Ingredients with Measurements:
- 2 cups grated coconut
- 2 cups finely chopped green beans
- 2 cups finely chopped cabbage
- 2 cups finely chopped long beans
- 2 cups finely chopped carrots
- 1 cup chopped shallots
- 1 cup chopped garlic
- 1 cup chopped red chili peppers
- 1 cup chopped green chili peppers
- 1 tablespoon shrimp paste
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil
Special equipment needed:
- Large mixing bowl
- Wok or large skillet
- Mortar and pestle
Step-by-step instructions:
1. In a large mixing bowl, combine grated coconut, green beans, cabbage, long beans, and carrots. Mix well and set aside.
2. In a wok or large skillet, heat vegetable oil over medium heat. Add chopped shallots, garlic, red chili peppers, and green chili peppers. Stir-fry until fragrant.
3. Add shrimp paste, tamarind paste, palm sugar, and salt to the wok. Stir-fry until the sugar has dissolved.
4. Add the vegetable mixture to the wok and stir-fry until the vegetables are cooked through and the flavors are well combined.
5. Transfer the mixture to a mortar and pestle and pound until the vegetables are finely chopped and the flavors are well incorporated.
6. Serve the lawar sayur immediately, garnished with additional chopped chili peppers and grated coconut if desired.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Green beans, cabbage, long beans, and carrots can be substituted with other vegetables of your choice.
- Shallots and garlic can be substituted with onion and garlic powder.
- Red and green chili peppers can be substituted with other types of chili peppers.
Variations:
- Lawar ayam (chicken lawar) can be made by adding cooked and shredded chicken to the vegetable mixture.
- Lawar bebek (duck lawar) can be made by adding cooked and shredded duck to the vegetable mixture.
- Lawar kelapa (coconut lawar) can be made by omitting the vegetables and using only grated coconut as the main ingredient.
Tips and tricks:
- Make sure to finely chop the vegetables to ensure that they cook evenly and are easy to pound in the mortar and pestle.
- Adjust the amount of chili peppers to your desired level of spiciness.
- Use fresh ingredients for the best flavor.
Storage instructions:
- Leftover lawar sayur can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lawar sayur in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve the lawar sayur in a large bowl or on a platter.
- Garnish with additional chopped chili peppers and grated coconut.
Garnishes:
- Chopped chili peppers
- Grated coconut
Pairings:
- Lawar sayur pairs well with steamed rice and other Indonesian dishes.
Suggested side dishes:
- Sate (grilled skewered meat)
- Gado-gado (Indonesian vegetable salad)
- Nasi goreng (Indonesian fried rice)
Troubleshooting advice:
- If the lawar sayur is too dry, add a little bit of water or coconut milk to the mixture.
Food safety advice:
- Make sure to cook the vegetables thoroughly to avoid any risk of foodborne illness.
Food history:
- Lawar is a traditional Balinese dish that is typically made with meat, vegetables, and spices.
Flavor profiles:
- Lawar sayur is a spicy and savory dish with a hint of sweetness from the palm sugar.
Serving suggestions:
- Serve the lawar sayur as a main dish or as a side dish to other Indonesian dishes.
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Region: Indonesian