Lawar: The Traditional Balinese Dish and How to Make It
When you travel to Bali, one of the most unforgettable culinary experiences is sampling Lawar, a traditional dish that holds a special place in Balinese culture. Known for its rich flavors, vibrant colors, and unique ingredients, Lawar isn’t just food—it’s a celebration of Bali’s traditions, rituals, and community spirit.
In this blog, we’ll dive into the history and significance of Lawar, and most importantly, we’ll guide you through the process of making this beloved dish at home.
Whether you’re a foodie planning to visit Bali or simply curious about Balinese cuisine, this is your ultimate guide to understanding Lawar from the inside out.
What is Lawar Bali?
Lawar is a traditional Balinese dish made from a mixture of vegetables, coconut, herbs, and traditionally minced meat (such as chicken, pork, or beef). You’ll often find Lawar served as part of a larger meal during ceremonies, festivals, and family gatherings.
Though Lawar is a popular dish enjoyed daily by the Balinese, it holds deep cultural and spiritual significance. Locals believe it serves as an offering to the gods and ancestors, helping to maintain balance and harmony within the community.
The dish is known for its complex flavors, which can range from spicy to savory depending on the ingredients used. Lawar is typically served with nasi putih (white rice) and other traditional Balinese foods, creating a fulfilling and complete meal.
How to Make Lawar Bali: A Simple Recipe
Making Lawar Bali at home may seem like a challenge, but with a little preparation, you can easily recreate this delicious dish in your own kitchen. Here’s a step-by-step guide on how to make Lawar:
Ingredients:
- 500g of minced pork, chicken, or beef (optional for a vegetarian version)
- 200g of young jackfruit, thinly sliced (or any other vegetables like long beans or spinach)
- 100g of grated fresh coconut (or toasted coconut for added flavor)
- 1 tablespoon of shrimp paste (terasi)
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 red chili, finely chopped (add more if you like it spicy)
- 1 thumb-sized piece of ginger, minced
- 1 thumb-sized piece of turmeric, minced (or 1 teaspoon turmeric powder)
- 2 tablespoons of palm sugar (or brown sugar)
- Salt to taste
- 1 cup of blood (optional, for the traditional version)
Steps:
- Prepare the Ingredients: Begin by preparing the vegetables and meat. If you’re using pork, chicken, or beef, chop them into small, bite-sized pieces. Slice the vegetables into thin strips. For young jackfruit, make sure it’s tender and finely chopped.
- Cook the Meat: Heat a pan and cook the minced meat over medium heat. Add a pinch of salt to season. If you’re using blood, add it during this stage. Stir everything to ensure even cooking.
- Prepare the Spice Mix: In a mortar and pestle, grind the garlic, onion, ginger, turmeric, and chili into a smooth paste. Alternatively, you can use a food processor. Add the shrimp paste and blend everything together.
- Toast the Coconut: In a separate pan, lightly toast the grated coconut to bring out its natural sweetness. Once done, set it aside.
- Combine Everything: In a large mixing bowl, combine the cooked meat, vegetables, and spice paste. Add the toasted coconut and palm sugar. Stir thoroughly until everything is well-mixed.
- Adjust the Seasoning: Taste your Lawar and adjust the seasoning if needed. Add more salt, sugar, or chili based on your preference.
- Serve: Once everything is well-mixed and seasoned, your Lawar is ready! Serve it with nasi putih (white rice) and other traditional Balinese dishes.