LAWAR PAKIS
Fern Lawar
Serves 6-8
500 gm. fern 2 lime leaves, shredded
1 - 1½ cup coconut, grilled & grated 3 tbsp. fried shallot
salt to taste 2 tbsp. oil
Madam (spice mixture)
100 gm./3 oz chicken mince salt to taste
3 tbsp. base genep 2 lime leaves
1 cup coconut milk 1 stick lemongrass, knotted
1½ cup water 2 salam leaves
2 tbsp sambal goreng
Lawar is a ceremonial food and part of a sacred task known as Mebat.
This refers to the chopping of all the ingredients to be uses in the
ceremony by the local men. Seated in a large circle, armed with
cleavers and rustic chopping boards, meat, vegetables, coconut and
spices are rhythmically chopped. At the head of this task group,
sits the man who is expert at mixing Lawar. In the traditional
recipe, animal blood and entrails are added, as well as lots of
extra chopped chilli. Our recipe is a simplified version of this!
To prepare the Madam, sautee the chicken mince with the Base Genep
in a small amount of oil, over a medium flame, with the lime leaves,
lemongrass and salam leaves. Add the water and simmer until the
chicken is cooked. Add the coconut milk, simmer and stir for a
further 5 minutes until slightly thickened. Set a side to cool.
Steam or boil the fern, and chopped finely. Mix the lime leaves,
sambal goreng, fried shallots, and madam thoroughly with the grated
coconut. Add the cooked, chopped fern. Add salt, extra fried onion
and lime leaves if necessary. NOTE : The Madam can also be made with
2 cups of water in place of the coconut milk.
|
|