Ann Jeanette M. RevisHRM-132Wine App

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. RevisHRM-132Wine App

Origin: Ilocos NorteInfluence: 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 country’s historical ties with Spain. That was the reason for the theme,” said city mayor Jeffrey Jubal Nalupta.

In fact, the delicacy’s 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 town’s delicacy. “A tourist’s 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. RevisHRM-132Wine AppIngredients: 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, sauté 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. RevisHRM-132Wine App