Lawar Putih Ayam (Balinese Long Bean & Chicken Salad)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 250 gr Daging ayam cincang, 2 Daun salam, Minyak kelapa

• 1 sm Air jeruk limau,50 gr Hati ayam-bakar & potong kecil

• 10 Kacang panjang, 40 ml Santan kental, 2 st Gula merah

• 2 Sereh-cincang putihnya saja, 3 Bawang merah-iris tipis

• 40 gr Kelapa muda-cincang halus & sangrai, ½ st Terasi

• 40 gr Kelapa parut, 2 Bawang putih-iris tipis, Garam

• 4 Cabai keriting-iris halus (opsional)

Bumbu halus:

• 5 Bawang merah, ½ st Lada hitam, 4 gr Lengkuas muda

• 2 Cabai keriting, 2 Bawang putih, 3 Kemiri, 3 cm Kunyit

• 5 gr Kencur, 5 gr Jahe

Cara membuat

• Rebus kacang panjang, angkat sebelum layu. Tiriskan, potong2 ukuran ½ cm. Sisihkan.

• Goreng bawang2 iris, cabai iris & terasi hingga matang. Angkat, tiriskan & sisihkan.

• Tumis bumbu halus dengan 2 sm minyak kelapa hingga harum. Beri santan, aduk hingga kental. Masukkan ayam, sereh & salam. Masak hingga ayam matang. Kecilkan api, masukkan kelapa muda, kelapa parut & hati. Bumbui dengan gula jawa & garam secukupnya. Aduk rata lalu angkat dari api.

• Masukkan kacang panjang, gorengan bawang2 & cabai serta air jeruk limau. Aduk & remas2 adonan hingga rasa menyatu.

• Sajikan dengan nasi hangat, Ayam Suwir Pedas & Sambal Matah (klik pada link untuk melihat resep2nya).

Ingredients

• 250 gr Chicken fillet-minced, 2 Bay leaves, 2 tsp Palm sugar

• 50 gr Chicken liver-toasted & sliced, 3 Shallots-thinly sliced

• 10 Long beans, 40 ml thick Coconut milk, ½ tsp Shrimp paste

• 40 gr grated Coconut, 2 Lemongrass-chopped the white part

• 40 gr minced young Coconut flesh-toasted, Coconut oil, Salt

• 2 Garlic cloves-thinly sliced, 1 tbsp Kaffir lime juice

• 4 Cayenne pepper-thinly sliced (optional)

Grind into a paste:

• 3 cm Turmeric, 2 Garlic cloves, 5 gr Leser galangal

• 2 Cayenne pepper, 5 gr Ginger, ½ tsp Black pepper

• 5 Shallots, 4 gr young Galangal, 3 Candlenuts

Directions

• Blanche the long beans, drain & then slice it into ½ cm long. Set it aside.

• Fry sliced shallots, garlic, chilies & shrimp paste until it dries. Drain & set it aside.

• Sauté spices paste with 2 tbsp. of coconut oil until fragrant. Pour in the coconut milk & stir it until the mixture thickens. Put in minced chicken, lemongrass & bay leaves; stir until the chicken cooked. Reduce the heat to low; add in young coconut, grated coconut & liver. Season with palm sugar & enough salt. Stir well & then remove it from the heat.

• Add in blanched long beans, kaffir lime juice, fried shallots, garlic & chilies. Stir & then lightly squeeze the mixture until the flavor blended.

• Serve the dish with steamed rice, Balinese spicy shredded chicken and Balinese spicy lemongrass & shallot relish (click on the links for the recipe).

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