Kiamoy
Kiamoy, 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, li hing, salt, and sugar mixture called "kiamoy powder" or kiam-muy-hoon. 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 treats of Chinese cuisine. The name is derived from Philippine Hokkien.
A local variant of the kiamoy that evolved in the Bicol Region of the Philippines is 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. In modern times, the term "champóy" has also come to include the similar-tasting sampalok candy, which are sweets made from tamarind balls cooked in sugar and/or salt. Champoy is derived from Cantonese, referring to chenpi.
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. 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.
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.