Pinoy Food & Other Cuisine :: Food PhotoBlog and Events |

hi noemi! thanks for your marvelous photoblog…the only negative about it: makes me so homesick!!
not to mention hungrier.:)
could you please check the link to the empanada recipe? (it shows the photo, at least fr where i sit…)am so curious if i could possibly make it myself, after hearing about it so many times! maraming salamat.
keep on posting pls…

sorry for the bad link. Here is what was written from that site

the dough is just plain galapong (made one day before using it) with achuete to make it yellowish, salt to taste, added with some oil to make it workable when kneading it. Knead this as thin as possible (to prevent a thick crust ) in a banana leaf or wax paper.

The filling: ilocos longganisa, grated green papaya, shredded carrots, toge, monggo. Sauté the veggies first in garlic (individually or all together) to remove some of its liquid as to avoid a soggy empanada.

To make a skinless vigan longganisa (you wont need the skin anyway) :ground pork, sukang iloko or balsamic vinegar if you live in the US, lots of garlic preferably tagalog, achuete oil, lots of black pepper.

Assembly:
Spoon the filling in the prepared flattened crust, add longganisa and 1 whole egg on top. Carefully enclose it. Remove excess dough and make it shape like a crescent.
If you live outside the Philippines, you can use cabbage or chayote in place of the other vegetables.

I don\’t know how galapong is made though

its yummmmmmmy!!
i can’t wait to visit vigan again simply because of their mouth watering empanada!!
its best eaten hot…so u hve to b there it xperience it first hand!