For the Tamales Mixture:
- 250 grams Rice (milling can be done in the market)
- 2 cloves garlic crushed
- 2 tablespoons cooking oil
- 1/4 cup annatto oil
- 4 tablespoons fish sauce
- 3 cups coconut milk
- salt and pepper to taste
- 100 grams cooked ham, sliced into square pieces
- 250 grams cooked chicken breast, cut into strips
- 1/4 cup peanuts fried with garlic, ground
- 4 salted eggs quartered
- banana leaves
To make the Tamales Mixture:
Soak rice in water for at least 2 hours then grind a bit coarsely.
In a wok, sauté garlic in oil until golden brown. Set aside.
In the same wok, place the annatto oil and blend in fish sauce, ground rice, and coconut milk. Stir constantly over medium heat for about 15 minutes or until the rice is cooked. Mix well to avoid scorching on the side of the wok.
Season with salt and pepper.
To Assemble: (Traditional way)
Place half cup of tamales mixture on the center of the banana leaves.
Top with slices of ham, chicken, a teaspoon of ground peanuts, and a quarter slice of salted egg.
Wrap tamales in banana leaves and tie with a string.
Cook tamales in a bamboo steamer. Cook for 30 minutes.
Serve either chilled or hot.