From the recipe collection
Cocoong Pili
Trusted prepared cocoong with toasted pili, tomato, onion, calamansi, and chili for a nutty savoury condiment.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- Makes about 1 cup
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Ingredients
Tick ingredients as you prepare.
Method
- Keep the cocoong refrigerated and inspect the seal before opening. Do not use a swollen, leaking, moldy, or putrid-smelling product.
- Toast the pili briefly in a dry pan until fragrant, then cool and chop finely without turning it into nut paste.
- Spoon the cocoong into a clean bowl and fold in tomato, onion, chili, and calamansi.
- Add the chopped pili and coconut oil if using, mixing only until evenly distributed.
- Taste a small amount with rice; adjust acidity rather than adding salt automatically.
- Rest in the refrigerator for 10 minutes so the pili absorbs some seasoning without becoming soft.
- Serve in small portions and refrigerate leftovers immediately.