Food Series: Tamales keeps freshness and natural taste of fish

Make culinary art as simple, practical and healthful as possible.  Cook small fish like dulong (Ipon Ilk), and dilis (anchovies) the tamales (tamalis Ilk) way.   Let's return to indigenous cooking practices - and live happy, long and healthy like our ancestors.  
Dr Abe V Rotor
Living with Nature School on Blog 
Paaralang Bayan sa Himpapawid with Ms Melly C Tenorio
738 DZRB AM Band, 8-9 evening class, Monday to Friday

Follow these steps, refer to the photos. 

1. Wash fresh fish with a strainer.
2. Add salt, chopped ginger and onion. 
3. Wilt leaves with stalk
4. Pack in small amount, good per person.   
5. Line stainless pan (or clay pot) with banana stalk
6. Arrange packed tamales for cooking, cover.
7. Don't overcook, serve whole pan on dining table
8. Best when steaming hot, save the juice
9. Pack is ideal for baon 
10. Eat with fresh tomato for variety. 

 
Share this lesson with your family, school and community. Let's return to indigenous cooking practices - and live happy, long and healthy like our ancestors.