Urap

Name: Urap
Total time: 30 min
Yield: 4
Cuisine: Javanese
Ingredients: 250 g Fresh grated coconut, not desiccated; 150 g Long beans, cut into 3 cm lengths; 150 g Bean sprouts; 150 g Spinach or water spinach; 150 g White cabbage, shredded; 1 Carrot, julienned; 4 Garlic cloves; 4 Red chillies; 2 cm Kencur (aromatic ginger); 3 Kaffir lime leaves, shredded; 1 tbsp Palm sugar; 1.5 tsp Salt; 1 tsp Tamarind paste

Blanched vegetables tossed in freshly grated coconut seasoned with chilli, garlic and kencur — the Javanese answer to a salad, where the dressing is not a liquid at all.

Source

Recipe by Javanese home kitchens · 🏺 Traditional · Javanese household cooking

Java · vegetables in spiced coconut — An ownerless traditional dish, so no cook is credited. The cited article confirms urap as a salad of steamed or boiled vegetables mixed with seasoned and spiced grated coconut. The blanching times, the steam-the-coconut step and the room-temperature note are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Ika Mardatillah Dapur Diza Arfiani Yanuar

⏱ 30 min🍽 4 servings🔥 210 kcal🇮🇩 Indonesia🌶️🌶️

HalalVegetarianVeganGluten-freeDairy-free

Steps

Blanch each vegetable separately in salted water — beans 3 minutes, carrot 2, cabbage 1, spinach and sprouts 30 seconds — and spread them out to cool.
💡 Separately, and spread out, not piled in a colander. Vegetables left in a heap keep cooking in their own heat and go grey.
Pound the garlic, chillies and kencur to a paste with the salt.
Mix the paste through the grated coconut with the lime leaves, palm sugar and tamarind, rubbing it in with your fingers.
Steam the seasoned coconut for 12 minutes, then let it cool.
💡 The steam cooks the raw garlic out and stops the coconut souring by evening. Skip it and the dish tastes hot with garlic and will not keep.
Toss the cooled vegetables through the cooled coconut with your hands and serve at room temperature.

💡 Tips

Urap is what fills the base of a tumpeng, the yellow rice cone cut at Javanese celebrations. Everyday, it is simply what makes a plate of rice into a meal.
It keeps a day in the fridge but wants to be eaten at room temperature — cold coconut goes waxy and mutes everything.