Fondly known as “Filipino crack” to young FilAms, polvoron is a sweet molded treat whose basic ingredients are toasted flour, margarine or butter, sugar and powdered milk. Continue reading “PULBURON”
from the American Spanish camote, ultimately from the Nahuatl camotli
sweet potato, batata, boniato
duck egg with a developed embryo
Also spelled as champoy.
Tsampóy is a popular Chinese sweet in the Phlippines. It is made from the Myrica rubra fruit called yangmei, which has also been called Chinese bayberry or Chinese strawberry. The raw fruit at its prime is a briliant red (see photo below), but the preserved fruit that is sold as a treat is dark brown to black in color. Each fruit has a single seed in the center.
The origin of the name may somehow be related to Chenpi (陳皮), which in Hong Kong is transliterated as Chanpui and literally means “citrus peel.” A popular Cantonese sweet is called Chanpuimui (陳皮梅 or “tangerine-peel plum”).
root word pulot, meaning ‘to pick up’
food eaten with alcohol, bar food
finger foods or appetizers eaten when drinking liquor
side dish when drinking beer
Kiamoy is a salty dried plum that is one of the many popular Chinese treats in the Philippines. It is usually dry and ranges in color from red to orange to brown. There are versions that are not very dry. Continue reading “KIAMOY”
Deep-fried pork rinds of the Philippines… That’s chicharon!
Munch, munch, munch… dip in vinegar spiked with chili peppers and pray you don’t get a heart attack later in the day.
Did you know that there are many different kinds of chicharon in the Philippines?
Among many Filipinos’ fondest memories is gathering around a bowl of dried watermelon seeds with a piece of old newspaper on hand ready to be piled with discarded shells. Ahhh… butong pakwan!!
Filipino Seed Snacks
Dried seeds are old-time favorite Filipino snacks. Fun and addictive to snack on, satisfying one’s oral fixations, unshelled seeds boast a fairly low “calorie to bite” ratio — what with the amount of effort involved in carefully extracting each seed’s kernel from out of the shell. In terms of nutritional value, seeds run a close second to traditional nuts as a source of potassium, manganese and zinc.