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Batac Empanada: From:John Dale Arelano Submitted To: Mrs. Mirasol Agapito

The document discusses the Ilocos empanada, a popular snack from Ilocos Norte and Ilocos Sur in the Philippines. The empanada originated from Spain but has been adapted to local ingredients and culture. It is typically made with rice flour, stuffed with ingredients like longganisa, papaya, mung beans, and egg, and deep fried rather than baked. The best places to try authentic Ilocos empanada are food stalls in Dap-ayan, Batac, and Vigan.

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247 views2 pages

Batac Empanada: From:John Dale Arelano Submitted To: Mrs. Mirasol Agapito

The document discusses the Ilocos empanada, a popular snack from Ilocos Norte and Ilocos Sur in the Philippines. The empanada originated from Spain but has been adapted to local ingredients and culture. It is typically made with rice flour, stuffed with ingredients like longganisa, papaya, mung beans, and egg, and deep fried rather than baked. The best places to try authentic Ilocos empanada are food stalls in Dap-ayan, Batac, and Vigan.

Uploaded by

Jazz Computer Center
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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BATAC EMPANADA

The best places to try the Ilocos


empanada are in Dap-ayan in La-
Empanda is a stuffed bread or oag, Ilocos Norte; Food Hall along
pasty usually baked or fried,a fa- Batac River, Ilocos Norte; and the
mous snack in Ilocos norte and Heritage District in Vigan, Ilocos
norte.The process of making an Sur. Dap-ayan is open 24 hours, 7
ilocos empanda starts with the days a week; while for Batac and
rice flour tortlilla added with a Vigan, it’s open every day up to 10
PM, depending on the stall.
ring of chopped vegetable and
ground ilocos longganisa .An egg
and cheese can be added inside
the ring of vegetable. The tortil-
FROM:JOHN DALE
la that will be Foldded carefully
and using a plastic,trims the edge ARELANO
of the tortilla rhat will be deep SUBMITTED TO: MRS.
fried. It goes along with the
MIRASOL AGAPITO
sukang iloko
REFLECTING THE COLONIAL PAST EMPANADA WHO IS GREATER???
THE ILOCOS EMPANADA REFLECTS HISTORY ITSELF, SINCE IT IS
INSPIRED BY THE SPANISH EMPANADA. EMPANADA IS A TYPICAL YOU WILL ALSO QUICKLY NOTICE THAT THERE IS A
ANY ADVENTUROUS PALATE WOULD DELIGHT IN THE
SNACK THAT ORIGINATED FROM SPAIN AND ITS FORMER LATIN SLIGHT DIFFERENCE BETWEEN THE EMPANADAS SOLD IN
AMERICAN COLONIES. AN EMPANADA IS MADE WITH WHEAT EMPANADA OF ILOCOS NORTE. BEST COMPLEMENTED
WITH ILOCANO VINEGAR, THE PAPAYA, MUNGO BEAN ILOCOS SUR (SOUTH) AND ILOCOS NORTE (NORTH). THE
FLOUR AND STUFFED WITH MEAT, CARROTS, CORN, CHEESE,
AND/OR PEPPERS. THERE’S A LOT OF VARIATION WITH THE SPROUTS, EGG FILLING, AND ILOCOS LONGGANISA REASON FOR THIS MAY BE THE AVAILABILITY OF RE-
STUFFINGS, DEPENDING ON THE INGREDIENTS AVAILABLE IN THE SOURCES IN BOTH DISTRICTS. ILOCOS NORTE HAS A
MAKE A TRULY ENERGIZING LOCAL DELICACY. DON’T
AREA.
FORGET TO TASTE AND TAKE HOME SOME AUTHENTIE SIZEABLE SOURCE FOR THE ACHUETE (ATSUETE/ AN-
AS IS OFTEN THE CASE WITH ANY CULTURAL EXCHANGE, THE
BATAC EMPANADA FOR CHRISTMAS FROM THE RIVER- NATTO), EXTRACTED FROM THE SEED OF THE ACHIOTE
SPANISH EMPANADA HAS BEEN MODIFIED TO FIT THE LOCAL
AREA’S CULTURE AND TRADITIONS. SINCE RICE, LONGANISA SIDE EMPANADAHAN! TREE (SCIENTIFIC NAME: BIXA ORELLANA). ILOCOS SUR,
(GROUND PORK AND MOLDED INTO SAUSAGE LINKS), PAPAYA, HOWEVER, DOES NOT HAVE MUCH ACCESS TO THIS
MUNG BEANS, AND EGGS AREABUNDANT IN ILOCOS, THESE WHEN VISITING THE ILOCOS REGION, 500 NATURAL RESOURCE.
INGREDIENTS ARE USED FOR THE LOCAL EMPANADA. AND SINCE KILOMETERS NORTH OF MANILA, THE
BAKING IS NOT A TRADITIONAL WAY OF COOKING IN ILOCOS, THE
PHILIPPINES’ CAPITAL, YOU CANNOT HELP
EMPANADAS ARE DEEP-FRIED RATHER THAN BAKED.
BUT NOTICE THESE LARGE HAND-HELD
ORANGE PASTRIES BEING SOLD ALONG
THE STREETS OF ILOCOS SUR AND ILOCOS
NORTE. THIS “PASTRY” IS CALLED ILOCOS
EMPANADA, ONE OF THE REGION’S MOST
POPULAR SNACKS AND FROM WHICH IT
HAS LONG BEEN KNOWN.

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