021e Balinese Salad (Lawar Bali)



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)


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)


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.