Sayur Urap
Sayur Urap is a bright, fresh Indonesian salad of blanched vegetables wrapped in a warm, aromatic coconut dressing. The combination of tender-crisp greens, sweet nuttiness from coconut, and the citrusy lift of kaffir lime makes it deeply flavorful despite its simple preparation.
Ingredients
Vegetables
- 120 glong beans, trimmed and cut into 4 cm lengths
- 120 gbean sprouts
- 100 gspinach, tough stems removed
Kelapa Urap
- 120 gfreshly grated coconut
- 2garlic cloves
- 1red chili, deseeded for milder heat if preferred
- 2kaffir lime leaves, very finely sliced
- 1 tsplime zest
- 1 tsppalm sugar, grated
- 1/2 tspsalt
- 1 tspneutral oil
To Finish
- 1 tbsplime juice
Instructions
- 1
Bring a pot of water to a boil. While it heats, trim and cut the long beans, pick over the bean sprouts, remove any tough spinach stems, finely slice the kaffir lime leaves, and finely chop the garlic and chili. This mise en place keeps the cooking fast and prevents the vegetables from overcooking.
- 2
Blanch the long beans in the boiling water for 2 minutes until bright green and just tender. Add the bean sprouts for 30 seconds, then add the spinach for 15 to 20 seconds until just wilted. Drain immediately and spread the vegetables on a plate or tray so the residual heat stops cooking them; this helps keep them vibrant and crisp-tender.
- 3
In a small pan over medium-low heat, warm the neutral oil. Add the chopped garlic and chili and cook for about 30 seconds until fragrant but not browned. Stir in the grated coconut, sliced kaffir lime leaves, lime zest, palm sugar, and salt. Cook for 2 to 3 minutes, stirring constantly, until the coconut is hot, aromatic, and slightly drier; do not let it toast deeply, as urap should stay moist and fresh-tasting.
- 4
Transfer the warm coconut mixture to a mixing bowl and let it cool for 2 minutes, just enough so it stays fluffy rather than greasy. Stir in the lime juice to brighten the flavor.
- 5
Add the blanched vegetables to the bowl and toss thoroughly with the coconut mixture until evenly coated. Taste and adjust with a little more salt or lime juice if needed. Serve immediately, or at room temperature, for the best texture and fragrance.
Nutrition per serving
Notes
- •If using frozen grated coconut, thaw it fully and squeeze out excess water before cooking so the seasoning clings properly.
- •For a more traditional aroma, crush the garlic and chili into a rough paste with the salt instead of finely chopping.
- •Serve with steamed rice, tempeh, or fried tofu for a more substantial meal.
- •The vegetables should remain slightly crisp; overblanching will make the dish watery.
Background
Urap is a classic Indonesian vegetable dish in which lightly cooked vegetables are dressed with seasoned grated coconut. It is especially associated with Javanese home cooking and communal meals, where it often appears as part of a larger rice spread. The dish is valued for its freshness, simplicity, and the balance of earthy coconut with fragrant herbs and chilies.
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