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Sunday, July 31, 2011

Giveaway: Philippine Heirloom Rice

Giveaway: Philippine Heirloom Rice - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksBurnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeFork and SpoonRecent PostsGiveaway: Philippine Heirloom RiceAbalone KinilawGone FishingFilipino Chocolate and Wine PairingBeer-Steamed Blue CrabsSalted Butter Caramel Ice Cream (& Turon)Giveaway: Philippine Sea SaltBangus SisigLA Times' Pandan Chiffon Cake with Coconut GlazeRat Tails in the GardenCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsCookbooksDessertsFruits and VeggiesGiveawaysHow to Make LumpiaKalamansiKinilawLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultryRiceSeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) LinkWithin Related Stories Widget for Blogs« Abalone Kinilaw |Main

July 25, 2011Giveaway: Philippine Heirloom Rice

Violet Sticky Rice

When we think of rice, we may think of only a few specific varieties.

Italian Arborio, Thai Jasmine, and Indian Basmati, for example.

But what if I told you there are rice varieties from the Philippines whose aromas, textures, and flavors are on equal footing with the world's other gourmet grains?

Considering all the rice we Filipinos eat for breakfast, stir into porridge, and wrap for dessert (not to mention our everyday steamed rice or fried rice), it may seem commonsense that of course the Philippines must grow fantastic rice. And they do.

But because of certain economic and agricultural hardships in the Philippines, it imports much more rice than it exports--which is why quality gourmet Philippine-grown rice is unknown here in the States. In fact, upon closer inspection of my own pantry, I've only got rice from Thailand (Jasmine and Glutinous), California (Calrose), and Italy (Arborio).

But thanks to Eighth Wonder, a U.S. company based in Montana, heirloom rice from the Philippines is now available to us all.

Philippine Heirloom Rice

Philippine Heirloom Rice

Heirloom Rice from the Philippine Rice Terraces

The rice imported by Eighth Wonder is grown and harvested in the famed Rice Terraces of the Philippines, also known as "The Eighth Wonder of the World". In 1995, the Philippine Rice Terraces were declared a World Heritage Site by UNESCO. These irrigated terraces are located within the Cordillera Mountain Range in Northern Luzon, and were carved into the mountainside by indigenous Filipinos over 2000 years ago. The staggered rice pond terraces that climb the mountainside appear to be a literal "stairway to heaven."

Rice_terracesPhoto Courtesy Eighth Wonder

Today, Eighth Wonder, Inc. works directly with indigenous farmers to create a sustainable economic enterprise for the people of the surrounding areas and provinces. The farmers are able to grow enough rice for themselves and the surrounding communities, as well as enough rice for export. At the same time, rare heirloom varieties of Filipino rice are preserved and kept in production.

By exporting these unique rice varietals to the U.S., Eighth Wonder provides the indigenous Filipino farmers an opportunity to preserve their traditional way of living while also allowing the farmers to own a part of the company. And while much of the rice terraces have been crumbling from disuse and erosion, the work of Eighth Wonder and the local rice farmers provide for the maintanence and revitalization of a centuries-old ecosystem.

Seven different varieties of rice are available from Eighth Wonder: four staple and three sticky/dessert varieties of heirloom rice from the Ifugao, Kalinga, and Mountain provinces of Luzon. While I've had the pleasure of working with all seven rice varieties, three of them have been listed on the Slow Food Foundation's "Ark of Taste":

Kalinga Unoy: A short-grained red rice with a nutty aroma and firm grains that remain fluffy and somewhat separated when compared to my regular steamed white rice.Tinawon Fancy: A short-grained red rice with fat puffy grains and an earthy aroma. The grains remain separate after cooking, and are great the next day in a fried rice.Mountain Violet: A medium-grained purple "sticky" rice. After cooking, the rice remains a vibrant violet color and is plump and sticky--perfect for Filipino desserts like suman. I even used some in a champorado.

Purple Rice Champorado

Purple Breakfast

All seven varieties of Eighth Wonder Heirloom Rice are available at all 40 Southern Pacific Whole Foods stores (i.e. Southern California locations), as well as Whole Foods stores in the Pacific Northwest region (i.e. Oregon/Washington). Philippine-grown rice at Whole Foods?!! Who knew?

Eighth Wonder rice is also available nationally at various independent stores and Fair Trade giftshops. And if you can't find it in stores, you can also purchase online at the Eighth Wonder website. So please do seek out this rice--consumer support is what drives the project in the Philippines.

