November 10, 2015

Vigan Empanada ala Chemist Dad

Here is another merienda suggestion – Vigan Empanada.

The usual empanada is a baked or fried bread stuffed with meat like asado, chicken adobo or bola-bola. Vigan empanada, on the other hand is very different. The filling is made of vegetables (grated papaya, toge or mung bean, carrots), meat (vigan longanissa) and while egg. (Source:

Unlike the usual empanada, Vigan Empanada is best paired with spiced vinegar. 

Vigan Empanada ala Chemist Dad

Few weeks ago I made my own version of Vigan Empanada. Instead of papaya and Vigan longganisa, I used sayote and home made skinless longganisa. I already tried making this one using a homemade dough for the wrapper but ended unscuccessful so I tried using the ready-made lumpia wrapper. I also used Ajinomoto Ginisa mix to enhance flavor.

Vigan Empanada Ingredients
Grated syote, skinless longganisa, eggs, cornstarch, lumpia wrapper, Ajinomoto Ginisa mix

Look who's waiting to take a bite of Vigan Empanada ala Chemist Dad?

Matthew the Judge


1 cup sayote, peeled and grated
Eggs, yolk separated from white
Lumpia wrapper
4 cloves garlic, minced
1 medium sized onion, chopped
1 tbsp cornstarch dissolved in 1 tbsp water
¼  sachet Ajinomoto Ginisa mix
Cooking oil for deep frying.

Saute garlic and onion.
Add grated sayote and Ajinomoto Ginisia Flavor mix. Continue cooking for about 2-3 minutes.
Remove from heat and cool.
Add egg white. Set aside.

Saute skinless longganissa until color turns brown.

In a plate, lay lumpia wrapper.
Place sayote mixture and longganisa.
Make a well and nest egg yolk in the middle.
Carefully fold making half circle and seal the sides using cornstarch mixture.
Fry until golden brown.
Drain excess oil in paper towel.
Serve with spiced vinegar.

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