Bali is home to unique cultures and foods. Lawar is one of the famous authentic dishes that you won’t miss.
In Bali, we have a word, ‘mebat’, which describes a situation when Balinese men gather to chop meat and prepare ingredients for cooking. This will happen mostly before ceremonial days. Groups of guys will get together to finely chop the meat and spices needed to make lawar, have a few beers or glasses of arak, and generally have a good time.
Lawar usually is made with pork or chicken meat, but today we’ll share with you how to make Balinese Vegetarian Lawar that you can try at home. Check this out!
Ingredients
- 100 g long bean, cut 1 cm
- 150 g coconut
- 50 g green jackfruit
- 4 kaffir lime leafs ( finely sliced)
- 1 bayleaf
- 4 sdm bawang merah goreng
For Base Genep (spice paste – grind with a pestle and mortar or use a food processor to blend):
1. A 5cm piece of galangal
2. A 5cm piece of turmeric
3. A 3cm piece of ginger
4. A 5cm piece of kencur (lesser galangal)
5. 1 tsp coriander seeds
6. 1 tsp sesame seeds
7. ½ tsp black pepper seeds
8. ½ tsp white pepper seeds
9. 2 cloves
10. 2 candlenuts
11. ½ tsp cumin seeds
12. ½ tsp nutmeg powder
For Sambal Embe (2nd spice paste):
1. 4 shallots ( finely sliced)
2. 4 cloves of garlic (finely sliced)
3. 5 chilies ( finely sliced)
4. 1 tbsp shrimp paste
Method
- Boil the green jackfruit and long bean for just a few minutes and then drain leave to cool then cut finely.
- For base Genep, stir fry with vegetable oil until cooked.
- Grill the coconut until brown then cut the brown skin off. Grate the white part of the coconut.
- For sambal embe, deep fry the shallots until cooked, put in a bowl and then fry the garlic, remove it when cooked and put in the bowl with the shallots. Repeat the process with the chili and the shrimp paste then add the frying oil to the bowl with shallots, garlic, chilli and shrimp paste.
- Mix the jackfruit, long bean, and the coconuts with base genep, and sambal embe until mixture and then slices of kaffir lime leaves, salt and toss well.