And yes, I do think this rice is worth seeking out--the aromas, tastes, and textures are unlike any rice I've ever eaten before. Plain and simple, the rice is delicious.

And to prove just how incredible this rice is, I'll be giving away FIVE bags of the Mountain Violet sticky rice, courtesy of Eighth Wonder. Each bag contains 1 pound of the beautiful purple rice that is perfect for Filipino or other Southeast Asian rice desserts. And it's also great in savory rice salads as well.

Woohoo! Sound the Giveaway Alarm!!!

Purple Sticky Rice

Purple Grain

For this giveaway, I will randomly select FIVE winners and contact them via email or Twitter Direct Message--so if you aren't already following me on twitter, you know the drill!

To enter this giveaway, complete BOTH steps below to qualify:

Leave a comment on this post and include your twitter name. Tweet this exact phrase and link on Twitter:
"Win Heirloom Rice from the Philippines via @BurntLumpia: http://t.co/oZtxTRC"

All comments and tweets for this post will be accepted as entry for the giveaway and this contest will end on Monday August 1, 2011 at 11:59 PM Pacific time. I'll randomly select 5 winners, the winners must reply to email or DM within 24 hours--otherwise I'll randomly select another winner. Sorry, this contest is open to U.S. residents only.

Full Disclosure: Yes, I received the rice for free from Eighth Wonder, but I was under no obligation to write about it, review the products, etc. As always, I chose to feature the product here because I did enjoy the rice, and because of the connection to Filipino farmers and Filipino products. So there.

Posted by Burnt Lumpia at 08:06 AM |

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Comments

How wonderful that these rice varieties are available in the US, thanks to Eighth Wonder! There will be some very lucky winners indeed.

Y'know, it's funny: I learn more about artisan Filipino food products (such as salts and rice) from you in the US than here in Manila! I need to get out more... 8-P

Posted by:Tracey@Tangled Noodle |July 25, 2011 at 08:12 AM

i wanna try this rice :o
twitter.com/johnnavarra

Posted by:John |July 25, 2011 at 08:18 AM

Count me in! I'm @fieldsix on the twitter.

Posted by:Kevin Bogart |July 25, 2011 at 08:20 AM

Yum! @sheridanmarfil

Posted by:Sheridan |July 25, 2011 at 08:32 AM

I want in!!! @projectalphae

Posted by:Elliot Acosta |July 25, 2011 at 09:09 AM

Woo! @fandomonymous

Posted by:Kawa |July 25, 2011 at 10:06 AM

sign me up! @fredneechay

Posted by:gisselle |July 25, 2011 at 10:09 AM

cool! @ravenwildhaber

Posted by:ladywild |July 25, 2011 at 10:10 AM

gimme kanin!
@machameleon

Posted by:christiaan |July 25, 2011 at 10:47 AM

IRRI - International Rice Research Institute was set-up in Los Banos, Laguna. The fact that the Philippines was chosen says a lot about the quality of rice we produce and the technology we had BEFORE(1960s/70s).

Our ASEAN neighbors, including thailand and vietnam, sent representatives to learn from us. Unfortunately, we are now importing rice from these countries.

Posted by:mabuhay |July 25, 2011 at 10:55 AM

Awesome...love me some rice! @koopthereitis

Posted by:April Koopongsakorn |July 25, 2011 at 12:44 PM

I want this purple rice! I got an idea of making this Purple Rice and Ube sticky rice dessert thing cooked in a bamboo tube. Hence, I NEED this rice! Lol!

Gimme tha kanin!

Twitter:
@FlowcoForever

Posted by:Darryle B |July 25, 2011 at 03:16 PM

I've been looking for indigenous rice from the Bahay Kubo! Sign me up!

On Twitter: @CrzySxyFangrl69

Posted by:Bernie H. |July 25, 2011 at 03:55 PM

Yum, rice! @ilovevultures

Posted by:Kristin Fitzsimmons |July 25, 2011 at 04:33 PM

Yes, please. @sneakfuzz

Posted by:seeks corey |July 25, 2011 at 09:16 PM

I'd love to check out this rice! @pleasurepalate

Posted by:pleasurepalate |July 25, 2011 at 10:35 PM

I listened in wonder when my friend who comes from the rice-growing region told me about these other rice varieties which I've never heard of. Yes, it is indeed sad and very unfortunate that despite the fact that IRRI is situated in the Philippines, we have been relegated to a position where we are importing rice instead of exporting it. This is what corruption and mismanagement have done to the country.

Posted by:jb |July 26, 2011 at 05:41 AM

This is a fantastic giveaway!

