Batac Empanada refers to meat turnover, with an orange- colored dough with papaya and mongo fillings. It is the indigenous version that originated in Ilocos Norte, Philippines. For the dought or the casing, rice flour, egg and orange colored food coloring are being used. While the filling consists of grated green papaya which is blanched and squeezed with salt to extract the bitter taste, parboiled mongo, salt, ground pepper (optional), monosodium glutamate (MSG), and garlic. Batac Empandaa is served with a vinegar-chili dip
List of books: Batac,Empanada
Batac Empanada
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