HOW TO PREPARE TAMALES
Tamales is one of traditional specialties served during parties. This was introduced into the Philippines by the Spaniards and became a special delicacy.
- For 6-8 pieces tamales,
- 3½ cups powdered rice
- tbsps. atsuete seeds
- 6 cups coconut milk
- 12 pcs. banana leaves or aluminum foil, 10" x 12"
- 1 cup grown sugar
- salt, pepper for flavoring
- 2 pcs. chicken breast, boiled and cut into ½" pieces
- 1 cup ground roasted peanuts
- 2 cups boiled peanuts
- ½ kilo pork loin, cut into ½" pieces
- 2 boiled eggs, sliced
- ½ kilo cooked, shelled shrimps
- ½ kilo cooked ham, cut into ½" pieces
1. Soak the atsuete seeds in ½ cup water. Macerate (with fingers) and let stand for ½ hour; strain and set aside the juice.
2. Mix together coconut milk, rice, sugar, salt and pepper.
3. Cook mixture in low fire for 25 minutes with constant stirring so as not to allow sticking on the pan.
4. Add the ground roasted peanuts and cook further for about 8 minutes, and stirring constantly.
5. Set aside one-half of mixture in a container. This is the regular mixture.
6. Add the atsuete juice to the remaining half, cook for 5 minutes while stirring constantly. This is the (colored) red mixture.
7. On a banana leaf (or tin foil) put 3 tbsp. of the regular mixture forming a 3-inch square shape.
8. Put on top the square pieces of chicken, pork, ham, egg and peanut.
9. Cover with 3 tbsp. red mixture, wrap in banana leaves or tin foil. About 6-8 pieces can be made from the mixture.
10. Arrange in a kettle and steam for 20 minutes.
Source: Natural History July 1, 1990