RecipeMuncher

tamalo: peanuts, sesame seeds, rice flour, and pork belly in a parcel While searching in my cookbook for the Bam-i recipe, I came across the tamalos, a specialty from the same region in the Philippines. These annatto colored, meaty, nutty, and slightly spicy cousins of the Mexican tamales are made with rice flour and wrapped in banana leaves. I’ve never had this kind of tamale before although I once made another Filipino version that also has peanuts but flavored with coconut milk and shre (...)