Traveling on Paradise Island of Bali seems incomplete if you have not had time to enjoy lawar delicacy. It is a distinctive and familiar food of Hindu community in Bali. Traditional stalls certainly offer this unique menu. Sometimes, restaurant and hotel also present it, but it has been tailored to meet the international flavor so that it can be enjoyed by people from different countries.
Even, every organizing feast related to customary activities and Hinduism like Galungan, Kuningan, Sarasvati, Pagerwesi and humanity ceremony, lawar definitely graces the event because it is an obligatory offering to God Almighty as an expression of gratitude. After that, the meals are eaten together.
There are different types of lawar whose name is adjusted to the ingredient in use. Well, one of them is the lawar nyuh made of coconut that can be enjoyed anytime. When served with porridge or rice bag, it fits perfectly on the tongue. Uniquely, every region in Bali has a method and different recipes in preparing the coconut lawar. Some mix it with pork skin, chicken meat, or chicken lungs and liver.
Its main ingredient is young coconut mixed with base genep (Balinese basic spice). It consists of herbs and natural ingredients such as garlic, aromatic ginger, lemongrass, pepper, turmeric, nutmeg and chili. How to prepare it? First of all, finely ground all spices and then fry. To make it more palatable, mix well with sambal embe (fried shallot).
Furthermore, the chicken lungs and liver are boiled until cooked. Then, drain and slice them into small pieces. The chicken lung and liver slices were smeared with fried herbs. After that, mix the chicken meat with chopped coconut evenly. Add chili sauce, lime juice and fried shallot to give fresh scent. Ultimately, the coconut lawar is ready to serve. (BTN/ocha/15)
Two figures of Ubud Palace, namely (late) Tjokorda Gde Sukawati and (late) Tjokorda Gde Agung…