Tum Ayam (Minced Chicken in Banana Leaf)
Tum Ayam is another popular Balinese dish that is cooked in the same method as Pepes Ikan (steamed fish version) and otak-otak. To prepare this dish, minced chicken is mixed together with flavorful spices and coconut milk, wrapped snugly in banana leaves, and then is steamed or grilled.
We used the recipe below during my Balinese Cooking Class.
Tum Ayam — Minced Chicken in Banana Leaf (recipe by I Nyoman Sudiyasa of Sate Bali)
Yields: 12 pieces
Ingredients:
- 600g minced chicken
- 1 T minced shallots, fried
- 1 T minced garlic, fried
- 1/3 C coconut milk
- 3 T Base Be Siap (spice paste for chicken)
- 4 bird-eye chili slices
- 1 T salt
- 1 T peppercorn, crushed
- 12 pieces banana leaves
Directions:
Combine all of the ingredients above, except for the banana leaves, mixing well. During class, we used a giant mortar and pestle to pound the chicken into a paste mixture.
Put a mounded tablespoons of the mixture into the center of each banana leaf and wrap it, using a toothpick to fasten it closed.
Steam parcels for about 15 to 20 minutes, until well cooked.
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