Lawar (Balinese Mixed Salad)

• •8 large shallots, peeled and roughly chopped
• •6 garlic cloves, peeled
• •5 red bird's eye chilies (cabe rawit), stemmed
• •3 large red chilies (cabe merah besar), deseeded and roughly chopped
• •2 inch piece galangal, peeled and sliced
• •1 inch piece fresh turmeric, peeled and sliced
• •1 inch piece fresh ginger, peeled and sliced
• •1 inch piece kencur (aromatic ginger), peeled and sliced
• •2 stalks lemongrass, white part only, thinly sliced
• •1 teaspoon coriander seeds, toasted
• •0.5 teaspoon black peppercorns, toasted
• •0.5 teaspoon cumin seeds, toasted
• •0.3 teaspoon nutmeg, freshly grated
• •3 cloves, whole
• •1 teaspoon shrimp paste (terasi), toasted
• •1 teaspoon salt
• •1 tablespoon palm sugar (gula merah), finely chopped
• •3 tablespoons coconut oil or vegetable oil
• •1 large bay leaf (daun salam)
• •3 kaffir lime leaves (daun jeruk), torn
• •1 lb pork loin or shoulder, very finely minced
• •1 cup green beans, very thinly sliced (julienned then chopped finely)
• •1.5 cups fresh grated coconut, medium mature
• •2 tablespoons lime juice, fresh
• • to taste salt
• • to taste white pepper
• •0.3 cup fried shallots (bawang goreng), for garnish

Instructions

1. 1

   Prepare the Base Genep (Balinese Spice Paste): Combine the shallots, garlic, bird's eye chilies, large red chilies, galangal, fresh turmeric, fresh ginger, kencur, lemongrass, toasted coriander seeds, toasted black peppercorns, toasted cumin seeds, grated nutmeg, whole cloves, toasted shrimp paste (terasi), 1 teaspoon salt, and chopped palm sugar in a mortar and pestle. Grind until a very smooth paste forms. Alternatively, use a food processor, adding a tablespoon of oil to help blend.

2. 2

   Sauté the Base Genep: Heat 3 tablespoons of coconut or vegetable oil in a wok or large pan over medium heat. Add the prepared Base Genep, bay leaf, and kaffir lime leaves. Sauté for 8-10 minutes, stirring frequently, until the paste is very fragrant, darkened slightly, and the oil begins to separate. Remove from heat and set aside.

3. 3

   Cook the Minced Pork: Take about half of the sautéed Base Genep and return it to the pan (or use a fresh pan). Add the finely minced pork. Cook over medium-high heat, breaking up the pork with a spoon, until it is thoroughly cooked through and lightly browned, about 7-10 minutes. Season lightly with salt and white pepper. Set aside.

4. 4

   Prepare the Green Beans: If using raw, ensure they are extremely finely sliced. For a slightly softer texture, you may blanch the finely sliced green beans in boiling water for 1-2 minutes, then immediately drain and plunge into ice water to stop cooking. Drain well and pat dry.

5. 5

   Toast the Grated Coconut: In a dry pan over medium-low heat, lightly toast the fresh grated coconut, stirring constantly, until it is fragrant and slightly golden brown. Be careful not to burn it. This should take about 3-5 minutes. Set aside.

6. 6

   Assemble the Lawar: In a large mixing bowl, combine the cooked minced pork, the finely sliced (and possibly blanched) green beans, the toasted grated coconut, the remaining half of the sautéed Base Genep, and the fresh lime juice. Mix all ingredients thoroughly with your hands (wearing gloves is recommended) to ensure everything is evenly coated.

7. 7

   Adjust Seasoning: Taste the Lawar and adjust seasoning with additional salt and white pepper as needed. The flavors should be vibrant, spicy, savory, and slightly tangy.

8. 8

   Serve: Transfer the Lawar to a serving dish. Garnish generously with fried shallots. Serve immediately as a main dish with steamed white rice.

Chef's Tips

• 💡For the most authentic flavor, use a traditional mortar and pestle to grind the Base Genep. This method releases the essential oils of the spices more effectively than a food processor.
• 💡Adjust the amount of red chilies according to your preferred spice level. For less heat, remove seeds from large red chilies.
• 💡Freshly grated coconut is crucial for Lawar. Pre-packaged shredded coconut will not yield the same texture or flavor.
• 💡Lawar is traditionally served fresh, as its vibrant flavors and textures are best experienced immediately after preparation. It does not store well for extended periods.
• 💡For a vegetarian version, replace minced pork with finely chopped and lightly blanched young jackfruit or firm tofu, crumbled and pan-fried.
• 💡A traditional variant, 'Lawar Barak' (Red Lawar), incorporates fresh pig's blood, which gives it a darker color and richer flavor. This recipe omits it for broader appeal and accessibility.