Urap

Urap

Vegetable urap
Alternative names	Urab, Urap-urap, krawu
Course	Side dish
Place of origin	Indonesia
Region or state	Central Java and Yogyakarta
Serving temperature	Mostly served with main course
Main ingredients	Steamed vegetable salad, shredded coconut dressing
Media: Urap

Urap, oerap, krawu, urab or in its plural form urap-urap is a salad dish of steamed or boiled vegetables mixed with seasoned and spiced grated coconut for dressing.¹ It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. Urap can be consumed on its own as a salad for vegetarian meals² 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 long beans, bean sprouts, and cabbage. To acquire a rich taste, most recipes insist on using freshly shredded old coconut flesh or serundeng, instead of leftovers. The shredded coconut is seasoned with ground shallot, garlic, red chili pepper, tamarind juice, galangal, salt, and coconut sugar.