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 Vegetableurap | |
| Alternative names | Urab,Urap-urap,krawu |
|---|---|
| Course | Side dish |
| Place of origin | Indonesia |
| Region or state | Central Java andYogyakarta |
| Serving temperature | Mostly served with main course |
| Main ingredients | Steamedvegetable salad, shreddedcoconut dressing |
Urap,oerap,krawu,urab or in its plural formurap-urap is asalad dish ofsteamed orboiled vegetables mixed with seasoned and spiced gratedcoconut for dressing.[1] It is commonly found inIndonesian cuisine, more preciselyJavanese cuisine.Urap can be consumed on its own as a salad forvegetarian meals[2] or as a side dish.Urap is usually found as a prerequisite side dish of Javanesetumpeng, a cone-shaped rice mound surrounded with assorted dishes, as well as part of anasi kuning dish. InBalinese cuisine, it is known asurab sayur.
The vegetables which are usually used inurap arespinach,water spinach, youngcassava leaf,papaya leaf,Chinese long beans,bean sprouts, andcabbage. To acquire a rich taste, most recipes insist on using freshly shredded old coconut flesh orserundeng, instead of leftovers. The shredded coconut is seasoned with groundshallot,garlic, redchili pepper,tamarind juice,galangal,salt, andcoconut sugar.
| Salads |
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| Bread salads | |
| Dessert salads | |
| Fish salads | |
| Fruit salads | |
| Noodle salads | |
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