Only the eldest, and most experienced men are allowed to mix the many ingredients. Many versions incorporate raw pounded meat and fresh blood in the dressing.
Chicken meat can be replaced with beef, pork, seafood, vegetables or young jackfruit.
INGREDIENTS:
3 cups blanched long bean cut in ½ cm slices
½ cups grated coconut, roasted
6 clove garlic, peeled, sliced and fried
6 - 8 shallots, peeled, sliced and fried
2 large red chilies, seeded and cut in fine strips
4 - 6 bird's-eye chilies, finely sliced
3 tsp fried chili
2 tbsp chicken spice paste
Fried shallots to garnish
DRESSING:
250g boneless chicken, minced
2tbsp chicken spice paste
1tsp freshly squeezed lime juice
1tsp salt
½tsp black peppercorns, crushed
Banana leaf cut in 30 cm (12 in) square (optional)
PREPARATION:
Combine beans, coconut, garlic, shallots, all the chilies and chicken spice paste in a large bowl and mix well.
To prepare the dressing, combine chicken mince with 2 tbsp of chicken spice paste and mix well. Place minced chicken lengthwise in center of banana leaf and roll up very tightly. Place banana leaf roll on aluminum foil and roll up again very tightly. Turn sides simultaneously in opposite directions to tighten the roll. Steam roll for 20 minutes. Remove aluminum foil and banana leaf; break up with fork to its original minced form.
Combine mince chicken with bean mixture; season to taste with salt pepper and lime juice. Garnish with crispy fried shallot.
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