DENPASAR, BALIPOST.com – Lawar is a dish that is synonymous with the Galungan celebration. Because, the day before Galungan, Hindus usually make lawar for offerings and eat it together.
This typical Balinese dish is a mixture of vegetables and minced meat seasoned with various chopped spices, called complete spices or genep in Balinese.
There’s not just one type, there are various types of lawar to choose from. Here are four types of them.
According to one Balinese resident, I Putu Heri Eka Nanta, the day before Galungan, he and his family will make 2 types of lawar. This teenager from Badung Regency usually makes the two types of lawar himself, namely Red Lawar and White Lawar.
“Red Lawar is usually used for offerings while White Lawar is consumed by the family,” he said.
He uses genep spices and pork to mix his lawar. The difference between Red and White Lawar is pig’s blood. This blood is used in the Red Lawar mixture. It takes about an hour to make.
Another story is the story of I Kadek Dika Yanaputra and I Dewa Krisna Adi Permana, who both come from Klungkung. They say there are 3 lawar that are usually made during Galungan.
Among the 3 types, there is one that is the same as the one Heri usually makes, namely Red Lawar.
Meanwhile, the other two types are Lawar Papaya and Lawar Nyuh Peanut Fruit. The main ingredients they use to make lawar are coconut, long beans, papaya, lime, pork, fried onions, pork liver and chopped spices. The process required to make this lawar usually takes 30 minutes.
So, those are the 4 types of lawar that Hindus consume during Galungan. Apart from Galungan, lawar is usually sold by restaurants that serve typical Balinese dishes, such as Babi Guling and Sam-sam Guling.
Lawar also doesn’t always use pork in his mixture. Chicken, duck, beef or goat meat can be used. (Ni Wayan Linayani/balipost)
