LAWAR BALI
Adam
This elaborate bean and chicken salad is part recipe, part ritual. It is made by Balinese patriarchs on their most cherished holidays, and even the act of making it is sacred. It’s delicious, too.
ingredients
- 3 cups blanched Chinese long beans, cut into 1/4" slices
- 1/2 cup roasted grated coconut
- 6 cloves garlic – peeled, sliced & fried
- 6-8 shallots – peeled, sliced & fried
- 2 large fresh red chilis, seeded and cut in fine strips
- 4-6 bird’s eye chilis (can substitute serrano chilis, to taste), finely sliced
- 3 teaspoons Sambal Sere Tabia (fried bird’s eye chilis, see below)
- 2 tablespoons Base be Siap (spice paste for chicken, see below)
- fried shallots to garnish
- DRESSING:
- 1/2 pound boneless chicken, minced
- 2 tablespoons Base be Siap (spice paste for chicken, see below)
- 1-3 teaspoons freshly squeezed lime juice (to taste)
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns, crushed
- limes
- SAMBAL SERE TABIA (fried bird’s eye chilis)
- 25 bird’s eye chilis
- 1/2 cup vegetable oil
- 1 1/2 teaspoons dried shrimp paste
- 1/4 teaspoon salt
- Heat oil until smoking. Add other ingredients and stir for 1 minute. Remove from heat and allow to cool.
- BASE BE SIAP (spice paste for chicken)
- 14 shallots, peeled
- 26 cloves of garlic
- 1" kencur (can substitute ginger), peeled & chopped
- 1 1/2" galanga, peeled & chopped
- 10 candlenuts (can substitute macademia nuts)
- 5" fresh turmeric, peeled and chopped
- 4 tablespoons chopped palm sugar
- 4 tablespoons vegetable oil
- 2 stalks lemon grass, bruised
- 10 bird’s eye chilis (or substitute serrano chilis to taste), finely sliced
- Put shallots, garlic, kencur, galanga, candlenuts, turmeric and palm sugar into a food processor and grind coarsely. Heat oil and fry all ingredients until very hot, stirring frequently, until the paste changes to a golden color. Cool before using.
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