I'm @astranoir on twitter

Posted by:Melissa |July 26, 2011 at 06:19 AM

Rice research in the Philippines is the best in Asia. Philippines creates rice varieties, other countries invariably "steal" them and sell them. Sad though that the good rice goes to other countries, and the mediocre rice goes to the general populace. Our version of rice wine is also better than sake, but we haven't been able to refine it as much because there's no cash for needed technological investments. In the future when I open a restaurant (here's hoping!) I'll be sure to source rice from Eighth Wonder.

Posted by:Beth |July 26, 2011 at 08:44 AM

Ah, man--I had to remember how to even Twitter to do this because I've been trying not to get caught up in more social media than I can handle. It's worth it, though! ;)

@razz1

Posted by:Julie |July 26, 2011 at 11:54 AM

wow, i didn't realize there were so many different types of rice. i've eaten violet colored rice before but i always thought it was a food coloring. i have a bunch of filipino friends that would love to know of the eight wonder site. hope i can try this rice one day~

i'm new to twitter so i'm not sure how it works but my twitter name should be "Seada Ho" if not then here's a direct link.
http://twitter.com/chiboho

Posted by:Seada |July 26, 2011 at 03:26 PM

I was always amazed at how much rice we imported! It's so exciting to see that there's so many heirloom "bigas" varieties! I wanna try!
@melagustin

Posted by:Mel |July 26, 2011 at 03:46 PM

Oh I'd love to make a rice salad with this! Would be perfect! Gorgeous color! @nella22 (I also tweeted!

Posted by:Nelly Rodriguez |July 26, 2011 at 04:12 PM

I love rice. And that purple rice looks delicious. I can't wait to try it.
@TTmundo3

Posted by:Tony Tabares |July 26, 2011 at 04:42 PM

Awesome! I would like to try this rice!
@graceyd22

Posted by:Gracey D |July 26, 2011 at 04:54 PM

Mmm, purple champorado! Hope to try it soon! @kitchconfidante

Posted by:Liren |July 26, 2011 at 10:48 PM

i;ve never had any of these varieties to tell you frankly. It would be wonderful if I win haha!
@malou_nievera

Posted by:skip to malou |July 26, 2011 at 10:54 PM

anything for rice! woohoo!
@mmmoomoocowow

Posted by:kurara |July 27, 2011 at 12:48 AM

Gimme rice! @joeber9

Posted by:Joe |July 27, 2011 at 08:20 AM

I can't join but so happy to know you are spreading our rice to new audiences! :) Yay!

Posted by:joey |July 27, 2011 at 09:45 AM

I'd really love to try this rice! @raindigger

Posted by:Raindigger |July 27, 2011 at 11:01 PM

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    July 17, 201115th Anniversary Mai Tai Recipe

    image from www.flickr.com
    Last week marked our fifteenth wedding anniversary. Because I was busy with and out of town for the Asian Tofu photo shoot, Rory and I had a belated celebration. I was too pooped to go out to a fancy restaurant. Instead, we celebrated at home with a simple-and-somewhat sinful dinner of fried spring rolls (there were frozen oyster spring rolls in the freezer) and fried Baja fish tacos.

    To go along with that deep-fried menu, I asked Rory to make Mai Tais. We’d gone to a couple of Tiki bars in Southern California recently and carted back a souvenir tiki head goblet (above) from the Disneyland Hotel's new Trader Sam’s Enchanted Tiki Bar (below). Our plan was to fill the goblet with one of our favorite summer cocktails, the Mai Tai, and sip it on the porch as if we were vacationing in some island paradise.

    Trader_Sam_tiki_bar
    The classic cocktail of rum and tropical fruit juice was supposedly invented at Trader Vic’s, the Oakland, California, uber original Tiki bar that also spawned deep-fried crab Rangoon wontons. Don the Beachcomer in Hollywood may have created the drink earlier but no one knows for sure. Nevertheless, the Mai Tai is synonymous with Tiki culture and the tropical good life. In fact, maita’i is the Tahitian term to describe something that’s good. 

    There are many versions of the Mai Tai, but we gravitate toward the one from the Royal Hawaiian in Laguna Beach, California. Rory had gone there since he was a kid and introduced me to its kitschy, bamboo-laden bar over twenty years ago. We ate many wiki-wiki steaks and sipped many of their Mai Tais, watching their bartenders carefully, trying to figure out the Royal Hawaiian secret. Alas, they always had their base premixed and simply poured it into glasses, adding a last minute float of dark rum to create an attractive result. With all the liquor involved, their Mai Tai always packed a punch too.

