20 February 2010
The Making of An Empanada
A bitten empanada.
The Ilocano empanada has more in common with a lumpia than it does with an actual empanada. It is made with rice flour (making it not doughey at all, and relatively crispy) and is deep-fried in the oil of a million empanadas and longganisas past.
Trying, in vain, to drip some oil out.
The Norte version contains shredded green papaya, munggo (mung beans), an egg, and some longganisa. It is made quite masterfully, and I have tried to compensate for my lack of video coverage by taking a series of (dark) shots.
This woman from Batac claims her grandmother invented the Ilocos empanada. Here's how she makes them:
Pampaswerte, pansabit sa pinto. Brings luck, for hanging on the door. At the beginning of each year, our streets are teeming with lucky c...
I took the MRT to GMA/Kamuning and walked to Kamias Avenue for a meeting. Along the way, I saw a guy on the sidewalk peddling what seemed to...
Palm leaves make for labor-intensive but free, beautiful, and 100% biodegradable packaging. The woman said it was pakaskas , a snack made in...
A dude claimed to be selling abalones and scallops from San Narciso, Quezon. He hyped us up so hard that I forgot for a moment how actual a...
Did you know that ampaw is actually made by frying sun-dried bahaw (leftover rice)? This Filipino version of rice crispies is extremely add...