Tum Bebek

Main ingredients

  • 300 grams duck breast and duck leg boneless, skin off and chopped
  • 2 tablespoons fried shallot
  • 1 tablespoon fried garlic
  • 1 teaspoon salt
  • ½ teaspoon white pepper powder
  • ½ teaspoon white sugar
  • ½ cup coconut cream
  • 3 pieces small red chilli, sliced
  • 1 tablespoon oil for sautéing
  • Banana leaf for wrapping 
  • Fried shallot for garnish
  • Lemo (Balinese lime) for garnish
  • Lawar Kalasan (see pantry) 

Tum Paste ingredients

  • 5 pieces shallot
  • 3 cloves garlic
  • 4 pieces big red chilli, deseeded
  • 1 cm galangal, peeled
  • 2 cm kencur, peeled
  • 2 cm turmeric, grilled
  • 2 pieces candlenut, dry roasted
  • 1 teaspoon shrimp paste, grilled
  • ½ teaspoon coriander seeds
  • ¼ teaspoon white pepper
  • ⅛ teaspoon nutmeg
  • 1 piece clove


  • Combine all tum paste ingredients into the blender and blend roughly.
  • Heat oil in a pan, sauté the rough paste until fragrant and set to one side.
  • In a bowl, combine duck meat, fried shallot, fried garlic, salt, sugar, white pepper powder, red small chilli slices, coconut cream and sautéed tum paste, mix all well.
  • Cut 20 x 20 cm of banana leaves into squares and make one other piece smaller.
  • Take 1 (one) bigger piece of banana leaf and put 1 (one) smaller piece on top of it.
  • Spoon 2 (two) tablespoons of tum mixture and put in the center of banana leaves, fold both sides of banana leaf until tum mixture is completely wrapped and secure it with a tooth pick.
  • Repeat the process until tum mixture finish.
  • Get your steamer ready and then steam for 10 minutes.
  • Keep one of the banana leaf parcels for the kalasan lawar. 
  • Mix tum and lawar together and serve with fried shallot and lemo on the side.
1 hour
4 portions