Melo Villareal
Craving Ilocos Empanada? Here’s What You Need to Know
Ilocos Empanada is a popular Ilocano street food. It is a savory snack with a super crunchy exterior filled with veggies, longganisa, and eggs, making it a meal in itself. The empanada is as unique as it can get, from the large, orange outer shell to the scrumptious filling inside.
Ilocos Empanada by Localpedia via Wikimedia cc
The Department of Tourism (DOT)-Region 1 invites you on an unforgettable gastronomic journey through the north of the Philippines! Recently, Team Out of Town, together with culinary experts, tour operators, content creators, provincial tourism officers, and other stakeholders, was invited to visit Ilocos for a gastronomic journey titled “MAY-KAN: Discovering Flavors of the North Through A Gastronomic Experience.” The familiarization trip aims to showcase the region’s unique flavors and explore the culture and heritage of Ilocandia! One of the unique Ilocano foods that we sampled is the popular Ilocos Empanada.
The Ilocos Empanada is a must-try snack for anyone visiting the Ilocos region. It is commonly sold at street stalls and markets, where you can watch vendors skillfully make empanadas right before your eyes. Of course, you can now find this Ilocano delicacy in Metro Manila and even order it on the GrabFood app. Still, it tastes better when sampled where it originated. The empanada is not only delicious but also a symbol of the unique flavors and culture of the Ilocos region.
History of Ilocos Empanada
The origins of Ilocos Empanada can be traced to the Ilocos region in northern Philippines. The Ilocos region comprises four provinces: Ilocos Norte, Ilocos Sur, La Union, and Pangasinan. The dish is particularly popular in Laoag and Vigan.
The history of Ilocos Empanada is intertwined with the Philippines’ history. The dish reflects the country’s colonial past, with its Spanish and Chinese influences. The Spanish introduced empanadas to the Philippines during their colonization. On the other hand, the Chinese brought in the practice of using rice flour in pastry-making.
Over time, the Ilocanos developed their unique version of the empanada, incorporating local ingredients and flavors. The dish became a staple in the Ilocos region and gained widespread acclaim for its delicious taste and cultural significance.
Today, Ilocos Empanada is considered one of the most iconic Filipino dishes, enjoyed by locals and tourists alike. It is often sold at street food stalls and local markets and is a popular snack or meal.
Ingredients and Recipe of Ilocos Empanada
Ilocos Empanada is a deep-fried pastry with a savory mixture of vegetables, meat, and eggs. The pastry is made with rice flour and all-purpose flour, which gives it a unique texture. The filling includes longganisa, ground pork, green papaya, and mung beans. The dipping sauce is made with vinegar, black pepper, and salt.
Dough Ingredients
The dough is the most essential part of the Ilocos Empanada. It is made with a combination of rice flour and all-purpose flour. The rice flour gives the pastry a unique texture, while the all-purpose flour helps to hold it together. The dough is also flavored with achuete (annatto) powder, which gives it a distinctive orange hue.
The following are the ingredients required to make the dough for Ilocos Empanada:
- 1 cup rice flour
- 1 cup all-purpose flour
- 1 tbsp achuete or annatto powder
- 1 tsp salt
- 1 cup water
Filling Ingredients
The filling of the Ilocos Empanada is what makes it so delicious. It is a mixture of vegetables, meat, and eggs. The most common ingredients used in the filling are Ilocos longganisa, green papaya, and mung bean sprouts. The vegetables are shredded and mixed with the meat and egg to create a flavorful filling.
The following are the ingredients required to make the filling for Ilocos Empanada:
- 1/2 lb longganisa, sliced
- 1/2 lb ground pork
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green papaya, shredded
- 1/2 cup mung beans, boiled and mashed
- 2 eggs
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cups cabbage, shredded
Dipping Sauce Ingredients
The dipping sauce is an essential part of the Ilocos Empanada. It is a simple mixture of vinegar, black pepper, and salt. The dipping sauce adds flavor to the empanada and cuts through the richness of the filling.
The following are the ingredients required to make the dipping sauce for Ilocos Empanada:
- 1/2 cup vinegar
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 cup sukang Iloko (optional)
Preparation of Ilocos Empanada
Preparing Ilocos Empanada is a multi-step process that involves making the dough, preparing the filling, and making the dipping sauce. Here are the steps to make this delicious Filipino dish:
Dough Preparation
To make the dough for Ilocos Empanada, you will need rice flour, all-purpose flour, water, salt, and achuete or annatto powder. Here are the steps to make the dough:
- In a mixing bowl, combine 1 cup of rice flour, 1/2 cup of all-purpose flour, 1/2 teaspoon of salt, and 1 teaspoon of achuete or annatto powder.
