These rice tamales and machang are absolutely worth the time and effort! Here’s how to make it at home.
Jump to:
Introduction (00:00)
Origins of Machang and Tamales (00:44)
Tamales Recipe (3:49)
Machang (7:49)
Recipes
Tamales (About 8 servings)
– 1.2 kg bone-in chicken thighs
– 1 large onion
– pinch of salt
– 2 liters of water
-4 tbsp of atsuete oil
Atsuete Oil Recipe
– 2 tbsp atsuete seeds
– 50 grams chicken skin
– 2 pieces of garlic
– 1 red onion
– 1 lemongrass stock
– 2 birds eye chilies
– 2 thumb-size pieces of ginger
– 1 cup peanut oil
Peanut butter
– 2 cups of peanuts
– 2 tbsp white sugar
– 1 pinch of salt
Filling
– 1 red onion
– 1 small carrot
– 1 medium chorizo
– salt and pepper to taste
– 4 cups broken rice (cooked with about 8 cups of the chicken broth above)
– ½ cup coconut milk
– 2 salted Eggs
– 8 banana leaves
Machang
– 4 tbsp peanut oil
– 400 g glutinous rice,
– 1/4 cup minced onions
– 2 tbsp minced garlic
– 2 tablespoon light soy sauce
– 2 tablespoon dark soy sauce
– 2 tablespoon oyster sauce
– 1 tsp sesame oil
For the Pork:
– 150 g of pork belly
– 1/4 cup soy sauce (half light, half dark)
– 1/4 cup coconut vinegar
– 1 pinch white pepper
– 1 pinch salt
– 1 tsp sugar
– 2 cloves of garlic
-4 dried bay leaves
– 1 tbsp whole pepper corns
– 1/2 cup coconut cream
– 2 birds eye chilies
– 8 banana leaves
– 1 cup soaked mung beans (munggo)
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