Posted by Kroocrew on Sunday, June 20, 2010 Under: Phillipines
- 480 ml (2 cups) raw peanuts, in shell
- 840 ml (3½ cups) uncooked rice
- 1.7 litre (7 cups) coconut milk
- 240 ml (1 cup) light brown sugar
- 2 teaspoons salt
- 1 teaspoon white pepper
- 240 ml (1 cup) unsalted roasted peanuts, coarsely crushed
- 60 ml (¼ cup) annatto water. (red colouring from the seeds of the Achiote tree seed pods sometimes called Roucou. Widely used as a natural food colouring in cheeses, butter and custard powder. It has it's own flavour as well.)
- 2 garlic cloves, whole
- 1 scallion, tied in a knot
- 450 g (1 lb) pork loin
- 2 boneless and skinless chicken breast halves
- 450 g (1 lb) shrimp, shelled and deveined
- 225 g (8 oz) cooked ham, cut into strips, 1 cm ½ in wide and 6 mm ¼ in thick
- 3 hard-boiled eggs, sliced
- 25 × 30 cm (10 × 12 in) , or banana leaves, blanched in hot water
- Sriracha sauce, to garnish
- Boil the raw peanuts in water to cover for 45 to 60 minutes, or until soft. Drain and 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 frequently .
- Add the crushed roasted peanuts and cook for a further 5 minutes.
- Divide the rice mixture, placing half in a bowl.
- 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, and then slice it into 1 × ½ cm (½ × ¼ in) pieces.
- Add the chicken to the water and simmer until cooked through.
- Remove the chicken. Allow it to cool, and then cut it into 1 × ½ cm (½ × ¼ in) pieces.
- Add the shrimp to the water and simmer for 2 to 3 minutes.
- Remove the shrimp and allow cooling, and then chop coarsely.
- Have the pork, chicken, shrimp, ham, and egg slices ready for assembly.
- Lay the banana leaf sheets on a flat work surface.
- Place 60 ml (¼ cup) of the white rice mixture in the centre of each piece of leaf, shaping it into a 8 cm (3 in) square.
- Arrange pieces of pork, chicken, shrimp, ham, egg, and boiled peanuts on top of the white rice. Place 60 ml (¼ cup) of the red rice mixture on top and shape into a 8 cm (3 in) square.
- Fold the edges of the banana leaf around the tamale to seal. Place the leaf packets, seam side down, in a large steamer.
- Steam the tamales in the steamer, covered, for 30 minutes. Check water level periodically
- Serve 2 tamales per person, hot or cold, garnished with sriracha sauce.
In : Phillipines
Tags: meat seafood chicken pork srimp chillie peanut