Tum Ayam: A Delightful Indonesian Steamed Chicken Delight
Embark on a culinary journey to Indonesia with this flavorful Tum Ayam recipe, a traditional steamed chicken dish known for its aromatic blend of spices and creamy coconut essence. Perfect for special occasions or as a unique weeknight meal, this recipe infuses tender chicken fillets with a fragrant spice mix, all wrapped in banana leaves for an authentic touch. Here’s how you can create this delightful dish at home.
Ingredients:
- 500 grams chicken fillet (finely chopped)
- 250 ml thick coconut milk
- 3 cloves garlic
- 5 shallots
- 1-inch piece turmeric (peeled)
- 1-inch piece ginger (peeled)
- 1-inch piece kencur (aromatic root, peeled)
- 1-inch piece galangal (peeled)
- 1 stalk lemongrass (bruised)
- 10 bay leaves
- 10 small red chilies (whole)
- 1/2 teaspoon shrimp paste
- 1 tablespoon ground coriander
- 1/2 teaspoon ground pepper
- Sugar, to taste
- Salt, to taste
- Seasoning powder, to taste (optional)
- 10 banana leaves (cut into squares, for wrapping)
Instructions:
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Prepare the Chicken: Begin by finely chopping the chicken fillet. Place it in a mixing bowl and set aside.
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Make the Spice Paste: In a blender or food processor, combine garlic, shallots, turmeric, ginger, kencur, galangal, ground coriander, ground pepper, sugar, salt, and shrimp paste. Blend until you achieve a smooth paste.
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Mix Chicken with Spice Paste: Incorporate the spice paste into the chopped chicken. If the mixture needs extra seasoning, add seasoning powder to taste.
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Prepare the Banana Leaves: Lay out the banana leaves on a flat surface. Place about 2 tablespoons of the spiced chicken mixture in the center of each leaf.
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Add Coconut Milk and Chilies: Pour 1-2 tablespoons of thick coconut milk over the chicken mixture on each leaf. Top with a few whole red chilies.
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Wrap the Chicken: Fold the banana leaf over the chicken mixture to create a neat parcel. Secure the edges with toothpicks or small bamboo skewers to ensure the packets remain sealed during steaming.
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Steam the Tum Ayam: Arrange the wrapped parcels in a steamer. Steam for approximately 20 minutes or until the chicken is fully cooked and the flavors have melded together.
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Serve and Enjoy: Once steamed, unwrap the banana leaves to reveal the aromatic Tum Ayam. Serve hot, and enjoy the blend of rich spices and creamy coconut milk.
This Tum Ayam recipe offers a taste of Indonesian tradition, combining savory chicken with a medley of fragrant spices and creamy coconut milk, all enveloped in the subtle flavors imparted by banana leaves. Perfect for a special meal or a delicious family dinner, this dish is sure to impress and satisfy.
