@jujumaoo: 🇵🇭 Ilocos Empanada | Filipino Food Bible Episode 4 A crispy pocket of goodness filled with sausage, egg and papaya originating from Ilocos in the northern region of the Philippines. Many variations exist but this is my take inspired by both the Vigan and Batac versions! note: adjust ratios of water/flour depending on flour brand since absorption rates may vary. Measurements are weighed but adjust to your preference! INGREDIENTS: Vigan Longganisa/sausage: - 1kg ground pork - 170g of garlic, minced - 80 ml spiced cane vinegar - 80 ml soy sauce - 2-3 tsp of ground black pepper - 1 tbsp of brown sugar - Salt to taste - pinch of MSG Spiced Vinegar: - 15-20 cloves garlic - 3 green chili - 9 birds eye chili - 15 shallots - 700 ml cane vinegar - 1 tbsp freshly cracked black pepper - 1 tsp salt - 30 ml fish sauce Dough (Yield 7-8 ~110g per ball): - 340g rice flour - 2 cups water - pinch of salt - 1 1/2 tbsp of chicken powder - 2 1/2 tbsp of annatto powder - 4 tbsp oil Filling: - 2:1 ratio shredded green papaya to mung beans - salt/pepper to taste INSTRUCTIONS: - for spiced vinegar blend together all ingredients under "spiced vinegar”. set aside - For the sausage, combine all ingredients listed under "Vigan longganisa” mix and let sir for 1hr - overnight . Sear until rendered and crispy. - soak beans for about 1-2 hrs. Drain and boil for ~15mins until soft. - Shred papaya, add salt. squeeze water out. Combine w/ munggo and season w salt and pepper. - For the dough combine annatto powder, oil, salt, chicken powder and water. Boil and add to flour. knead until the texture resembles clay. you can combine w/ flour directly on stovetop. - roll ball of dough between cut plastic until thin - In the center place your papaya mixture and form a small hollow circle. add sausage, and egg at the center - Fold, tuck in the sides, and cut excess dough using a plate. Fry at 165C until crispy - Serve w/ spiced vinegar and enjoy! #FilipinoFoodBible #filipinofood #asmr #cookingasmr

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Sunday 01 February 2026 11:31:38 GMT