Here is a Sapin-sapin recipe

The food glossary defines Sapin-sapin as a rice sweet of blanc-mange consistency, made of several layers, usually of different colors. Sapin-sapin is a childhood memory of my kids. You know how kids are, the colorful array of colors is quite attractive to them. Whenever I can, I buy some at the Salcedo Saturday Market

Here is a Sapin-sapin recipe

Posted: September 30th, 2006 under kakanin, suman, native rice cakes.
Comments: none

The first time I ever ate Ilocano empanada was at the Tiendesitas. The thin crust color is almost bright yellow-orange. The dough used to enclose the filling is thin and crisp, mostly because Ilocano empanada is deep-fried rather than baked. My daughters loved it even if there was some veggies inside the filling. The next time I ate this was at the Salcedo Saturday Market. When you eat the Ilocano empanada, the filling is special as it contains grated papaya, with a little ground meat from Ilocano longganisa. Dipping the empanada with red chili and vinegar is something to die for.

If you want to know how to make this kind of empanada, here is an Ilocano Empanada recipe

Here is a close-up view of the Ilocano Empanada
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Posted: September 19th, 2006 under Filipino Food.
Comments: 3