Urap

The vegetables included in urap are usually water spinach, bean sprouts, spinach, papaya leaves, cassava leaves, green beans, and cabbage. The topping is prepared by cooking grated coconut with aromatic herbs and spices such as kaffir lime leaves, coconut sugar, tamarind, chili peppers, galangal, shallots, and garlic. Urap is typically served as an accompaniment to other dishes such as nasi kuning, ayam goreng, ayam penyet, and nasi tumpang.

Urap (sometimes spelled urab or in its plural form urap-urap) is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. Urap can be consumed on its own as a salad for vegetarian meals or as a side dish. Urap is usually found as a prerequisite side dish of Javanese tumpeng, a cone shaped rice mound surrounded with assorted dishes, as well as part of a nasi kuning dish. In Balinese cuisine it is known as Urab sayur.

The vegetables which are usually used in urap are spinach, water spinach, young cassava leaf, papaya leaf, Chinese longbeans, bean sprouts and cabbage. To acquire a rich taste, most recipes insist on using freshly shredded old coconut flesh or serundeng, instead of leftover. The shredded coconut is seasoned with ground shallot, garlic, red chilli pepper, tamarind juice, galangal, salt and coconut sugar.

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