Indonesian, especially my hometown Manado called it Panada. It's completely the same but the one with young papaya filling is probably the bet filling of empanada ever! And this cake is easy to find even at the smallest kios they made it very delicious!
I remember there's this one Empanada store in the Philippines where they stuff adabo in the empanada whether it is chicken adobo or pork adabo. They also put this little dot of food coloring on the top of the empanadas so you can tell if it is chicken or pork.
Awww very love too see this amazing video In my country Indonesia, This a classic food come Manado city We make the filling from Smoked Skipjack Tuna, people also call Cakalang And I run business with it people love also But the problem is also folding technique Very is motivated !!!! Thanks you
It is like somebody speaking in public and is nervous, they keep saying " you know", lol, this is an empanada,you know, this is pork, you know, this is beef, you know, lol
@Santi12007 Eh. I hate comments like that too but like I said, it's subjective. Not everyone is gonna think of it as something anyone, likewise, funny.
The shape and frying process of 'empanada' is similar to famous cuisines we eat in India, we call it as 'Karanji', with tender coconut and jaggery filling and 'kadabu', with lentil and jaggery, both are sweet! It's surprising fact that, we make similar cuisines in different continents..😊
@@cain7925 best comment i read. pillipinis are always like this trolling on vlogs like this they have an army of trolls begging vloggers of all nationalities to try anything filipini but if yoi criticize them the same army will get back at you. they will even say their food is world famous. Nah
Empanada is a big thing in the Philippines thanks to a 3 century long colonial period from Spain. It even led to the point where we almost can't tell that our culture and food are already molded by a different country.
Everyone in the comments is saying how they like their empanadas. But the winner is all of them. There is literally sweet empanadas made from dulce de guava and cheese.
A normal beef empanada has an equal ratio of beef and onion to keep it juicy. 1kg of meat? Put 1kg of onion. Some variations also put cumin as a spice but I fucking hate it (same with olives, ugh)
There's this empanada from Vigan here in the Philippines that's deep fried and has egg, beef, and some vegetables. It's sooo good and the best place to get it at is not at a fancy restaurant but in near Burgos plaza. There's a lot of people and it may seem crowded but the empanada is so worth it
Se ven muy buenas. Acá en Argentina hay muchas casas de venta de empanadas. Y ni les cuento las pizzerias excelentes. Les faltó muchos tipo de relleno que son los favoritos. Como por ejemplo jamón queso y cebolla. Pollo. Choclo (maíz ) cebolla y queso. Albahaca tomate y queso. Etcétera. Desde BuenosAires saludos a todos.
El repulgue de la empanada vegana realmente es el repulgue de la empanada de pollo! El de queso se parece a un cappelletti y el de atun o pescados, es repulgue con tenedor! En Argentina somos amantes de las empanadas y yo he trabajado mucho tiempo en el rubro =3
@@tiapelucas pobrecito porque? Si la que no entiende q el repulgue argentino no es el universal sos vos dios mio por gente ignorante como vos estamos asi... estudia cocina internacional y hablame despues si fuiste una miserable ayudante de cocina y moza no te hace experta... Niaa
@@danistone2255 jajajajaa que mal te pones amigo, ni siquiera tenes comprension de texto flaco, tanto vas a saltar??? Tomate la lechita y segui tu camino jajajaajj pls
@@tiapelucas en que fallo mi comprension de texto? Porque lo unico que veo es que no tenes argumentos para rebatirme lo que postule anteriormente y te reis hipocritamente porque en el fondo sabes q lo que habias comentado estuvo incorrecto... Pero bueno por lo menos yo tengo argumentos solidos para debatir me parece que vos no...
I knew this was founded by an Argentino. The name Nonna (grandma for Italian) and the ingredients on the empanada gave it away. I must say though, the best empanadas in Latin America are found in Peru, Bolivia (called salteñas), Chile, Argentina, Paraguay and Uruguay. Basically any Hispanic country south of Peru. They all use almost similar ingredients when it comes to their beef empanada (there are multiple types of empanada per country, but their beef empanada is the best). But anyway, they basically all use ground beef, onions, olives, hard boiled eggs, and salt but prepare it differently by adding maybe some extra ingredients like raisin, bell peppers, green peas, cumin, paprika, black pepper, oregano, scallions, potatoes, beef broth, etc. Also the size varies (Chileans tend to have the largest empanada, followed by Bolivians, then Peruvians, and then Argentineans Uruguayans and Paraguayans, who are tied in size). Also some prefer to use dough made of corn flour, while some made of wheat flour (I prefer wheat flour that is layered with beef fat to create these flaky layers like a croissant. We call this hojaldre). Some prefer it deep fried, others prefer it baked, which I do too. However, as an Argentinean, it hurts to admit, but the best empanada I had was the Bolivian salteña. I had it a Llama Party found in the New York subway station, and that shit was the bomb. It was unlike any other empanada I had. Basically it was like a baked soup dumpling. The size of one salteña was large and fulfilling enough, and the filling was rich, with this really hot broth inside it that made the whole empanada unique. In my country of Argentina, we also have a privince in the northeast, near Bolivia, called Salta. This province is culturally very close to Bolivia, and they are also known for having the best empanada in the country, which they also call it salteña (obviously the name derives from the name of the province of Salta). I have never tried the Argentine salteña though. Definitely would love to.
that empanada is so sosyalllll in ilocos their empanada is just have monggo beans and papaya and longganisa (like pork sausage with minced garlic) with egg and it's fried not bake its damn delicious
The Spanish brought Empanadas into my hometown back in the colonial ages. We call them Panada and my grandma makes the best ones since I was a kid. Too bad she's too old to make them now
Hard boiled egg is a quintessential ingredient of empanadas. Almost as much as olives, despite how much I hate olives on my empanadas, they're very much part of the recipe.
In Chile it's called empanada de pino. Ground beef, onions, condiments , black olives, raisin and 2 slices or 1 cube of hard-boiled eggs. I don't know where the fuck they got the green olives and green onions shit from.
