They say you haven’t experienced Vigan without tasting Vigan Empanada! Now you can with Chef Boy Logro’s Vigan Empanada recipe!
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00:00Let's eat, as promised, vegan empanada.
00:07Let's start.
00:09Okay.
00:11In front of me, we have, of course, vegan sausage.
00:16And papaya.
00:17Longganisa.
00:18Longganisa.
00:19Papaya.
00:20Papaya.
00:21Yellow papaya.
00:22Yes.
00:24In Ilocos, there are two types of empanada.
00:27There is vegan empanada in Ilocos, sir, that has thinner and crispier crust.
00:34And the color is more shiny.
00:38Shiny.
00:39Shiny.
00:40It's like a shell.
00:41There is also lawag or batak empanada in Ilocos Norte,
00:44that is thicker and crust, that's why it's tough when it's not hot.
00:48And the color is darker and brighter because achuete added the crust.
00:57Mmm.
00:59Okay.
01:00So, it's here.
01:02So, let's add onions.
01:04Then, oil.
01:05Yes.
01:06I'll put it here.
01:07Sam, stay there.
01:08This one.
01:11And to make it delicious, we'll add later,
01:16to make it beautiful.
01:23Yes.
01:28Brandy.
01:30Brandy?
01:31Yes.
01:32Oh, my God.
01:33To level up our empanada, we need brandy.
01:36So, we'll be drunk.
01:37So, we'll be drunk.
01:38Yeah.
01:40Yes.
01:47Sam, are you afraid of fire?
01:50Wow.
01:51Look at that.
01:52It's like a circus.
01:53Yes.
01:54You can die cooking, huh?
01:55Yeah.
01:56Then, you can't smell the flavor.
01:57Mmm.
01:59It's like you killed the flavor of our vegan longganisa.
02:03Ah, that's the purpose of brandy.
02:05Yes.
02:06Ah.
02:09Okay.
02:13I'll turn it off.
02:15Salt.
02:16Oh.
02:17Wow.
02:18Woohoo.
02:20Woohoo.
02:22Black paper.
02:23Yeah.
02:24Oh, black paper.
02:25Yeah.
02:26Yeah.
02:27Great.
02:28Green papaya.
02:29Thank God.
02:30Grated papaya.
02:31Thank God.
02:40So, earlier, I did something.
02:43Because if I don't do that,
02:45I won't be able to go home early at 3 in the morning.
02:48So, earlier, I did this.
02:50Now, what we'll do is,
02:52we'll make a dough.
02:53So, of course,
02:55flour,
02:57the food colors,
02:58the flavor.
02:59Now, of course, water.
03:01This is how it looks, right?
03:03This is what we'll do, right?
03:05Fillings.
03:06Fillings.
03:07So, what we'll do is,
03:09plastic.
03:12I will do it myself.
03:15Yeah.
03:17Then, a little bit of
03:20a little bit of olive oil.
03:23Or any kind of oil.
03:24Or butter.
03:25Then, we'll put this in.
03:28Okay.
03:33Then,
03:35we'll cover it.
03:38Okay.
03:42Alright.
03:43I've been to a vegan, Chef.
03:44Yes.
03:45I also ate an empanada there.
03:46Yes.
03:47It's like,
03:48vegan.
03:49Vegan?
03:50Yes.
03:51Then, I noticed that
03:52the dough
03:53Yes.
03:54in the empanada,
03:55it's thin.
03:56It's thin, yes.
03:57Am I right?
03:58It's very thin.
03:59So, that's what you'll do here?
04:00That's what we'll do.
04:02It's thin, right?
04:03Now,
04:04we'll put the egg wash.
04:06So, Sam.
04:07Yes.
04:08Let's put it there.
04:09Fabio and Ramon.
04:10Yes.
04:11Let's put it.
04:13How much will you put?
04:16Don't put too much
04:17because it's hard to fold.
04:18Okay.
04:19Yes.
04:21Chef,
04:22the egg wash,
04:23you put it
04:24so that when you fold it,
04:25Yes.
04:26it will stick.
04:27Yes.
04:28That's right.
04:29But, you put all of it.
04:30Yes.
04:31The whole dough.
04:32Make it sure
04:33that I have to sell.
04:34100% sure.
04:35100% sure.
04:36Yes.
04:37Because,
04:38let's put a piece of egg.
04:40Wow.
04:41Oh, my God.
04:42Wow.
04:43Exactly.
04:44Clap.
04:45Clap, my friends.
04:46Very good.
04:47Now, we have
04:49we have to fold.
04:51Ah, plastic.
04:52It's for folding.
04:54Hey, it's beautiful.
04:59Alright.
05:00Here.
05:01Let's take it slowly.
05:03Okay.
05:04Yes.
05:05Sam,
05:06you have to place this one here.
05:07Slowly.
05:08Yes.
05:09Yes.
05:10What a nice.
05:11What a nice.
05:12What a nice.
05:13What a nice.
05:14What a nice.
05:15This is another one.
05:16This is another one.
05:17There are many people
05:18who go to Vigan
05:19just for this empanada.
05:21You can't say
05:23that you came to Vigan
05:25if you haven't tasted
05:27their empanada.
05:29That's right.
05:30What a nice.
05:31What a nice.
05:32What a nice.
05:37Let's make a garnish, Sabrina.
05:39What a nice.
05:40What a nice.
05:41What a nice.
05:42How about that?
05:44We have tomato here.
05:45It's good.
05:46It's a flower.
05:47Flower.
05:48Yes.
05:49I'll open it again.
05:51White rockets.
05:55It's okay, right?
05:56It's slime.
05:59It's like
06:00it's a bird.
06:01It's a swan.
06:02It's a swan, yeah?
06:03It's a swan.
06:04Yeah.
06:05It's a swan.
06:06It's a swan.
06:07It's a swan.
06:08It's a swan.
06:09It's a swan.
06:10It's a swan.
06:11It's a swan.
06:12It's a swan.
06:13It's a swan.
06:14It's a swan.
06:15It's a swan.
06:19It's a swan.
06:20Wow.
06:21Nice.
06:22It's a swan.
06:23I have to piece it.
06:25Oh, very nice.
06:26Oh my.
06:29What a nice one.
06:33It's like empanada.
06:35I want to do it like that.
06:36Wow.
06:40This is very nice.
06:41Yeah.
06:42Then lastly
06:44He's like a magician.
06:46Yes, a magician.
06:48He's like a saint.
06:49Really?
06:50Here it is.
06:56Okay Sam, come on pick it up.
06:58Pick it up.
06:59Pick, pick, pick, pick, pick.
07:02Here it is.
07:03Vigan and Banana.
07:04We're here for many more in the happy town of Vigan.
07:08I don't like it.
07:09Are you all excited?
07:11Yes, we are!
07:14Sayonara!
07:32What a nice!
07:34Hi Sam, how do you find your empanada?
07:46It's better than the empanada I had in Vigan.
07:49Wow, thank you, thank you.
07:52How about Fabio?
07:53It's you!
07:54Wow, Ramon!
07:57I forgot my name.
08:00Ramon Logro!
08:02Okay, sayonara.