Tum Ayam Bali (Balinese Steamed Chicken in Banana Leaves)
Course: Entree
Cuisine: Indonesian
Prep Time: 20 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 6packs (depending on the size)
Calories: 201kcal
Author: Marvellina
Chicken along with Balinese spice paste (bumbu genep) is mixed together and then wrapped in banana leaves and steamed to perfection. A simple dish with complex flavor you will enjoy. Also a visual tutorial on how to wrap the tum.
Clean the banana leaves by rinsing with water. You can soften the leaves by soaking in warm water and then wipe them dry or by holding the leave on top of the fire on the stove to let the heat soften the leaves too. Cut into about 6 pieces of 30 x 30 cm
Prepare the spice paste (bumbu genep):
The spice paste can be prepared few days before and kept in the fridge for up to 7 days. Put all the ingredients for bumbu genep in a food processor or blender and process into a paste
Heat up a wok or skillet. You don't need to add anymore oil as there's already oil in the spice paste you prepare earlier. Stir fry the spice paste until fragrant over medium heat, about 10 minutes. Have a taste and adjust seasonings to your preference. Remove from the heat and let it cools down a little bit before mixing it with the chicken
Prepare the chicken:
You can finely mince the chicken into fine pieces or cut them into thin slices. Alternatively, you can also use ground chicken meat
Mix the cooked spice paste with chicken, add coconut milk and egg. Stir to combine everything to form a paste
Wrapping:
Please refer to the photos above for visual if you are not sure how to wrap. Alternatively, you can wrap it like a parcel too to make it less complicated
Divide the chicken mixture into roughly six equal portions. Put one portion on the banana leaves. Top with one fresh bay leaves or 2 dried bay leaves, and few strips of cayenne peppers and wrap it up and secure with a toothpick
Pressure cooking with Instant Pot:
Pour 1 cup of water into the inner pot of instant pot. Set a trivet or a steaming basket in there. Arrange the packs on top. Close the lid. Turn the steam release valve to "sealing". Press "pressure cooker" and make sure it's on high pressure. Set the timer to 3 minutes and then do natural release. Carefully unlock the lid and use a tong to remove one pack and check to make sure it's cooked through. If it is, remove the rest from the inner pot. If not, cook for another minute and check again. Serve warm
Steaming on the stove:
Bring the water in the steamer to a boil. Put the packs inside the steamer and steam over medium heat for about 30 minutes or until the chicken is cooked through. You can take one pack out to check for doneness. Serve warm. Remove the bay leaves before eating