Comments on: Josie’s Baked Empanadas

By: maja

maja — Wed, 17 Jun 2009 10:41:08 +0000

Yeah, I agree, Eng Kee’s chicken empanada is to die for. My mom used to bring these goodies home. Yummy, yummy filling.

By: yzzy

yzzy — Sun, 24 May 2009 07:56:51 +0000

hello, i am here in toronto. and i want to have the empanada dough recipe of vigan empanada. would love to taste the original vigan empanada when i get home

By: karmela keh

karmela keh — Mon, 11 May 2009 01:06:43 +0000

^ Eng Kee empanadas are really to die for..just ate around five empanadas yesterday and i still cant get over it, i have to have some more!! thanks to my auntie who bought it for mothers’s day at our a-ma’s house.. yum yum..you should try it guys!

By: perfect

perfect — Wed, 18 Mar 2009 16:51:39 +0000

“keep the secret recipe” thats full of nonsense!!! easy money and booming of business is to share the “secret recipe” as long as the reciever of the so called “secret recipe” will succeed on the business.
there’s no such thing as secret recipe or ingredients, it’s all about the procedure that one should be kept as a secret.
example…
steamed rice :
rice
water
now, do you think this was really steamed?
as posted by one…
Pilar says:
Thereâ€™s this small bakeshop in Juan Luna Street called Eng Kee. Their chicken empanadas are to die for. They usually run out of stock. Generous fillings and very yummy! The price? A reasonable PhP33 per piece! :-)
December 19th, 2007
THIS IS A FACT!!!

By: Angie from NY

Angie from NY — Thu, 12 Mar 2009 13:46:26 +0000

Betty Q , can I please have your KNOCK â€˜EM DEAD PANCIT MALABON recipe. Thanks so much for the detailed instructions of the empanada dough. BTW can you share the recipe for the chicken filling for the empanada? Thanks again.

By: Elvira

Elvira — Tue, 10 Mar 2009 04:38:17 +0000

I have been looking for a baked empanada dough.Bianca, maybe you can give me your lola’s recipe?this is just for home use.

By: grace turla guillermo

grace turla guillermo — Fri, 09 Jan 2009 05:34:36 +0000

our’s is deep fried also but i tell you its not oily at all. the secret? its the mixture of flours that we use not one but two and some secret mixtures we keep it to our kitchen. i grow up helping my mom making this delicacy. our’s is the healhty version because we make use of the different kinds of vegetables. we also use fruits for those who want it as a dessert. and what i am most proud of of our empanada its hand crafted perfectly folded at the side, we dont use fork to seal it. come and try our’s we are located at centro, santiago city, isabela. SHOJIE’S EMPANADA (gotta be empanada!)

By: florian

florian — Tue, 17 Jun 2008 02:45:20 +0000

to rona…………….yes you can use either cream ofmushroom or cream of chicken to make the filling
of your empanada moist…..

By: florian

florian — Tue, 17 Jun 2008 02:42:04 +0000

best empanada i have ever tasted is aling lina’s empanada located in san mateo,rizal near villa trinidad resort…..
the crust is very soft and flaky and the filling is very
tasty and not oily.you can choose from pork or chicken
mixed with boiled potatoes,diced bell pepper,sweet peas
and its very moist inside. its baked not fried so its not
oily unlike the ilocos empanada which has a hard crust and
the filling is very bland and tends to be oily in and out because it is fried in deep oil.

By: Marketman

Marketman — Wed, 05 Mar 2008 07:31:12 +0000

Mayk, she is near the frozen seafoods lady.. across the fresh seafoods table… near the largest fruit stand… nearish the pizza in a kawali table.