Lawar

Lawar is a traditional Balinese dish from Indonesia, celebrated for its vibrant mélange of vegetables, coconut, and minced meat, seasoned with a variety of herbs and spices. Although it is abundant in vegetables, it is not a vegetarian dish, as it typically includes minced meat or even animal blood.

Lawar can be found in many restaurants and warungs (small eateries) across Bali. The dish is prepared by stir-frying green beans, beaten eggs, vegetable oil, kaffir lime leaves, coconut milk, palm sugar, freshly grated coconut, and fried shallots in coconut oil. The result is a flavorful and aromatic dish that’s hard to resist.

The name "lawar" varies based on the type of protein used. For example, lawar ayam features chicken, lawar babi uses pork, and lawar nangka incorporates young jackfruit. Some variations even mix in blood from animals such as pork or chicken, adding a unique depth of flavor. Due to its high protein and fat content from ingredients like coconut milk and blood, lawar spoils quickly and is best enjoyed fresh, usually lasting only about half a day.

There are also color-based variations: lawar merah (red lawar) includes blood, while lawar putih (white lawar) relies on coconut and omits the blood. Lawar padamare is a composite dish that combines several types of lawar, offering a diverse taste experience.

Typically, lawar is served with steamed rice and can accompany other meat dishes like babi guling (roasted suckling pork). It is a delicious and integral part of Balinese cuisine, providing a taste of the island’s rich culinary traditions.