These rice tamales and machang are absolutely worth the time and effort! Here's how to make it at home.

Jump to:
Introduction (00:00)
Origins of Machang and Tamales (00:44)
Tamales Recipe (3:49)
Machang (7:49)

Recipes

Tamales (About 8 servings)
1.2 kg bonein chicken thighs
1 large onion
pinch of salt
2 liters of water
4 tbsp of atsuete oil

Atsuete Oil Recipe
2 tbsp atsuete seeds
50 grams chicken skin
2 pieces of garlic
1 red onion
1 lemongrass stock
2 birds eye chilies
2 thumbsize pieces of ginger
1 cup peanut oil

Peanut butter
2 cups of peanuts
2 tbsp white sugar
1 pinch of salt

Filling
1 red onion
1 small carrot
1 medium chorizo
salt and pepper to taste
4 cups broken rice (cooked with about 8 cups of the chicken broth above)
½ cup coconut milk
2 salted Eggs
8 banana leaves

Machang
4 tbsp peanut oil
400 g glutinous rice,
1/4 cup minced onions
2 tbsp minced garlic
2 tablespoon light soy sauce
2 tablespoon dark soy sauce
2 tablespoon oyster sauce
1 tsp sesame oil
For the Pork:
150 g of pork belly
1/4 cup soy sauce (half light, half dark)
1/4 cup coconut vinegar
1 pinch white pepper
1 pinch salt
1 tsp sugar
2 cloves of garlic
4 dried bay leaves
1 tbsp whole pepper corns
1/2 cup coconut cream
2 birds eye chilies
8 banana leaves
1 cup soaked mung beans (munggo)



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