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Taste the Golden Crunch of the North 🥟 There is a reason why the Ilocos Empanada is more than just a snack—it’s a legend wrapped in a bright orange crust. Imagine biting into a shatteringly crisp rice-flour shell, only to be met with the savory explosion of garlicky Vigan longganisa, the freshness of shredded papaya, and a perfectly cooked egg at its heart. Dipped in the signature dark, spicy Sukang Iloko, every bite is a masterclass in texture and flavor. It’s not just food; it’s a vibrant piece of Filipino heritage that warms the soul. If you haven't experienced this crunch yet, your taste buds are waiting for their greatest adventure. The Anatomy of an Icon: Ingredients To make authentic Ilocos Empanada, you'll need to prepare three parts: the crust, the filling, and the dipping sauce. For the Dough (Crust): • 1 ½ cups Rice Flour • 1 cup Water • 1 tbsp Vegetable Oil • A few drops of Orange Food Coloring (or Annatto/Achuete water) For the Filling: • Vigan Longganisa: Skinned and crumbled (the garlicky kind is key!) • Green Papaya: Shredded thinly • Eggs: Fresh, one for each empanada • Mung Beans (Sariwa): Cooked (optional, for the "Special" version) For the Dipping Sauce: • Sukang Iloko: (Dark cane vinegar) • Minced Garlic, Onions, and Siling Labuyo (Chili) Step-by-Step Instructions 1. Prepare the Dough: Mix the rice flour, water, oil, and coloring in a bowl until it forms a smooth, pliable dough. Divide into small balls (about the size of a golf ball). 2. Flatten: On a piece of waxed paper or plastic greased with oil, flatten a dough ball using a rolling pin or your palm until it is very thin and circular. 3. Layer the Filling: * Place a bed of shredded papaya in the center (create a small "well"). • Add the crumbled Longganisa and cooked mung beans. • Carefully crack one raw egg into the center of the well. 4. Seal it Up: Fold the paper/plastic over to create a half-moon shape. Use the edge of a plate to trim and seal the edges tightly. 5. Deep Fry: Immediately slide the empanada into a pot of very hot oil. Fry for about 3–5 minutes until the shell is hard and crispy.