On Spotlight: Batac Empanada by Lanie’s

If I were asked to choose what my Last Supper would be, it’s got to be Batac Empanada by Lanie’s Empanada at the Batac Riverside Empanadan.

She wouldn’t tell me her secret, but I’m certain, there is something about Lanie’s empanada that makes it the best among the rest. The shell is crunchier and the over-all taste leaves you wanting for more. Even my visiting Manileño friends always have double or triple servings; and on one instance, we were asked to tranport her empanada all the way to the big city, but during re-frying, the shell didn’t come out well and the filling was everywhere in the pan.

Tokneneng (battered quail eggs) and pinais, much like Lucban’s kiping, albeit thicker, are among Lanie’s specialties.

How Batac empanada is done

How I wish the photos come with a recipe. All I know is that the shell is made from rice flour and it is anatto or atsuete that lends the lovely golden orange tone to it. The filling is made with balatong (mongo beans), grated green papaya and the optional malasado (rare) or well-done egg and Batac longaniza. It is best eaten hot with sukang Iloco ken sili (Ilocos vinegar with chili peppers). Others favor ketchup with their empanadas.

Special (with everything in it) is 33 pesos and regular is 28 pesos.

……………………………………………………………………………………..

Photos by Blauearth Copyright © Blauearth™ ALL RIGHTS RESERVED