- 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.