DOUGH:
2 Coconut; grated
2 c Rice flour
3 tb Lard or cooking oil
1 ts Salt
1 ts Monosodium glutamate
WRAPPING:
Banana leaves; wilted over
-fire
String for tying
FILLING:
3 tb Lard or cooking oil
3 cl Garlic; crushed
1 Onion; minced
1 c Cooked pork; cubed
1 c Cooked chicken; cut into
-small pieces
1 c Ham; cubed
1 c Peanuts; chopped
1 ts Salt
1 ts Monosodium glutamate
2 ts Black pepper
3 Hard-cooked eggs; sliced
-into strips
Extract pure coconut milk. Set aside. Add water to pulp and make a
second extraction. Put rice flour in a big pan and pour 3 cups
diluted coconut milk, salt, and MSG and cook over slow fire,
stirring constantly to prevent lumping. When mixture starts to
thicken, add pure coconut milk, and continue stirring until dough
is done. Remove from fire. Add 3 tb lard or cooking oil, then
set dough aside.
In a skillet, heat 3 tb lard or cooking oil. Brown garlic and
onions. Add pork, chicken, ham, peanuts, salt, MSG, and pepper.
Cook for a few and then remove from fire.
Place 1 tb cooked dough on one piece of banana leaf. Flatten the
dough and spread over it 1 tb of filling. Top with egg strip and
then fold dough over filling. Fold banana leaf over dough and tie
securely, but not tightly, with string. Place tamales in steamer
and steam for 30 minutes.
