Foreign to me is the famous Ilocos Empanada.
Late summer of 2012 saw us heading up north. Ilocos is located northwest of Luzon and borders to the east Cordillera and Cagayan regions and to the south Central Luzon. West north to it is the South China Sea. Need I say that it’s a nine hour drive from Manila?
My friends who originated here solemnly declare almost always that an Ilocos trip will not be complete without a taste of their celebrated empanada.
An empanada is a stuffed bread or pastry baked or fried. It is made by folding dough around stuffing of meat varieties, cheese, vegetables or fruits, among others.
Ilocos Empanada have fillings of green papaya, mung beans and should you desire yours special, they’d throw in chopped Ilocano sausage and egg yolk. The stuffed dough, colored achuete-orange, is deep-fried till crisp, and is best dipped in sukang Iloko (vinegar with chili peppers is the way to go, hot but good!)
As I stated above, it’s all foreign to me. Should you know how they do it, check these out for all things that is empanada:
If I find myself craving for a bite or two but just couldn’t drive all the way up north, a number of foodies here in and around Manila could give our Ilokano friends way up north a run for their money, err empanadas.
And now that I’m done with my entry, you have to excuse me. This made me hungry…much!