This is very simple veggie food in Indonesia. Simple, if you have the ready cooked spiced grated coconut in your storage. I do not know where it originally comes from. I find this kind of salad in West Java, Central Java, Jogjakarta and East Java. I also find urap in Bali Island, but with different chili spiced. In Bali, people use spiced coconut milk. People use the similar spiced grated coconut in Java Island, however the taste and the appearance definitely differs from each other.
This urap below is my mother recipe. Maybe this is urap from East Java, but I don’t know exactly. If someone know its story, please tell me..okay :)
150 grams spinach
75 grams long pea (kind of legume), diced
50 grams cabbage, sliced
75 grams bean sprout
(You can also use finely sliced carrot)
750 ml Water
A pinch of Salt
Boil the water. Pour some water into bean sprout. Soak for 1 or 2 minutes. Remove the bean sprouts and drain it.
Keep the heat in medium. Add long pea to the boiled water, add a pinch of salt, stir. Wait until gentle enough or about 5 minutes.
Add spinach, for about 3 minutes then add cabbage. Then take them out of the water and drain.
You can also boil the vegetables separately, one by one with different boiled water. That will take some extra time, of course.
I choose to mix them because at the end they will be mixed too, just for practical purposes.
Spiced Grated Coconut:
½ coconut, grated
3 Cloves onion
1 inch Kencur (greater galingale, Kaempferia galanga)
2 teaspoon salt
1 tablespoon palm sugar
Jeruk purut leaves
1 teaspoon sugar
Boil water in steamer.
Grind all spices with stone mortar or processor. I prefer to use stone mortar.
Mix with grated coconut.
Wrap in banana leaves.
Steam it for about 30 minutes.
Serve urap by mix boiled vegetables with spiced grated coconut.
(for 2-3 peoples)