Batac Empanada
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
Related Articles | |
Empanada | ■■■■■■■■■ |
Empanada refers to a crescent-shaped pastry turnover stuffed/filled with savory meats and vegetables . . . Read More | |
Punjena Paprika | ■■■■■■■ |
Punjena Paprika refers to a Croatian dish made of peppers, stuffed with a mix of meat and rice in tomato . . . Read More | |
Putu Mayom | ■■■■■■ |
Putu Mayom refers to a steamed beehoon-like strand noodles made of rice flour which is served with white . . . Read More | |
Char Kuih Kak | ■■■■■■ |
Char Kuih Kak refers to Malaysian fried turnip cake. Char Kuih Kak made from turnip and rice flour which . . . Read More | |
Beef Cutlet | ■■■■■■ |
Beef Cutlet is one of the foods from Kerala, India which is made from finely chopped or ground beef, . . . Read More | |
Tocino | ■■■■■■ |
Tocino refers to annatto cured pork meat. This is usually eaten at breakfast with rice -Other definition: . . . Read More | |
Dovga | ■■■■■■ |
Dovga refers to Azerbaidjan's "yoghurt soup". Dovga is thick spicy soup made from rice, spices, sour . . . Read More | |
Ravioli fritti di ricotta | ■■■■■■ |
Ravioli fritti di ricotta is one of the special desserts from Sulcis, one of the 7 Regions of Sardinia. . . . Read More | |
Salupsup | ■■■■■ |
Salupsup refers to a dish from the Philippines, particularly from Ilocos Sur. It is a delicacy from Vigan, . . . Read More | |
Dictionary of Food and Drink in Philippines | ■■■■■ |
Dictionary of Food and Drink in Philippines General Terms and Ingredients Bread tinapayBread rolls pan . . . Read More |