MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Filipino Tamales
 Categories: Filipino, Pastry, Filling, Chicken, Pork
      Yield: 8 dozen

           DOUGH:
      2    Coconut; grated
      2 c  Rice flour
      3 tb Lard or cooking oil
      1 ts Salt
      1 ts Monosodium glutamate
           WRAPPING:
           Banana leaves; wilted over
           -fire
           String for tying
           FILLING:
      3 tb Lard or cooking oil
      3 cl Garlic; crushed
      1    Onion; minced
      1 c  Cooked pork; cubed
      1 c  Cooked chicken; cut into
           -small pieces
      1 c  Ham; cubed
      1 c  Peanuts; chopped
      1 ts Salt
      1 ts Monosodium glutamate
      2 ts Black pepper
      3    Hard-cooked eggs; sliced
           -into strips
 
  Extract pure coconut milk. Set aside. Add water to pulp and make a
  second extraction. Put rice flour in a big pan and pour 3 cups
  diluted coconut milk, salt, and MSG and cook over slow fire,
  stirring constantly to prevent lumping. When mixture starts to
  thicken, add pure coconut milk, and continue stirring until dough
  is done. Remove from fire. Add 3 tb lard or cooking oil, then
  set dough aside.
  
  In a skillet, heat 3 tb lard or cooking oil. Brown garlic and
  onions. Add pork, chicken, ham, peanuts, salt, MSG, and pepper.
  Cook for a few and then remove from fire.
  
  Place 1 tb cooked dough on one piece of banana leaf. Flatten the
  dough and spread over it 1 tb of filling. Top with egg strip and
  then fold dough over filling. Fold banana leaf over dough and tie
  securely, but not tightly, with string. Place tamales in steamer
  and steam for 30 minutes.
  
  Bing Salacup
 
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