Tamales are a traditional dish that originated in Mesoamerica and have since spread to many parts of the world, including the Philippines. Philippine tamales, also known as “tamales de Filipinas,” are a unique variation of the dish that have been adapted to incorporate local flavors and ingredients.
The traditional Philippine tamale is made from a mixture of glutinous rice, pork, and spices that are wrapped in banana leaves and steamed. The pork is usually marinated in a mixture of soy sauce, garlic, and spices before being mixed with the rice. The banana leaves are used to add an additional layer of flavor to the dish and to keep the tamales moist while they are steaming.
One of the unique aspects of Philippine tamales is the use of peanuts as a key ingredient. These are ground and mixed with the rice and pork, adding a nutty flavor and texture to the dish. Some variations may also include other ingredients such as chorizo, or even sweet fillings like sweetened mung bean paste or coconut milk.
Tamales are typically enjoyed as a savory snack or side dish, but they can also be served as a main course. They are often served with a dipping sauce made from soy sauce and vinegar, and sometimes with a side of pickled vegetables.
In the Philippines, tamales are usually made during special occasions such as Christmas, New Year’s, and other holidays. They are also commonly sold by street vendors and at local markets.
In recent years, the popularity of Philippine tamales has been on the rise, and they are now being enjoyed by people all around the world. They are a delicious and unique variation on the traditional tamale that is sure to please any palate. If you ever have a chance to try some, don’t miss it!
Ingredients
-
White Part
- Red - Orange Part
- Tamales Packets
Instructions
-
White Part
- In a bowl, combine coconut milk and rice flour. Mix until well blended.
- In a deep pot over medium heat, add cooking oil.
- Add onion and sauté until it becomes translucent.
- Add garlic and sauté until it turns light golden brown.
- Add the coconut and rice flour mixture into the pot.
- Add white ground pepper, salt and chicken cube. Stir for a minute and add chicken broth.
- Stir continuously until it thickens. Remove from the heat and set aside. Red - Orange Part
- In a bowl, combine coconut milk and rice flour. Mix until well blended.
- Add annatto powder. Mix until completely dissolved.
- In a pot over medium heat, add annatto oil.
- Add onion and sauté until it becomes translucent.
- Add garlic and sauté until it turns light golden brown.
- Add sugar, ground black pepper, chicken cube and shrimp paste. Mix until well incorporated.
- Add coconut and rice flour mixture into the pot.
- Stir for a minute and add chicken broth, brown sugar and peanut butter.
- Stir continuously until it thickens. Remove from the heat and set aside. Tamales Packets
- On a flat surface, line banana leaf and put 1/2 cup of the white mixture and try to form it in a square.
- Add 2 tbsp of the red / orange mixture spreading evenly on top of the white mixture.
- Add a piece of the sliced hard-boiled salted egg on top and sprinkle some roasted garlic.
- Wrap and make a square packet. Make sure the packets are wrapped properly to avoid any spill. You can use butcher’s twine to secure it, if available.
- Repeat this process for the remaining ingredients following the proper layering of ingredients.
- Steam packets for 20 minutes.
- Let packets rest for 5 minutes and they should be ready to serve.
- Store in the refrigerator. It can last for up to 2 weeks in the fridge. Enjoy!