In Bali, we have a word,
‘mebat’, which means something like ‘chopping’ but implies that the chopping is
done with friends. What could be fun about chopping? you may ask. Well, ‘mebat’
is more than just chopping – it’s chopping and chatting… and often drinking,
too. Groups of guys will get together to finely chop the meat and spices needed
to make lawar, have a few beers or glasses of arak, and generally have a good
time.
Lawar (finely chopped
meat and spices) is one of Bali’s most famous dishes. There are hundreds of
different recipes for lawar made from any different kind of meat you can
imagine. This is a really simple lawar recipe that you can adapt to use with
whichever kind of meat you prefer.
To make lawar, you will
need a good knife for chopping and a strong wrist!. In Bali, we use a knife
called ‘belakas’ (see pictures) which is a very heavy chopper – somewhere
between a cleaver and an axe. If you don’t have a belakas to hand, a chinese
cleaver will do fine.
This recipe will make
enough lawar to feed 6 hungry people.
Ingredients:
500gr pork belly
200gr pork liver
2 can green jackfruit
½ a coconut
1 bayleaf
4 kaffir lime leafs ( finely sliced)
½ a cube of veg stock blended with a cup of
water
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For
Base Genep (spice paste – grind with a pestle and mortar or use a food
processor to blend):
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Method:
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A 5cm piece of galangal
A 5cm piece of tumeric
A 3cm piece of ginger
A 5cm piece of kencur (lesser galangal)
1 tsp corriander seeds
1 tsp sesame seeds
½ tsp black pepper seeds
½ tsp white pepper seeds
2 cloves
2 candlenuts
½ tsp cumin seeds
½ tsp nutmeg powder
For
Sambal Embe (2nd spice paste):
4 shallots ( finely sliced)
4 cloves of garllic (finely sliced)
5 chillies ( finely sliced)
1 tbsp shrimp paste
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- Slice the pork, separate the
skin from the meat and then boil the the skin until tender, leave to
cool and then slice. For the meat – chop finely until it has a
consistency like mince and add the bay leaf, a little bit of vegetable
oil. Put in a wok and stir fry for a few minutes then add a cup of water
and boil until the meat is cooked. Griddle or grill the pork liver until
cooked, leave to cool and then chop finely.
- Boil the green jackfruit
for just a few minutes and then drain leave to cool then cut
finely.
- For base Genep, stir fry with
vegetable oil until cooked.
- Grill the coconut until brown
then cut the brown skin off, crush it, and stir fry it. Finely chop (or
grate) the remaining white part of the coconut.
- For sambal embe, deep fry the
shallots until cooked, put in a bowl and then fry the garlic, remove it
when cooked an put in the bowl with the shallots. Repeat the
process with the chilli and the last the shrimp paste then add the
frying oil to the bowl with with the shallots, garlic, chilli and shrimp
paste.
- Mix the meat, pork skin, pork
liver and coconuts with base genep, skin coconut fried and sambal embe
until mixture and then add the finely jackfruit, slices of kaffir lime
leafs, salt and toss well.
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