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Tamales is one of traditional specialties served during parties. This was introduced into the Philippines by the Spaniards and became a special delicacy.

 

Estimated cooking time: 1 hour 20 minutes

Makes 6 to 8 servings

 

Filipino Tamales Ingredients:

• 3 1/2 cups powdered rice
• 3 tbsps. Atsuete seeds
• 6 cups coconut milk
• 12 pcs. banana leaves or aluminum foil, 10″ x 12″
• 1 cup brown sugar, salt, pepper for flavoring
• 2 pcs. chicken breast, boiled and cut into 1/2″ pieces
• 1 cup ground roasted peanuts
• 2 cups boiled peanuts
• 1/2 kilo pork loin, cut into 1/2″ pieces
• 2 boiled eggs, sliced

• 1/2 kilo cooked, shelled shrimps
• 1/2 kilo cooked ham, cut into 1/2″ pieces

Tamales Cooking Instructions:

• Soak the atsuete seeds in 1/2 cup water. Macerate (with fingers) and let stand for 1/2 hour; strain and set aside the juice.

• Mix together coconut milk, rice, sugar, salt and pepper.

• Cook mixture in low fire for 25 minutes with constant stirring so as not to allow sticking on the pan.

• Add the ground roasted peanuts and cook further for about 8 minutes, and stirring constantly.

• Set aside one-half of mixture in a container. This is the regular mixture.

• Add the atsuete juice to the remaining half, cook for 5 minutes while stirring constantly. This is the (colored) red mixture.

• On a banana leaf (or tin foil) put 3 tbsp. of the regular mixture forming a 3-inch square shape.

• Put on top the square pieces of chicken, pork, ham, egg and peanut.

• Cover with 3 tbsp., red mixture, wrap in banana leaves or tin foil. About 6-8 pieces can be made from the mixture.

• Arrange in a kettle and steam for 20 minutes.

Tags: delicacy, pork, rice

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