Urap Urap, Urap or Urap Sayur is an Indonesian mixed vegetable dish with a spiced grated coconut topping. This dish is originally from Java (Urap Urap) but the Balinese have their own version called Urap Sayur.
Urap Urap can be served stand-alone, as a side dish, or as part of a rice table. In Indonesia it is commonly served as a prerequisite side dish of Javanese tumpeng feast meal, a cone shaped rice mound surrounded by assorted dishes, as well as part of nasi Kuning.
Vegetables which would be used in Indonesia are (water) spinach, cassava leaf, papaya leaf, Chinese longbeans, mung bean sprouts and cabbage. Since cassava and papaya leaves are hard to find in the Netherlands we don’t use them.
Urap Urap ingredients
For the spice paste (bumbu):
3 garlic cloves
4 large red chilies (lombok merah)
1 Thai bird’s eye chili (cabe rawit), optional for some extra heat
3 cm fresh galangal root
4 kaffir lime leaves (daun djeruk purut), veins removed
1 tablespoon vegetables oil (coconut, peanut, rice) for frying the paste
For the spiced coconut topping:
200 gr/ 7 oz. grated coconut
2 tablespoons palm sugar (gula jawa), grated
2 tablespoons tamarind, soaked and sieved
1 heaped teaspoon fermented shrimp paste (trassi), substitute with salt for vegan
For the vegetables:
200 gr/ 7 oz. green beans, halved and cooked al dente
200 gr/ 7 oz. pointed (oxheart) cabbage, core removed and thinly sliced
200 gr/ 7 oz. mung bean sprouts (taugé)
2 kaffir lime leaves, veins removed and thinly sliced, as garnish
How to make Urap Urap
First, make the spice paste (bumbu). Roughly chop shallots, garlic cloves and red chilies. Peel and finely chop galangal root. Remove the veins of the kaffir lime leaves and finely chop them. Add all ingredients to a food processor and pulse until a smooth paste forms (bumbu).
Prepare the vegetables. Cut of ends of the green beans, half them and cook them al dente in salted water for about 5 minutes. Remove the green beans from the pan and immediately drain with cold water to prevent overcooking, set aside. In the same pan with salted water blanche the cabbage for 30 seconds, remove, drain with cold water and set aside. Do the same for the mung bean sprouts but only for 15 seconds. Drain with cold water and set aside.
Soak tamarind in 2 tablespoons of hot water and let it sit for 5 minutes. Use the back of a spoon to mash the paste. Strain off the juice and discard solids.
Heat vegetable oil in a frying pan/ skillet or wok. Once heated, stir fry the spice paste (bumbu) until the shallots are cooked and the paste is fragrant.
Add grated palm sugar, tamarind and shrimp paste (trassi) or salt. Fry until the sugar has dissolved. Add grated coconut gradually and keep stirring. Continue to stir fry until the mixture has become dry, about 10 minutes.
Mix vegetables and ¾ of the grated coconut mixture in a serving bowl, top with the rest of the grated coconut mixture and thinly sliced kaffir lime leaves.
Serve with steamed pandan rice (nasi putih), as a side dish, or as part of an Indonesian rice table.