Urap (Cooked Vegetables with Grated Coconut)

Urap (Cooked Vegetables with Grated Coconut)

Urap can be considered a Javanese salad, with grated coconut for flavoring. Although it is a salad, it can be eaten on its own or combined with other side dishes. Additionally, it is served with tumpeng or nasi kuning on special occasions.


Makes 6-8 servings

  • 8 oz fresh green beans
  • 8 oz bean sprouts
  • 4 carrots
  • 1 can bamboo shoots
  • ยฝ small cabbage
  • 1 cup fresh grated coconut
  • 1 small onion, finely chopped
  • ยฝ tsp chilli sauce (sambal ulek)
  • 1 tsp salt
  • 12 tbs lime juice


  1. Wash bean sprouts, pinching of any brown tail. Pour boiling water over bean sprouts, then rinse under cold water tap. Drain well.
  2. String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.
  3. Scrub carrot and cut into thin strips, cook until tender. Drain well.
  4. Slice cabbage, discard the center stem. Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
  5. Cut bamboo shoots into strips the same size as the beans.
  6. Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan. Mix thoroughly together.
  7. Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.
  8. Put vegetables in a steamer and steam for 5-8 minutes.
  9. Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture. Use as an accompaniment to a meal, or as a salad by itself.