Ilocos Empanada(VIGAN/BATAC/LAOAG)gawa sa RICE FLOUR ang kanyan DOUGH at hndi na din ginigisa ang LONGANISA nilalagay na lng mismo by removing the skin of longganisa.... masyado lang nakomersyalized ang version ni chef logro at di na totally un TRADITIONAL ILOKANOS EMPANADA
Rice flour is used for making Vigan Empanada and not all-purpose flour. Also, there is no need to stir fry the papaya and the longganisa. The whole egg wash thing is also not necessary since rice flour is sticky enough.
I came from Vigan and I've eaten their empanada almost like wherever I go. And I saw how they did their empanada. Its completely different from what he did. And in Vigan, they put eggs inside their empanada. I didn't tasted the onions inside.
+Mayuri Chan I wonder why there aren't a lot of authentic recipes coming from Vigan. I recall my uncle obtaining some Vigan longganisa and gave some to my mother and gawd almighty it was so friggin' good! You must share what you know about this Vigan Empanada. Would be nice if you could commit yourself to Vigan cuisine and share it on your channel. I would sub to you fo sho!
brandy...."para maalis yung lansa" ? kailan po ba naging malansa ang vigan longganisa, chef? my first time to hear someone describe the famous longganisa as malansa...."to improve flavor" would have been more acceptable.
mali talaga ang paggawa nito. I am from Vigan and my relatives have stalls in the street..I grew up watching make everything from scratch from pounding the rice to make the dough and they also place annato or achuete to make the dough colorful... MISTAKE talaga ito
Liberty Lagrana ang mistake po dito hindi niya sinabi na babaguhin niya ang raw mats na gagamitin at un way na paggawa o pagluto(procedure and preparing) masyado pon nakomersyalized at hindi na un TRADITIONALLY ILOKOS EMPANADA ang itinuro dito...
tatay rod but still yung paraan ng pagluto at mga ingredients ay same din...Master po siya, alam po niya ang ginagawa niya, he deserve hes title...dahil pinaghirapan niya yun...
Liberty Lagrana sinagot ko ang katanungan mo kung ano ang mali/mistake. Hindi ko sinabi nahindi siya desrving to be a MASTER at alam ko na alam niya ang kanyang ginagawa kaya nga't sinabi ko dito na naCOMERCIALIZED na ang Vigan Empanada ni Chef. At alam ko din lahat ng achievements ng isng tao ay SADYANG PINAGHIRAPAN... Gusto ko din iklaro ang ginamit ni chef na ingredients specially sa paggawa ng DOUGH ay hindi parehas. Dahil ang Vigan Empanada or Ilocos Empanada is made of rice flour un dough at hindi ordinaryong arina gaya ng ginamit niya at hinahaluan ng atsuete bilang food coloring...even un cooking procedure hind na kailangan igisa ang longganisa direct na iyon nilalagay tanggalin lamang ang balat nito tsaka may itlog.
The comments! Bow! Hahaha Hindi iniintindi ang sinasabi ang sa kanila lang mali ang mga ingredients. Intindihin nyo po ang sinasabi na with a twist! Hindi yung bash nalang kayo nang bash!
Misinformation. Totally different from the empanadas we have here. Ni Vigan o Batac Empanada man lang super layo. You why they use rice flour (galapon). Iba yung crisp nya e.
Everyone has its own way to make a empanada. Ur family make it in different way and so does the chief. If u think this is wrong then why don't you share your recipe to know who makes the best empanada.
acin khat yes, everyone has their own way of cooking... however, if you're gonna call a dish by a certain name, you must do it exactly or as close to the original... you don't cook pancit bihon and call it spaghetti... right?
Mga Tao nag cocomment Dito parang mga Ewan mag sasalita pa Ng masama Sa kapwa Kung Hnd Ganyan Ung empada Sa vigan kailangan pabang mag Salita Ng masasama Sa mga taong andyan Sa show yan ba tinuro Ng mga magulang nyo sainyo? Kau parang Ewan Jan eh Tignan nyo muna Sarili nyo bago nyo punahin Mali Ng Iba!!!
Haha. You did it very wrong man. Wrong dough, wrong way of cooking wrong garnishing WRONG EVERYTHING. And please leave the comedy to the professionals. OA.
Tried both ilocos and vegan,huwag mag away ,pareho masarap.natikman ko both!
Ilocos Empanada(VIGAN/BATAC/LAOAG)gawa sa RICE FLOUR ang kanyan DOUGH at hndi na din ginigisa ang LONGANISA nilalagay na lng mismo by removing the skin of longganisa....
masyado lang nakomersyalized ang version ni chef logro at di na totally un TRADITIONAL ILOKANOS EMPANADA
Rice flour is used for making Vigan Empanada and not all-purpose flour. Also, there is no need to stir fry the papaya and the longganisa. The whole egg wash thing is also not necessary since rice flour is sticky enough.
I came from Vigan and I've eaten their empanada almost like wherever I go. And I saw how they did their empanada. Its completely different from what he did. And in Vigan, they put eggs inside their empanada. I didn't tasted the onions inside.
+Mayuri Chan I wonder why there aren't a lot of authentic recipes coming from Vigan. I recall my uncle obtaining some Vigan longganisa and gave some to my mother and gawd almighty it was so friggin' good! You must share what you know about this Vigan Empanada.
