Friday, June 03, 2005

Crunchy-flaky Empanada........In the island of Negros on the Occidental side is a quaint little town named Silay. A place steeped in tradition and made famous by the prominent sugar barons who settled and built grand houses during the 18th & 19th centuries. Food has always played an integral part in the lives of the people of Silay. There are secret recipes handed down from one generation to the next and one of them is this delicious Empanada made in the kitchen of Emma Lacson. You bite into a crunchy-flaky pastry and then experience a variety of flavours...sweet, sour and salty from the filling. Each piece of pastry dough is painstakingly made by hand with a technique that is in itself an artform. During the Christmas season this is one gift that never fails to elicit ooohs and ahhhs and yummms. Something as scrumptious as this is not sold in shops or delis, you get it the old-fashioned way, by calling the Lacson kitchen and having it made-to order especially for you.

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