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. I myself served urap-urap with Sate Odheng Madura – Madurese Prawn Sate.
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.
As a person who was born and raised in Indonesia, I didn’t realize there are ample of our dishes that don’t contain meat. Therefore, I became more and more aware since I married to one of pesco-vegatarians.
Few versions of urap’s recipe can be found on the internet.
In this case, I had to use dried unsweetened coconut and mix with coconut milk. After founding a good brand of frozen grated coconut, I don’t bother to use the dried coconut anymore, I skipped coconut/palm sugar as I added red pepper.
– 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:
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
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.