Minced chicken or Tum ayam is one of Balinese cuisine’s real treats from the many famous delicacies of Bali, which the chicken meat is being steamed together with some really fragrant and flavorful spices and also with coconut milk. Minced chicken steamed inside a wrapping of banana leaves for a long time. Being slow cooked in its own juices gives you a flavorful dish with soft textures that melts in your mouth. The banana leaves gives the dish a strong appetizing aroma but if you are unable to get any, it’s fine to use tin foil instead. Just imagine how delicious it is!
Have a look at our recipes below and discover the spiced flavors of Bali’s virtually. It provides a valuable insight into the various techniques of Tum Ayam preparation and the cooking style used in our island homes. If you bored with chicken, you can replace it with minced pork, duck or beef. It’s the cooking time!
Tum, leaf wrapped bundles of highly seasoned food, are made with almost any basic ingredients in Bali, ranging from eels, to chicken, pork, beef or duck.
- 600g boneless chicken, skin removed and minced
- 1 tbsp fried shallots
- 1 tbsp fried garlic
- 80 ml coconut cream
- 3 tbsp chicken spice paste
- 4 bird’s-eye chilies, finely chopped
- 1 pinch salt to taste
- 1 pinch black pepper corns, crushed to taste
- 12 banana leaves, cut in 25x18cm squares
- 12 salam leaves (optional fresh or dry kaffir lime leaves)
- Combine the above ingredients except for banana leaf and mix well
- Fold a halved table spoon of the mixture into the center of banana leaf on top of a salam leave and wrap.
- Steam parcels for about 10 minutes, until well cooked
If banana leaves are not available, se greaseproof paper in preference to alimunium foil.