Lawar

🍖 With meat or fish

Lawar is a Balinese dish from Indonesia made from vegetables, grated coconut and minced meat, seasoned with aromatic herbs and spices. It is commonly served in restaurants and warungs across Bali and typically accompanies other meat dishes on the island.

History

Lawar originates from Bali, Indonesia, where it has long been part of the local cooking. The sources do not give a specific date or named creator for its invention, so its exact origin remains uncertain.

The base recipe combines green beans, beaten egg, grated coconut, coconut milk, palm sugar, kaffir lime leaves and fried shallots, all stir-fried in coconut oil. From this foundation, different versions developed depending on the protein added.

Culture

In Bali, lawar has a regular place at everyday meals and celebrations, and it is easy to find in restaurants and warungs. Each variety takes its name from its protein: chicken lawar, pork lawar and jackfruit lawar, made with young jackfruit. Colour also serves as a label, so lawar merah contains blood while lawar putih is only coconut. Lawar padamare mixes several versions. It is served with steamed rice alongside another meat dish, such as babi guling, Balinese roast suckling pig.

Trivia

Raw meat or blood. Some versions add pork or chicken blood mixed with spices, which is why lawar is not vegetarian despite its vegetables.

Eat it quickly. Because of its high fat and protein content it spoils quickly and should be eaten within about half a day of preparation.