Urap Sayur

Urap (read: O-rAp) is a commons dish in Javanese Cuisine. This is a salad dish which you will need to steam or poach and then mixed with seasoned and spiced coconut flakes/grated coconut. I love eating this salad as it is, but this is also common as a side dish. This salad can be eaten by vegans and vegetarian IF you choose to take a away the fish/shrimp paste from the ingredients. Also, since to have the authentic recipe can be quite hard when you are living abroad, I will mark which ingredient is to be taken away.

Urap Sayur

Ingredients:

For vegetables, you can choose to go freely and chooses your favourite greens or you can use the authentic ones.

• Bean sprout (2 handfulls)

• Water spinach (cut into approximately 10 cm)

• String beans (cut into approximately 5-10 cm)

• Carrots (2 and cut thinly approximately 10 cm)

• 2 handfull of spinach

• 1 handfull of asian basilika

• 1 handfull of cabbage(thinly slice)

Steam vegetables some minutes before mixing it with the coconut dressing. 

For coconut dressing:

app. 200-400grams of grated coconut(or I used dried coconut flakes)

3 shallots

2 garlic

5 cm turmeric (roast)

1 cm galangal(take the young part)

chili according to your taste

** 3 cm kencur or 1,5 tsp dried kencur, also known for aromatic ginger (this root is very common in Indonesian cooking, but can be hard to find outside Indonesia. but according to the internet, you can find them as dried rhizome or powder for in medicine stal in Chinese store. The name will be sha jiang (Chinese: 沙姜; pinyin: shajiang). But if you got no luck then it’s not the end of the world).

1 tbs of raw sugar

***2 cm roasted shrimp/fish paste (optional)

2 lime leaves (take the bone out and thinly slice)

1 bay leaf

pepper

salt

Banana leaves

How to:

Grind all ingredients into a paste and mix it well with the coconut flakes. Then fold it in banana leaves and steam for approximately 20 minutes. Then mix everything together and serve.

Selamat makan!