Lawar is more than just a typical dish; it is a cultural treasure of Bali, often served during significant ceremonies and religious events. This unique dish is a delightful blend of vegetables, grated coconut, an array of traditional Balinese spices, meat, and sometimes even animal blood. Interestingly, lawar comes in various types, each with its own distinctive characteristics, whether in terms of main ingredients or color. It frequently graces traditional ceremonies and has become a popular offering in many Balinese eateries.
According to the book “Mengenal Kuliner Bali” by Risa Panti Ariani Kartisugandha, the side dishes in Bali are generally made from animal-based ingredients, seasoned and prepared according to local customs. Some dishes also incorporate vegetables. In the concept map of traditional Balinese cuisine, side dishes hold a central position and carry symbolic value in ceremonies. The quantity of animals used in these rituals can even reflect an individual’s social status.
Traditional Balinese side dishes are categorized into two main types: those cooked with heat and those served raw. Additionally, they are classified based on texture—whether dry, wet, or soupy—and the preparation methods used. One notable traditional dish prepared without cooking is lawar.
As summarized from the book “Sekilas Pangan Tradisional” by Ni Made Ayu Suardani Singapurwa, lawar is made from a mixture of animal ingredients and roasted coconut (kelapa metunu) that is coarsely chopped, sometimes enhanced with boiled or steamed vegetables. The animal ingredients typically come from four-legged animals like pigs, buffalo, or cattle, but there are also variations that use poultry such as chicken, duck, or geese.
Lawar generally features roasted coconut and a rich blend of spices known as base genep. All ingredients are chopped, mixed, and then a squeeze of lime juice is added for a refreshing taste. However, lawar is often enriched with plant-based ingredients like long beans, wild beans, fern leaves, young jackfruit, or banana stems. The preparation and serving of lawar remain simple, in line with the traditions and culture of the community.
The making of lawar is still done traditionally, requiring only a knife and human hands for its preparation. Nanik Mirna Agung, in her book “Pawon Bali,” notes that men play a crucial role in preparing the meat for lawar, especially when it comes from pigs, while women are responsible for preparing the various spices.
At around four in the morning, men from the village gather at the Balai Banjar dressed in traditional attire. They divide tasks: some are responsible for slaughtering and cleaning the pig, others chop the meat using a large knife, while another group prepares the spices. Once the pig is slaughtered and cleaned, the skin is removed, the meat is boiled and chopped, and the bones are set aside. The coconut is roasted and grated.
All ingredients, including the pork, fresh blood, spices, and grated coconut, are handed over to a designated cook. Typically, only one or two individuals are trusted to mix the lawar due to their expertise in creating flavors that the villagers enjoy. If their concoction is deemed unsatisfactory, they may be replaced. The main ingredients and spices must be thoroughly mixed, especially if blood is used, to prevent clumping.
Once prepared, the lawar is first tasted by a few evaluators. If the flavor meets approval, it is then distributed to the entire community. Generally, lawar is served alongside rice and various other side dishes. It is a dish that spoils easily, lasting only half a day to a day if left exposed to the air.
Lawar symbolizes balance and harmony, making it a staple during Balinese ceremonies and religious events. While traditionally associated with rituals, lawar is now widely available in various Balinese restaurants.
Essentially, lawar consists of minced meat, vegetables, base genep (a traditional spice mix), additional spices to taste (some add shallots or grilled shrimp paste), and grated coconut. It is somewhat similar to Javanese urap, but the coconut is roasted before being coarsely grated. There are numerous types of lawar, named according to their main ingredients.
Here are some types of lawar, compiled from various literature and records:
- Lawar Plek: Made with raw meat and blood.
- Lawar Isen: Includes added galangal.
- Lawar Barak: Made from pork mixed with sterilized blood.
- Lawar Biu: Combines meat and banana.
- Lawar Klungah: Blends meat with young coconut shell.
- Lawar Bungkil: Consists of meat and banana stems.
- Lawar Paku: Combines meat with fern leaves.
- Lawar Isi/nyuh: Uses meat and young coconut.
- Komoh/kekomoh: A liquid from meat mixed with coconut.
- Lawar Nyawan: Made with bee meat.
- Lawar Don Jepun: A specialty from Dukuh Penaban, Karangasem, made with frangipani leaves.
- Lawar Padamare: A mix of several types of lawar.
Based on Main Ingredients:
- Lawar Babi: Made with pork.
- Lawar Nangka: Primarily made from young jackfruit.
- Lawar Sapi: Made with beef.
- Lawar Kambing: Made with goat meat.
- Lawar Ayam: Made with chicken.
- Lawar Blimbing: Made from meat and starfruit leaves.
Based on Color:
- Lawar Merah: Contains blood and is typically served during Galungan or Odalan, the temple anniversary celebration.
- Lawar Putih: Blood-free, made with chicken or duck, usually offered to Hindu and Buddhist priests.
This comprehensive overview of the preparation and types of lawar highlights its significance in Balinese culture. Have you ever had the chance to savor this unique dish?
