Tum Ayam: Banana-Leaf Chicken Parcels

What is tum ayam?

How to make tum ayam — seasoned minced chicken wrapped in banana leaf and steamed.

This recipe guide focuses on authentic structure you can repeat: paste, method, seasoning balance, and serving context. tum ayam rewards patience more than fancy equipment.

Ingredients (home batch)

Use the freshest aromatics you can find. If you are outside Bali, prioritize lemongrass, lime leaves, shallots, and a credible shrimp paste. Fresh turmeric and galangal make a visible difference.

• Minced chicken
• Base genep
• Grated coconut
• Egg optional for binding
• Banana leaves

Method

Read the full sequence before lighting the stove. Balinese cooking often front-loads paste work, then moves quickly.

1. Mix chicken with paste, coconut, and seasoning.
2. Soften banana leaves.
3. Wrap into tight parcels.
4. Steam until cooked through.
5. Rest briefly and serve warm.

Texture and doneness cues

Parcels should be juicy and aromatic with no raw spice taste.

Tips from practice kitchens

• Do not overfill wraps
• Double-wrap to prevent leaks
• Freeze uncooked parcels for later steaming

What to serve with it

Balinese meals are relational. Pair this dish with rice and at least one fresh sambal or vegetable side.

• Rice
• Sambal
• Clear soup

Make-ahead and leftovers

Spice-forward dishes often taste deeper the next day. Cool quickly, refrigerate, and reheat gently. Refresh with lime and herbs if the dish has a raw-condiment component served alongside.

Frequently asked questions