Name: Lawar Bali (Balinese Blanched Vegetable Salad with Spicy Grated Coconut)
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 500 gr squid, (boiled and sliced); 4 gr pcs coriander seeds (about 2 teaspoons); 6 cloves garlic; 100 ml coconut or canola oil; 4 pcs long pepper or black pepper corn; 8 pcs red chilli; 500 gr green bean or long bean (cut into 1 cm pieces, then blanched); 200 gr grated fresh coconut; 2 cm galangal; 100 gr crispy fried shallot; 7 pcs cayenne pepper or red chilli paddies (optional); 2 cm Kaempferia galanga (kencur); 3 stalks lemongrass (use the white part only); 6 pcs kaffir lime or lime; 8 gr sugar (about 2 teaspoons); 2 cm turmeric (or ¼ teaspoon turmeric powder); ¼ pcs dried nutmeg (or ½ teaspoon nutmeg powder); 2 pcs Indonesian bay leaves or regular bay leaves; 4 pcs Kaffir lime leaves or regular lime leaves, thinly sliced; 50 gr cayenne pepper or red chilli paddies, thinly sliced (optional); 10 pcs shallots; 2 pcs medium ripe coconut, peeled, steamed and sliced (optional); 10 gr salt (about 2 teaspoons); 5 gr shrimp paste/blacan (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors of Indonesia

By William Wongso

Published 2016

About

This dish is similar to urap, but with the addition of protein. In this recipe, we use squid. It makes use of Bali’s basic seasoning, basa genep, with shrimp paste to add as seasoning. It also uses Balinese Wangéan mix dry spices. Cekuh or kencur (Kaempferia galanga) is a must spice for Balinese.

Ingredients

500 gr green bean or long bean (cut into 1 cm pieces, then blanched)
500

Method

Directions

Sauté all chopped spices and bay leaves until fragrant. Add shrimp paste, sugar, and salt to taste, mix well.
Prepare 3 bowls and divide the sautéed spices into three portions. In the first bowl, mix the spices with green bean, grated coconut, fried shallot and fried cayenne pepper or