Tum ayam

01 / О БЛЮДЕ

Что это за блюдо

Исходное описание на английском языке. Русский перевод ещё не добавлен.

Tum ayam is a Balinese steamed chicken dish originating from Indonesia, known for its finely minced meat mixed with a rich blend of spices and wrapped in banana leaves before being cooked. The name “tum” refers to the method of wrapping and steaming food in banana leaves, while “ayam” simply means chicken. It is a staple in Balinese home cooking and ceremonial offerings, appreciated for its compact form, strong aromatic profile, and careful balance of seasoning. The preparation begins with boneless chicken, which is minced and mixed with a ground spice paste called bumbu bali . This paste typically includes shallots, garlic, ginger, turmeric, galangal, candlenuts, lemongrass, chili, and sometimes shrimp paste. The mixture is then combined with grated coconut or coconut milk to add depth and moisture. Once the ingredients are thoroughly mixed, small portions are spooned onto banana leaves, wrapped securely, and then steamed until fully cooked and aromatic. The banana leaf wrapping plays a functional and culinary role, as it helps retain moisture during cooking while also imparting a subtle earthy fragrance to the contents. The texture of the final dish is soft, and the flavors are concentrated, as steaming allows the spices to penetrate the meat evenly without the interference of browning or caramelization. Tum ayam is often served with steamed rice and vegetable side dishes, forming part of a larger meal rather than a standalone entrée.