Lawar is a quintessential Balinese dish, deeply rooted in the island’s cultural and ceremonial traditions. Often prepared for festive occasions, this vibrant dish combines finely chopped meat, vegetables, and grated coconut with a rich blend of spices, creating a harmonious balance of flavors—savory, spicy, and slightly tangy. Traditionally, Lawar may include animal blood for a distinctive red hue (Lawar Merah), but this recipe opts for a more accessible version without blood, focusing on chicken as the protein. Paired with Babi Guling (roast suckling pig) in celebrations, Lawar is a labor of love that showcases the communal spirit of Balinese cooking, where friends and family gather to chop and mix ingredients together. This recipe simplifies the process for a home kitchen while preserving its authentic taste, making it perfect for those looking to bring a taste of Bali to their table.
Servings: 6
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Ingredients
For the Lawar Base:
- 500g (1 lb) boneless, skinless chicken thighs, finely minced (or substitute with pork, duck, or young jackfruit for a vegetarian version)
- 200g (1.5 cups) long beans (or green beans), blanched and finely chopped into ½ cm pieces
- 1 cup mung bean sprouts, blanched
- 1 cup fresh coconut, grated (or unsweetened desiccated coconut, rehydrated with 50ml coconut milk)
- 2 tablespoons vegetable oil
- 1 bay leaf
- 4 kaffir lime leaves, finely sliced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (adjust to taste)
- Juice of 1 lime (about 2 tablespoons)
For the Base Genep (Spice Paste):
- 5cm (2-inch) piece of galangal, peeled and roughly chopped
- 5cm (2-inch) piece of turmeric, peeled and roughly chopped (or 1 teaspoon ground turmeric)
- 3cm (1-inch) piece of ginger, peeled and roughly chopped
- 5cm (2-inch) piece of kencur (lesser galangal/sand ginger), peeled and roughly chopped (substitute with extra ginger if unavailable)
- 1 teaspoon coriander seeds
- 1 teaspoon sesame seeds
- ½ teaspoon black pepper seeds
- ½ teaspoon white pepper seeds
- 2 cloves
- 2 candlenuts (substitute with macadamia nuts if unavailable)
- ½ teaspoon cumin seeds
- ½ teaspoon nutmeg powder
- 2-3 small red chilies (adjust for spice preference)
- 3 cloves garlic
- 2 shallots
- 1 tablespoon vegetable oil (for stir-frying the paste)
For the Sambal Embe (Optional Garnish):
- 2 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 small red chilies, finely chopped
- 2 tablespoons vegetable oil (for frying)
- Pinch of salt
To Serve:
- Steamed rice
- Fried shallots (for garnish)
Instructions
Step 1: Prepare the Ingredients
- Blanch the Vegetables: Bring a medium pot of water to a boil. Add the long beans and cook for 3-5 minutes until crisp-tender. Remove with a slotted spoon and plunge into ice water to stop the cooking process and retain their vibrant green color. In the same boiling water, blanch the mung bean sprouts for 30 seconds, then transfer to ice water. Drain both vegetables, finely chop the long beans into ½ cm pieces, and set aside.
- Toast the Coconut: If using fresh coconut, grill or toast the grated coconut in a dry pan over medium heat for 3-5 minutes until golden brown and fragrant, stirring constantly to avoid burning. If using desiccated coconut, rehydrate it with 50ml of coconut milk, then toast similarly. Set aside to cool.
Step 2: Make the Base Genep (Spice Paste)
- Blend the Spices: In a food processor or mortar and pestle, combine the galangal, turmeric, ginger, kencur, coriander seeds, sesame seeds, black and white pepper seeds, cloves, candlenuts, cumin seeds, nutmeg powder, red chilies, garlic, and shallots. Blend or pound into a smooth paste. If the mixture is too dry, add a tablespoon of water or oil to help it blend.
- Cook the Paste: Heat 1 tablespoon of vegetable oil in a wok or skillet over medium heat. Add the spice paste and stir-fry for 3-4 minutes until fragrant and the raw smell disappears. The paste should turn a shade darker and release a rich aroma. Set aside to cool slightly.
Step 3: Cook the Chicken
- Stir-Fry the Chicken: In the same wok, heat 1 tablespoon of vegetable oil over medium heat. Add the finely minced chicken and the bay leaf. Stir-fry for 5-7 minutes until the chicken is cooked through and slightly browned. Add ½ cup of water and simmer for another 3-5 minutes until the water evaporates and the chicken is tender. Remove the bay leaf and set the chicken aside to cool slightly.
Step 4: Prepare the Sambal Embe (Optional Garnish)
- Fry the Aromatics: Heat 2 tablespoons of vegetable oil in a small pan over medium heat. Add the sliced shallots and garlic, frying for 2-3 minutes until golden and crispy. Add the chopped red chilies and a pinch of salt, frying for another 30 seconds. Remove from the pan with a slotted spoon and set aside on a paper towel to drain excess oil.
Step 5: Assemble the Lawar
- Mix the Ingredients: In a large mixing bowl, combine the cooked chicken, blanched long beans, mung bean sprouts, and toasted coconut. Add the cooked spice paste, sliced kaffir lime leaves, salt, black pepper, and lime juice.
- Toss Thoroughly: Use your hands or a spoon to mix everything together thoroughly, ensuring the spice paste coats all the ingredients evenly. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
Step 6: Serve
- Plate the Lawar: Transfer the Lawar to a serving platter or individual plates. Garnish with the sambal embe (if using) and a sprinkle of fried shallots for extra crunch and flavor.
- Pair with Sides: Serve immediately with steamed rice on the side. Lawar is traditionally enjoyed with other Balinese dishes like Babi Guling, but it’s also delicious on its own.
Tips for Success
- Make It Vegetarian: Substitute the chicken with boiled and shredded young jackfruit or simply omit the meat for a lighter version. Adjust the seasoning to balance the flavors.
- Spice Level: Adjust the number of chilies in the spice paste to suit your heat preference. For a milder version, remove the seeds from the chilies.
- Storage: Lawar is best consumed fresh as it contains coconut, which can spoil quickly. If you must store it, refrigerate for up to 12 hours and bring to room temperature before serving.
- Authenticity Note: Traditional Lawar often includes animal blood for a richer flavor and red color (Lawar Merah). This recipe skips the blood for accessibility but still captures the essence of Balinese flavors.
Why You’ll Love This Recipe
This Lawar recipe brings the vibrant flavors of Bali straight to your kitchen. The combination of tender chicken, crisp vegetables, and aromatic spices creates a dish that’s both refreshing and deeply satisfying. It’s a perfect way to explore Balinese cuisine and impress your guests with an exotic, flavorful dish that tells a story of tradition and community.
