Someone commented that the Ilocos Empanada at SM Mall of Asia isn’t there. Yesterday, I happened to be at Mall of Asia the so I passed by the Vigan Original Ilocano Empanada stall. True enough, the stall is a permanent fixture as long as they still have the contract.
My husband (with Ilocano roots), ordered Ukoy (or is it okoy). I always thought that Ukoy is formed like a patty then deep fried. I was so wrong. Let’s start with the ukoy batter. The batter is composed of galapong (sticky rice with water proportions), small shrimps, onions, spring onions and salt.
As you can see the batter is quite thin. The cook then pours the batter to the “kawali”
That was surprising. I thought one formed a patty first.
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