    Needless to say, we’ve attempted to make countless Mai Tais at home. One of the ingredients in the Trader Vic’s version is orgeat, an almond-flavored syrup. It’s not readily available and my friend, Jeff Bareilles, the sommelier and beverage director at Manresa restaurant, suggested substituting a bit of the almond syrup that’s commonly used for coffee drinks. Rory and I tried it and decided that orgeat gives Mai Tais a cloying quality that frankly, kind of turns in our stomachs. We even tried Amaretto and it overpowered. We don’t have a big sweet tooth, and in the end simplified matters by omitting the almond component altogether.

    However, Rory had read that a little fragrant bourbon is sometimes added to the Mai Tai. We had a bottle of decent bourbon and gave it a go. This is the liquor that went into the goblet:

    image from www.flickr.com
    The Mai Tai was so wonderful – the most maita’i of our Mai Tais that we’ve ever made! It was good that Rory jotted down the recipe for me to share with you because we uh, drank too many of them. Enjoy with a date or a group for a fun time.

    RECIPE 

    Mai Tai

    Makes 1 big cocktail

    For the pineapple juice, we use Watt’s, which comes in a box that’s labeled as ‘pina’ nectar. I imagine that it’s sold at Latin markets but we get ours at a mainstream, local market.

    Ice Cubes
    3 ounces unsweetened pineapple juice
    1/4 ounce bourbon
    3/4 ounce triple sec
    1 ounce golden rum
    1 ounce dark run
    Fresh mint or wedge of fresh pineapple, for garnish (optional)

    Put the ice cubes in a glass. Add the pineapple juice, bourbon, triple sec, and golden rum. Give the ingredients a stir to combine. Gently pour on the dark rum to create a rich brown ‘floater.’

    image from www.flickr.com
    Garnish and serve. Because the dark rum can be intense, I like to give things a stir before sipping to comingle all the elements.

    Are you a Mai Tai maker? What’s your recipe?

    P.S. If the Mai Tai isn't your thing, try the Rangoon ruby made with vodka!

    ¦ ? ¦

    Posted in Recipes: All, Recipes: Drink and Beverage |

    | | | |

    Comments

    Feed You can follow this conversation by subscribing to the comment feed for this post.

    Happy belated Anniversary!

    That drink looks delightful!

    Cheers,

    Rosa

    Posted by:Rosa |July 17, 2011 at 10:32 PM

    Happy belated Anniversary, Andrea & Rory.

    Cheers,
    Tuty

    Posted by:Tuty |July 18, 2011 at 12:13 AM

    Happy Anniversary!
    Unfortunately, I've never had a mai tai but feel inspired to have one now, especially if there's a chance that I can find one of those tiki head goblets from which to drink such a festive drink.

    Posted by:Laura |July 18, 2011 at 03:37 AM

    Happy Anniversary, Andrea.

    Since I used to work for an alcohol beverage company called Diageo here in Korea, We used to have a bartending school called Johnny Walker School where anyone with a passion to become a bartender go through all-expenses paid 8-week training program.

    Here is the Mai Tai recipe from Johnny Walker School:

    1 oz. White Rum
    1/2 oz. Triple Sec
    1t Lime juice
    1t Grenadine Syrup
    1t Pineapple juice
    1t Orange juice
    1t Powdered Sugar
    1/4 oz. Dark Rum
    Ice cubes

    1. Chill old-fashioned glass with ice.
    2. In a shaker, add white rum, triple sec, lime juice, grenadine syrup, pineapple juice, orange juice and powdered sugar then about 4 ice cubes and shake well.

    3. Empty the ice cubes from the chilled glass then add about ice cubes.

    4. Pour in the mix to the glass then add dark rum into the glass.

    5. Add Cherry or Pineapple wedge as garnish.

    Cheers,

    Yun Ho

    Posted by:Yun Ho Rhee |July 18, 2011 at 06:58 AM

    Oops, it's about 4 ice cubes in #3.

    Posted by:Yun Ho Rhee |July 18, 2011 at 07:00 AM

    Thanks for the good wishes, everyone! Oye, after taking the weekend off -- I'm faced with edits for the book manuscript.

    Next week, when I turn the darn thing back to my editor, I'll be making Yun Ho's Johnny Walker Mai Tai! Thanks for the recipe, YH.

