Alternative names | ciamoy, kiamuy, kiam muy |
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Type | Sweets |
Place of origin | Philippines |
Main ingredients | fruits, salt, vinegar, sugar, anise powder |
Variations | champóy (tsampóy, sampóy, cham-poi); champóy na sampalok (sampalok candy) |
Kiamoy (also spelled kiamuy or kiam muy, or in Philippine Spanish as ciamoy), is a class of Filipino treats made with dried sour plums, prunes, or apricots preserved in brine and vinegar. They are sold covered in a powdery coating of an anise (sometimes licorice), li hing (red powder made from plum seeds), salt, and sugar mixture called "kiamoy powder" or kiam-muy-hoon (Hokkien Chinese : 鹹梅 粉 ; Pe̍h-ōe-jī :kiâm-muî hún; lit.'salted plum powder'). They are characteristically bright red, orange, or light brown in color. They originate from Chinese Filipino immigrants and are derived from the li hing mui (Hokkien Chinese : 旅行 梅 ; Pe̍h-ōe-jī :lí-hêng muî) treats of Chinese cuisine (also called huamei, 話梅). [1] [2] The name is derived from Philippine Hokkien Chinese : 鹹梅 ; Pe̍h-ōe-jī :kiâm-muî; lit.'salted plum'. [3] [4]
A local variant of the kiamoy that evolved in the Bicol Region of the Philippines is champóy (also spelled tsampóy, sampóy, or cham-poi, names which can also apply to kiamoy). It differs from kiamoy in that champóy is made from the locally available berry Myrica rubra (which is also known as "champóy"). Champóy is also dark red to black in color and has a predominantly sweet and tart flavor profile, in contrast to the saltier flavor profile of kiamoy. [5] [3] In modern times, the term "champóy" has also come to include the similar-tasting sampalok candy (sometimes differentiated as champóy na sampalok), which are sweets made from tamarind balls cooked in sugar and/or salt. [5] Champoy is derived from Cantonese Chinese : 陳皮梅 ; Jyutping :can4 pei4 mui4-2; Cantonese Yale :chàhn pèih múi; lit.'dried peel plum', referring to chenpi (Mandarin Chinese : 陳皮 ; pinyin :chénpí). [5]
Kiamoy are popular as street food usually sold near schools and are also commonly eaten as a remedy for car sickness. Kiamoy can also be infused into alcoholic drinks. [6] Kiamoy powder is also sold separately as an ingredient, and can be used as a coating for kiamoy chicken or as a dip for fruits like pomelo, fresh green mango, or pickled green mango. [7] [8]
Kiamoy and champóy are believed to be the direct ancestors of the Mexican treat saladitos and the chamoy sauce derived from it. They were transported to Nueva España by Filipino migrants via the Manila Galleons (1565 to 1815). [4] [9] [10]
Umeboshi are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. Pickled ume which are not dried are called umezuke (梅漬け).
Chinese Filipinos are Filipinos of Chinese descent with ancestry mainly from Fujian, but are typically born and raised in the Philippines. Chinese Filipinos are one of the largest overseas Chinese communities in Southeast Asia.
Sangley and Mestizo de Sangley are archaic terms used in the Philippines during the Spanish colonial era to describe respectively a person of pure overseas Chinese ancestry and a person of mixed Chinese and native Filipino ancestry. The Sangley Chinese were ancestors to both modern Chinese Filipinos and modern Filipino mestizo descendants of the Mestizos de Sangley, also known as Chinese mestizos, which are mixed descendants of Sangley Chinese and native Filipinos. Chinese mestizos were mestizos in the Spanish Empire, classified together with other Filipino mestizos.
Philippine Hokkien is a dialect of the Hokkien language of the Southern Min branch of Min Chinese descended directly from Old Chinese of the Sinitic family, primarily spoken vernacularly by Chinese Filipinos in the Philippines, where it serves as the local Chinese lingua franca within the overseas Chinese community in the Philippines and acts as the heritage language of a majority of Chinese Filipinos. Despite currently acting mostly as an oral language, Hokkien as spoken in the Philippines did indeed historically have a written language and is actually one of the earliest sources for written Hokkien using both Chinese characters as early as around 1587 or 1593 through the Doctrina Christiana en letra y lengua china and using the Latin script as early as the 1590s in the Boxer Codex and was actually the earliest to systematically romanize the Hokkien language throughout the 1600s in the Hokkien-Spanish works of the Spanish friars especially by the Dominican Order, such as in the Dictionario Hispanico Sinicum (1626-1642) and the Arte de la Lengua Chiõ Chiu (1620) among others. The use of Hokkien in the Philippines was historically influenced by Philippine Spanish, Filipino (Tagalog) and Philippine English. As a lingua franca of the overseas Chinese community in the Philippines, the minority of Chinese Filipinos of Cantonese and Taishanese descent also uses Philippine Hokkien for business purposes due to its status as "the Chinoy business language" [sic]. It is also used as a liturgical language as one of the languages that Protestant Chinese Filipino churches typically minister in with their church service, which they sometimes also minister to students in Chinese Filipino schools that they also usually operate. It is also a liturgical language primarily used by Chinese Buddhist, Taoist, and Matsu veneration temples in the Philippines, especially in their sutra chanting services and temple sermons by monastics.
