A beautiful Malysian dish often cooked on EidsNACATAMALES
Ingredients
1. 12 piece of foil each 12” into 18”
2. MASA
3. FILLING INGREDIENTS
4. MARINATED MEAT
5. 3 CUPS LIGHTLY PACKED MINT SPRIGS
6. SLICED VEGETABLES
7. 12 PIECE COTTON STRING 4’ LONG
1. 12 piece of foil each 12” into 18”
2. MASA
3. FILLING INGREDIENTS
4. MARINATED MEAT
5. 3 CUPS LIGHTLY PACKED MINT SPRIGS
6. SLICED VEGETABLES
7. 12 PIECE COTTON STRING 4’ LONG
METHOD
On a piece of foil: put ¾ cup masa in the centre pat to flatten a bit Add filling ings starting with ¼ cup rice Put 5-6 potato slices making a wall around the rice Push 1 chili 1 prune and 6 olives through the rice in the masa Top with 1 tbsp raisins Place meat on rice Stir marinate and spoon 1 tbsp on meat Put 2 sprigs of mint over meat Stack 1 slice each of onion, tomato and bell pepper over meat Snugly fold foil over nacatamale and tie with the string so that the water does not penetrates Stack in a large pan or 2 large pans Put on a heatproof plate to keep from floating Cover with water and boil on high heat for 45 mins reduce heat and simmer for 1 hr Lift out with a slotted spoon
On a piece of foil: put ¾ cup masa in the centre pat to flatten a bit Add filling ings starting with ¼ cup rice Put 5-6 potato slices making a wall around the rice Push 1 chili 1 prune and 6 olives through the rice in the masa Top with 1 tbsp raisins Place meat on rice Stir marinate and spoon 1 tbsp on meat Put 2 sprigs of mint over meat Stack 1 slice each of onion, tomato and bell pepper over meat Snugly fold foil over nacatamale and tie with the string so that the water does not penetrates Stack in a large pan or 2 large pans Put on a heatproof plate to keep from floating Cover with water and boil on high heat for 45 mins reduce heat and simmer for 1 hr Lift out with a slotted spoon
MASA
Ingredients
1. 5 LARGE POTATOES
2. 4 CUPS CORN TORTILLA FLOUR
3. 1 CUP ORANGE JUICE
4. 1 CUP BEEF BROTH OR WATER
5. ½ CUP LIQUID FROM OLIVES
6. 1/3 CUP LIME JUICE
7. 3TBSP CATSUP
8. 2 CUPS SALAD OIL
9. 2 LARGE UNPEELED ONIONS(ABOUT 1LB) THICKLY SLICED
10. 1 HEAD UNPEELED GARLIC SEPERATED
11. SALT
Ingredients
1. 5 LARGE POTATOES
2. 4 CUPS CORN TORTILLA FLOUR
3. 1 CUP ORANGE JUICE
4. 1 CUP BEEF BROTH OR WATER
5. ½ CUP LIQUID FROM OLIVES
6. 1/3 CUP LIME JUICE
7. 3TBSP CATSUP
8. 2 CUPS SALAD OIL
9. 2 LARGE UNPEELED ONIONS(ABOUT 1LB) THICKLY SLICED
10. 1 HEAD UNPEELED GARLIC SEPERATED
11. SALT
METHOD
Cut potatoes in 2” chunks boil and mash Mix together Flour orange juice broth olive liquid lime juice and catsup Mix until evenly moistened Heat oil and put in onion and garlic and fry till very brown pass through sieve and pour the fat over masa squeezing the vegetables well stir masa mixture well season with salt if making before chill in an airtight box up to three days
Cut potatoes in 2” chunks boil and mash Mix together Flour orange juice broth olive liquid lime juice and catsup Mix until evenly moistened Heat oil and put in onion and garlic and fry till very brown pass through sieve and pour the fat over masa squeezing the vegetables well stir masa mixture well season with salt if making before chill in an airtight box up to three days
FILLING INGREDIENTS
1. 2 ½ cups soaked rice
2. 6 medium sized potatoes cut in ¼ inch thick slices immerse in water
3. 12 chilies
4. 12 pitied pruned
1. 2 ½ cups soaked rice
2. 6 medium sized potatoes cut in ¼ inch thick slices immerse in water
3. 12 chilies
4. 12 pitied pruned
5. 2 cups pitted olives
6. ¾ cup raisins
MARINATED MEAT
Ingredients
1. MEAT 3LBS CUT IN 2” PIECES
2. 1 TSP PEPPER
3. 1 TSP SALT
IN 3 CUPS WHITE VINEGAR MIX THIS PASTE:
3 TBSP PAPRIKA
2 TBSP VINEGAR
1 ½ TSP DRIED OREGANO LEAVES
3 CLOVES GARLIC
½ TSP GROUND CUMIN
MARINATED MEAT
Ingredients
1. MEAT 3LBS CUT IN 2” PIECES
2. 1 TSP PEPPER
3. 1 TSP SALT
IN 3 CUPS WHITE VINEGAR MIX THIS PASTE:
3 TBSP PAPRIKA
2 TBSP VINEGAR
1 ½ TSP DRIED OREGANO LEAVES
3 CLOVES GARLIC
½ TSP GROUND CUMIN
METHOD
Mix all ingredients and marinate meat for 1-3 days in fridge
SLICED VEGETABLES
1. peel 2 large onions
2. core 2 large firm ripe tomatoes
3. and stem 2 large bell peppers
Cut each vegetable into 6 equal crosswise slices
Mix all ingredients and marinate meat for 1-3 days in fridge
SLICED VEGETABLES
1. peel 2 large onions
2. core 2 large firm ripe tomatoes
3. and stem 2 large bell peppers
Cut each vegetable into 6 equal crosswise slices
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