Ilocos Empanda originated in Batac, Ilocos Norte a municipality in the northern part of the Philippines. Unlike other empanada in other part of the Philippines, this empanada is distinctive with its Ilokano taste and color, which is a bright orange. This empanada consist of local ingredients like the Ilocos longganisa and sukang iloko.
The empanada is considered a traditional fast food for locals and tourist. It is famous that it is now being celebrated every year, which is the Empanada Festival held every 23rd of June.
Batac empanada is my favorite delicacies of Ilocos, it’s so yummy and addicting. Perfect match with a sukang Iloko.
I’m sharing you the easy Empanda recipe you can make at home. I hope you enjoy it as much as I do.
Some tips:
- Don’t let the empanada sit too long before frying, it will become tough instead of crunchy.
- Knead the dough for a couple of minutes to have a smooth consistency and to prevent from breaking.
Don’t use glutinous rice flour, instead, use a plain rice flour.
Fry and serve immediately.
- I used a zip lock bag for the rolling, just cut the 3 side a leave 1 side intact. The plastic will prevent the dough from sticking into the surface of the table or on your rolling pin.
- Make sure to seal the dough properly so the filling won’t spill, specially the egg or it will become like a banana fritter consistency and you don’t want that.
The recipe below makes 3 empanada’s
Let’s start cooking empanada shall we!
Ingredients:
2 cups Rice Flour
1 cup Green Papaya (Shredded)
1 cup Mung Beans (Boiled)
3 pcs. Ilocos Longganisa (Fried)
3 pcs. Eggs
2 cloves of Garlic (minced)
1 tbsp. Salt
1/2 tbsp Ground Black Pepper
1 tsp. Annatto Powder (diluted in 1 tbsp. Cooking oil)
1/2 tbsp. Magic Sarap Seasoning (optional)
1 cup Water
Cooking Oil
Instructions:
1. To make the dough, in a pan, pour one cup of water, 2 tbsp. Of oil, 1 tsp. Salt and the annatto powder which is diluted in 2 tbsp. Of cooking oil.
Once in it is boiling, add in the rice flour and mix until it reaches and smooth dough consistency.
2. If need be, knead the dough to make it smoother. Set aside.
For the papaya filling, heat an oil into a pan. Saute garlic, papaya and the mung beans. Add the salt, pepper and magic sarap and cook for around 2 minutes then set aside.
3. ssemble the empanada. Wipe some oil in a plastic using a kitchen tissue paper to prevent the dough from sticking once it is rolled.
Get a handful of dough and dip it in an oil.
4. Wrap it with the plastic then with a rolling pin, roll outing a flat, thin round.
Create a well at the center of the dough using the papaya mixture and longganisa.
5. Crack an egg and slip into the well.
6. Using the plastic, fold the dough to seal the filling. Cut the excess dough.
Dip fry the Empanda until crispy or 2 minutes per side.
7. Drain in paper towel to remove the excess oil.
8. Serve immediately with sukang iloko (cane vinegar) on the side.
9. Enjoy!
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