Madurese-style Mumu

Ingredients

In the Madurese adaptation of Mumu, the Fijian cooking technique of using an underground oven is replaced with a slow-cooking method. The spices and ingredients used in Madurese cuisine, such as turmeric, galangal, and candlenuts, are incorporated to give the dish its distinct flavor profile. Additionally, the use of banana leaves as a wrapping adds a unique touch to the Madurese-style Mumu. We alse have the original recipe for Mumu, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into pieces 500g (1.1 lb) boneless chicken, cut into pieces
• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 500g (1.1 lb) pork, cut into pieces 500g (1.1 lb) pork, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 red chilies, sliced 2 red chilies, sliced
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground galangal 1 teaspoon ground galangal
• 1 teaspoon ground candlenuts 1 teaspoon ground candlenuts
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 4 salam leaves (Indonesian bay leaves) 4 salam leaves (Indonesian bay leaves)
• 4 cups (950ml) coconut milk 4 cups (950ml) coconut milk
• 2 cups (470ml) water 2 cups (470ml) water
• Salt, to taste Salt, to taste
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 40g, 20g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, chopped shallots, and sliced red chilies. Sauté until fragrant.
2. 2.
   Add the chicken, beef, and pork to the pot. Cook until the meat is browned on all sides.
3. 3.
   In a small bowl, combine the turmeric powder, ground coriander, ground cumin, ground galangal, and ground candlenuts. Mix well.
4. 4.
   Add the spice mixture to the pot and stir to coat the meat evenly.
5. 5.
   Add the bruised lemongrass stalks, kaffir lime leaves, salam leaves, coconut milk, and water to the pot. Stir to combine.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   While the meat is simmering, prepare the banana leaves by cutting them into rectangular pieces and briefly blanching them in boiling water to soften.
8. 8.
   Once the meat is cooked, remove it from the pot and place it onto the banana leaves. Wrap the meat tightly in the banana leaves, securing the ends with toothpicks or string.
9. 9.
   Preheat a grill or barbecue to medium-high heat. Grill the wrapped Mumu parcels for about 10-15 minutes on each side, or until the banana leaves are slightly charred and the flavors have intensified.
10. 10.
    Remove the Mumu parcels from the grill and carefully unwrap them. Serve the Madurese-style Mumu hot with steamed rice or lontong (compressed rice cake).

Treat your ingredients with care...

• Banana leaves — Make sure to blanch the banana leaves briefly in boiling water to soften them before wrapping the Mumu parcels. This will make it easier to fold and secure the leaves.

Tips & Tricks

• If you prefer a spicier flavor, you can increase the amount of red chilies or add a pinch of chili powder to the spice mixture.
• For a smoky flavor, you can grill the banana leaves briefly before wrapping the Mumu parcels.
• If you don't have access to banana leaves, you can use aluminum foil as a substitute for wrapping the Mumu parcels.
• To enhance the aroma of the dish, you can add a few slices of fresh turmeric or galangal to the pot while simmering the meat.
• Leftover Madurese-style Mumu can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Madurese-style Mumu hot with steamed rice or lontong (compressed rice cake) to soak up the flavorful sauce. Garnish with fresh cilantro or sliced red chilies for an extra pop of color and flavor.

Presentation advice

To enhance the presentation, place the unwrapped Mumu parcels on a platter and garnish with fresh herbs and lime wedges. This will add a vibrant touch to the dish and make it visually appealing.