These rice tamales and machang are absolutely worth the time and effort! Here's how to make it at home.
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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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