    Posted by:Andrea Nguyen |July 18, 2011 at 09:40 AM

    It's good to see that someone with such good taste has discovered how good the Costco branded liquors are. We just bought the Costco bourbon a week or two ago and my husband says that it's really good. We're trying to figure out who makes it for them, Knob Creek or Woodford Reserve.

    Thanks for the recipe, we'll give it a shot! (so to speak!)

    Posted by:Helen |July 18, 2011 at 10:53 AM

    Helen: Thanks for picking up on the Costco bourbon. The private reserve is really quite nice. We think it's Knob Creek or Woodford Reserve too. Some say it's Jim Beam. Who knows, it's just fine for sipping and mixing, especially when you don't want to fork out the dough for Pappy Van Winkle -- which you wouldn't want to mix.

    Posted by:Andrea Nguyen |July 18, 2011 at 02:22 PM

    My favorite place to have a Mai Tai, so far, is the Royal Hawaiian Hotel on the island of Oahu. Your recipe sounds like it would be close to that one: sweet from fresh pineapple juice and a potent punch from all the rums.

    Good to know about the Costco bourbon!

    Posted by:Teresa F. |July 18, 2011 at 08:25 PM

    Teresa: You are spot on in the comparison. The Royal Hawaiian on Oahu adds a splash of Trader Vic's orgeat syrup. Ummm, we sat at the bar and had a number of them last January. Love that pink historic hotel. And the sunset views are killer like their Mai Tais!

    Posted by:Andrea Nguyen |July 18, 2011 at 09:59 PM

    Mmmmm---all those come-hither descriptions, sultry beverage components whispering deep secrets, a sense of exotic lands all connoting a maddening, must-have adult experience are---driving me to drink!

    Uh, one Mai Tai over here, please....

    Posted by:wotten1 |July 19, 2011 at 01:48 AM

    Thank you for the recipe.

    Posted by:Savio |July 19, 2011 at 03:44 AM

    Andrea, Thanks for the tip on the Royal Hawaiian Mai Tai that it includes a spalsh of orgeat. I haven't tried to replicate that recipe. Being that I don't have a sweeping beach, views of Diamond Head, or balmy breezes at my home, it would be way impossible to reproduce the experience properly. Sigh.....

    Posted by:Teresa F. |July 21, 2011 at 08:18 PM

    Congratulations and I have to know where you got those great glasses. We have a Hawaiian themed family reunion coming up and they would make great prizes. Thanks for the recipe too!

    Posted by:Magnetic Bracelets |July 25, 2011 at 04:22 AM

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    Saturday, July 30, 2011

    Spicy Sardine Corn Empanadas Recipe

    Spicy Sardine Corn Empanadas Recipe - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

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    July 09, 2011Spicy Sardine Corn Empanadas Recipe

    image from www.flickr.com

    One of the best food finds on my recent trip to Texas was an amazing little fried empanada made from a corn-based dough. I couldn’t get the chewy-crisp dough out of my mind. I’d eaten enough of them to figure that Mexican corn masa was the dough. Ever since then, I'd been wondering how the gluten-free dough would work with a Southeast Asian dumpling filling. (I'd had a minor catastrophe with gluten-free potstickers a while back so it's something that I obsess about.)

    We had an invitation to a friend’s house for dinner last night and I used that as an excuse to for a cross-cultural dumpling experiment. I felt brazen by Rebecca Caro, who recently made the empanada recipe from Asian Dumplings for her Latin food site, From Argentina with Love; she's also doing a giveaway of the book right now so enter if you don't own a copy!

    Hey, if I suggest using a Mexican tortilla press as a shortcut for Asian dumpling dough, why not use the press on actual Mexican dough? In my cupboard, I had a small can of sardines in tomato sauce leftover from making a homemade version a while back. I decided to use the sardines for the spicy sardine puff (karipap sardin) filling in Asian Dumplings, page 129.

    If you’re unfamiliar with that lovely filling, I assure you that it is NOT fishy whatsoever. There’s lime juice, ketchup, shallot and egg to soften the fishiness. I made the filling the night before so that I focus on the dough and shallow-frying the dumplings right before we had to go to Diane’s house.

    Diane didn’t know what I was bringing but she had chilled a bottle of champagne. If you’re into wine and food pairing, bubbles are awesome with fried food! When I unveiled the empanadas to Diane, she promptly popped the cork and poured.

    I explained that it was a Oaxacan empanada dough that encased a Southeast Asian canned sardine filling. Diane was born and raised in Fresno, California, but she’d been around enough to have an open mind and palate. She ate one and smiled approvingly.

