Have you ever tasted Lawar – Balinese traditional food? Lawar is one of the most favorite foods after roasted pork in Bali which contains pork, green jackfruit, grated coconut, frying oil, coconut milk, citrus leaf, and complete Balinese spices (turmeric, ‘kencur’ (kaempferia galangal), ginger, pepper, ‘kemiri’ (candlenut), ‘ketumbar’ (corriandrum sativum), ‘pala’ (myristica fragrans), brown coconut tree, ‘jangu’, salt, and lime), chilies, onion, and garlic.

Lawar was usually made one day before the Galungan day (Christmas a la Balinese), it is called ‘Penampahan day’. The pig is slaughtered as the symbol of killing the animal’s nature in the human individuality, so it was not consumed every time and every where. But with the passing of the time as the development of the tourism sector it becomes one of the daily cuisines.

So what about the vegetarians? Do they able to eat Lawar? Yes, they do, well, of course without pork inside it. The pork can be substituted by ‘proteina’ – made from soy bean or by ‘gluten’ – flour made from sago.

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How to make it?
Immerse ‘proteina’ in boil water ± 15 minutes and then rinse it until the water is clean, squeeze it, add salt, pepper powder, fry it rare and drain it. Cut the green jackfruit into pieces, boil, rinse, and drain it. Cut the onion, garlic, chilies, and fry them separately. Grind the Balinese complete spices, and stir-fry them till they smell good. Cut the citrus leaves into small piece.

To make the broth:
Put the stir-fried Balinese complete spices into the coconut milk and boil them. At last mix them all with the grated coconut and limes and vegetarian lawar is ready to serve.

For the pure vegetarian, onions or garlic may not be used.

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