Ann Jeanette M.

Revis
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BATAC EMPANADA

Think of it as the best treat for anyone as hungry as a wolf

and for anyone as meek as kitten. Batac empanada caters to
the taste of everyone.
Although popular fast-food chains were introduced recently,
more people opt to settle for empanada. Aside from being
more affordable, it also offers one square meal. Empanada is
the converted Mexican tacos of Ilocanos.

Ann Jeanette M. Revis

HRM-132
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Origin: Ilocos Norte
Influence: The Latin-inspired costumes recognize the Hispanic roots
of the empanada.
We do not claim that empanada originated in Batac City. And from
our research, we discovered its Latin American origins from the
countrys historical ties with Spain. That was the reason for the
theme, said city mayor Jeffrey Jubal Nalupta.
In fact, the delicacys name comes from empanar, in Spanish means
to coat referring to the dough patty that encases the mixture of
chicken, pork or fish.
What makes Batac empanada especial from the usual it its deep
fried crunchy orange wrap filled with grated papaya, mongo, garlicky
Ilocos longganisa (native meat sausage) and egg.
The process of making of the Batac empanada is a manifestation of
Ilocano traits of being industrious, resourceful, creative, simple and
frugal, Nalupta said.
In addition, tourists would often head to empanada stalls to sample
the towns delicacy. A tourists visit is not complete without a taste
of the native snack, the official said.
Drink Accompaniment:
Batac Empanada is at its best when you have a soda or beer while
tasting this mouthwatering Pinoy delicacy.

Ann Jeanette M. Revis

HRM-132
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Ingredients:
For casing:
rice flour
egg or longganisa
orange food color
water
oil (for greasing)
oil (for frying)
For filling:
grated green papaya (blanched and squeezed with salt to
extract bitter taste)
parboiled mongo
salt
ground pepper (optional)
monosodium glutamate (MSG)
garlic
vinegar-chili dip

Procedure:
Using the basic pie crust preparation technique, prepare the
rice-flour wrapper.
For the filling, saut garlic in a small amount of oil.
Add grated papaya, cooked and shelled mongo, salt, pepper,
and monosodium glutamate to enhance taste.
Cook until done. Set aside.
Spoon out 2 to 3 tablespoons filling and add a piece of fresh egg
or longganisa into prepared rice flour wrappers.
Seal the sides. Deep fry in a preheated frying pan with oil for
10-15 minutes.

Ann Jeanette M. Revis

HRM-132
Wine App