Fragrant Balinese Lawar with Kaffir Lime and Vegetables
A Tropical Indonesian Delight
Traditional Balinese Lawar infused with the zesty kick of kaffir lime and fresh vegetables.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Spiced Coconut
For the Meat and Vegetables
For the Spice Paste
For Garnishing
Preparation
Marinating the Meat
Combine Meat and Lime Leaves
In a bowl, mix minced meat with shredded kaffir lime leaves and minced galangal. Add a pinch of salt.
Let it marinate for 20 minutes.
Chill
Cover and place in the refrigerator.
Keep chilled until ready to cook.
Preparing the Coconut and Vegetables
Toast the Coconut
Toast the grated coconut in a dry skillet over medium-low heat until golden brown.
⚠ Do not over-toast the coconut; its bitterness can overpower the dish.
Blanch the Beans
Blanch green beans in boiling water for 5 minutes, then transfer to ice water to cool.
Drain
Drain well and set aside.
Cooking Process
Making Spice Paste
Blend turmeric, coriander seeds, and shrimp paste into a smooth paste.
Cooking Meat
In a hot pan over medium-high heat, sauté shallots, garlic, and red chilies until fragrant. Add marinated meat and cook until well done.
Assembling Lawar
Mix cooked meat with spice paste, toasted coconut, blanched green beans, and chopped lemongrass until well combined.
Plating & Serving
Fragrant Balinese Lawar with Kaffir Lime and Vegetables
Fragrant Balinese Lawar with Kaffir Lime and Vegetables
Serve Warm
Plate the Lawar warm, topped with fried shallots and lime wedges on the side for an extra zesty cut.