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Ingredients

• 2 cups [480 mL] raw peanuts, in shell
• 3½ cups [840 mL] uncooked rice
• 7 cups [1.7 L] coconut milk
• 1 cup [240 mL] light brown sugar
• 2 teaspoons [10 mL] salt
• 1 teaspoon [5 mL] white pepper
• 1 cup [240 mL] unsalted roasted peanuts, coarsely crushed
• ¼ cup [60 mL] annatto water (see page 182)
• 2 garlic cloves, whole
• 1 scallion, tied in a knot
• 1 pound [450 g] pork loin
• 2 boneless and skinless chicken breast halves
• 1 pound [450 g] shrimp, shelled and deveined
• 8 ounces [225 g] cooked ham, cut into strips, ½ inch [1 cm] wide and ¼ inch [6 mm] thick
• 3 hard-boiled eggs, sliced
• 16 pieces of aluminum foil, 10 × 12 inches [25 × 30 cm], or banana leaves, blanched in hot water
• Sriracha sauce, to garnish (see page 586)

Description

This Tamale Recipe Is An Adaptation Of The Latin American Tamale, Using White And Red Seasoned Rice Mixtures In Place Of Cornmeal. The Ingredients Are Native And The Method Of Wrapping Is Borrowed From The Chinese Practice Of Wrapping Food In Lotus Leaves

Chow