Urap, Vegetables Salad with Spicy Coconut Dressing

Written by on June 14, 2012 in Java Culinary with 0 Comments

Urap, Vegetables Salad with Spicy Coconut Dressing

Urap (Javanese Vegetables Salad with Spicy Coconut Dressing)


Urap or urap-urap or urab is very common salad to be served with nasi campur (mix rice) or nasi kuning (yellow rice).  Also it is perfect for accompanying grilled or fried meats, seafood, fish, tofu or tempe.  

Indonesians say repeatedly for plurals. The word “Urap-urap” is the plural of urap. It is a vegan dish that indeed delicious and spicy if you omit the terasi (dried shrimp paste). You can use any vegetables you like, blanch/steam them and mix with spicy grated coconut.

– Indonesian Blanched Vegetables with Spicy Grated Coconut –
modified by me

Spicy Grated Coconut
1 cup of frozen grated coconut (preferably deep dish brand), thawed
2 kaffir lime leaves, tore
lime or tamarind juice

Grind the rempah:
5 shallots
3 garlic
2 candlenuts, toasted
1 red pepper
5 bird’s eye chilies
4-cm kencur root (or kaempferia galangal or sand ginger), peeled –> substituted for 2 teaspoons of kencur powder
1 tsp terasi (Indonesian shrimp paste) –> if you are vegan/vegatarian, omit this

wing beans, cut as desired
water spinach (kangkung, cut as desired
chayote, cut as desired
long bean, cut as desired
bean sprouts
carrots, julliened
cabbage, shredded

1. Stir fry the rempah until fragrant. Add shredded coconut, kaffir lime leaves, and salt. Keep stirring until the liquid evaporates.
2. Add lime/tamarind juice, reduce to low heat and stir for the next 10 minutes.  Set aside
3. Blanch all vegetables and drain. Mix with spicy grated coconut and serve.

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