Lawar is traditional Balinese food is already very popular in the area of Bali, in and outside the State. Many international standard hotel that includes this Balinese food into the menu that is served to their guests. Lawar used as offerings in addition to, serving and dishes have also been sold widely in restaurants with brand Lawar Bali. Lawar is one type of side dishes made from chopped meat, vegetables, some spices and coconut, and sometimes in several types of Lawar given element that can add a sense of Lawar it is blood from the meat itself, the blood was mixed with seasonings certain spices that adds delicious Lawar it. Lawar alone can not long survive this food if ignored in the open air only lasted half a day. So the timing of the presentation is really very noticed by a Belawa to maintain taste and hygiene than Lawar it.
Naming Lawar varies, usually based on the type of meat that is used or the type of vegetables. When pork is used then the resulting Lawar called Lawar pigs., And so if used vegetable jackfruit, then lawarnya Lawar named jackfruit. There is also giving its name based on the color lawarnya Lawar lawarnya red when the colors red, white Lawar lawarnya if the color is white and named Lawar padamare Lawar, which is a kind Lawar made from a mixture of several types Lawar. Especially in the village of Bugbug, Lawar servicing arrangement can not be complete if in it is not equipped with Lawar don Blimbing.
Lawar not be separated from the various execution ceremony conducted by the village society Pekraman Bugbug. For Communities Bugbug Lawar a typical meal made from a mixture of meat, coconut, coconut is a bit old, with a full flavor (base genep) Bali. Lawar usually served as side dishes to eat rice friend who usually comes with komoh, tatimbungan, and jukut arrest who dined together after or before carrying out traditional ceremonies megibung manner.
In general, the materials required in the manufacture Lawar are as follows: 300 g Pork young coconut, coconut rather old pig skin clean 150 g 100 g coconut oil / cooking oil Seasoning to taste Isen Kencur 1 finger 2 fingers 1 finger ginger Kunir 0 , 5 finger Base Wangen limo leaves 1 tablespoon chopped garlic 1 teaspoon red onion 15 cloves 15 cloves black pepper 1 tablespoon red pepper 50 g Pecan Leaves 10 seeds do not taste Terasi side dish to taste Salt to taste Skin roasted coconut meat to taste bay leaves to taste guava leaf to taste.
Making way
Black pepper finely pulverized. Kencur garlic and finely pulverized and fried with salt, shrimp paste and chili slices, until it smells fragrant (seasoning A). Red onion, garlic and hazelnut sliced and fried until fragrant, selanjutnaya called the EMBA. Other spices and pulverized into a fried (seasoning B). Complete seasoning is made by mixing black pepper, seasoning A, B flavor, mba and limo chopper. This complete seasoning mix evenly and ready for mixing. cleaned of muscle meat and fat and finely chopped and added to fresh blood and bay leaves. Pencincangan continued until the meat is fine. Meat that has been finely chopped and soaked in hot water guava leaf for about five minutes, then filtered, squeezed and drained. easy coconut shells boiled for 10 minutes, then cooled. Young coconut which has been chilled and then sliced lengthwise, then squeezed, water is removed. Pigskin leather is cleaned and then have clean boiled until cooked, then cooled, sliced lengthwise continue. then performed mixing ingredients in the following way. Young coconut plus complete seasoning and stir evenly. Young coconut, meat loaf and pork skin that has been spiced mixed and stirred evenly. Once mixed evenly, on top sprinkled with fried onions, then Lawar ready to serve.
Naming Lawar varies, usually based on the type of meat that is used or the type of vegetables. When pork is used then the resulting Lawar called Lawar pigs., And so if used vegetable jackfruit, then lawarnya Lawar named jackfruit. There is also giving its name based on the color lawarnya Lawar lawarnya red when the colors red, white Lawar lawarnya if the color is white and named Lawar padamare Lawar, which is a kind Lawar made from a mixture of several types Lawar. Especially in the village of Bugbug, Lawar servicing arrangement can not be complete if in it is not equipped with Lawar don Blimbing.
Lawar not be separated from the various execution ceremony conducted by the village society Pekraman Bugbug. For Communities Bugbug Lawar a typical meal made from a mixture of meat, coconut, coconut is a bit old, with a full flavor (base genep) Bali. Lawar usually served as side dishes to eat rice friend who usually comes with komoh, tatimbungan, and jukut arrest who dined together after or before carrying out traditional ceremonies megibung manner.
In general, the materials required in the manufacture Lawar are as follows: 300 g Pork young coconut, coconut rather old pig skin clean 150 g 100 g coconut oil / cooking oil Seasoning to taste Isen Kencur 1 finger 2 fingers 1 finger ginger Kunir 0 , 5 finger Base Wangen limo leaves 1 tablespoon chopped garlic 1 teaspoon red onion 15 cloves 15 cloves black pepper 1 tablespoon red pepper 50 g Pecan Leaves 10 seeds do not taste Terasi side dish to taste Salt to taste Skin roasted coconut meat to taste bay leaves to taste guava leaf to taste.
Making way
Black pepper finely pulverized. Kencur garlic and finely pulverized and fried with salt, shrimp paste and chili slices, until it smells fragrant (seasoning A). Red onion, garlic and hazelnut sliced and fried until fragrant, selanjutnaya called the EMBA. Other spices and pulverized into a fried (seasoning B). Complete seasoning is made by mixing black pepper, seasoning A, B flavor, mba and limo chopper. This complete seasoning mix evenly and ready for mixing. cleaned of muscle meat and fat and finely chopped and added to fresh blood and bay leaves. Pencincangan continued until the meat is fine. Meat that has been finely chopped and soaked in hot water guava leaf for about five minutes, then filtered, squeezed and drained. easy coconut shells boiled for 10 minutes, then cooled. Young coconut which has been chilled and then sliced lengthwise, then squeezed, water is removed. Pigskin leather is cleaned and then have clean boiled until cooked, then cooled, sliced lengthwise continue. then performed mixing ingredients in the following way. Young coconut plus complete seasoning and stir evenly. Young coconut, meat loaf and pork skin that has been spiced mixed and stirred evenly. Once mixed evenly, on top sprinkled with fried onions, then Lawar ready to serve.
ln regard to making Lawar above, there is a role in the process of a ritual that can not be considered lightly. In the traditional society Bugbug, in the implementation of various activities of the ceremony known as the term "Belawa" which also determines the success or failure of a business providing solemnization in for bebanten and pasuguh cuisine relies heavily on the existence of "Belawa". Unlike the case with other cooks in the community, Belawa fully implement pure job with the status "ngayah" and mapitulung. Although there is no payment for work performed by Belawa, he was awarded a high enough social will be the case with the stakeholders as well as carpenters offerings (srati) by the manggala upakara. While not require pangendek panuur offerings (offerings invitation) as when Nuur stakeholders, masuaka to ask Belawa assist the implementation of the work in the field of food are urgently needed.Belawa have more skills in terms of dispensing the materials for the manufacture Lawar (ebatan), palipat satay, satay paliro, calculations will need for cooking materials associated with the number of invitations, bebanten amount required by the series of ceremonies. After the ceremony was over, as an expression of gratitude for the efforts that Belawa help smooth the ceremony in the fields of cuisine, he got a dish called "paliro" dish containing Lawar and sate-sate Bugbug cash wrap consisting of satay, satay and satay typical tamarind Other Bugbug.
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