Craving Ilocos Empanada? Here’s What You Need to Know
Ilocos Empanada is a popular Ilocano street food. It is a savory snack with a super crunchy exterior filled with veggies, longganisa, and eggs, making it a meal in itself. The empanada is as unique as it can get, from the large, orange outer shell to the scrumptious filling inside.
The Department of Tourism (DOT)-Region 1 invites you on an unforgettable gastronomic journey through the north of the Philippines! Recently, Team Out of Town, together with culinary experts, tour operators, content creators, provincial tourism officers, and other stakeholders, were invited to visit Ilocos for a gastronomic journey titled “MAY-KAN: Discovering Flavors of the North Through A Gastronomic Experience.” The familiarization trip aims to showcase the region’s unique flavors and explore the culture and heritage of Ilocandia! One of the unique Ilocano foods that we sampled is the popular Ilocos Empanada.
The Ilocos Empanada is a must-try snack for anyone visiting the Ilocos region. It is commonly sold in street stalls and markets, where you can watch the vendors skillfully make the empanadas right before you. Of course, you can now find this Ilocano delicacy in Metro Manila, and you can even order it on the Grabfood app, but It tastes better if you sample it where it originally came from. The empanada is not only delicious but also represents the unique flavors and culture of the Ilocos region.
History of Ilocos Empanada
The origins of Ilocos Empanada can be traced back to the Ilocos region in the northern part of the Philippines. The Ilocos region comprises four provinces: Ilocos Norte, Ilocos Sur, La Union, and Pangasinan. The dish is particularly popular in the cities of Laoag and Vigan.
The history of Ilocos Empanada is intertwined with the Philippines’ history. The dish reflects the country’s colonial past, with its Spanish and Chinese influences. The Spanish introduced the concept of empanadas to the Philippines during their colonization of the country. On the other hand, the Chinese brought in the practice of using rice flour in pastry-making.
Over time, the Ilocanos developed their unique version of the empanada, incorporating local ingredients and flavors. The dish became a staple in the Ilocos region and gained widespread acclaim for its delicious taste and cultural significance.
Today, Ilocos Empanada is considered one of the most iconic Filipino dishes locals and tourists enjoy. It is often sold in street food stalls and local markets and is a popular snack or meal option.
Ingredients and Recipe of Ilocos Empanada
Ilocos Empanada is a deep-fried pastry with a savory mixture of vegetables, meat, and eggs. The pastry is made with rice flour and all-purpose flour, which gives it a unique texture. The filling has various ingredients, such as longganisa, ground pork, green papaya, and mung beans. The dipping sauce is made with vinegar, black pepper, and salt.
Dough Ingredients
The dough is the most important part of the Ilocos Empanada. It is made with a combination of rice flour and all-purpose flour. The rice flour gives the pastry a unique texture, while the all-purpose flour helps to hold it together. The dough is also flavored with achuete or annatto powder, which gives it a distinct orange color.
The following are the ingredients required to make the dough for Ilocos Empanada:
- 1 cup rice flour
- 1 cup all-purpose flour
- 1 tbsp achuete or annatto powder
- 1 tsp salt
- 1 cup water
Filling Ingredients
The filling of the Ilocos Empanada is what makes it so delicious. It is a mixture of vegetables, meat, and eggs. The most common ingredients used in the filling are Ilocos longganisa, green papaya, and mung bean sprouts. The vegetables are shredded and mixed with the meat and egg to create a flavorful filling.
The following are the ingredients required to make the filling for Ilocos Empanada:
- 1/2 lb longganisa, sliced
- 1/2 lb ground pork
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green papaya, shredded
- 1/2 cup mung beans, boiled and mashed
- 2 eggs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cups cabbage, shredded
Dipping Sauce Ingredients
The dipping sauce is an essential part of the Ilocos Empanada. It is a simple mixture of vinegar, black pepper, and salt. The dipping sauce is used to add flavor to the empanada and to cut through the richness of the filling.
The following are the ingredients required to make the dipping sauce for Ilocos Empanada:
- 1/2 cup vinegar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup sukang Iloko (optional)
Preparation of Ilocos Empanada
Preparing Ilocos Empanada is a multi-step process that involves making the dough, preparing the filling, and making the dipping sauce. Here are the steps to make this delicious Filipino dish:
Dough Preparation
To make the dough for Ilocos Empanada, you will need rice flour, all-purpose flour, water, salt, and achuete or annatto powder. Here are the steps to make the dough:
- In a mixing bowl, combine 1 cup of rice flour, 1/2 cup of all-purpose flour, 1/2 teaspoon of salt, and 1 teaspoon of achuete or annatto powder.
- Gradually add 3/4 cup of water to the mixture while stirring continuously until the dough becomes smooth and elastic.
- Knead the dough on a floured surface until it becomes soft and pliable.
- Roll the dough into small balls and flatten them using a rolling pin.
Filling Preparation
The filling for Ilocos Empanada typically consists of ground pork, longganisa, egg, onion, garlic, and vegetables such as green papaya or shredded cabbage. Here’s how to prepare the filling:
- In a skillet, sauté 1/2 cup of ground pork, 1/2 cup of longganisa, 1/4 cup of chopped onion, and 1 tablespoon of minced garlic until the meat is browned and the onion is translucent.
- Add 1/2 cup of shredded green papaya or cabbage to the skillet and cook for 2-3 minutes.
