easily due to the centuries-old tradition of Pili-cracking, enough practice to beat any machine. The Bicolanos call the process pagtilad – cracking the tough nut using a bolo, with unbelievably rhythmic, graceful and accurate whacking. A paratilad expert could easily slice through the thick, hardwood-esque Pili shells, and finish 100 kilograms in a day’s work. 

Pili nuts has many uses: The pulp is eaten as a vegetable. Blanched in hot water for about three minutes, it is perfect for salads, or simply dipped in fish sauce for that tangy kick. But the most important part of the Pili Nut is its kernel. With its testa stripped off, it is a slender, yellowish-white core. The kernel is the raw material used in various recipes. The kernel and the pulp are excellent sources of oil, used for baking, cooking or cuisine.The Pili tree sap, known around the world as the Manila Elemi, has a cool, zesty scent that is favored for perfumes and aromatherapy oils. The tree’s wood, meanwhile, is carved as furniture or home decor. And the legendary hard shell, formerly only used as fuel, is now being transformed into nature-inspired fashion accessories, such as necklaces, earrings and bracelets. (Source: https://tradewindsbicol.wordpress.com/2012/05/10/pili-nut-is-launched-in-the-united-states-in-memphis-in-may/)

If you want to know how to make the Pili nut candy, here is the recipe;

Ingredients:
1 cup pilinut
½ cup sugar
2 tbsp. karo syrup
½ tsp. margarine
½ tsp. baking powder
2 tsp. water

Procedure:

1. Remove outer skin of pili. Grind coarsely.
2. Combine sugar, water and syrup in a pan.
3. Cook on medium heat until the sugar us dissolved.
4. Add the ground pilinut. Mix thoroughly.
5. Cook until sticky.
6. Add margarine and mix well.
7. Pour on greased tray. Add baking soda and stir thoroughly.
8. Spread immediately and cut into desired sizes while hot.
9. Cool and wrap. (Recipe source: https://canariumthefirstvirgin.wordpress.com/2012/07/02/pili-recipe-using-pili-nuts/)

This is the finished product of the Pili nut candy:

(Source: http://langyaw.com/wp-content/uploads/2014/12/pili-nut-2.jpg)

There you have it, everyone. This recipe is easy to follow and this is a perfect snack in merienda time.

Bicol Express: Bicol's Finest Dish

Bicolanos love to eat spicy food. If you are a fan of spicy food, then this is the perfect Bicolano dish that you have to try: the Bicol Express. The origin of this famous dish started when Cely Kalaw, a native in Laguna, moved to Naga in Bicol when she was only 3 years old and she grew up there. She was then exposed to the cooking style of the Bicolanos. With adapting the Bicolano approach in preparing food, she then came up with the dish we now all know as Bicol express. She introduced this dish in her restaurant located in Malate, Manila called the Grove Restaurant. It said have been named after the train that travels from Paco train station to Bicol.

Bicol express is said to have been derived from a popular Bicolano dish called Gulay na Lada (gulay means vegetables in Tagalog and Lada means Indonesian/Malay), only it was made popular and known for as Bicol Express. (Source: http://thebellytalks.blogspot.com/2011/09/hot-and-spicy-bicol-express.html)

(Source: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgicDTjNNxovIBUEh5Eu3rM7B5Mh4X8iEtDg5-AN_AOrzdv1Z1DU9antsVhYu45GuCw3RJjtPRKYvqNHbGxjedC7LZYibSC_Czk6IPRGYX_HdJMSnEws-ilZGeCdBXJtXvFmTgwqTebngSo/s1600/bicol+express.jpg)

This is the recipe for the Bicol Express;

Ingredients:

3 cups coconut milk

2 lbs pork belly, cut into strips

½ cup Shrimp Paste

1 tbsp Garlic, minced

6 pieces Thai chili or Serrano pepper

3 tablespoons minced ginger

1 medium onion, minced

2 tablespoons cooking oil

Salt and Pepper to taste

Procedure:

1. Heat a pan and then pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger
3. Add the pork and then continue cooking for 5 to 7 minutes or until the color becomes light brown
4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork is tender
6. Add salt and ground black pepper to taste
7. Serve Hot. Enjoy!

(Recipe source: http://panlasangpinoy.com/2009/05/25/bicol-express/)

There you go, everyone! If you want to try something spicy, you should visit Bicol and try the Bicol Express. This is also a must-try for all the tourist who are visiting the Bicol region in order to feel the spicy feeling in your mouth once you try this spicy and famous Bicolano dish.

Camalig: Home of Pinangat

Hello everyone! This is the leader of Group 7, Sheryl! This blog is dedicated to Bicol's delicacies that will surely delight your taste buds, recipes that you will try it yourself for your family and friends so they will taste your cooking if you cook it like a professional chef. To start this blog post, let me introduce to you one of the most famous Bicol dishes that is a must try for all locals and tourists alike: Pinangat.

Source: http://i1.wp.com/www.panlasangpinoyrecipes.com/wp-content/uploads/2014/03/pinangat.jpg?fit=1600%2C1200

Laing (in Manila) or most preferably known as Pinangat in the whole Bicol region is one of the most famous dishes that all locals and tourists alike wanted to try. The origin of this famous Bicol dish came from the Municipality of Camalig, where it was first introduced to the public. Because of this, many locals from Camalig challenged themselves to cook this dish for them to try it to the Bicolanos and the tourists when they visit the Bicol region. Every June, Camalig held the "Pinangat Festival", where the people share the food with everyone, especially the Pinangat. The Pinangat Festival lasted for half a month of June.

Because Pinangat became popular in the Bicol region, there are 2 popular versions of Pinangat: The sour version using bilimbi (kamias), tamarind or vinegar; and the Bicol version with the gata (picture above).

Since you are now hungry to know the ingredients of the famous Pinangat, this is the recipe;

Ingredients:

Big pan
tabo (dipper)
salaan
Bowl
Water
Gabi leaves
Onion
Garlic
Lemon grass
Pepper (paminta)
Salt
balaw
Meat (it can be also used for special Pinangat)
tinapa
Coconut milk (gata)

Procedure:
1. Wash first the gabi leaves and put all the ingredients needed in making the Pinangat
2. After washing, dry the gabi leaves and slice the gabi leaves into pieces.
3. After slicing, get a gabi leave and roll it. Inside are the little leaves of the gabi.
4. Place it inside with the coconut milk, onion, garlic, lemon grass, pepper and salt.
5. Then, tie the knotted gabi leaves by using the leaf of the coconut which was dried under the sun.
6. Place it all in the big pan and pour the coconut milk inside.
7. Cook it in high heat.
8. Cook it for a few minutes before it is finally cooked.

There you have it, everyone. I hope that this will be a guide for you to learn how to cook Pinangat.