Makes 6 servings
Preparation and cooking time: 2 hours
Cooking oil for sautéing
2 tablespoons red onion, minced
2 cloves garlic, minced
1 siling labuyo, chopped
1 cup crab meat
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup sweet corn kernels
2 salted eggs, diced
1 1/2 cups rice, washed
1 tablespoon atsuete oil
3 1/2 cups coconut cream
Salt and pepper to taste
6 teaspoons patis
½ cup peanut butter
½ cup squid, sliced into rings
½ cup shiitake mushrooms, sliced
¼ cup cashews, chopped
Banana leaves, washed
1. Saute together onion, garlic, and siling labuyo. Add crab meat, salt, and ground black pepper. Mix in corn kernels and salted egg. Set aside.
1. In a non-stick pan, toast rice until light brown and fragrant. Using a mortar and pestle, grind toasted rice until powder.
2. In a saucepan, heat atsuete oil. Add in coconut cream and stir over medium heat. Add toasted rice powder and mix until well combined and the liquid reduces.
3. Season mixture with salt, pepper, and patis. Add peanut butter and mix thoroughly until incorporated. Set aside.
1. Cut up 18 pieces of 15 x 10-inch rectangles from the banana leaves. Over an open flame, carefully heat the banana leaves to soften them and release its natural oils.
2. Position 3 banana leaves on top of each other.
3. Place 2 to 3 tablespoons of the rice mixture on the small banana leaf. Add a tablespoon of the filling, then add another layer of the rice mixture and carefully press down. Top with squid rings, shiitake mushrooms, and chopped cashews.
4. Wrap the first banana leaf over the tamales, then wrap again with the second and third banana leaves to secure tamales in place.
5. Steam the tamales for 1 hour. Once cooked, allow to cool for 5 minutes, carefully unwrap, and serve.