Two most popular signature Balinese dish is Bebek Betutu (dirty duck) and crisp-roast suckling pig. If I could list five signature dish, it would be those two dish above, sambal matah, seafood satay (sate lilit) and lawar. Lawar is a popular and most common vegetable dish in Bali. It is mostly made from chopped long beans, shredded coconut, minced beef/pork/chicken and some typical balinese spices. The original lawar is using pig’s blood. Not to worry – this version is blood-free, the “halal” version.
Lawar has a distinct flavor of “kencur” or Kaempferia galanga, which is a sharp version of ginger. I assume the latin name is based from its camphor-like scent. Then toasted dessicated coconut mixed with other herbs are complementing the wholeness of flavors. Gurih dan pedas!
Bali is such a blessing to Indonesia. It’s a magical place, warm and genuine people who respect nature, breath-taking beaches, mesmerizing arts & culture, fantastic food!!! After all this time welcoming visitors from all over the world, Bali would never turn into a place like Phuket or Pattaya – touristy and losing its identity. Thank you Bali!
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Lawar Ayam (Balinese Vegetable with Minced Chicken)
* 250 gr minced chicken
* 200 gr long beans, chopped thinly (as in picture above)
* 2 stalks of lemon grass – bruised
* 2 bayleaf
* 10 pcs red chilies (optional if you like spicy)
* 150 gr dessicated coconut – toasted until it turns light yellow
* half cup of deep fried shallots
* 12 pcs shallots
* 7 pcs garlic
* 6 cm kencur /kaempferia galanga
* 6 cm lengkuas (galangal)
* 1 tbs palm sugar
1.) Cook processed ingredients in 2 tbs of oil until fragrant
2.) Add mince chicken, cook well. Add chopped long beans, lemon grass and bay leaf.
3.) Add the rest of ingredients. Salt, pepper and sugar to taste.
4.) Don’t cook too long otherwise the long beans will become mushy. Best if long beans stay crunchy.
Mix in dessicated coconut and deep fried shallots. Serve with steaming hot rice. It’s so moorish – guaranteed you won’t have any leftover.
** The recipe is also featured in DetikFood.