No big religious or private celebration would be held without serving
this ritual dish. Only the eldest and most experienced men are allowed
to mix the many ingredients. ###
3
cups blanched long beans cut in 1/2 cm (1/4 in) slices
1/2 cup grated coconut, roasted 6 cloves garlic, peeled, sliced and
fried
6-8 shallots, peeled, sliced and fried
2 large red chillies, seeded and cut in fine strips
4-6 bird's-eye chillies, finely sliced
3 teaspoons fried bird's-eye chillies (Sambel Sere Tahia)
2 tablespoons spice paste for chicken fried shallots to garnish
Dressing:
250 g (1/2 lb) boneless chicken, minced
2 tablespoons chicken spice paste
banana leaf, cut in 30 cm (12 in) square
1 teaspoon freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon black peppercorns, crushed
Combine
beans, coconut, garlic, shallots, all the chillies and chicken spice
paste in a large bowl and mix well. To prepare the dressing, combine
chicken mince with 2 tablespoons of chicken spice paste and mix well.
Place minced chicken lengthwise in centre of banana leaf and roll up
very tightly. Place banana leaf roll on aluminium foil and roll up again
very tightly. Turn sides simultaneously in opposite directions to tighten
the roll. Steam roll for 20 minutes. Remove alummium foil and banana
leaf, break up meat with a fork to its original minced form. Combine
minced chicken with bean mixture, season to taste with salt, pepper
and lime juice. Garnish with crispy fried shallots.
Helpful
hint : The minced chicken can be replaced by beef, pork or shredded
young jackfruit.
