Two Kinds of Ilocos Empanada:

There are actually 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 the kind which is made and sold in almost all towns of Ilocos Norte including some towns in Ilocos Sur.

Here are some of the (my) noted differences between the two Empanada’s:

Here is the Vigan Empanada. The crust is thinner and paler in color:

Here is Batac/Laoag Empanada. The crust is thicker and brighter in color:

(More at the next page, including a video on how to make Ilocos Empanada.)

While the basic ingredients and the manner of cooking are the same, I personally prefer Vigan Empanada because the ‘thinner’ and ‘crispier’ crust provides a better texture and fuller taste which is more appealing in chewing and eating.

On the other hand, Batac/Laoag Empanada with a thicker crust may make chewing ‘difficult’ especially when it gets colder because it gets harder. I don’t mind about the color and it may be good if they can make some other colors too.

I was browsing through the web for the recipe before this entry and there are a lot. I found one which is very simple and you may check it out HERE.

I am also uploading a short video on the preparation of the Empanada. I wanted to edit unnecessary clips and add some text but I did not know. The cam I was using automatically records it on ‘Quicktime’ which made it difficult/impossible for me to edit on ‘Moviemaker.’ I still have to figure out, how, if it’s possible. In the meantime, here’s the unedited video on how to prepare the Empanada. (Note: the orange PVC pipe at the botom of the video screen serves as a”roller” to flatten the ‘orange’ dough.)

Postcript: There are shops/stalls in malls around Metro Manila selling Ilocos Empanada but it’s always a good experience to taste/eat it where it originated!

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Possibly related posts: (automatically generated)

• Photoholic Ilocos (May 23-24)
• ILOCOS NORTE Post #5: Garlic, Empanada, Tinubong and CORNIX!!!