    As we were getting to ready to sit down for dinner, four empanadas remained on the plate. I asked Diane if I should put them away for her, and she surprised me with this reaction: “Don’t bother. I can eat those last four myself!” I suppose that signaled the success of my dumpling experiment.

    Substituting other fillings: If you decide to use other fillings for this recipe, make sure it’s a cooked one (less moisture during frying) that is fairly well seasoned so as to go up against the heartiness of the corn. The potato and lamb curry puff filling (page 127) would be splendid; if you want a vegan version, use the instructions in the recipe introduction. The fillings for Filipino or Vietnamese turnovers would probably be good too.

    One caveat that I have to make is that the masa dough lacks the tender richness of the flaky pastry dough. Don’t be expecting a similar dumpling. This is different but tasty, nonetheless.

    RECIPE

    Spicy Sardine Empanadas

    For the dough, I used my go-to corn tortilla recipe, which is based on one from Rick Bayless’s Mexican Kitchen (1996), a cookbook filled with solid instructions. 

    Makes about 18

    Dough

    6 ounces (1 1/3 cups) masa harina for tortillas such as Maseca brand
    1/4 plus 1/8 teaspoon salt
    3/4 plus 1 tablespoon hot tap water
    Cool tap water, as needed

    3/4 cup Spicy Sardine Puff filling (Asian Dumplings, page 129)
    Canola oil, for shallow frying

    1. In a bowl, stir together the masa harina, salt, and hot water. It will be crumbly. Cover with plastic and set aside for 30 minutes at room temperature. A little steam will form as it sits and rehydrates.

    2. Work in the cool water, 1 tablespoon at a time, to form a smooth soft dough. Make it as soft as youcan without it sticking to your hands.

    image from www.flickr.com
    I used about 3 tablespoons of cool water, though my maseca was a little old. Cover with plastic until you are ready to use.

    3. Roll the dough out into a thick rope. Cut the rope crosswise into 18 pieces. Flatten each piece into a thick disc, about 1/3 inch thick.

    image from www.flickr.com
    Use the tortilla press and moderate pressure to flatten each disk into a 3-inch-wide wrapper. It should be about 1/8 inch thick.

    4. For each empanada, use about 2 teaspoons of filling, placing it slightly off center and then closing it to form a half moon. Press the edges together and seal well.

    image from www.flickr.com
    Gently press out any air bubbles close to the sealed edge. Cover with a dry dishtowel to prevent drying as you heat up the oil. 

    image from www.flickr.com
    5. Use a saucepan, deep frying pan, or wok to fry in. Pour in oil to a depth of 1/2 inch. Heat to about 350F degrees and fry the empanadas in batches for 4 to 5 minutes, turning frequently, until golden brown. The empanadas lighten as they cool so go a little deeper in color with the frying. A crack in the dough won't harm things.

    image from www.flickr.com image from www.flickr.com
    Cool on a rack and eat warm or at room temperature. You can reheat them in a toaster oven at 350F, if you want them hot. 

    Other cross-cultural or related dumplings to try:

    Crab Rangoon Wontons (on Asian Dumpling Tips)Sriracha and Crab Wontons More dumpling recipes posted earlier on Asian Dumpling Tips Posted in Asian Dumplings, Recipes: All, Recipes: Appetizer and Snack, Recipes: Banh (Crepes, dumplings, cakes, bread) Recipes, Recipes: Gluten-Free , Recipes: Seafood |

    | | | |

    Comments

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    These look delicious. I recently made your sardine filling with added squash blossoms and green onion. Now I want to run another batch with masa dough...

    Posted by:Elizabeth |July 09, 2011 at 06:58 PM

    Elizabeth: What a fabulous idea to add the yellow squash blossoms and green of the scallion to pop the sardine filling! Thanks for sharing the idea.

    Posted by:Andrea Nguyen |July 09, 2011 at 09:19 PM

    They look delicious! Must try making these with my wife. Might try it with a different kind of fish though.

    Posted by:Website video production |July 11, 2011 at 08:46 AM

    Two of my favorite cookbooks mashed up for one recipe--I have to try it!

    Posted by:Burkie |July 12, 2011 at 06:53 PM

    You should try it with Chicharron with Green Salsa, yummy!

    Posted by:Maria |July 14, 2011 at 10:32 AM

    That was my thought,too.

    Posted by:mbt online |July 23, 2011 at 01:46 AM

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    EventsRADIO INTERVIEW
    Everyday Food

    July 5, 12:15pm EST
    Join Sandy and me to talk Asian marinades & sauces!

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