I am a true blooded Bicolana and here's my dinner - PILI. It's not the nut that you crack open to get the meat. Green is for young pili nuts while black is for ripe ones. These black ones are soaked in warm water to soften the covering.
To enjoy the unique taste of the pili meat, you can dip it into soy sauce or if you have a sweet tooth, try it with sugar. If you want it more exotic, just add spices like pepper, garlic, onions and calamansi or lemon juice into your soy sauce. It's super tasty!
Others may choose mixing pili with shrimp or fish paste (bagoong). At times, I also like eating it with dried fish (tuyo) or fried fish. This delicious dish is always served with rice to make it more of a palatable viand.
So guys, join me in my dinner. Chow!
