Empanadas in Ilocandia are very different. These empanadas are made of a savory filling of green papaya, beans sprout and, upon request, chopped Ilocano sausage (longganisa) and/or an egg yolk. Rather than the soft, sweet dough favored in the Tagalog region, the dough used to enclose the filling is thin and crisp, mostly because Ilocano empanada uses rice flour, coloured orange with achuete (annatto), and is deep-fried rather than baked.
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yessssssssss..beautiful city of laoag...i"ve been there before....last 1998....i miss this place...i miss the charm ,warm of these place...a lot of experiences,happen that i can surely never forget....how i wish to go there again to see my old friends before,and gladly meet new friends....i miss to eat empanada,the special miki of batac,at the very delecious langgonisa of san nicolas,the bacnet also.....all about laoag,,,,,,looking forward to see laoag again....!