Would be nice if you could commit yourself to Vigan cuisine and share it on your channel. I would sub to you fo sho!
forgot this show last year
VIGAN EMPANADAS CHEF GMA
brandy...."para maalis yung lansa" ? kailan po ba naging malansa ang vigan longganisa, chef? my first time to hear someone describe the famous longganisa as malansa...."to improve flavor" would have been more acceptable.
Pakishare naman po exact measurement po sa dough pls ,recipe pls! Thank u n God bless!
Hindi ganito ang vigan empanada...weekly ako kumakain nyan...hehehe
mali talaga ang paggawa nito. I am from Vigan and my relatives have stalls in the street..I grew up watching make everything from scratch from pounding the rice to make the dough and they also place annato or achuete to make the dough colorful... MISTAKE talaga ito
my twist talaga po si chef boy lorgo
platytera theotokos so whats the mistake done by a MASTER? sa tingin ko naman di siya tatawaging MASTER CHIEF kung hindi niya ito deserve, utak please
Liberty Lagrana ang mistake po dito hindi niya sinabi na babaguhin niya ang raw mats na gagamitin at un way na paggawa o pagluto(procedure and preparing) masyado pon nakomersyalized at hindi na un TRADITIONALLY ILOKOS EMPANADA ang itinuro dito...
tatay rod
but still yung paraan ng pagluto at mga ingredients ay same din...Master po siya, alam po niya ang ginagawa niya, he deserve hes title...dahil pinaghirapan niya yun...
Liberty Lagrana sinagot ko ang katanungan mo kung ano ang mali/mistake. Hindi ko sinabi nahindi siya desrving to be a MASTER at alam ko na alam niya ang kanyang ginagawa kaya nga't sinabi ko dito na naCOMERCIALIZED na ang Vigan Empanada ni Chef. At alam ko din lahat ng achievements ng isng tao ay SADYANG PINAGHIRAPAN...
Gusto ko din iklaro ang ginamit ni chef na ingredients specially sa paggawa ng DOUGH ay hindi parehas. Dahil ang Vigan Empanada or Ilocos Empanada is made of rice flour un dough at hindi ordinaryong arina gaya ng ginamit niya at hinahaluan ng atsuete bilang food coloring...even un cooking procedure hind na kailangan igisa ang longganisa direct na iyon nilalagay tanggalin lamang ang balat nito tsaka may itlog.
dough pa lang mali na.ang dough ng vigan empanada ay giniling na bigas hindi harina
hindi yan vigan empanada lol
maski pops yan!! means maski papaano!!
The comments! Bow! Hahaha Hindi iniintindi ang sinasabi ang sa kanila lang mali ang mga ingredients. Intindihin nyo po ang sinasabi na with a twist! Hindi yung bash nalang kayo nang bash!
Dami pwedeng twist na pwede nya gawin. Sweet longganisa instead of Ilocos (tried it at masarap). He destroyed the core of an Ilocano street food.
Mas masarap empanada nmin sa ilocos norte ano yan anemik empanada
WeA
Mr bean
Misinformation. Totally different from the empanadas we have here. Ni Vigan o Batac Empanada man lang super layo. You why they use rice flour (galapon). Iba yung crisp nya e.
i'm very sure di pa nya natitikman or di nya naresearch bago nya niluto kasi wala talaga syang idea eh
hha dough palang mali na mas magaling pa yug mga bata sa abs cbn
Mag kopya kna lng chef boy negro.. i perfect mo n lng.....
Napakalayo nyan sa vigan kaibigan. Dapat manood ka chef sa mga expert na nagluluto nyan. Sana gumawa ka uli nyan pero yung tamang proseso ng paggawa.
Finally
jomari padillion wasting my time.
mali ang recipe hindi flour ang ginagamit sa dough at hindi rin hinahalo sa pagluto ang longganisa
Everyone has its own way to make a
empanada. Ur family make it in different way and so does the chief. If u think this is wrong then why don't you share your recipe to know who makes the best empanada.
acin khat yes, everyone has their own way of cooking... however, if you're gonna call a dish by a certain name, you must do it exactly or as close to the original... you don't cook pancit bihon and call it spaghetti... right?
I'm sorry, but the best Ilocos Empanadas are the Empanadas from Batac Ilocos Norte!!!
misheemish Villa and yet the majority of people in the Philippines prefer Vigan empanada...
Mga Tao nag cocomment Dito parang mga Ewan mag sasalita pa Ng masama Sa kapwa Kung Hnd Ganyan Ung empada Sa vigan kailangan pabang mag Salita Ng masasama Sa mga taong andyan Sa show yan ba tinuro Ng mga magulang nyo sainyo? Kau parang Ewan Jan eh Tignan nyo muna Sarili nyo bago nyo punahin Mali Ng Iba!!!
Hndi nmn ganyan un vigan empanada hahaha,empanada lng yan😂
Haha. You did it very wrong man. Wrong dough, wrong way of cooking wrong garnishing WRONG EVERYTHING. And please leave the comedy to the professionals. OA.
whatta joke!
Sorry chef, mali paggawa mo ng Vigan empanada.
di naman ganyan eh..
Memapalabas lang
Hindi naman gayan ang pag gawa ng empanada ng vigan
sobrang mali nman nyan... hindinh hindi yan mgiging vigan empanada... pati dough mali whahaha...
bobo logro¡
this is just wrong
Hahaha very wrong.