- Gradually add 3/4 cup of water to the mixture, stirring continuously, until the dough is smooth and elastic.
- Knead the dough on a floured surface until it becomes soft and pliable.
- Roll the dough into small balls and flatten them using a rolling pin.
Filling Preparation
The filling for Ilocos Empanada typically consists of ground pork, longganisa, egg, onion, garlic, and vegetables such as green papaya or shredded cabbage. Here’s how to prepare the filling:
- In a skillet, sauté 1/2 cup of ground pork, 1/2 cup of longganisa, 1/4 cup of chopped onion, and 1 tablespoon of minced garlic until the meat is browned and the onion is translucent.
- Add 1/2 cup of shredded green papaya or cabbage to the skillet and cook for 2-3 minutes.
- Season the mixture with salt and black pepper to taste.
- Add 1 beaten egg to the skillet and scramble it with the meat and vegetables.
- Let the filling cool before filling the empanadas.
Dipping Sauce Preparation
The dipping sauce for Ilocos Empanada is typically made with vinegar, sukang Iloko, black pepper, and salt. Here’s how to make it:
- Mix 1/4 cup of vinegar and 1/4 cup of sukang Iloko in a small bowl.
- Add 1/4 teaspoon of ground black pepper and 1/4 teaspoon of salt to the mixture and stir well.
Now that you have prepared the dough, filling, and dipping sauce, it’s time to assemble the empanadas. Place a spoonful of filling on each flattened dough ball and fold it in half, sealing the edges with water. Deep-fry the empanadas until golden brown and crispy. Serve them with the dipping sauce on the side.
Cooking Ilocos Empanada
Ilocos empanada is a popular snack in the northern region of the Philippines. It is a deep-fried savory snack perfect for a merienda or a light meal. Here are the steps to cook Ilocos empanada:
Frying the Empanada
- Heat about 1 ½ to 2 inches of cooking oil in a deep-frying pan.
- Take one empanada and carefully place it into the hot oil.
- Fry the empanada until it turns golden brown. This should take around 3-5 minutes.
- Once the empanada is cooked, use a slotted spoon or tongs to remove it from the oil.
- Place the empanada on a plate lined with paper towels to remove excess oil.
Serving the Empanada
- Serve the empanada hot with vinegar dip on the side.
- For added flavor, add some sliced tomatoes or onions to the empanada.
- The new generation of Empanada lovers now uses banana ketchup instead of the sukang Iloco as a dipping sauce.
Ilocos empanada is a delicious and satisfying snack perfect for any occasion. With its crispy exterior and flavorful filling, it’s no wonder it’s a favorite among Filipinos.
Variations of Ilocos Empanada
Ilocos Empanada is a popular Filipino dish that originated from the Ilocos region. It is a deep-fried pastry filled with ground meat, vegetables, and spices. While the basic recipe for Ilocos Empanada remains the same, several variations are worth exploring.
Ading’s Ilocos Empanada
Ading’s Ilocos Empanada is a popular variation of the Ilocos Empanada sold in Batac, Ilocos Norte. This version of the dish features a bright orange hue from achuete (annatto) seeds. Ading’s Ilocos Empanada is also known for its crispy exterior and flavorful filling, which includes ground pork, grated green papaya, and egg.
Empanadas from Vigan
Empanadas from Vigan are another popular variation of Ilocos Empanada. Vigan is a city in Ilocos Sur known for its rich culinary heritage. The empanadas from Vigan are made with a thinner pastry filled with ground pork, grated unripe papaya, and egg. Unlike Batac empanadas, Vigan empanadas are not colored with achuete seeds.
Gamet Empanada
Treat your taste buds to an unforgettable experience with Gamet Empanada! This Empanada has one special ingredient – the “black gold” of Burgos, a species of seaweed found in the northernmost region of Luzon. With its purplish-black hue, this seaweed flourishes in the intertidal zone from November to March, when the Northwest monsoon brings rain, cold winds, and big waves. Enjoy the unique flavor of a hint of nori in every bite – it’s truly an unforgettable taste!
Overall, Ilocos Empanada is a versatile dish that can be customized to suit various tastes and preferences. Whether you prefer a meaty filling or a vegetarian option, a variation of Ilocos Empanada will satisfy your cravings.
