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Tum ayam (Balinese steamed spiced chicken parcels)
Minced chicken with base genep, coconut and lime leaf, wrapped in banana leaf and steamed
Tum ayam are small banana-leaf parcels made in Bali for Galungan and family ceremonies, when they appear on festive plates and in offerings alongside lawar and satay; wrapping the food in leaf is part of how Balinese cooking shows care for what is offered. Minced chicken is mixed with cooked base genep, a spoonful of coconut cream and shredded lime leaf, then folded into leaves and steamed until firm and juicy. The banana leaf gives a gentle, tea-like aroma, and the filling is spicy, fragrant and moist, like a soft spiced pâté. Serve the parcels with rice and a vegetable dish, letting everyone unwrap their own. Chef's tip: cool the fried paste completely before it meets the raw chicken, so the mixture stays cold and safe and the parcels hold their shape.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the base genep paste
- 5 shallotspeeled
- ½ oz fresh turmericpeeled, sliced
- ½ oz galangalsliced
- ⅓ oz kencur (aromatic ginger)or extra galangal
- 3 candlenutsor macadamia nuts
- 1 tsp coriander seedstoasted
- ½ tsp shrimp pastetoasted
- 2 tbsp coconut oil
For the filling
- 1 ⅛ lb minced chicken thigh
- 3 tbsp coconut cream
- 4 makrut lime leavesvery finely shredded
- 1 tsp salt
- 1 tsp palm sugargrated
For wrapping
- 8 banana leavescut into 20 cm squares, wiped clean
- 4 salam leaves (Indonesian bay)halved
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Method
0/8 doneStep 1: Blend 5 shallots, 4 garlic cloves, ½ oz fresh turmeric, ½ oz galangal, ⅓ oz kencur (aromatic ginger), 3 candlenuts, 3 red chillies, 1 tsp coriander seeds and ½ tsp shrimp paste with a splash of water to a smooth paste.
5 minStep 2: Fry the paste in 2 tbsp coconut oil in a frying pan over a medium heat for 8 minutes, stirring, until it darkens and smells cooked. Spread on a plate and cool completely, about 10 minutes.
18 minStep 3: In a bowl, mix the 1 ⅛ lb minced chicken thigh with the cooled paste, 3 tbsp coconut cream, 4 makrut lime leaves, 1 tsp salt and 1 tsp palm sugar until sticky and evenly yellow.
4 minStep 4: Pass each 8 banana leaves square briefly over a gas flame or dip in hot water until it turns glossy and soft, so it folds without splitting.
5 minStep 5: Put a half 4 salam leaves (Indonesian bay) leaf in the middle of each leaf and spoon one-eighth of the chicken on top, shaping it into a flat oblong about 2 cm thick. Common mistake: making the parcels too fat; the centre stays raw while the outside overcooks.
8 minStep 6: Fold the sides in to overlap, then fold the ends underneath like an envelope and pin with a toothpick.
5 minStep 7: Steam over a high heat for 25 minutes, until the parcels feel firm when pressed and the chicken reaches 165°F in the centre of one (the juices run clear).
25 minStep 8: Serve warm in their leaves, or grill them for 2 minutes a side for a smoky finish. Keep leftovers in the fridge for 2 days and steam until piping hot.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 27 g
- Carbs
- 7 g
- Fat
- 18 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tum ayam (Balinese steamed spiced chicken parcels) take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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