Tamales

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In the Philippines and Guam, which were governed by Spain as a province of Mexico, different forms of "tamales" exist. Some are made with a dough derived from ground rice and are filled with seasoned chicken or pork with the addition of peanuts and other seasonings such as sugar. In some places, such as the Pampanga and Batangas provinces, the tamales are wrapped in banana leaves, but sweet corn varieties from the Visayas region are wrapped in corn husks similar to the sweet corn tamales of the American Southwest and Mexico. Because of the work involved in the preparation of tamales, they usually only appear during the special holidays or other big celebrations. Various tamal recipes have practically disappeared under the pressures of modern life and the ease of fast food. Several varieties of tamales are also found in the Philippines. Tamales, tamalis, tamalos, pasteles, are different varieties found throughout the region. Some are sweet, some are savory, and some are sweet and savory. Mostly wrapped in banana leaves and made of rice, either the whole grain or ground and cooked with coconut milk and other seasonings, they are sometimes filled with meat and seafood, or are plain and have no filling. There are certain varieties, such as tamalos, that are made of a sweet corn masa wrapped in a corn husk or leaf. There are also varieties made without masa, like tamalis, which are made with small fish fry wrapped in banana leaves and steamed, similar to the tamales de charal from Mexico, where the small fish are cooked whole with herbs and seasonings wrapped inside a corn husk without masa. The number of varieties have unfortunately dwindled through the years so certain types of tamales that were once popular in the Philippines have become lost or are simply memories. The variety found in Guam, known as tamales guiso, is made with corn masa and wrapped in corn husks, and as with the Philippine tamales, are clear evidence of the influence of the galleon trade that occurred between the ports of Manila and Acapulco.