021e Balinese Salad (Lawar Bali)

English

Ingredients

250 grams Chicken minced

200 grams Green Bean slice finely

200 grams Green Papaya peeled, sliced finely

250 grams Young Jack Fruit sliced finely

1/4 pcs Fresh Coconut grill, peel the burn skin side and grated

50 ml Water

2 pcs Salam leaves

10 cloves Shallot sliced finely, fried

1 pcs Jeruk Limau (Lime)

SPICE PASTE:

3 cloves Shallots

4 cloves Garlic

3 cm Kencur (white ginger) lesser galangal

3 cm Turmeric peeled

3 cm Ginger peeled

3 cm Galangal

1 slice Nutmeg

1/2 tsp. Pepper

1/2 tsp. Coriander seeds

1 pcs Dried Balinese Chilli (Balinesebun = Tabiabun)

3 tbs. Vegetable oil

Salt to taste 1/4 tsp. Shrimp Paste & 2 pcs Birdseye Chillies (optional)

Directions

Boil salted water in a large saucepan. Add the green beans and blanch for about 2-3 minutes, ensuring they remain crisp. Repeat for the young jack fruit and young papaya fruit. Make a rough paste out of all ingredients either with mortar and pestle. In a small saucepan over a medium heat fry the paste with vegetable oil and stir to dissolve. Add salam leaves. Remove from the stove.

Place "half of the fried spice paste" into a frying pan. Combine with the minced chicken and salam leaves. Stir over medium heat. Add 50 ml water. Simmer a few minutes until the chicken meat is tender and the water has reduced. Put aside. On a platter, mix well the cooked chicken, boiled vegetables with the grated coconut, shallots and "rest of the fried paste". Pour the limau lime juice over it.