This recipe is an Eastern Visayas version of tamales or rice cake, 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 until cooked.
Tantalizing Tamalus: A Taste of Eastern Visayas
Discover the flavors of Eastern Visayas with this unique twist on a classic dish. Tamalus, a local version of tamales, features a delectable blend of pork, peanuts, and glutinous rice flour, all wrapped in fragrant banana leaves and steamed to perfection. Let’s delve into the intricacies of this regional delight and learn how to recreate it in your own kitchen.
The Essence of Eastern Visayas: Explore the culinary landscape of Eastern Visayas, where local dishes reflect a rich tapestry of flavors and traditions. Tamalus, in particular, embodies the region’s love for hearty, comforting food made with simple yet flavorful ingredients. This dish is a testament to the creativity and resourcefulness of Visayan cuisine, using readily available staples to create a dish that is both satisfying and delicious.
The Art of Making Tamalus:
- Preparing the Peanut Filling: Begin by cooking peanuts in water for 40 minutes until tender. In a separate pan, sauté atsuete (annatto seeds) to extract their vibrant color. Remove the seeds and add browned garlic and onion to the pan. Mix in the cooked peanuts, vinegar, salt, and pepper, and cook until the mixture thickens into a flavorful peanut sauce.
- Making the Dough: In a bowl, combine glutinous rice flour with water and seasonings to form a smooth dough. Divide the dough into two portions.
- Assembling the Tamalus: Place one portion of the dough on a banana leaf and roll it out into a thin rectangle. Steam the dough for 5 minutes, then carefully transfer it to another banana leaf. On the dough, arrange half of the pork filling and top it with a generous amount of peanut sauce. Fold the dough neatly over the filling, creating a secure parcel. Wrap the tamalus in another piece of banana leaf and tie it securely with a string.
- Steaming to Perfection: Repeat the process with the remaining dough and filling. Steam the tamalus parcels for two hours until the rice cake is cooked through and the flavors have melded together beautifully.
Serving and Enjoying Tamalus
Before serving, slice each tamalus into five pieces to reveal the layers of pork, peanut sauce, and rice cake. The aroma of the banana leaves will add an enticing fragrance to the dish, inviting you to savor each bite. Tamalus is best enjoyed hot, with a side of vinegar dipping sauce to enhance the flavors.
Wrap-Up
Treat your taste buds to a culinary adventure with Tamalus, a unique rice cake with a savory pork filling that captures the essence of Eastern Visayas cuisine. This recipe offers a glimpse into the vibrant flavors and cultural heritage of the region, inviting you to experience the warmth and hospitality of Visayan cooking. Try making Tamalus in your own kitchen and savor the flavors of the Philippines’ Eastern Visayas region.
How to Make Tamalus (Rice Cake with Pork Filling)
Ingredients
- 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")
Instructions
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 tamalus into 5 slices.
Notes
Cooking Tips of Tamalus Recipe:
1. Perfecting the Peanut Sauce: To enhance the flavor of the peanut sauce, toast the peanuts before cooking them in water. This step adds a nutty depth to the sauce. Additionally, adjust the seasoning to balance the flavors, adding more salt or vinegar as needed. 2. Achieving the Right Dough Consistency: When mixing the glutinous rice flour with water, aim for a dough that is smooth and pliable. Adding water gradually and kneading the dough thoroughly will help achieve the right consistency. If the dough is too sticky, sprinkle some more flour; if it's too dry, add a little more water. 3. Wrapping and Steaming Techniques: When wrapping the tamalus, ensure the banana leaves are secure to prevent the filling from leaking. Use a string to tie the parcels tightly. During steaming, place the tamalus in a single layer to ensure even cooking and avoid overcrowding the steamer.
