Lawar Bali

Ingredients

• 2 cups (470ml) shredded chicken breast 2 cups (470ml) shredded chicken breast
• 1 cup (240ml) grated coconut 1 cup (240ml) grated coconut
• 1 cup (240ml) long beans, cut into 1-inch pieces 1 cup (240ml) long beans, cut into 1-inch pieces
• 1 cup (240ml) bean sprouts 1 cup (240ml) bean sprouts
• 1 cup (240ml) grated unripe papaya 1 cup (240ml) grated unripe papaya
• 1 cup (240ml) grated carrot 1 cup (240ml) grated carrot
• 1 cup (240ml) grated cucumber 1 cup (240ml) grated cucumber
• 1 cup (240ml) chopped snake beans 1 cup (240ml) chopped snake beans
• 1 cup (240ml) chopped shallots 1 cup (240ml) chopped shallots
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 1 teaspoon shrimp paste (optional) 1 teaspoon shrimp paste (optional)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tamarind juice 2 tablespoons tamarind juice
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 20g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped shallots, and sauté until fragrant.
2. 2.
   Add the shredded chicken breast to the pan and cook until it is fully cooked and slightly browned.
3. 3.
   In a separate pan, dry roast the grated coconut until it turns golden brown. Set aside.
4. 4.
   In a mixing bowl, combine the cooked chicken, roasted grated coconut, long beans, bean sprouts, grated unripe papaya, grated carrot, grated cucumber, and chopped snake beans.
5. 5.
   In a small bowl, mix together the tamarind juice, lime juice, palm sugar, and salt until the sugar has dissolved.
6. 6.
   Pour the dressing over the salad mixture and toss well to combine.
7. 7.
   Serve the Lawar Bali at room temperature or chilled.

Treat your ingredients with care...

• Grated coconut — Make sure to dry roast the grated coconut until it turns golden brown to enhance its flavor and texture.
• Tamarind juice — Soak tamarind pulp in warm water and then strain it to obtain the juice. Adjust the amount of tamarind juice according to your taste preference.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.

Tips & Tricks

• For a spicier version, add more red chilies or include a small amount of finely chopped bird's eye chilies.
• To add a hint of smokiness, you can grill the chicken before shredding it.
• If you prefer a milder flavor, reduce the amount of lime juice and tamarind juice.
• Feel free to add other vegetables such as cabbage or green beans to customize the salad to your liking.
• To save time, you can use pre-cooked shredded chicken or rotisserie chicken.

Serving advice

Lawar Bali is traditionally served as a side dish alongside steamed rice. It can also be enjoyed as a light and refreshing main course. Garnish with fresh cilantro leaves and a sprinkle of roasted peanuts for added flavor and texture.

Presentation advice

To enhance the presentation, arrange the Lawar Bali on a large platter and garnish with vibrant herbs such as Thai basil or mint leaves. Serve it with a wedge of lime on the side for an extra burst of freshness.