Vigan (Ilocos) Original Empanada
Recommend this post? Add a plus one.
If you are craving for Ilocano Empanada, there is one near you at the SM Mall of Asia (near Fully Booked, the bookstore). Freshly cooked before your eyes, the crispy Ilocos Empanada is a treat. Here are a few photos of how the Ilocano empanada is prepared.
How Ilocano Empanada is prepared:
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.
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.
View Photo Gallery