Embracing Balinese Local Wisdom Through the Dish Lawar

Lawar in its red, white, and gadang varieties, traditionally used in rituals, was initially influenced by the teachings of Tatrayana. In modern Balinese society, white and green lawar are commonly chosen, made mainly with grated coconut and minced meat. In the past, Balinese people prepared lawar during major religious ceremonies, and after cooking, it was often shared with neighbors as a gesture of kinship called jotan. As an offering to the gods, food must be manifested in divine forms, with lawar being one such representation. Today, the tradition of ngelawar (making lawar) has become a heritage passed down through generations in Balinese society.

Lawar has various names, usually based on the type of main ingredients used. Types of lawar are often categorized by the minced meat and skin from different animals, such as: 1) lawar celeng (containing pork meat and skin slices), 2) lawar sampi or banteng (containing beef and cowhide), 3) lawar kebo (buffalo), 4) lawar boko or empas (turtle), 5) lawar siap (chicken), 6) lawar bebek (duck), 7) lawar sarati (muscovy duck), 8) lawar kambing (goat), and even in Payangan, 9) lawar lindung (eel). The most commonly known lawar types use high-quality raw chicken, duck, pork, and beef, including the skin.

Other ingredients in lawar include grated coconut and a variety of vegetables, such as leafy greens like bean leaves, ferns, cassava leaves, and especially young starfruit leaves, or young fruit and legume vegetables, such as jackfruit, klungah (young coconut shell), biu batu (green bananas), gedang (young papaya), paya (bitter melon), lentor (long beans), and kelongkang (winged beans). Therefore, some types of lawar are also named after the vegetables used, such as: 1) lawar nangka (jackfruit), 2) lawar klungah (young coconut shell), 3) lawar biu batu (green banana), 4) lawar gedang (young papaya), 5) lawar don belimbing (starfruit leaves), 6) lawar paya (bitter melon), 7) lawar kacang (bean leaves), 8) lawar kelongkang (winged bean), and 9) other types according to the vegetables used. Types of lawar can also be distinguished by the flavor of the seasoning, with three main tastes: 1) lawar bima krodha (spicy chili), 2) lawar sangut dekah (peppery), and 3) lawar rangda ngelur (salty).

The Seasoning Ingredients for Lawar (Source: Personal Collection)

In addition to its delicious taste, lawar holds profound meaning and philosophy (tattwa). This philosophy reflects balance and harmony, symbolized by the four cardinal directions. The components in lawar include grated coconut (white, symbolizing the deity Iswara in the East), blood (red, symbolizing Brahma in the South), spices (yellow, symbolizing Mahadewa in the West), and shrimp paste (black, symbolizing Vishnu in the North). Each ingredient's taste such as the sweetness of coconut, saltiness of salt, bitterness of lime, spiciness of Balinese spices, fishiness of blood, sourness of tamarind, and pungency of shrimp paste when combined skillfully, creates a delightful flavor. This balance of flavors reflects the philosophy of a leader who should be able to optimize the diverse potentials of their people to create harmony and tranquility within the community.

Lawar, with its simple yet rich ingredients, embodies the concept of balance and harmony in Balinese life. Each type of lawar serves not only as food but also holds deep meaning related to rituals and traditions. This diversity underscores the importance of food in various aspects of life, both spiritual and social.

The making of lawar involves many people, especially during cultural celebrations like Galungan and Kuningan. The communal process of ngelawar reflects the solidarity and togetherness of Balinese society. Each family or community member has a role, from cutting meat to blending spices. This activity strengthens social bonds and demonstrates the importance of mutual support in life. During each session of lawar preparation, laughter and stories are shared, reinforcing the connections among family and community members.

Saiban Offerings During Galungan (Source: Personal Collection)

In daily life, the Hindu community in Bali regularly performs yadnya sesa or mebanten saiban. Yadnya sesa or mebanten saiban is an application of Hindu ethical teachings, which urge followers to practice anersangsya, meaning not to be self-centered, and ambeg para mertha, prioritizing the interests of others. The practice of yadnya sesa also signifies that after cooking, humans are obligated to offer food as an offering, since food is a source of life in this world. During the Galungan celebration, the community participates in the mesesaiban ceremony, where they present lawar as an offering in gratitude for what Hyang Widhi has bestowed upon us. It is well-known that yadnya serves as a means to connect oneself with Sang Hyang Widhi Wasa to attain spiritual purity. Not only do we connect with God, but also with His manifestations and creations, including nature and all its contents. The saiban offerings during Galungan are presented using banana leaves filled with rice, salt, and side dishes that are prepared according to what is cooked that day. Therefore, when performing ngelawar during Galungan, lawar is included in the saiban offerings.

Ingredients for Making Lawar (Source: Personal Collection)

The ingredients in lawar, such as coconut, jackfruit, cucumber, and animal meat like pork, come from the surrounding environment. The use of these local resources reflects the Balinese people's awareness of maintaining a harmonious relationship with nature. They value nature as a source of life and strive to utilize it wisely, without damaging the existing resources. In this regard, lawar becomes a symbol of independence and simplicity.

One interesting variation of lawar is lawar nangka, which uses young jackfruit as its main ingredient, processed together with the base genep spices. Here is how to make it:

Making Lawar Nangka (Source: Personal Collection)

Main Ingredients:

- 1/2 kg pig skin, sliced
- 1/2 kg pork, coarsely minced
- 1 young jackfruit (nangka muda)
- 1 cucumber
- 1/2 coconut (slightly mature)
- 1 lime

Ground Spices (Base Genep):

- 50 grams galangal
- 25 grams kencur
- 200 grams red chili
- 100 grams ginger
- 200 grams shallots
- 75 grams garlic
- 30 grams turmeric
- 3 stalks lemongrass
- 20 grams coriander
- 50 grams bird's eye chili
- 100 grams candlenuts

Steps to Make:

1. Make Base Genep. To prepare the base genep, simply grind all the base genep ingredients and then sauté them. You can use a blender or mortar and pestle to grind the ingredients.

2. Once the base genep is ready, set it aside. Boil the pig skin and pork for 30 minutes, then remove and coarsely chop.

3. Boil the jackfruit until soft, then drain.

4. Prepare the cucumber and the softened jackfruit, then slice thinly.

5. Roast the coconut until some parts turn black, then chop the roasted coconut.

6. Mix the jackfruit, coconut, and minced pork with the prepared base genep.

7. Serve with hot rice. Enjoy!

By enjoying lawar, we not only taste the deliciousness of Balinese cuisine but also absorb a life philosophy rich in meaning. The local wisdom of Bali reflected in lawar teaches us about simplicity and wisdom. Lawar is made from simple ingredients without the need for expensive or hard-to-find items. This simplicity shows that a quality life does not require luxury but rather appreciation and care for what is around us.