Tum Ayam/Daging Bali (Balinese Steamed Pork/Chicken Parcels)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• ¼ kg Daging ayam/babi cincang, 5 sm Santan

• 6 Daun salam, 6 Daun jeruk, 4 sm Minyak

• 1 Sereh-belah 2 & potong jadi 6

• 1 st Terasi (opsional), 2 Daun pisang-pembungkus

Iris tipis & goreng sebentar:

• 2 Bawang putih, 2 Cabai merah, 5 Bawang merah

Haluskan:

• 1 Bawang merah, 3 Bawang putih, 6 Cabai merah

• 4 Kemiri, 1 sm Garam, 1 st Lada, 3 cm Kencur

• 2 cm Jahe

Cara membuat

• Tumis bumbu hls. Beri daging, santan, terasi & gorengan bawang-cabai, masak ½ matang, angkat.

• Ptg dn pisang jadi 6 lbr uk ± 14X27 cm. Cuci/rendam dn pisang dng air pns sblm digunakan agar lbh elastis.

• Susun 1 ptg sereh, 1 dn jrk, 1 salam di daun pisang. Beri tumisan daging di atasnya. Bungkus, semat dng lidi. Kukus hingga matang. Angkat, diamkan ± 5 mnt kmd bakar agar harum.

Ingredients

• ¼ kg ground Pork/Chicken, 5 tbsp Coconut milk

• 6 Kaffir lime leaves, 6 Bay leaves, 4 tbsp frying Oil

• 1 Lemongrass-halved & then slice it into 6 pieces

• 1 tsp Shrimp paste (optional), 2 Banana leaves-wrappers

Thinly sliced & then fried until 1/2 cooked:

• 2 Chilies, 5 Shallots, 2 Garlic cloves

Grind into a paste:

• 2 cm Ginger, 1 tbsp Salt, 6 red Chilies

• 1 Shallots, 4 Candlenuts, 1 tsp Pepper

• 3 Garlic cloves, 3 cm Lesser galangal

Directions

• Sauté spices paste; add in the meat, coconut milk, fried shallots+garlic+chilies & shrimp paste. Stir until half cooked; remove from the heat.

• Cut banana leaves into 6 square sheets (@ ~ 14X27 cm). Wash/soak the banana leaves in hot water before using it as wrappers, in order to make them more elastic/softer.

• Place 1 piece of each lemon grass, bay leaf, lime leaf in the the center of each banana leaf sheets. Place some meat above; then wrap up the banana leaves until it covers all. Secure with a small skewer/toothpick. Steam until cooked. Remove from the steamer, let it rest for ~ 5 min & then grill the parcels briefly to get a smoky flavor.

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