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”
The Filipino word for “candy” is kendi, from the English, but this usually refers to Western-style hard, semi-hard, and soft candies.
Branded candies that can be considered vintage or classic Filipino: Bobot Candy-Coated Peanuts, Candyman Kendimint, Jack n Jill X.O. Coffee Candies, Viva Caramel, Nuts Caramel, Lipps Strawberry, Starr Eucalyptus Menthol (the candy formerly known as Storck), Orange Swits, Peter’s Butter Ball, Mikmik, King’s Chocnut, Hany, Ricoa’s Curly Tops, Ricoa’s Flat Tops, Stay Fresh, Maxx Honey-mansi Menthol Candy, Potchi Strawberry Cream Gummies, Nips Candy-Coated Chocolate
Tropical or Southeast Asian flavors used for Filipino candy: ube (purple yam), langka (jackfruit), mangga (mango), kundol (wintermelon)
Aside from sugar-glazed pili nuts, here are examples of local Philippine sweets and their notable ingredients in parentheses: Yema (egg yolks), Bukayo (coconut), Pakumbo (coconut), Sampalok (tamarind)
The native Tagalog word minatamis refers to “sweetened” fruits, such as bananas or jackfruit stewed in sugar syrup.
A few regions of the country are known for their particular confectioneries. Foremost among these is Bohol province. As soon as you mention Bohol to a Filipino, the first thing that pops to mind are the Chocolate Hills geographical formation, and not far behind are Peanut Kisses and perhaps their slightly lesser cousins, the Peanut Fingers.
The great Davao area on the large island of Mindanao in southern Philippines is famous for the wide variety of fruits that are mostly found only there. Among these fruits is the odoriferous durian.
Lola Abon’s is a brand that has national recognition. Her family and company have been making durian candies since the year 1950.
The widely used Filipino spelling these days is lumpia. In classic Tagalog orthography, the spelling is lumpiya, which could be found in cookbooks from at least the 1940s up until the late 1970s. Another, less common non-standard spelling variation is lumpya. The word comes from the Chinese.
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?
This word is from the Spanish phrase pan (de) bonete.
duck egg with a developed embryo