Filipino Chinese cuisine is a style of Filipino cuisine influenced by Chinese cuisine historically brought to the Philippines by Chinese Filipinos, starting with the Sangley Chinese and their Chinese mestizo descendants and modern descendants in the Chinese Filipino community of the Philippines. It is characterized as a fusion of Fujian/Hokkien cuisine and Cantonese cuisine adapted over the centuries to Filipino cuisine to suit the general Filipino palate/taste.
Cha siu bao is a Cantonese baozi (bun) filled with barbecue-flavored cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries.
Ngo hiang, also known as heh gernglor bak or kikiam is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand; in addition to its place of origin in southern China.
Siopao, is a Philippine steamed bun with various fillings. It is the indigenized version of the Fujianese baozi, introduced to the Philippines by Hokkien immigrants during the Spanish colonial period. It is a popular snack in the Philippines and is commonly sold by bakeries and restaurants.
Crack seed is a category of snacks that originated in China. It is highly popular in many regions, such as Hawaii. Crack seed are preserved fruits that have been cracked or split with the seed or kernel partially exposed as a flavor enhancement. This type of snack is commonly referred to in the Cantonese language as see mui ; it arrived in Hawaii during the 19th century, when Cantonese immigrants were brought to work on the plantations. The larger numbers of Japanese who later came to work on the plantations adopted the snack, being similar to the Japanese umeboshi.
Limahong, Lim Hong, or Lin Feng, well known as Ah Hong or Lim-A-Hong or Limahon, was a Chinese pirate and warlord who invaded the northern Philippines in 1574. He built up a reputation for his constant raids to ports in Guangdong, Fujian and southern China. He is noted to have twice attempted, and failed, to invade the Spanish city of Manila in 1574.
Batchoy, alternatively spelled batsoy, is a Filipino noodle soup of pork offal, crushed pork cracklings, chicken stock, beef loin, and round noodles. The original and most popular variant, La Paz batchoy, traces its roots to the Iloilo City district of La Paz, in the Philippines.
Carlos Palanca Sr. (1869–1950), also known as Tan Guin Lay / Tan Guing-lay or Tan Quin Lay, was a Chinese Filipino businessman and philanthropist in the Philippines during the late Spanish colonial era, American colonial era, and early post-independence period.
Li hing mui, known as huamei in mainland China, is salty dried Chinese plum. It has a strong, distinctive flavor and is often said to be an acquired taste, as it has a combination of sweet, sour, and salty taste. Originally from Guangdong Province, the name "li hing mui" means "traveling plum". "Li hing" is "traveling" and "mui" is "plum" in Cantonese. Li hung mui is called hoshiume in Japan, where the salty and sour umeboshi is also popular. Li hing mui, along with li hing powder, is extremely popular as a snack in Hawaii.
Saladitos are a Mexican snack of dried and salted plums or apricot, which can also be sweetened with sugar and anise or coated in chili and lime. A common misconception is that saladitos and chamoy are the same thing; saladitos are the dried salted fruit, whereas chamoy is made from the leftover brine.
Chamoy is a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chilies.
Mandarin Chinese is the primary formal Chinese language taught academically to students in Chinese Filipino private schools and additionally across other private and public schools, universities, and institutions in the Philippines, especially as the formal written Chinese language.
Minnan culture or Hokkien/Hoklo culture, also considered as the Mainstream Southern Min Culture, refers to the culture of the Hoklo people, a group of Han Chinese people who have historically been the dominant demographic in the province of Fujian in Southern China, Taiwan, and certain overseas Chinese communities in Southeast Asia, such as Singapore, Malaysia, the Philippines, Indonesia, Myanmar, Southern Thailand, Cambodia, Southern Vietnam, etc.
Kiampong, also spelled as kiampung, is a Filipino glutinous rice casserole. Its name originates from Philippine Hokkien for "viand & rice". It is a common traditional dish for Chinese Filipino families. It has many variants, but typically comprise two steps in cooking. The meat and Chinese sausages are first cooked in a sauce similar to Philippine adobo with garlic, soy sauce, vinegar, sugar, and ground black pepper. Various vegetables and root crops like taro can also be added, depending on the recipe. This is then added to a pot along with glutinous rice and mixed thoroughly before cooking the rice. Toasted nuts and scallions are added before serving.
Carlos Palanca (1844–1901), also known as Tan Quien Sien or Tan Chuey Leong or Tan Chueco, was a late 19th century local Sangley Chinese community leader, government official, diplomat, legal mediator, lawyer and businessman in the Philippines then part of the Spanish East indies of the Spanish Empire. During the latter part of the Spanish colonial era in the islands he served three times as the Gobernadorcillo de los Sangleyes or Capitan Chino or cabecilla (leader) in Binondo, Manila and two times as interim headman. He was also the first acting consul general of Qing China to Spanish Philippines from July 28, 1898 to January 1899.