Lawar Nyawan

Main Ingredients

  • 1 piece beehive, 10 cm by 10 cm (optional: minced chicken)
  • 2 cups choko, sliced
  • ½ cup bumbu kele
  • ½ cup deep fried garlic
  • ½ cup deep fried shallot
  • 8 pieces red small chilli, fried
  • 8 pieces lime leaves
  • 1 piece Balinese lime (any lime will do), juiced
  • Salt to taste
  • 2 tablespoons bumbu kalasan

BUMBU KELE

Ingredients

  • 1 cup garlic, peeled
  • 1 knob ginger, peeled
  • 1 knob galangal, peeled
  • ½ cup kencur, peeled
  • 1 knob turmeric, peeled
  • ¾ cup candlenut
  • ¼ cup black pepper
  • 1 cup coconut flesh
  • 1 handful (12 pieces) jangu
  • 1 teaspoon clove
  • ½ nutmeg
  • 2 cups cooking oil

Method for Bumbu Kele

  • Place all the ingredient onto a chopping board except the oil and start to chop until fine, then take the finely chopped ingredients and place in a pestle and mortar and pound until it becomes a paste.

BUMBU KALASAN

Ingredients

  • 1 piece lime leaf
  • 1 stalk lemongrass
  • 2 tablespoons bumbu lawar Ubud raw
  • 1 cup coconut cream
  • 1 piece salam leaf 

Method for Bumbu Kalasan

  • Heat oil in the pan, fry the paste for about 5 minutes with lime leaf, lemongrass and salam leaf in a low heat. Once the paste is aromatic then add in coconut milk and simmer for 10 minutes until reduced by half.

BUMBU LAWAR UBUD

Ingredients

  • 1 knob galangal, peeled
  • 1 knob ginger, peeled
  • ¼ cup turmeric, peeled
  • 2 stalks lemongrass, finely chopped
  • ¼ cup kencur, peeled
  • 2 tablespoons wewangen (optional)
  • 12 pcs green small chillies
  • ½ cup garlic, peeled
  • 2 tablespoons coriander seeds
  • 1 tablespoon black pepper

Method for Bumbu Lawar Ubud

  • Chop all ingredients except salam leaves finely or blend if not up to doing it traditional way. 
  • Then fry out the paste with oil and salam leaves until fragrant.

Method to prepare the salad

  • Start to follow all the recipes for the dressing and pastes and have them ready before you start preparing the salad. 
  • Peel the skin off the choko with a peeler and rinse under cold water. Finely slice the choko into fine strips.
  • Have some boiling water at hand and season with salt, blanch the choko and cook for no longer than two minutes and then refresh in ice water.
  • Don’t leave the choko too long in the water as you don’t want the water soak too much.
  • Strain immediately and squeeze with your hands to make sure all water has gone.
  • In another pan, boil the water and drop the beehive until only the lava remains and paper thin hive has dissolved, around two minutes.
  • Take a strainer and pour away the water leaving just the lava.
  • Place sliced choko, bee lava and rest of ingredients in the mixing bowl, season with Balinese lime juice, salt and black pepper and served with deep fried shallot and deep fried garlic.
  • If using minced chicken, just sauté in a pan with a little oil and season with salt and pepper and then strain off the oil and allow to cool. 
90 minutes
2 portions