Bali has become one of the most popular tourist destinations in the world. Not only known for its exotic beauty, but the culinary delights of the island are also loved by people around the world.
Speaking of Balinese cuisine, some of you might be thinking about Ayam Betutu and Sate Lilit. Even so, there are many other foods that you can enjoy on this island of the Gods. Tum culinary is one of them.
Tum cuisine is actually similar to botok or pepes, traditional food that you often find in Java. Usually, Tum is a side dish of mixed rice. You can enjoy Tum using halal ingredients such as chicken and beef, or non-halal like pork.
Apart from using minced meat, there is also Tum Ati, which is made from Chicken Liver. If you’re are a vegetarian or vegan, don’t worry! You can try Tum Jackfruit and Tum Klungan that made from coconut.
Just like any other thing in Bali, Tum also has philosophical value. The value can be found in the cooking process.
First, Tum must be steamed until cooked. Its means that humans must be introspective and understand themselves first. So, humans won’t be ‘pointing fingers at each other when there’s a problem.
Second, Tum must be wrapped tightly and neatly, so that the contents inside it do not spill or scatter out.
According to the Balinese people, the method of wrapping means that everyone must think carefully before doing or saying something.
‘Tum’ can contain any kind of meat and are usually served with rice and vegetables, often as part of the selection of side orders served with lawar Bali.
This tum recipe will make about 15 parcels and if you don’t eat pork, you can replace the pork with minced chicken or beef. Using banana leaves to wrap the tum will give you an authentic Balinese flavour but if you are unable to get any, it’s fine to use tin foil instead.
Ingredients (15 tum):
– 500 gr minced chicken or beef
– 3 bay leaves
– 2 veg oil
– Banana leaves or tin foil ( 20 cm X 15 cm )
Spice Paste (Crush in a pestle and mortar or food processor):
– 2 Shallots
– 3 Cloves garlic
– A 3cm piece of fresh turmeric
– A 3cm piece of fresh galangal
– A 2cm piece of fresh Ginger
– A 4cm piece of fresh kencur (leave out if not available)
– 2 small red chillies
– 1 big red chilli
– ½ tsp corriander seed
– ½ tsp black pepper
– ½ tsp sesame seeds
– ¼ tsp nutmeg powder
– 1 candlenut
– ½ tsp terasi (shrimp paste)
– salt (to taste)
Method:
- Mix the ingredients and the spice paste including bay leaves and vegetable oil thoroughly.
- Take 2 tbsp of mixture and then wrap it with banana leaves or tin foil. If using banana leaves, use a cocktail stick to keep them closed (as in the picture). Do this until the mixture is all used up.
- Cook by steaming over a wok of boiling water or using a steamer until cooked through. You can also bake them in the oven at a medium temperature for 45 minutes.
- Serve with rice and sambal matah. Remember – don’t try to eat the banana leaves!
