Recipe - Balinese Lawar with Moreish Chilli Oil 食譜 - 峇里島拉瓦沙律配返尋味辣油

Recipe - Balinese Lawar with Moreish Chilli Oil 食譜 - 峇里島拉瓦沙律配返尋味辣油

Balinese Lawar with Moreish Chilli Oil Drizzle

峇里島拉瓦沙律配返尋味辣油

Lawar係峇里島傳統混合沙律，通常用於宗教儀式同慶典。呢道菜結合咗新鮮蔬菜、椰絲、碎肉同豐富香料。我哋加入返尋味辣油，為呢道傳統菜式注入現代手工辣味。

材料（6-8人份）

主要材料：

  • 300克 四季豆，切幼粒
  • 200克 豬肉碎（或雞肉碎）
  • 150克 新鮮椰絲
  • 3湯匙 返尋味辣油（哇都幾辣吓）
  • 5片 青檸葉，切絲
  • 2條 紅辣椒，切片
  • 適量 炸紅蔥頭

香料醬：

  • 6瓣 蒜頭
  • 5粒 紅蔥頭
  • 3條 紅辣椒
  • 2條 鳥眼辣椒
  • 3厘米 薑黃
  • 2厘米 南薑
  • 3厘米 薑
  • 1茶匙 蝦醬
  • 1茶匙 芫荽籽
  • 3粒 燭果（可用夏威夷果仁代替）
  • ½茶匙 黑胡椒
  • 鹽 適量

調味料：

  • 2湯匙 青檸汁
  • 2茶匙 阿洛酮糖 （非生酮低碳飲食人士可用椰糖或棕櫚糖）
  • 鹽 適量

做法

  1. 將四季豆放入滾水中灼2-3分鐘至軟身但仍爽脆，瀝乾放涼。
  2. 將所有香料醬材料打成幼滑醬料。
  3. 中火燒熱鑊，加入1湯匙返尋味辣油，炒香料醬約5分鐘至香味四溢。
  4. 加入豬肉碎，炒至全熟，盛起放涼。
  5. 喺大碗中混合四季豆、椰絲、炒好嘅豬肉碎、青檸葉絲同紅辣椒片。
  6. 加入炒好嘅香料醬、青檸汁、阿洛酮糖同鹽，拌勻。
  7. 淋上剩餘2湯匙返尋味辣油，輕輕拌勻。
  8. 灑上炸紅蔥頭，即可享用。

變化版本

  • 素食版：省略豬肉，增加天貝或豆腐。
  • 綠色拉瓦（Lawar Hijau）：加入菠菜或其他綠葉蔬菜。
  • 紅色拉瓦（Lawar Merah）：傳統會加入豬血，但可以用番茄代替增加紅色。

小貼士

  • Lawar最好即製即食，因為椰絲容易變壞。
  • 加入返尋味辣油令沙律更加香辣，同時增添光澤。
  • 可按個人口味調整辣油份量。
  • 呢道菜通常配白飯或峇里島烤豬（babi guling）一齊食。

Balinese Lawar with Moreish Chilli Oil

Lawar is a traditional Balinese mixed salad typically served during religious ceremonies and celebrations. This vibrant dish combines fresh vegetables, grated coconut, minced meat, and aromatic spices. We've elevated it with our Moreish Chilli Oil, adding contemporary artisanal heat to this ceremonial classic.

Ingredients (Serves 6-8)

Main Ingredients:

  • 300g green beans, finely chopped
  • 200g minced pork (or chicken)
  • 150g fresh grated coconut
  • 3 tablespoons Moreish Chilli Oil (Whoa It's Quite Hot)
  • 5 kaffir lime leaves, finely sliced
  • 2 red chillies, sliced
  • Fried shallots for garnish

Spice Paste:

  • 6 cloves garlic
  • 5 shallots
  • 3 large red chillies
  • 2 bird's eye chillies
  • 3cm fresh turmeric
  • 2cm galangal
  • 3cm ginger
  • 1 teaspoon shrimp paste
  • 1 teaspoon coriander seeds
  • 3 candlenuts (Macadamia nuts can be used as a substitute) 
  • ½ teaspoon black pepper
  • Salt to taste

Seasoning:

  • 2 tablespoons lime juice
  • 2 teaspoons allulose (If you’re not following a keto/low-carb diet, you can use coconut sugar or palm sugar)
  • Salt to taste

Method

  1. Blanch green beans in boiling water for 2-3 minutes until tender but still crisp. Drain and cool.
  2. Blend all spice paste ingredients into a smooth paste.
  3. Heat 1 tablespoon of Moreish Chilli Oil in a pan over medium heat. Sauté the spice paste for about 5 minutes until fragrant.
  4. Add minced pork and cook until fully done. Remove and allow to cool.
  5. In a large bowl, combine blanched green beans, grated coconut, cooked minced pork, sliced kaffir lime leaves, and red chillies.
  6. Add the sautéed spice paste, lime juice, allulose and salt. Mix well.
  7. Drizzle with the remaining 2 tablespoons of Moreish Chilli Oil and toss gently.
  8. Garnish with fried shallots and serve immediately.

Variations

  • Vegetarian Version: Omit the pork and add tempeh or tofu.
  • Green Lawar (Lawar Hijau): Add spinach or other leafy greens.
  • Red Lawar (Lawar Merah): Traditionally includes pig's blood, but tomatoes can add red color.

Tips

  • Lawar is best consumed fresh as the coconut can spoil quickly.
  • The Moreish Chilli Oil adds extra heat and creates an appetizing sheen.
  • Adjust the amount of chilli oil to suit your preference.
  • This dish is typically served with steamed rice or alongside babi guling (Balinese roast pork).
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