Tum Ayam (Balinese Steamed Chicken Parcels)
Tum Ayam
Balinese minced chicken seasoned with base genep, wrapped in banana-leaf cones (tum) and steamed. Often part of Balinese nasi campur.
- Time
- 1 hr
- Serves
- 10 people
- Origin
- Bali
- Type
- Chicken & Duck
Ingredients
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Base genep
How to Make
Fry the base genep until cooked and cool.
Mix the chicken, paste, eggs, lime leaves and salt.
Place a bay leaf on a piece of banana leaf and add 2 tbsp of the mixture.
Fold into a closed cone (tum) and secure with a toothpick.
Steam 30 to 40 minutes until cooked.
Kitchen tip
Tum is also delicious grilled briefly after steaming so the leaf turns fragrant.
Questions
Where does Tum Ayam (Balinese Steamed Chicken Parcels) come from?
Tum Ayam is a traditional dish from Bali (capital: Denpasar), in the Bali & Nusa Tenggara region of Indonesia.
How long does Tum Ayam (Balinese Steamed Chicken Parcels) take to make?
It takes about 1 hr in total to make 10 servings, including preparation.
What is the secret to a good Tum Ayam (Balinese Steamed Chicken Parcels)?
Tum is also delicious grilled briefly after steaming so the leaf turns fragrant.