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Urap-Urap – Vegetable Salad with Spiced Coconut
Urap-Urap is a Javanese salad of blanched vegetables mixed with freshly grated coconut. You season the coconut with shallots, chile, kencur and terasi and steam it briefly. Let the vegetables drain well after blanching, or the spiced coconut turns mushy. Unlike gado-gado, no peanut sauce binds the vegetables. You eat the salad lukewarm or at room temperature with rice.
Urap-Urap – Vegetable Salad with Spiced Coconut
Laura Chen
4
20 minutes
25 minutes
240
Indonesian
Salad
Urap-Urap is a Javanese salad of blanched vegetables mixed with freshly grated coconut that you season with shallots, chile, kencur and terasi and steam briefly. Unlike gado-gado, no peanut sauce binds the vegetables; the moist spiced coconut takes over that role. You eat it lukewarm or at room temperature with rice.
Ingredients
- 200 g leaf spinach
- 150 g green beans or yardlong beans, in 4 cm pieces
- 150 g white cabbage, in fine strips
- 100 g mung bean sprouts
- 1 carrot, in fine sticks
- 200 g freshly grated coconut or 120 g shredded coconut, soaked for 10 minutes in 100 ml hot water
- 2 l water for blanching
For the spice paste:
- 4 shallots
- 2 garlic cloves
- 2 red chiles
- 2 cm kencur (aromatic ginger)
- 1/2 tsp terasi (fermented shrimp paste)
- 20 g palm sugar (gula jawa), chopped
- 3/4 tsp salt
- 2 makrut lime leaves, central rib removed, sliced very finely
Instructions
- Pound the shallots, garlic, chiles, kencur, terasi, palm sugar and salt in a mortar into a fine paste.
- Knead the paste by hand into the grated coconut with the lime leaves, until the coconut takes on a reddish color.
- Put the spiced coconut in a bowl and steam it for 15 minutes, until the shallots no longer smell raw. Let it cool.
- Bring the water to a boil and blanch the vegetables one after another: beans 3 minutes, carrot 2 minutes, cabbage 1 minute, sprouts and spinach 30 seconds each. Cool each kind in cold water.
- Let the vegetables drain and squeeze out the spinach.
- Mix the vegetables and spiced coconut in a large bowl shortly before serving and serve the urap-urap at room temperature.
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