VIGAN EMPANADA
HISTORY
• Throughout the world, empanada is known as a
bread or pastry filled with different ingredients.
This bread originated in Spain and Portugal.
This is probably the reason why empanadas are
quite similar to tacos. This dish was carried by
Portuguese and Spanish colonizers and has
remained popular in several countries. The said
countries were the Latin America, Indonesia,
Philippines and many more.
•
The empanada was brought to Ilocos
province by the Spaniards and its former
Latin American colonies during their
occupation.
•
We have two variety of Ilocos
Empanada which is the VIGAN
empanada and BATAC empanada
TWO VARIETY OF EMPANADA
VIGAN EMPANADA
• Egg white is remove also uses the
vinegar-seasoned, small, plump and
garlicky Vigan longanisa/skinless
vigan longganisa.
• Vigan empanada's vegetable filling is
made up of green papaya that is grated,
toge or mung bean sprouts, monggo or
mung bean and shredded carrots. Its
meat filing consist of whole egg and
skinless Vigan longganisa.
TWO VARIETY OF EMPANADA
BATAC EMPANADA
•
Uses the entire egg also uses the
saltier Laoag longanisa.
•
Batac empanada uses atsuete or
annatto seeds to color its dough that
brilliant bright orange when fried.
•
Batac contains both mung bean
sprouts and green papaya.
ZNOLU
LUZON
LAECDIYC
DELICACY
BALUT
BALUT
• is a popularly known Filipino delicacy made from
incubated duck eggs.
• is a street food widely consumed in the
Philippines.
• is a fertilized developing egg embryo that is boiled
and eaten from the shell.
PATEROS
PATEROS BALUT SA PUTI
FESTIVAL
On the 31st of January,
the small town of
Pateros, the official
municipality of Pateros,
hold the Pateros Balut
Sa Puti festival.
TUPIG
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•
•
A favorite native delicacy for snack and
“pasalubong” from Pangasinan.
“ Tupig“ is a popular native delicacy from
Ilocos and Pangasinan made from ground
glutinous rice and coconut strips wrapped in
banana leaves and cooked over charcoal.
Tupig is common in Northwestern Luzon,
particularly in pangasinan. It wasn’t until the
1960s that tupig became a year-round
delicacy, enjoyed by locals and tourists
alike.
TUPIG IS SOLD IN DIFFERENT PLACES:
1
MANGATAREM,
PANGASINAN
2
VILLASIS,
PANGASINAN
3
MANAOAG,
PANGASINAN
4
SAN FABIAN,
PANGASINAN
INGREDIENTS:
• 2 packed cups glutinous
rice
• 1 cup young coconut
strips
• 1 cup coconut milk
• ½ cup brown sugar
• Banana leaves
PATUPAT
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PATUPAT
Was made from sticky rice and cooked in boiling water
sugarcane-juice, mostly in big pots. The wrapped around the
patupat is made from young coconut leaves where done by knotted
by both ends which the midribs has been removed. Then the knots
are removed and then joined to make a bag for the patupat.
This food is the main food for the festival of the Pozorrubio.
Patupat is a native sticky rice Pangasinan Ilocano delicacy. It's
much like the other glutinous rice made as snacks or desserts.
PATUPAT FESTIVAL
• Because their town is known for
making the patupat, they named
their yearly fiesta as “Patupat
Festival”. Like other festivities in
town, they also celebrated it with
full of enjoyable activities.
• Every January, during the
celebration of the founding
anniversary of Pozorrubio,
Patupat Festival happens.
ETAG
WHAT IS ETAG?
Etag is salted meat
that has been
preserved by
smoking or drying it
under the sun, similar
to bacon.
WHAT IS ETAG?
Etag is the general term used in
Cordillera about the native's
traditional way or preserving pork.
A slab of a big slice of pork is cured
in salt for about a week (or longer)
then air-dried under the sun or
smoked for several weeks (even
months), or both.
WHAT IS ETAG?
A properly preserved etag should
be prepared by rubbing the meat
with a generous amount of salt and
a little vinegar to prevent flies
from landing on the meat when
hanged. Then dry under the sun for
at least three hours daily for seven
days.
OUTCOME
PAPAITAN
ILOKANO DISH
ORIGIN
Pinapaitan or Papaitan is said to be a product
of the Ilocano’s resourcefulness, which traces
its history back in 1800s when the Spanish
friars at that time would get the best parts of the
meat and the Filipinos would be given the leftover cuts. Being resourceful people that they
are, Ilocanos are well-known for maximizing
possible food sources for their cuisine,
including, believe it or not, innards.
WHAT?
Papaitan is a famous Ilocano soup dish
mostly composed of cow or goat innards. The
name of this dish was derived from the
Filipino word “Pait”, which means “bitter”.
The bitter taste of this soup comes from the
bile. This is a bitter juice extracted by the
liver and stored in the gallbladder to aid
digestion.
INGREDIENTS
•
•
•
•
•
•
•
•
Beef Papaitan Ingredients
1/2 kilo beef, use tripe
1/4 kilo beef, sliced thinly
1/4 cup beef bile
1 medium onion, chopped
1 head garlic, minced
1 piece ginger, sliced
2 pieces red chili pepper (siling
labuyo)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fish sauce (patis)
BANGUS
WHY IS BANGUS IN DAGUPAN BEST?
The Dagupan river is classified as brackish,
which is a combination of fresh and salty
water. To some, this is the real secret as to
why Bonuan bangus tastes better. The fresh
water comes from Mt. Ampucao in Benguet
and the salty water comes from the Lingayen
Gulf.
BANGUS FESTIVAL
Dagupan City which is known as the
“Bangus Capital” of the Philippines
celebrates its annual Bangus Festival
which features bangusine (bangus
cuisine), street dancing, bangus grill,
deboning, day and night variety shows,
trade fairs, beauty contest, sports fest,
cookfest, medical mission, visual arts,
band concerts, sports activities, dog
show, fluvial parade, drum and lyre
parade, and street party.