📝 About This Recipe
A cornerstone of Javanese cuisine, Urap is a refreshing and aromatic salad that celebrates the harmony of textures and the brightness of tropical flavors. This dish features a medley of crisp, blanched vegetables tossed in a 'Sambal Kelapa'—a fragrant dressing of freshly grated coconut infused with kaffir lime, aromatic ginger, and a hint of shrimp paste. It is a nutritious, fiber-rich masterpiece that perfectly balances sweet, savory, and spicy notes, making it an essential companion to any Indonesian feast.
🥗 Ingredients
The Vegetable Medley
- 150 grams Long beans (cut into 3cm lengths)
- 1 large bunch Spinach or Water Spinach (Kangkung) (trimmed and cleaned)
- 100 grams Cabbage (shredded into thick strips)
- 100 grams Bean sprouts (tails removed for a cleaner look)
- 50 grams Cassava leaves (optional, boiled until tender and sliced)
Spiced Coconut Dressing (Sambal Kelapa)
- 200 grams Grated Coconut (freshly grated or frozen unsweetened, medium-coarse)
- 3-4 pieces Red Chili Peppers (seeded for less heat if desired)
- 2 pieces Bird's Eye Chilies (for an extra kick)
- 3 cloves Garlic (peeled)
- 2 cm Kencur (Aromatic Ginger) (peeled and sliced)
- 4 leaves Kaffir Lime Leaves (stems removed and very finely julienned)
- 1.5 tablespoons Palm Sugar (shaved or granulated)
- 1 teaspoon Terasi (Shrimp Paste) (toasted)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Tamarind Juice (concentrate or fresh pulp water)
👨🍳 Instructions
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1
Prepare the spice paste by grinding the red chilies, bird's eye chilies, garlic, kencur, toasted shrimp paste, palm sugar, and salt using a mortar and pestle or a small food processor until a smooth paste forms.
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2
In a large mixing bowl, combine the freshly grated coconut with the spice paste and the tamarind juice. Mix thoroughly by hand (use a glove if sensitive to chili) to ensure the coconut is evenly stained orange-red and well-seasoned.
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3
Fold in the finely julienned kaffir lime leaves into the coconut mixture for a burst of citrus aroma.
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4
Steam the spiced coconut mixture for about 15 minutes. This softens the coconut, melds the flavors, and prevents the dish from spoiling quickly. Set aside to cool to room temperature.
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5
Bring a large pot of water to a rolling boil with a pinch of salt. Prepare an ice bath in a separate bowl.
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6
Blanch the vegetables separately to ensure perfect doneness. Start with the cabbage and long beans (2-3 minutes), then the spinach (1 minute), and finally the bean sprouts (30 seconds).
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7
Immediately plunge the blanched vegetables into the ice bath to stop the cooking process and retain their vibrant green color.
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8
Drain the vegetables thoroughly. Squeeze out any excess water from the leafy greens; this is crucial to prevent the salad from becoming soggy.
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9
Just before serving, place all the blanched vegetables in a large bowl. Add the steamed spiced coconut dressing.
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10
Toss everything together gently but thoroughly so every vegetable strand is coated in the fragrant coconut. Serve immediately at room temperature.
💡 Chef's Tips
Use 'half-old' (half-mature) coconut if available; it has the best texture—not too oily and not too woody. Always blanch vegetables separately as they have different cooking times; overcooked vegetables will lose the signature Urap crunch. Ensure the vegetables are very dry after blanching; excess water will dilute the flavor of the spiced coconut. If you cannot find Kencur (Aromatic Ginger), you can omit it, but it provides the essential 'soul' of the dish. Do not substitute with regular ginger. Steaming the coconut dressing is a vital step for food safety and longevity, especially in warm climates.
🍽️ Serving Suggestions
Serve alongside 'Nasi Kuning' (Indonesian Yellow Rice) for a festive look. Pairs beautifully with 'Ayam Goreng' (Indonesian Fried Chicken) or 'Empal Gentong' (Beef Soup). Add a side of 'Rempeyek' (Peanut Crackers) for an extra layer of crunch. Enjoy with a tall glass of iced Lemongrass tea to complement the kaffir lime notes. Include it as part of a 'Tumpeng' (ceremonial rice cone) platter for an authentic Javanese experience.