Jan 7 (edited) • General discussion
Want to try one of Famous snack in the Philippines?Try this easy step by step recipe called Ilocos Empanada
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.
6. Drain and Serve: Let the excess oil drip off. Serve while steaming hot with a side of spicy vinegar!
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Want to try one of Famous snack in the Philippines?Try this easy step by step recipe called Ilocos Empanada