Chicken Tum with Young Coconut Shell

When Galungan comes it means the Balinese start making food specialties. One of them is tum. It is chopped meat (pork, chicken or Peking duck) added with complete Balinese spices, wrapped in banana leaf and then steamed. Some may add supplements to this mixture, like grated protuberant tuber of banana, coconut and even slices of young coconut shell (it has no flesh yet).
The latter is a variant of tum that is commonly found in Tabanan and Jemberana regency. Nowadays, tum is not only made for Galungan celebrations but local people frequently cook it on other occasions. Here is a chicken tum recipe mixed with young coconut shell.

Ingredients: 2 handful slices of young coconut shell (boiled), ¼ chopped chicken

Spices: 2 small chili, 1 large chili, 2 slices ginger, 1 slice kencur, 1 slice turmeric, 2 slices galangal, 1 tsp salt, 1 tbsp cooking oil, 2 pcs salam leaf (thinly sliced), 3 pcs lime leaf (thinly sliced), ¼ tsp chicken flavor seasoning, 2 candlenut, 1 twig of banana leaf & bamboo pin (semat)

Method:

1. Ground all spices.
   
2. Mix well the spices with the boiled coconut shell, chopped chicken, lime leaf, salam leaf, salt, cooking oil and the chicken flavor.
   
3. Wrap all batter with banana leaf in which every wrap consists of a spoonful and fastened with a bamboo pin (semat).
   
4. Steam it for some 30 minutes. Take out and serve.(BTN/Punia)