12951 Filipino Tamales Serves 8 Wed Aug 06 08:13:23 -0700 2008 Tue Feb 03 04:51:39 -0800 2009 Licensed http://www.chow.com/recipes/12951 Tue, 03 Feb 2009 12:51:39 GMT This tamale recipe is an adaptation of the Latin American tamale, using white and red seasoned rice mixtures in place of cornmeal. The ingredients are native and the method of wrapping is borrowed from the Chinese practice of wrapping food in lotus leaves. In the Philippines the tamales are enclosed in banana leaves, which should certainly be used in place of foil.

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  • Boil the raw peanuts in water to cover for 45 to 60 minutes, or until soft. Drain and allow to cool. Shell the peanuts and reserve.
  • Combine the rice, coconut milk, brown sugar, salt, and pepper in a deep saucepan. Cook over low heat for 25 minutes, stirring often to prevent sticking or scorching.
  • Add the crushed roasted peanuts and cook for 5 minutes more.
  • Divide the rice mixture, placing half in a bowl, and reserve. Add the annatto water to the remaining half in the saucepan and mix well. Cook for 5 minutes more. Allow the red rice mixture to cool.
  • Bring a medium saucepan of water to a boil. Add the whole garlic and knotted scallion. Lower the heat, add the pork, and simmer until cooked through.
  • Remove the pork, reserving the water. Allow the pork to cool, then slice it into ½ × ¼-inch [1 × ½-cm] pieces.
  • Add the chicken to the water and simmer until cooked through. Remove the chicken. Allow it to cool, then cut it into ½ × ¼-inch [1 × ½-cm] pieces.
  • Add the shrimp to the water and simmer for 2 to 3 minutes. Remove the shrimp and allow to cool, then coarsely chop. Have the pork, chicken, shrimp, ham, and egg slices ready for assembly.
  • Lay the foil sheets on a flat work surface. Place ¼ cup [60 mL] of the white rice mixture in the center of each piece of foil, shaping it into a 3-inch [8-cm] square.
  • Arrange pieces of pork, chicken, shrimp, ham, egg, and boiled peanuts on top of the white rice. Place ¼ cup [60 mL] of the red rice mixture on top and shape into a 3-inch [8-cm] square.
  • Fold the edges of the foil around the tamale to seal. Place the foil packets, seam side down, in a large steamer. Continue until all are done.
  • Steam the tamales in the steamer, covered, for 30 minutes. Check periodically to make sure there is enough water remaining to prevent scorching.
  • Serve 2 tamales per person, hot or cold, garnished with stripes of sriracha sauce. If banana wrappers are used, allow the guests to unfold their tamales at the table or cut them in half for presentation.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2 cups [480 mL] raw peanuts, in shell

    ]]>     3½ cups [840 mL] uncooked rice

    ]]>     7 cups [1.7 L] coconut milk

    ]]>     1 cup [240 mL] light brown sugar

    ]]>     2 teaspoons [10 mL] salt

    ]]>     1 teaspoon [5 mL] white pepper

    ]]>     1 cup [240 mL] unsalted roasted peanuts, coarsely crushed

    ]]>     ¼ cup [60 mL] annatto water (see page 182)

    ]]>     2 garlic cloves, whole

    ]]>     1 scallion, tied in a knot

    ]]>     1 pound [450 g] pork loin

    ]]>     2 boneless and skinless chicken breast halves

    ]]>     1 pound [450 g] shrimp, shelled and deveined

    ]]>     8 ounces [225 g] cooked ham, cut into strips, ½ inch [1 cm] wide and ¼ inch [6 mm] thick

    ]]>     3 hard-boiled eggs, sliced

    ]]>     16 pieces of aluminum foil, 10 × 12 inches [25 × 30 cm], or banana leaves, blanched in hot water

    ]]>     Sriracha sauce, to garnish (see page 586)]]>