Lawar
Ingredients
For Sambal:
1 medium shallot, peeled and quartered
2 medium cloves garlic, peeled
2 candles (see note)
2 green Thai chillies (chopped)
1/2 inch fresh turmeric, chopped (or 1 teaspoon ground turmeric)
1/2 inch fresh ginger, chopped
1/2 inch lemongrass (white part only), chopped
1/4 teaspoon black pepper
1/2 teaspoon sesame seeds
Pinching clove
Pinching nutmeg
For lawar:
8 ounces green beans, cut into 1 inch pieces
3 tablespoons vegetable oil, divided
2 large eggs, lightly beaten
2 leaves kaffir lime, finely sliced
1 pound ground chicken
1/2 cup homemade tea or shop-bought low sodium chicken broth
1/2 cup coconut milk
1 teaspoon salt
1 teaspoon grated palm sugar (or light brown sugar)
1 cup fresh grated coconut (or 3/4 cup unsy sweetened dry coconut))
1/4 cup homemade or shop-bought fried shallots
Steamed rice to serve next to
Directions
1.
For the sambal: Put all the ingredients for the sambal in a food processor and process until the mixture form a paste, about 30 seconds; Reserved.
2.
To the lawar: In medium saucepan, bring 4 cups of water to a boil. Cook beans to stay soft, about 5 minutes. Transfer to a large bowl to cool down.
3.
Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until flickered. Lay beaten eggs and surrounds to coat the entire bottom of the pan with a thin layer of egg. Cover and cook until cooked (the top does not look wet), 30 seconds to a minute. Slide the egg omelette over the cutting board. When it cools down, wrap yourself in a log. Cut the trunk in half lengthwise and cut into 3 cm strips.
4.
In the same frying pan, the heat remains oil over medium heat until it flickers. Add leaves of sambal lime and kaffir and cook until fragrant, about 1 minute. Add chicken and cook, breaking into small pieces, until almost cooked, about 4 minutes.
5.
Pour chicken broth, coconut milk and salt. Bring to the boil until the liquid is slightly thick and gently beat the chicken. Transfer to a large bowl with the baked green beans and toss gently with the egg and coconut.
6.
Transfer to serve the bowl, cover with crispy shallots, and serve with steamed rice.