Lawar Kacang — Balinese Long Bean Salad with Spiced Coconut

• •200 gram Long beans (kacang panjang) (finely sliced into small, even pieces)
• •to taste cup Water (for blanching)
• •pinch to taste Salt (for blanching water)
• •150 gram Freshly grated coconut (or frozen, thawed)
• •2 tbsp Base genep (Balinese spice paste)
• •2 piece Kaffir lime leaves (finely sliced, stems removed)
• •1 tsp Salt
• •1 tsp Sugar
• •100 gram Minced chicken or pork (optional traditional variation)
• •1 tbsp Coconut oil

Instructions

1. 1

   **Preparing the Long Beans:** Finely slice the long beans into small, even pieces, about 2-3 mm thick. Bring a pot of lightly salted water to a rolling boil. Add the finely sliced long beans and blanch briefly for 1 to 2 minutes. The goal is for them to become vibrant green but still retain a distinct crunch. Immediately drain the beans and plunge them into an ice bath or rinse under cold running water to stop the cooking process and preserve their bright color and crisp texture. Drain thoroughly and set aside.

2. 2

   **Preparing the Coconut Mixture:** Heat 1 tablespoon of coconut oil in a medium pan or wok over medium heat. Add the base genep and sauté, stirring constantly, for 2-3 minutes until it becomes intensely fragrant and slightly darkened. Add the freshly grated coconut to the pan and mix well with the spice paste. Continue to cook for another 2-3 minutes, stirring, just until the flavors are combined and the coconut is lightly warmed through but not dried out. Stir in the finely sliced kaffir lime leaves, 1/2 tsp salt, and 1/2 tsp sugar. Remove the pan from the heat and allow the mixture to cool slightly.

3. 3

   **Cooking Optional Protein (if using):** If you are including the optional minced chicken or pork, heat a separate small pan with a teaspoon of coconut oil (if needed). Add the minced meat and a small pinch of base genep (from the main quantity) and sauté over medium-high heat, breaking it up with a spoon, until it is fully cooked, browned, and slightly dry. Season lightly with a pinch of salt if desired. Set aside.

4. 4

   **Combining:** In a large mixing bowl, combine the blanched and thoroughly drained long beans with the spiced coconut mixture. If using, add the cooked minced chicken or pork. Gently but thoroughly mix all the ingredients together, ensuring the coconut mixture evenly coats every piece of long bean. Use your hands for best results, gently tossing to combine without crushing the beans.

5. 5

   **Final Adjustment:** Taste the Lawar Kacang and adjust the seasoning as needed, adding a touch more salt or sugar to achieve a perfect balance of savory, sweet, and aromatic notes. The texture should be slightly moist but never wet, with a delightful crunch from the beans.

Chef's Tips

• 💡For the most authentic and vibrant flavor, always opt for freshly grated coconut if possible. If using frozen, thaw it completely before use.
• 💡Do not overcook the coconut mixture – it should remain light, moist, and aromatic, not dry or crispy. The goal is to warm it and meld the flavors.
• 💡The long beans are key to the texture of Lawar Kacang. Ensure they are blanched just enough to be tender-crisp, never soft or mushy.
• 💡Balinese cooking emphasizes balance. Strive for a harmonious blend of savory, subtly sweet, and complex aromatic notes from the base genep and kaffir lime.
• 💡Lawar Kacang is best enjoyed fresh, on the day it is prepared, to fully appreciate its vibrant textures and aromas. It is often served at room temperature.