Frequently Asked Questions
What is the difference between Batac empanada and Vigan empanada?
Both Batac empanada and Vigan empanada are famous Ilocano empanadas from the Ilocos Norte region of the Philippines, but they have some distinct differences:
Batac Empanada
- Crust color: Bright orange (colored with achuete/annatto)
- Texture: Thinner, crispier crust
- Filling: Typically contains grated green papaya, egg, and Ilocano longganisa (local sausage)
- Size: Generally smaller and thinner
- Cooking method: Deep-fried until very crispy
Vigan Empanada
- Crust color: Orange as well, but sometimes slightly darker
- Texture: Thicker, heartier crust
- Filling: Contains grated green papaya, egg, longganisa, and sometimes bean sprouts or other vegetables
- Size: Larger and more substantial
- Cooking method: Deep-fried, but with a slightly chewier texture
Key Distinction
The most notable difference is the crust: Batac empanadas are known for being extra-crispy and thin, almost cracker-like, while Vigan empanadas have a more substantial, slightly thicker crust. Both are delicious street foods often served with spicy vinegar (sukang Iloko) for dipping!
The rivalry between the two towns over whose empanada is better is a point of local pride in Ilocos Norte!
Why is the empanada famous in Ilocos?
The empanada became famous in Ilocos due to a combination of historical influences and local innovation. Introduced to the Philippines during Spanish colonization, the empanada was adapted by Ilocanos to reflect their regional ingredients and culinary preferences. Unlike empanadas in other parts of the Philippines or Spain, the Ilocano version uses rice flour for the crust and is distinctly bright orange from achuete (annatto seeds). The filling incorporates locally abundant ingredients like grated green papaya and the region’s famous garlicky Ilocano longganisa sausage, with a whole egg cracked inside before frying. What truly sets it apart is that it’s deep-fried until crispy rather than baked, resulting in a unique, crunchy texture.
The empanada’s fame also grew from its role as an accessible street food and as a symbol of Ilocano cultural pride. Towns like Vigan and Batac developed their own distinct versions, sparking a friendly rivalry that generated interest and tourism. Vigan’s status as a UNESCO World Heritage Site brought international visitors who discovered this crispy delicacy and helped spread its reputation. Over time, the Ilocano empanada has become more than just food—it has evolved into a symbol of regional identity and culinary heritage, making it one of the most recognized and beloved street foods in the Philippines.
Why is empanada famous in Vigan?
The empanada became famous in Vigan due to the city’s unique historical position as a major colonial trading hub and its rich cultural heritage. As one of the oldest and best-preserved Spanish colonial cities in the Philippines, Vigan was a center of commerce where Spanish culinary traditions mixed with local Ilocano ingredients and cooking techniques. The empanada evolved into a practical street food for merchants, workers, and travelers passing through the busy cobblestone streets of Calle Crisologo. Vigan’s version became distinctive for its bright-orange rice-flour crust, colored with achuete, filled with grated green papaya, Ilocano longganisa, and a whole egg, then deep-fried to a crisp finish. This combination of Spanish influence and local adaptation created a uniquely Vigan flavor that residents took immense pride in.
The empanada’s fame in Vigan was further amplified by the city’s recognition as a UNESCO World Heritage Site in 1999, which brought a surge of domestic and international tourists eager to experience its colonial architecture and authentic local cuisine. The empanada became synonymous with the Vigan experience—vendors selling freshly fried empanadas on street corners became an iconic part of the city’s atmosphere and charm. Local empanada makers perfected their recipes over generations, with some establishments becoming legendary destinations in their own right. The combination of cultural tourism, regional pride, and consistently high quality transformed the Vigan empanada from a simple street snack into a must-try culinary symbol of the city, making it one of the most famous regional foods in the Philippines.
What do you call the empanada in Ilocos?
The empanada in Ilocos is simply called “empanada”. However, empanada variations exist across Ilocos, including Batac, Gamet, and Vigan.
Where can I buy Ilocos empanada?
Ilocos empanada is available throughout the Ilocos region, including markets, food stalls, and restaurants. In Vigan, empanadas are often sold in the city’s heritage district, where tourists can enjoy them while exploring historic sites.
What are the ingredients for Ilocos empanada recipe?
The ingredients for the Ilocos empanada recipe include flour, water, salt, annatto powder, ground pork, grated green papaya, egg, garlic, onion, and vegetable oil. Some versions of the empanada also include sukang Iloko, a type of vinegar, in the filling.
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