Jakarta (ANTARA) – Indonesia’s cultural diversity includes the culinary segment. There are many types of typical and traditional culinary delights in Indonesia, for example karedok and lawar.
These two snacks both use vegetables as the main ingredient, the difference is the use of minced chicken or pork found in the lawar.
Lawar itself is a traditional food typical of the Island of the Gods, Bali. Meanwhile, karedok comes from West Java and is also popular in the surrounding area.
This time Antara News will discuss the differences between these two snacks.
The following is a complete review of the differences between karedok and lawar.
1. Regional origin
Karedok is a typical dish from Sunda, West Java. Karedok is part of Sundanese culinary culture which is often served with other foods such as nasi liwet or nasi timbel.
Meanwhile, lawar dishes originate from Bali and are often found in various traditional ceremonies there. Lawar is even considered to have sacred value, and is often part of Hindu religious ceremonial offerings in Bali, such as the Galungan, Kuningan and Nyepi holidays.
In fact, on several occasions, lawar is also served at wedding ceremonies, mesangih (cutting teeth), and even death ceremonies.
2. Basic ingredients
The main ingredients in karedok are raw vegetables, such as bean sprouts, long beans, cabbage, cucumber, basil leaves and purple eggplant. All of these vegetables are served raw so they give a fresh and crunchy sensation when eaten.
On the other hand, lawar is more varied in its choice of ingredients, often combining vegetables such as long beans, grated coconut, and papaya leaves or jackfruit leaves. Apart from that, lawar can mix animal protein such as pork or chicken.
3. Seasonings and flavors
Karedok seasoning is made from a mixture of crushed peanuts, galangal, garlic, chili, brown sugar and tamarind water. This spice produces a distinctive sweet, savory and slightly spicy taste that strengthens the aroma of kencur.
Lawar has a more complex spice mixture with a mixture of typical Balinese spices such as base genep (complete Balinese spices), which consists of shallots, garlic, turmeric, ginger, galangal and other spices. The taste of lawar is richer, spicy, savory, and sometimes fishy when mixed with animal blood.
4. How to serve
Karedok is served in the form of a salad, where raw vegetables are mixed with peanut sauce directly before serving. This dish is often a complement to other foods and is suitable to be eaten as a side dish or snack.
Lawar is generally served with rice and other side dishes, such as satay lilit or suckling pig (for the non-halal version). Lawar is usually mixed and served fresh, because it does not last long after being made.
5. Philosophy and cultural meaning
Karedok dishes emphasize freshness and simplicity, reflecting the life of Sundanese people who are close to nature and like to eat fresh food from the land.
Meanwhile, in Balinese society, lawar has strong symbolic and spiritual value. Some types of lawar, especially those made with a mixture of blood, are considered to symbolize life and courage, in line with the spiritual values of Balinese society.
Even though they both use vegetables and spices, karedok and lawar show the rich diversity of Indonesian culture.
Karedok emphasizes the freshness of raw ingredients with a sweet and spicy taste from peanut sauce, while lawar reflects boldness in a taste that is rich in spices and sometimes uses blood.
Also read: Both use peanut sauce, what is the difference between karedok and pecel?
Also read: The difference between gado-gado and ketoprak
Also read: What is the difference between gado-gado and pecel? this is the complete explanation
Reporter: Raihan Fadilah
Editor: Alviansyah Pasaribu
Copyright © ANTARA 2024
