500 gr chicken mince
3 cloves garlic
200 ml santen asli (thick coconut milk)
2 tbsp oil
2 cm kunyit (galangal)
1 cm laos
1 cm kencur (bitterroot)
1 jerut purut / kaffir lime leave
salt to taste
1 tsp pepper
Pound or grind the ingredients for the bumbu into a paste. Slic the shallots an the garlic thin and mix it with the paste. Heat in a wok the oil and fry the bumbu for 3 minutes. Add the mince and fry it loose. Mix 1 egg yolk with the santen and add it. Let is simmer slowly until the saus has thickened.
Boil 1 egg hard. Form a small package from a piece of banana leave and put some mixture in and an piece of boiled egg. Close the package with the wooden sticks and steam the packages for 2o minutes until done. Serve.