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Tamales (Bobotu) Pampangueña

Kitchen 143 and Potatoes USA teamed up with Chef Sau del Rosario, a classically trained chef who sharpened his skills in restaurants from all over the world including France, China, Thailand, and Singapore before coming back to the Philippines. He has since then represented the country in various international events and is one of the champions bringing back traditional and regional flavors into the dining scene. He is also the proud owner of Cafe Fleur in Pampanga and Manila.

Chef Sau turned Potatoes USA products into two traditional Kapampangan dishes – the tamales and pistu.
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Print Recipe
Prep Time10 Mins
Cook Time20 Mins
ServingsServes 4

Dish

Main Dish

Prep Time

10 Mins

Cook Time

20 Mins

Serving

Serves 4

Description

Kitchen 143 and Potatoes USA teamed up with Chef Sau del Rosario, a classically trained chef who sharpened his skills in restaurants from all over the world including France, China, Thailand, and Singapore before coming back to the Philippines. He has since then represented the country in various international events and is one of the champions bringing back traditional and regional flavors into the dining scene. He is also the proud owner of Cafe Fleur in Pampanga and Manila.

Chef Sau turned Potatoes USA products into two traditional Kapampangan dishes – the tamales and pistu.

Ingredients

  • 2 tablespoon Cooking Oil
  • ½ Red Onion, minced
  • 2 Cloves Garlic, minced
  • 1 Cup Chicken stock
  • 1 Cup U.S. Dehydrated potato flakes
  • 1 Cup Coconut Milk
  • 100 grams Chicken, cooked then shredded
  • 1 piece Chorizo, slice thinly and fried
  • 1 tablespoon Peanuts, chopped
  • 1 tablespoon Annatto or Achuete
  • 1 Egg, boiled
  • ½ Red Onion, minced
  • 2 Cloves Garlic, minced
  • Salt and Pepper to taste

Preparation

  1. In a hot stock pot over medium heat, sauté onions and garlic until translucent and soft.
  2. Pour chicken stock then bring it to a boil. Add US Dehydrated Potato granules while continuously mixing to cook for 2-3 minutes.
  3. Add 2 tbsps of annatto oil. Season with salt and pepper.
  4. Place the mixture into the glass containers. Garnish with some cooked chicken, egg, chopped peanuts and other garnishes.

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