Tamalus (Pork with Peanuts)
This recipe is an Eastern Visayas version of tamales, particularly in region 8. The main ingredients are pork, peanuts and glutinous rice flour that made up this version of tamales which is wrapped in banana leaves and then steamed.
1 cup finely ground raw peanuts
3-1/4 cups water
2 tablespoons cooking oil
1 tablespoon atsuete or annatto seeds
1 teaspoon chopped garlic
2 tablespoons chopped onion
1 tablespoon vinegar
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup water
1 cup malagkit or glutinous rice flour
1/2 kilo pork liempo, cooked and thinly sliced
6 pieces banana leaves, wilted and greased (14″ x 15″)
How to cook tamalus:
- Cook peanut in water for 40 minutes. Sauté atsuete to extract color.
- Remove seeds and brown garlic and onion. Add peanut, vinegar, one teaspoon salt and 1/8 teaspoon pepper.
- Cook until peanut sauce is thick enough to spread.
- Add the remaining seasonings to the water and mix flour to form a ball of dough.
- Divide equally into two portions.
- Put one portion on a banana leaf and roll out with a rolling pin.
- Form a rectangle 10″ x 5 x 1/8. Steam 5 minutes. Remove carefully from hot steam with a turner.
- When cool, slip dough on another leaf. On the dough, arrange half of the pork and top with peanut sauce.
- Fold dough neatly and spread top with peanut sauce.
- Wrap with a piece of banana leaf and tie securely with a string.
- Repeat the same procedure with the other half of the dough. Steam for two hours.
- Before serving, divide each tamales into 5 slices.