Ilocos Empanada is a well-loved Filipino street food, particularly from the Ilocos region. It's distinct for its vibrant orange, crispy rice flour shell and a savory filling that is both delicious and unique. The combination of grated green papaya, mung beans, Ilocos longganisa, and a whole egg creates a flavorful and satisfying treat. Traditionally served with sukang Iloko, this dish is a must-try for anyone exploring Filipino cuisine.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, combine the rice flour and salt.
Prepare the annatto water by soaking the seeds in hot water until the color is vibrant orange. Strain the seeds.
Gradually add the colored water to the rice flour, kneading until a smooth, pliable dough is formed. The dough should not be sticky.
Divide the dough into small, equal-sized balls.
Sauté the longganisa until cooked, breaking it apart into small pieces.
In a separate bowl, mix the grated green papaya, boiled mung beans, and cooked longganisa. Season with salt and pepper to taste.
Take one ball of dough and flatten it into a thin, round wrapper using a rolling pin. Placing it between two sheets of wax paper or plastic wrap makes this process easier and prevents sticking.
Place a generous amount of the papaya-longganisa mixture on one half of the flattened dough.
Create a small well in the center of the filling and carefully crack a whole, raw egg into it.
Fold the other half of the dough over the filling to create a semi-circle and gently press the edges together to seal it completely. Use a fork to crimp the edges for a more secure seal and decorative look.
Heat a generous amount of cooking oil in a deep pot or pan over medium-high heat.
Carefully slide the empanada into the hot oil.
Fry until the crust is golden brown and crispy, turning once to ensure even cooking. The egg inside will cook as the empanada fries.
Remove from the oil and drain on a paper towel or wire rack.
Serve the Ilocos Empanada hot and fresh. It is traditionally served with a dipping sauce of sukang Iloko (Ilocos vinegar) mixed with a little bit of garlic and chili for a tangy and spicy kick.
Make sure the dough is not sticky to avoid tearing during assembly.
Use wax paper or plastic wrap to make rolling out the dough easier and prevent sticking.
Ensure the oil is hot enough before frying to achieve a crispy crust.
Do not overfill the empanada to prevent the dough from breaking during frying.
Serve immediately for the best texture and flavor.
Can I use regular sausage instead of Ilocos Longganisa?
Yes, you can substitute with other garlicky sausages, but the authentic flavor comes from Ilocos Longganisa.
What can I use if I don't have annatto seeds?
You can use annatto powder or skip it, though the empanada will lack its signature orange color.
Can I bake the empanada instead of frying?
Traditional Ilocos Empanada is deep-fried for its crispy texture, but you can try baking for a healthier option, though the texture may differ.
How do I prevent the dough from breaking?
Ensure the dough is pliable and not sticky. Use wax paper or plastic wrap to help with rolling and assembly.
What dipping sauce pairs best with Ilocos Empanada?
Sukang Iloko (Ilocos vinegar) mixed with garlic and chili is the traditional and best pairing.
A government employee, an aspiring food blogger and a certified food lover. Come and help me share some delicious dishes that are underrated yet must be celebrated.
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