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”).
The Difference Between Champoy and 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?
Continue reading “Chicharon”
Suman [soo-mahn] is a slender-shaped Filipino rice cake steamed in banana or palm leaves. Continue reading “SUMAN”
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.
WATERMELON SEEDS (BUTONG PAKWAN)
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. Parents and older relatives take on the task of cracking open the buto (“seed”) for young children who have yet to develop the skill of extracting the kernels as whole as possible.
Snacking on butong pakwan happens when family and friends are just hanging out, chatting or watching television. It’s a great “busy food” to give bored hands something to do. The ethnic Chinese in Southeast Asia are known to do this type of snacking over the Lunar New Year or during a funeral wake. The seed-eating session usually only ends once you’ve run out of seeds or your lips and tongue have become too painfully sore from the salt.
Butong pakwan does have a distinctive flavor beyond mere saltiness, brought about by the addition of sanki, which is star anise (Illicium verum), and it is not uncommon to find one or two of the beautifully desiccated anise flowers still mixed in among the black seeds, providing a subtly sweet enhancement. Watermelon seeds come in packets that are sometimes labeled simply as “melon” seeds.
Popular Filipino and Fil-American brands include Captain Sid’s, Paning’s, Aling Conching and Tropics.
Continue reading “Filipino Seed Snacks”
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”
More often spelled as barquiron, influenced by Spanish. Barkiron is the spelling based on Tagalog orthography.
Barquiron are barkilyos filled with pulburon, then individually wrapped in colorful cellophane.
It is highly likely the name barquiron is a portmanteau of the words barquillos and polvoron.
Barquiron and Barkilyos are delicacies associated with the city of Bacolod, the capital of Negros Occidental province, which is part of the Visayas region of the Philippines. BongBong’s is a popular local brand.
In the nearby Iloilo area, Rewel’s is a known brand, spelling their product’s name as barqueron.
This word is from the Spanish sorbete (meaning: sorbet or sherbet).
local ice cream
a man who sells ice cream
Mamang Sorbetero (Mister Ice-Cream Man) is the title of a popular Tagalog song in the Philippines. Continue reading “SORBETES”
Combination of two words: chicharon + bulaklak
crispy pork rinds
Chicharon is traditionally pork rinds (skin). For this “flower” chicharon, the intestinal parts of a pig are deep fried. In particular, it’s the peritoneum that is used. The peritoneum is the lining of the abdominal cavity.
Omentum is a fold of the peritoneum. Great omentum is the fat-filled sac covering the small intestines. Lesser omentum is the omentum joining the stomach and liver.
Continue reading “CHILAK”