- Season the mixture with salt and black pepper to taste.
- Add 1 beaten egg to the skillet and scramble it with the meat and vegetables.
- Let the filling cool before using it to fill the empanadas.
Dipping Sauce Preparation
The dipping sauce for Ilocos Empanada is typically made with vinegar, sukang Iloko, black pepper, and salt. Here’s how to make it:
- Mix 1/4 cup of vinegar and 1/4 cup of sukang Iloko in a small bowl.
- Add 1/4 teaspoon of ground black pepper and 1/4 teaspoon of salt to the mixture and stir well.
Now that you have prepared the dough, filling, and dipping sauce, it’s time to assemble the empanadas. Place a spoonful of filling on each flattened dough ball and fold it in half, sealing the edges with water. Deep fry the empanadas until they are golden brown and crispy. Serve them with the dipping sauce on the side.
Cooking Ilocos Empanada
Ilocos empanada is a popular snack in the northern region of the Philippines. It is a deep-fried savory snack perfect for a merienda or a light meal. Here are the steps to cook Ilocos empanada:
Frying the Empanada
- Heat about 1 ½ – 2 inches of cooking oil in a deep frying pan.
- Take one empanada and carefully place it into the hot oil.
- Fry the empanada until it turns golden brown. This should take around 3-5 minutes.
- Once the empanada is cooked, use a slotted spoon or tongs to remove it from the oil.
- Place the empanada on a plate lined with paper towels to remove excess oil.
Serving the Empanada
- Serve the empanada hot with vinegar dip on the side.
- For added flavor, add some sliced tomatoes or onions to the empanada.
- The new generation of Empanada lovers now uses banana ketchup instead of the sukang Iloco as a dipping sauce.
Ilocos empanada is a delicious and satisfying snack perfect for any occasion. With its crispy outer shell and flavorful filling, it’s no wonder why it’s a favorite among Filipinos.
Variations of Ilocos Empanada
Ilocos Empanada is a popular Filipino dish that originated from the Ilocos region. It is a deep-fried pastry filled with various ingredients, including ground meat, vegetables, and spices. While the basic recipe for Ilocos Empanada remains the same, several variations of this dish are worth exploring.
Ading’s Ilocos Empanada
Ading’s Ilocos Empanada is a popular variation of Ilocos Empanada that is sold in the town of Batac in Ilocos Norte. This version of the dish is characterized by its bright orange color, which comes from the use of achuete or annatto seeds. Ading’s Ilocos Empanada is also known for its crispy exterior and flavorful filling, which includes ground pork, grated green papaya, and egg.
Empanadas from Vigan
Empanadas from Vigan are another popular variation of Ilocos Empanada. Vigan is a city in Ilocos Sur known for its rich culinary heritage. The empanadas from Vigan are made with a thinner pastry filled with ground pork, grated unripe papaya, and egg. Unlike the empanadas from Batac, the empanadas from Vigan are not colored with achuete seeds.
Gamet Empanada
Treat your taste buds to an unforgettable experience with Gamet Empanada! This Empanada has one special ingredient – the “black gold” of Burgos – a species of seaweed found in the northernmost region of Luzon. With its purplish-black hue, this seaweed flourishes in the intertidal zone from November to March, when the Northwest monsoon brings rain, cold winds, and big waves. Enjoy the unique flavor of a hint of nori in every bite – it’s truly an unforgettable taste!
Overall, Ilocos Empanada is a versatile dish that can be customized to suit various tastes and preferences. Whether you prefer a meaty filling or a vegetarian option, a variation of Ilocos Empanada will satisfy your cravings.
Frequently Asked Questions
What is the difference between Batac empanada and Vigan empanada?
Batac empanada and Vigan empanada are both popular types of Ilocos empanada. The main difference between them is the thickness of the crust. Batac empanada has a thicker crust than Vigan empanada, which has a thinner and crispier crust. Another difference is that Batac empanada uses sukang Iloko, a type of vinegar, in its filling.
Why is empanada famous in Ilocos?
Empanada is a popular snack in Ilocos because of its unique taste and texture. It is made with a crispy crust and a savory filling that usually includes ground pork, grated green papaya, and egg. The dish is also a part of the region’s culinary heritage, with different towns and cities having their own version of the empanada.
Why is empanada famous in Vigan?
Vigan is known for its version of the Ilocos empanada, which has a thinner and crispier crust than other types of Ilocos empanada. The empanada is also famous in Vigan because of its association with the city’s heritage. It is often sold in the city’s heritage district, where tourists can enjoy the empanada while exploring the city’s historic sites.
What do you call the empanada in Ilocos?
The empanada in Ilocos is simply called “empanada”. However, different versions of the empanada exist in different towns and cities in Ilocos, such as the Batac empanada, Gamet Empanada, and the Vigan empanada.
Where can I buy Ilocos empanada?
Ilocos empanada can be found in many places in the Ilocos region, such as markets, food stalls, and restaurants. In Vigan, the empanada is often sold in the city’s heritage district, where tourists can enjoy the empanada while exploring the city’s historic sites.
What are the ingredients for Ilocos empanada recipe?
The ingredients for Ilocos empanada recipe include flour, water, salt, annatto powder, ground pork, grated green papaya, egg, garlic, onion, and vegetable oil. Some versions of the empanada also include sukang Iloko, a type of vinegar, in the filling.
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