Vigan Empanada

Vigan Empanada
Vigan Empanada. I finally tried to make myself a Vigan empanada. I have to make that visit to Mac’s Deli empanada stall at Mall of Asia to see how they actually cook it and to try to dissect what is actually inside the filling. I have seen the empanada makers at Vigan on how they make them but I did not have a change to confirm what is in the empanada filling. Some version of the Vigan empanada uses other vegetables in addition to the basic grated papaya filling. Mac’s Deli empanada uses just grated papaya, longganisa filling and a piece of egg, half of the egg whites discarded.

Vigan Empanada - Method

Making the crust was a challenge it is not easy at all, if it is to thin it can not hold the filling and it will break, if it’s too thick it is like the crust of a pie. Rolling and folding the crust and eventually deep frying need a lot of practice. Here’s how I made it.

Ingredients:

1 1/2 cup glutinous rice flour
1/2 cup water
1 tbsp. atsute in oil (optional)
1 small size unripe papaya, grated, blanched
4 pcs. Vigan longganisa, remove from casing
6 small size egg
salt
cooking oil

Vigan Empanada - Cooking Procedure

Cooking procedure:

Put the grated papaya in a big bowl sprinkle with salt (just enough to taste), mix in the salt by hand in squeezing action. Now squeezed out and discard the juices of the grated papaya, keep aside. In a big bowl mix the glutinous rice flour water and astute to form into dough with light yellowish tint. Chip off about the size of a golf ball and roll using the palm to form into balls. Dip the dough ball in oil, flatten and place in between two sheet of thick cellophane coated with cooking oil, using a rolling pin roll the dough form into a thin flat crust. At the middle of the crust put 3-4 tbsp. of grated papaya, make a crater at the center, break an egg and pour in the crater, add in 2-3 tbsp. of longgnisa filling. Seal the crust by folding to form a soft shell, shaped like a crescent, trim of excess crust using the edge of a small plate. In a large wok deep fry for 2-3 minutes until the crust turns into a crispy shell. Remove from wok and drain excess oil. Serve immediately with Ilocos vinegar with garlic, onions and hot chilli.

See other related empanada post;

Vigan Empanada and Ukoy
Vigan Empanada
Batac Empanada

8 comments:

Lee said...

Hey Noel! My wife and I just tried this recipe tonight and she was quite surprised that this is not the regular Vigan empanada. She was in for another big surprise as she checked YouTube! She's asking, when did they (Ilocanos) started using green papaya and Vigan longanisa & egg as main ingredient for Vigan empanada? Anyways, they tasted fine and my 3 sons loves it! But my wife is protesting! She belongs to the old school of preparing Vigan empanada (taugi).

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ut-man said...

LOL… Lee, I myself thought it was always made up with an assortment of vegetables as describe on most of my searches. Until I literally dissect the empanada and ask the makers which most of the time are not willing to share their secret ingredients. There are those who use other vegetables other than grated papaya but not at the stalls under the Vigan Cathedral bell tower.

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Anonymous said...

kuyA KAILANGAN PA BANG IROLL UNG FLOUR? oR TO MAKE IT RISE OR SOMETHING?

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Anonymous said...

vigan empanada is a family business and it is passed from generation to generation. I belong to the vigan empanada family. I learned how to cook vigan empanada since i was a little child and to be honest, that is not how to make proper vigan empanada dough, nor how to do the filling. i live abroad and i am still cooking it for special occassions and my friends really enjoys...but it's a good try the way you do it.

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Anonymous said...

hi! im an ilocano but i don't live in ilocos.but everytime i visit ilocos i see to it that i get one empanada before i leave.im curious about how they make the dough and i want to make one myself.i tried it before but i can't manage to make one.since you belong to the vigan empanada family,would you mind if you share your original vigan empanada recipe in making the dough? anyways, if you make up your mind, can you send it to this email judemar_2003@yahoo.com or just post it here.i really appreciate it.thank you very much.

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Anonymous said...

thanks for sharing this..am definitely trying this. photo looks yummy and looks like the real thing.

am so frustrated w/ the ones i find at The salcedo market Mkti, and other food stalls in Manila that claim to sell Vigan Empanada... They cut corners by using ground pork instead of vigan longganisa.. i think that's just bastardizing the recipe completely :-#. since am a cook too, i vowed am going to make my own... or try to... hehe! exactly why i googled this recipe now. Thanks again!

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Anonymous said...

Hi,
d2 ako sa abroad and tinatry ko maggawa ng dough ng ilocos empanada, yun bang dough e minimix din ba ng itlog?

Thanks

Aurora

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ut-man said...

Hi Aurora,
Para sa filling po yong egg.

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