Tamales


Tamales

Cooking Time: 1 hour 20 minutes


Makes 10 tamales


Other » Snacks & Canapés » Filipino recipes

Recipe Language : English


Ingredients:

900 grams rice flour, toasted
100 grams glutinous rice flour, toasted
1 cup peanuts, fried
4 cups coconut milk
1 tpsp chopped garlic
1/2 cup annatto (achuete) oil
3 cups shrimp juice
3 cups chicken stock
3 cups sugar
3 tbsp salt
1 tbsp pepper
1/2 tbsp lye (lihia)
4 cups water
banana leaves, wilted, cleaned & cut into 5" x 5"
4 hard-cooked eggs, sliced
20 shrimps, cooked and shelled
1 cup crushed pork rind (chicharon)
1 cup boiled chicken meat, sliced
1 cup Chinese ham, sliced
1 cup chorizo, sliced


Procedure:

Process peanuts in a blender with 1 cup coconut milk until a smooth paste is achieved. Set aside.

Sauté garlic in annatto oil. Add toasted flour, peanut mixture, shrimp juice, and chicken stock. Stir continuously. Add sugar, salt, and pepper.

Add lye to water then pour about half into the saucepan. Continue stirring until a light and thick paste is achieved. Strain the mixture then cook over medium-low heat until it reaches a smooth, thick, pudding-like consistency. Mix the remaining mixture in the strainer with the remaining water then strain again and add to the rest.

On a banana leaf, place about 3 tablespoons of the mixture, shape into a square and pat lightly to flatten the top. Top with sliced egg, shrimp, chicharon, chicken, ham, and chorizo. Wrap and tie securely. Repeat with the others. Cook for an hour in a deep steamer. Serve hot or cold.


Recipe Details

Recipe Name : Tamales
Recipe Chef Name : Gemma Rubenicia
Recipe Course : Snacks & Canapés
Recipe Type : Other
Recipe Cuisine : Filipino recipes
Recipe Diet :

Recipe Submitted By
Name : Emerson  Arbis
Town : Valenzuela City
Region : Caloocan, Malabon, Marikina, Navotas, Pateros, Quezon City, Valenzuela, Mandaluyong
Country : Philippines
Tel : 0916 187 7905
Email : emerson10@rocketmail.com

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