Tum Ayam (Balinese Steamed Chicken Parcels)

• •400 Chicken Thigh Meat (finely minced by hand or roughly chopped)
• •80 Fresh Grated Coconut
• •6 piece Kaffir Lime Leaves (finely sliced (chiffonade))
• •2 piece Salam Leaves (Indonesian Bay Leaves) (finely sliced)
• •1 stalk Lemongrass (tender inner white part only, finely minced)
• •3 piece Bird's Eye Chiles (Cabe Rawit) (sliced, for extra heat (optional, adjust to taste))
• •2 tbsp Thick Coconut Milk
• •10 piece Banana Leaves (cut into 20x20 cm squares, softened)
• •10 piece Toothpicks or Bamboo Skewers (small, for securing parcels)
• •5 piece Shallots (for Base Genep)
• •4 clove Garlic (for Base Genep)
• •4 piece Candlenuts (Kemiri) (toasted, for Base Genep)
• •3 piece Bird's Eye Chiles (Cabe Rawit) (for Base Genep, adjust to taste)
• •2 piece Large Red Chiles (deseeded if less heat desired, for Base Genep)
• •1 inch Fresh Turmeric (peeled, for Base Genep)
• •1 inch Galangal (peeled, for Base Genep)
• •1 inch Ginger (peeled, for Base Genep)
• •0.5 inch Kencur (Aromatic Ginger) (peeled, for Base Genep)
• •1 tsp Coriander Seeds (toasted, for Base Genep)
• •0.5 tsp Black Peppercorns (for Base Genep)
• •1 tsp Terasi (Roasted Shrimp Paste) (for Base Genep)
• •1 tsp Salt (to taste, for Base Genep)

Instructions

1. 1

   **Prepare the Base Genep:** Roughly chop all ingredients for the Base Genep (shallots, garlic, candlenuts, bird's eye chiles, large red chiles, fresh turmeric, galangal, ginger, kencur, coriander seeds, black peppercorns, terasi, and salt). Using a mortar and pestle or a food processor, grind them into a very fine, smooth paste. If using a food processor, you may need to add a teaspoon of water to help it blend.

2. 2

   **Prepare the Chicken Filling:** In a large mixing bowl, combine the hand-minced chicken, the prepared Base Genep, fresh grated coconut, finely sliced kaffir lime leaves, finely sliced salam leaves, minced lemongrass, and the extra sliced bird's eye chiles (if using). Add the thick coconut milk. Using your hands, mix all ingredients thoroughly until everything is well combined and the spices are evenly distributed throughout the chicken.

3. 3

   **Prepare Banana Leaves:** Soften the banana leaf squares. You can do this by quickly passing each side over an open gas flame for 5-10 seconds until the leaf becomes pliable and deep green. Alternatively, briefly blanch them in hot water for 30 seconds, then pat dry. This makes them easier to fold without tearing.

4. 4

   **Wrap the Tum Parcels:** Lay a softened banana leaf square flat on a clean surface. Place about 2 heaping tablespoons of the chicken mixture onto the center of the leaf. Fold the bottom edge of the banana leaf up over the filling. Then, fold in both the left and right sides tightly. Finally, fold the top edge down to create a neat, compact rectangular parcel (roughly the size of a business card). Secure the parcel by piercing through all layers with a toothpick or small bamboo skewer.

5. 5

   **Steam the Tum:** Arrange the wrapped tum parcels in a steamer basket, ensuring there's a little space between each for even cooking. Place the steamer basket over a pot of boiling water. Steam for 25-30 minutes, or until the chicken filling is cooked through and firm to the touch.

6. 6

   **Serve:** Carefully remove the steamed tum parcels. Serve them warm in their banana leaf wrappers, allowing guests to open them at the table to release the fragrant steam. Enjoy immediately!

Chef's Tips

• 💡**Softening Banana Leaves:** To properly soften banana leaves, hold them carefully over a low open flame (like a gas burner) for 5-10 seconds per section. The leaf will visibly change to a darker, glossy green and become flexible. Be careful not to burn them.
• 💡**Hand-Minced Chicken:** For the best texture, hand-mincing or roughly chopping the chicken thigh meat is crucial. This provides irregular pieces that hold the spice paste beautifully and give the tum a more satisfying bite than finely machine-ground meat.
• 💡**Testing Doneness:** A cooked tum parcel will feel firm when gently pressed, and the banana leaf wrapper will have darkened considerably, indicating the steaming process is complete and the flavors have melded.
• 💡**Flavor Development:** For an even richer flavor, you can let the chicken filling mixture marinate in the refrigerator for at least 30 minutes, or even a few hours, before wrapping and steaming.