Tum – Steamed Meat in Banana Leaf
2-4 people
Total time: 35 minutes
Ingredients
500g of minced – pork/chicken/prawns – (if you’re vegan – you can use chopped green papaya or snake-beans or tofu or mushroom)
1/3 jar of Bali In A Jar curry paste
2 tsp of Bali In A Jar chilli paste (optional for extra bite)
50ml of ‘Kara’ coconut cream
10g of fried shallots
Salt pepper to taste
1 pack banana leaf (available frozen from Asian grocery)
Toothpick to secure parcels
Cooking Instruction
1. Heat up your water in the pot, to use for steaming the parcels
2. Cut banana leaf 15-20cm wide, wash and dry
3. In a bowl mix through the mince, curry paste, coconut cream, fried shallots, salt pepper
4. Put a tablespoon of the mix into the banana leaf, fold the leaf and secure using toothpick
5. Steam parcels for 20 minutes
6. Serve with steam rice and some veggies + chilli condiment
Sambal Matah – Raw Chilli and Onion Sambal
Ingredients
2 large size eschallots chopped (or 1-2 red/spanish onions)
5 birds eye chillies chopped
1 stalk lemongrass chopped fine
4 kaffir lime leaf chopped fine
5g shrimp paste – toasted and crushed
50ml coconut oil
Salt pepper to taste
Method
Mix everything in a bowl!
Serve tum, and sambal matah with steamed or yellow rice. Optionally include Jukut Urab as an additional vegetable component.