Balinese Chicken In Banana Leaves (tum Ayam)

Balinese Chicken in Banana Leaves, also known as Tum Ayam, is a traditional dish from the beautiful island of Bali, Indonesia. This dish is bursting with aromatic flavors and is a must-try for anyone who loves exploring new cuisines.

Balinese Chicken In Banana Leaves (tum Ayam)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 kaffir lime leaves, thinly sliced
  • 4 lemongrass stalks, white part only, thinly sliced
  • 4 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 2 red chilies, thinly sliced
  • 1 teaspoon shrimp paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 banana leaves, cut into 8 large pieces

Instructions

  1. In a bowl, mix together the kaffir lime leaves, lemongrass, shallots, garlic, red chilies, shrimp paste, ground coriander, ground turmeric, salt, and sugar.
  2. Cut each chicken breast into 4 pieces and add to the spice mixture, tossing to coat the chicken evenly.
  3. Place 2 pieces of banana leaves on top of each other to form a cross. Place a piece of marinated chicken in the center and fold the banana leaves to form a secure parcel.
  4. Repeat with the remaining chicken and banana leaves.
  5. Heat a pan over medium heat and cook the wrapped chicken parcels for 15-20 minutes on each side until the chicken is cooked through.
  6. Once cooked, carefully open the banana leaf parcels and serve the Balinese Chicken hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Knife Cutting board Bowl Pan

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve with steamed rice and a side of sambal matah for an authentic Balinese meal.

Tips & tricks

Tips: If you can't find banana leaves, you can use parchment paper as a substitute for wrapping the chicken parcels.

Cost

$15