Tambo Tambo is a Filipino snack recipe made out of glutinous rice balls, sago pearls and mangoes served in a sweet coconut cream sauce, it came from the recipe book that we will be featuring today, the Adobo Road by Marvin Gapultos . I chose this dish because I am quite intrigued on how it tasted, the preparation and half of the ingredients were similar to Ginataang Halo Halo the only big difference is the addition of Philippine mangoes.
In The Adobo Road Cookbook, Marvin Gapultos, a food blogger-turned-gourmet food trucker, brings the exotic—yet easy to make—flavors of the Philippines into your home with this beautiful Filipino Cookbook.
With a distinct lack of Filipino restaurants to be found, the road to great Filipino food begins and ends at home. In his debut cookbook, Marvin demonstrates that Filipino cuisine can be prepared in any kitchen—from Manila to Los Angeles and everywhere in-between. Marvin interprets traditional Filipino flavors with equal parts kitchen savvy and street smarts—providing easy-to-follow, tried-and-true recipes that serve as a guide to the pleasures of Filipino cooking. The nearly 100 recipes in these pages pave a culinary road trip that transports home cooks to the roadside food stalls, bars and home kitchens of the Philippines, to the hungry streets of L.A., and even into the kitchens of Marvin’s grandmother, mother and aunties.
A highly personal take on traditional Filipino cooking, The Adobo Road Cookbook boasts a tantalizing mix of native Filipino flavors, as well as influences from Spain, Mexico, China, and the U.S. From chapters featuring surefire entertaining foods like Filipino bar food, street food and cocktails to a complete section of adobo recipes, both traditional and with a twist, the recipes found in The Adobo Road Cookbook express Marvin’s unique approach to cooking. All of his recipes emphasize their authentic Filipino roots, taking advantage of traditional island flavors for which the Philippines is rightly renowned.
Original Filipino recipes include:
- Slow-Braised Pork Belly and Pineapple Adobo
- Spicy Sizzling Pork (Sisig)
- Salmon and Miso Sour Soup (Sinigang)
- Chili Crab Spring Rolls (Lumpia)
- Coconut Milk Risotto with Kabocha Squash and Long Beans
- Chicken Adobo Pot Pies
- Sweet Corn and Coconut Milk Panna Cotta
- Spicy Sizzling Pork
- Gin Fizz Tropical
- Banana-Nut Spring Rolls
I love the ingenuity of the recipes in this book, subtle changes to the original dish makes it exciting even for the Filipinos like this recipe we tried. I never imagined mangoes would work well in this dish. These are the kinds of recipe that you will expecting to find in this book, where hard to find ingredients away from the Philippines is replaced with something surprisingly as effective as the original ones.
If you’re interested in finding out what other recipes are inside then read further because Ang Sarap and Tuttle Publishing is giving away 3 books which contains this recipe book the Adobo Road plus your choice of 2 books (worth US$20.00 and below) from the Tuttle Publishing range. Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.
What are you waiting for join now to win the book of your choice!
- ½ cup (75 g) small dried tapioca pearls
- 1 cup (250 ml) water
- 1 cup (150 g) glutinous rice ﬂour
- ½ cup (125 ml) water, plus more as needed
- 1¾ cup (400 ml) unsweetened coconut milk
- ½ cup (125 ml) water
- ¼ teaspoon salt
- ½ cup (100 g) sugar
- 2 ripe mangoes, peeled, deseeded and diced
- Soak the tapioca in the 1 cup (250 ml) of water in a small bowl for 30 minutes.
- While the tapioca is soaking, make the rice balls. Combine the rice ﬂour with the ½ cup (125 ml) of water in a large bowl and mix until a dough comes together. The dough should be slightly tacky and you should be able to form the dough into a large sphere. If the dough is too dry and crumbly, slowly add more water, one tablespoon at a time, until the dough can hold its shape.
- Form the rice ﬂour balls by pinching off about a teaspoon of the dough and rolling it between your palms to form a small sphere about ½ in (1.25 cm) in diameter. You should be able to make about 20 small rice balls from the dough. Cover the rice balls with a damp paper towel and set aside.
- Drain the tapioca in a ﬁne-mesh sieve set over the sink and rinse with cold running water. Allow the tapioca to continue draining over the sink.
- To make the porridge, combine the coconut milk with the remaining ½ cup (125 ml) of water in a large saucepan. Stir in the salt and the sugar and bring the mixture to a boil over high heat. Reduce the heat to low, and then add the rice balls to the saucepan and gently simmer, stirring to ensure the rice balls don’t stick to each other. Continue simmering the rice balls until they are cooked through and become pleasantly chewy, 3–5 minutes. As the rice balls simmer, they will become ﬁrmer and expand slightly.
- Increase the heat to high and return the liquid to a boil. As soon as the liquid boils, turn off the heat and stir in the drained tapioca pearls. Continue to stir until the tapioca becomes tender and translucent, 2–3 minutes. If the porridge becomes too thick for your liking, you can thin it out with more water or coconut milk.
- Stir in the mangoes and serve the porridge warm.