Lawar can use a variety of meats or even without meat. For example, Lawar Ayam, means using chicken meat. There is Lawar Jepun which uses Jepun leaves (Balinese frangipani). This picture is Lawar Ayam. (Foto: courtesy @ratnayuniikawasi for SAJISEDAP.com)
SAJISEDAP.COM-Denpasar - Lawar is a typical Balinese food menu which generally consists of minced pork, various vegetables or fruit, grated coconut, then seasoned.
Originally, Lawar is a traditional food that is often served in Balinese traditional ceremonies.
Lawar consists of Red Lawar and White Lawar. It is called Red Lawar because it uses fresh blood as one of the ingredients.
It is called White Lawar because it uses thick white coconut milk which is also known as kalas.
In this time, Lawar has been adopted by many people in various regions as a daily menu. So the composition has changed.
Lawar can use a variety of meat or even without meat. For example, lawar ayam, means using chicken meat.
Or lawar jackfruit means using jackfruit. Lawar long beans, means using long beans.
There is even Lawar Jepun which uses Jepun leaves (Balinese frangipani).
Lawar Jepun is a culinary specialty in the Dukuh Penaban Traditional Village. This Lawar Jepun is often served for guests who visit the Pustaka Lontar Museum, Dukuh Penaban.
The Ingredients Lawar Jepun:
Ways of Making
Want to try making Lawar? (#)
Naya
Originally, Lawar is a traditional food that is often served in Balinese traditional ceremonies.
Lawar consists of Red Lawar and White Lawar. It is called Red Lawar because it uses fresh blood as one of the ingredients.
It is called White Lawar because it uses thick white coconut milk which is also known as kalas.
In this time, Lawar has been adopted by many people in various regions as a daily menu. So the composition has changed.
Lawar can use a variety of meat or even without meat. For example, lawar ayam, means using chicken meat.
Or lawar jackfruit means using jackfruit. Lawar long beans, means using long beans.
There is even Lawar Jepun which uses Jepun leaves (Balinese frangipani).
Lawar Jepun is a culinary specialty in the Dukuh Penaban Traditional Village. This Lawar Jepun is often served for guests who visit the Pustaka Lontar Museum, Dukuh Penaban.
The Ingredients Lawar Jepun:
- Balinese Jepun leaves (frangipani).
- Spices (garlic, shallots, turmeric, kaempferia galanga, ginger, galangal, chili, shrimp paste, salt, palm sugar, tamarind, bay leaves, lime juice)
- Coconut
- Pepper
Ways of Making
- Select young Balinese jepun leaves, then wash them clean, then cut into small, fine pieces.
- After cutting, put the jepun leaves in boiling water for 10 minutes, then drain.
- Grated coconut.
- Prepare and wash the spices then cut them into small pieces: garlic, shallots, turmeric, kaempferia galangal, ginger, galangal.
- Some spices must be ground until smooth, then the spices are fried. Consists of garlic, shallots, chilies, shrimp paste.
- Drained jepun leaves are placed in a container, mixed with grated coconut and spices. Next, stir with your hands so that it is mixed evenly.
- Before serving, check the taste. If it's not spicy enough, add chili. If it's not salty enough, you need to add salt, etc
- Lawar Jepun is ready to be served.
Want to try making Lawar? (#)
Naya
