Tum Ayam (Balinese Steamed Chicken Parcels)

Tum Ayam, a traditional Balinese steamed chicken parcel wrapped in banana leaves. Tum is one of the most fundamental dishes in Balinese cuisine — small parcels of finely minced or chopped meat mixed with a rich base genep spice paste, grated coconut, and aromatic leaves, wrapped tightly in banana leaves and steamed until cooked through. The banana leaf wrapper does more than just hold the food — it infuses the filling with a subtle grassy, earthy aroma during steaming that is impossible to replicate any other way. Tum Ayam is an essential component of Balinese ceremonial offerings (banten) and is also a beloved everyday dish found in warungs and nasi campur plates across the island. Every Balinese family has their own version, passed down through generations.

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.

   Time: 15 min
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.

   Time: 10 min
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.

   Time: 5 min
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.

   Time: 15 min
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.

   Time: 30 min
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!