There are two versions of the Ilocos Empanada. One is the VIGAN EMPANADA, in Ilocos Sur, and the other is the BATAC or LAOAG EMPANADA, in Ilocos Norte. The latter is more known and always referred to as the “Ilocos Empanada” in terms of appearance and popularity, being sold in all of Ilocos Norte including some towns in Ilocos Sur To begin, Vigan Empanada has thinner crust and more pale in color. Laoag or Batac Empanada has thicker crust and brighter in color: While the basic ingredients, manner of preparation, way of cooking are the same, I personally prefer Vigan Empanada, because of the ‘thinner’ and ‘crispier’ crust providing better texture and fuller taste. On the other hand, Batac/Laoag Empanada with a thicker crust may make chewing difficult especially when it gets colder because the crust tends to get harder. I don’t mind about the color and it may be good if they can make some other colors too. Laoag/Batac Empanada uses “achuete” as food color and Vigan does not. Hence, their color comparison. The two Empanada’s of Ilocos have basically the same ingredients: rice flour for the crust with or without achuete; filling of egg and mongo sprout or parboiled mongo or grated green papaya for ordinary orders, and additional Ilocos longanisa for special. They both use Ilocos [black] vinegar with out without sili. However, in Laoag or Batac, a ready bottle of Catsup is available. I have tried catsup once, and never did it again. It just takes away the authenticity of the empanada’s flavor. I always eat mine with Ilocos vinegar, it brings out a better taste and it bites you back in every bite of your Ilocos Empanada!
Posted on: Fri, 10 Oct 2014 08:04:49 +0000
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