Saturday, January 6, 2007

Tamales

Ingredients

3 c rice (toasted, soaked)
6 c coconut milk
1 tsp pepper
1 tbs salt
1/2 cup peanuts (toasted & ground)
1/2 c squash flour
2 tbs cooking oil
2 tsp garlic (minced)
1/2 c onion (chopped)
1 c cooked chicken (shredded)
1 c ham (sliced)
1 c shrimp (boiled & shelled)
3 eggs (hard-boiled & cut in wedges)
1/4 c raisins
1/4 c whole peanuts (toasted)
banana leaves
string (for tying)

Put together rice, coconut milk, salt and pepper in a sauce pan. Cook over low heat, stirring occassionally. Cook until dry. Add ground peanuts and mix thoroughly. Divide rice mixture into two. Add squash flour to one part. Set aside.

Saute garlic, onion, chicken, ham and shrimp. Stir and cook for about 5 minutes. On double layers of banana leaves, put 3 tbs of the white mixture and top with an equal amount of the mixture with squash flour. Pat to flatten the sides. Top with chicken, ham, shrimp, eggs, raisins and whole peanuts. Wrap and tie securely. Steam for 30 minutes. Cool before serving.

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