Local food map Uluwatu (Indonesia)
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Main course Meat

Food Flavour DNA

Nutritional Values

🔥400kcal
💪30gProtein
🌾35gCarbs
🥑20gFat
🌿5gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🦐 Shellfish

Lawar Kakul

How to order / say it
Say it Lawar Kakul — [lah-wahr kah-kool]
Order I would like to try Lawar Kakul.
Locally Saya ingin mencoba Lawar Kakul.
Say locally

A traditional Balinese dish made with snails, coconut, and rich local spices.

Why try it?

This dish embodies the unique flavors of Uluwatu using fresh local ingredients. Snails are an unconventional ingredient that showcase the local reliance on a variety of proteins.

How it tastes

Expect a mix of textures; chewy snails combined with the crunchiness of grated coconut and a burst of spices like turmeric and chili. The aroma is fragrant with fresh herbs.

Origin & History — first documented: 1847

Lawar Kakul has been part of Balinese cuisine since the 19th century when local tribes first began incorporating easily sourced snails into their rich native spice mixes. It became popular due to its unique texture and flavor.

Recipe

Ingredients

  • 🦐 250 g snails
  • 🥜 100 g grated coconut
  • 🧂 10 g turmeric
  • 🧂 20 g chili
  • 🧄 50 g shallots
  • 🧄 10 g garlic
  • 🌿 15 g lemongrass

Method

  1. 1 Clean and boil the snails in salted water.
  2. 2 Grind the spices and mix with grated coconut.
  3. 3 Combine cooked snails with the spice-coconut blend and cook until fragrant.

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All Asia recipes — Indonesia — Uluwatu — Lawar Kakul
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