Tamal De Zamboanga | Zamboanga Peninsula Region

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while maintaining a creamy texture.

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

banana leaves

💰Cheaper: parchment paper

Parchment paper can be used for steaming as a substitute.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides protein with fewer calories.

Prepare 3 boiled eggs.

Measure 1/2 cup dried shrimp and set aside.

Chop 3 cloves of garlic and 2 onions.

Spray a pan with oil and heat it up.

In a saucepan, heat 5 cups of coconut milk.

Add 3 cups of rice flour to the coconut milk and mix well.

Add 2 chicken broth cubes and 1/4 cup of white sugar to the mixture.

Season with pepper and mix well to avoid lumps.

Cook the mixture over medium heat, stirring continuously until cooked, then set aside to cool.

In a separate pan, add oil and sauté the chopped garlic and onions until fragrant.

Add the cooked and shredded chicken to the pan and mix well.

Add 1 tablespoon of oyster sauce and mix again.

Add the dried shrimp to the filling mixture and stir.

Prepare the tamales by placing some dough to cover the filling, then add a slice of boiled egg on top.

Fold the banana leaves to enclose the filling securely (not shown in detail).

Steam the tamales for 45 minutes or until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens