The Javanese Urap (salad with spiced grated coconut topping) is a nutrient powerhouse that is reachable in every warteg stalls
Kitchenesia.com - Our body needs daily consumption intake of fiber, vitamin, and mineral.The most common way to get these important nutrients is by eating vegetables. In a lot of cases, children (and adults) tend to stay away from vegetables.
Urap is nutrients powerhouse suitable to fulfill everyone's daily needs of vegetables. It is best served with rice and mostly eaten as side dish in lunch meal.
Duration: 45 minutes
Yields: 7 portions
200 gram ripe coconut, grate
4 long beans, cut into 3 cm length, then boil
125 gram bean sprout, boil shortly
1 bunched spinach, separate leaves from stem
50 gram lamtoro seeds
1 bunched lemon basil, separate leaves from stem
100 gram anchovies, boil then fry until brown (optional)
Spicy Paste Ingredients:
3 red chilli peppers
3 curly red chilli peppers
5 kaffir limes leaves, separate leaves from stem
5 cloves garlic
3 sand ginger
1/2 teaspoon salt
1/2 teaspoon brown sugar
Grind all paste ingredients with mortar and pestle.
1. Boil all vegetables in a 1 litre of water and 1 tablespoon of salt. When it is bubbling, remove from the stove.
2. Mix grated coconut with ground paste until smooth.
3. Steam ground spices into a steamer pot for 25 minutes until soft.
4. For non-vegetarian, serve urap with fried anchovies.