OVERVIEW:

Tum are leaf-wrapped bundles of highly seasoned food, a popular method in Bali. This dish uses minced duck, but you can make Tum with various ingredients like chicken, pork, or beef.

INGREDIENTS:

600 g boneless duck, skin removed and minced
1 tbsp fried shallots
1 tbsp fried garlic
⅓ cup thick coconut milk
3 tbsp Balinese Base Spice Paste
4 bird’s-eye chilies, sliced
1 tbsp salt
1 tsp crushed black peppercorns
12 pieces banana leaf, cut into 20 cm (8 in) squares
12 salam leaves

PREPARATION:

1. In a bowl, combine all ingredients except the banana leaves and salam leaves. Mix well until evenly seasoned.
2. Place a heaped tablespoon of the mixture in the center of each banana leaf square, placing a salam leaf on top. Wrap the mixture tightly into parcels.
3. Steam the parcels for about 15 minutes, until thoroughly cooked. If banana leaves are not available, use greaseproof paper as an alternative.
4. For an alternative preparation, use the same mixture to make duck satays by adding 200 g of grated coconut and doubling the Balinese Base Spice Paste, salt, and pepper. Form the mixture around a large satay skewer or a stalk of lemongrass.