A visit in the city of Batac in the province of Ilocos Norte is not complete without tasting their version of Empanada. In fact, several cities and towns in Ilocos provinces have their own version of empanada. Each version is undeniably delicious but this time, let's give the limelight to Batac Empanada.
Some might think that I am just fabricating a story but this is true. The reason why this served as my lunch is because I ran out of money and I have to budget it so that I can still go home without walking, LOL! And it was a good choice for a 30-peso budget for lunch.
Atsuete (atchuete)! That is the name of the natural food color. That plant bears reddish fruits (closely similar to rambutan). Inside the fruit are seeds that have a concentrated dark orange to red pigment. That natural pigment is then extracted to give Batac Empanada that bright inviting color!
Now let me tell you where to eat this famed Batac Empanada. The local government has constructed a food court where Batac Empanada is served. Note, there are several stalls in that food court but the most famous of them is the Glory's Empanada.
As the name implies, it is located along the river, thus Batac Riverside Empanadaan.
Now let us see where is the river?
|Uh! There you see it. Ayun ang river oh!|
HOW TO MAKE THE BATAC EMPANADA?
But in some versions like the Vigan Empanada, some innovations have been made. So they use pure ground rice for the crust making it crispy and closer to Filipino palate.
After placing all the ingredients, the crust-wrapper will now be folded to contain the filling.
Then the Batac Empanada is ready to be cooked on a boiling oil!
How about you? Have you tasted Batac Empanada? What makes it special to you?