Urap Sayur Jogjakarta (Vegetables Urap from Yogyakarta)

Indonesian Cuisines - This vegetable dish is available everywhere in Indonesia (especially in Java, Bali and Sumatra) in different variants. Some call it urap-urap, others urap-urapan. In Central Java, urap is known as gudangan. In Sumatra, it's called anyang. Balinese recognize a type of urap called lawar.

Indonesian Cuisines - Urap Sayur Jogjakarta

It is essentially a melange of boiled or steamed vegetables over rich, savory spices dominated by the use of dessicated coconut. The Java version of urap, as well as in several other regions in Indonesia, makes use of raw dessicated younger coconut mixed with spices. In Sumatra, the dessicated coconut is toasted half-done, createing a totally new taste and impression. Sometimes, the toasted dessicated coconut is pounded to create a softer result that blends nicely with the vegetables. Urap is a beautiful and crunchy melange of vegetables, seasoned with savory, fresh dressing.

The types of Ingredients used differ according to the characters of each region. In Java, for example, the tastes of shrimp paste and galangal come out strongly. In Sumatra, the dressing is added with sliced raw shallots (sometimes slices of kincung / Etlingere elatior) and squeezed with calamasi (Citrus microcarpa).

Urap Sayur

The most common vegetables used to make urap are kangkung (morning glory), long beans, bean sprouts. Others like to use cassava leaves, pucuk daun labu, papaya leaves, banana flower, cucumber and other types of vegetables. Daun pakis (Polystichum setiferum) is used to make anyang. Other variants include a mixture of daun pakis, papaya flower, papaya leaves and the inside part of papaya trees. Anyang is commonly combined with shredded grilled chicken, grilled stingray, fish, shrimp, kepah, teri (Engraulidaei) and other ingredients. Each home has its own beloved version of anyang. Javanese cuisine also recognizes a type of urap that uses finely sliced raw vegetables, called trancam.

INGREDIENTS (serve 6):

• 150 gr spinach, use leaves and stems, boil
• 150 gr young cassava leaves, boil and slice by 3 cm
• 150 gr long beans, cut by 2 cm, boil
• 150 gr beans sprouts, remove the roots, place into boiling water for less than a minute
• 140 gr 4 layer cabbage, remoce the stems, slice by 1/2 cm, boil
• 375 gr 3/4 pieces young coconut, dessicated

COCONUT SPICES (GROUND):

• 6 gr 3 pcs garlic cloves
• 5 gr 5 sheert kaffir lime leaves
• 3 gr 1 1/2 teaspoons coriander, toasted
• 5 gr 1 - 1 1/2 teaspoons salt
• 15 gr 3 teaspoons palm sugar
• 10 gr 2 teaspoons minced lesser galangal
• 100 gr 4 - 5 pcs red chilies, remove the seeds

DIRECTIONS:

1. Boil the vegetables, drain, and set aside
2. Coconut spices: mix the ground spices along with dessicated coconut. Steam for about 25 minutes, remove and set aside. (Steaming would make the spices last longer)
3. Mix the vegetables with the coconut spices.

SERVE IMMEDIATELY

Note: For platting there are two ways, served coconut spice separate with the vegetables or served mixed together coconut spices and the vegetables.

Happy cooking and enjoy Urap Sayur Jogjakarta.

Share on Facebook

Share on Twitter