Urap

For the language, see Urap language. For the university ranking, see University Ranking by Academic Performance.

Urap (sometimes spelled 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 meals^[2] 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.

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 (bottom right) as part of a nasi kuning dish.

Ingredients

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.

See also

• Food portal
• Indonesia portal

• Lawar, a Balinese version of urap
• Gado-gado
• Karedok
• Pecel
• Plecing kangkung
• Kuluban
• List of steamed foods