About this recipe

Lawar Bali is a fresh, finely cut mix of long beans, toasted coconut, and Balinese base genep spices—sometimes with minced chicken for a heartier plate.

It is ceremonial food that also works as a sharp, fragrant side dish at home. Serve it soon after mixing so the coconut stays aromatic.

If base genep is new to you, start with a modest amount and build up; it is fragrant and complex.

Prep & cook time

Prep25 minutes
Cook20 minutes
Total45 minutes
Servings4 servings
LevelMedium

Tools you need

Skillet for toasting coconut
Pot
Mixing bowl
Sharp knife

Ingredients

300 g long beans, blanched and finely sliced
150 g grated coconut, dry-toasted until golden
3–4 tablespoons Balinese base genep (spice paste)
3 kaffir lime leaves, finely sliced
1 teaspoon salt, or to taste
150 g minced chicken, optional, sautéed until cooked
Lime juice, to taste

Directions

Blanch long beans until tender-crisp; drain and slice finely.
Toast grated coconut in a dry pan, stirring, until fragrant and lightly browned. Cool.
If using chicken, sauté with a spoon of base genep until cooked through.
In a bowl, mix beans, coconut, remaining base genep, lime leaves, and chicken.
Season with salt and lime. Toss thoroughly.
Taste and adjust. Serve immediately.

Kitchen tips

Toast coconut slowly so it does not scorch.
Slice beans very thin for the classic texture.
Vegetarian lawar is complete without chicken.
A drizzle of coconut oil can polish the mix if it seems dry.

Serve with

Ayam betutu
Rice
Sambal matah
Satay lilit

How to store

Best within a few hours. Refrigerate up to 1 day; texture softens.

Common mistakes

Burnt coconut that tastes bitter.
Mixing too early and letting the salad sit warm until dull.
Under-salting the fragrant paste.