Sayur Urap

Nutrition · per serving

Steps

1. 1

   Bring a pot of water to a boil. While it heats, trim and cut the long beans, pick over the bean sprouts, remove any tough spinach stems, finely slice the kaffir lime leaves, and finely chop the garlic and chili. This mise en place keeps the cooking fast and prevents the vegetables from overcooking.

   120 g long beans, trimmed and cut into 4 cm lengths120 g bean sprouts100 g spinach, tough stems removed2 garlic cloves1 red chili, deseeded for milder heat if preferred2 kaffir lime leaves, very finely sliced
2. 2

   Blanch the long beans in the boiling water for 2 minutes until bright green and just tender. Add the bean sprouts for 30 seconds, then add the spinach for 15 to 20 seconds until just wilted. Drain immediately and spread the vegetables on a plate or tray so the residual heat stops cooking them; this helps keep them vibrant and crisp-tender.

   120 g long beans, trimmed and cut into 4 cm lengths120 g bean sprouts100 g spinach, tough stems removed
3. 3

   In a small pan over medium-low heat, warm the neutral oil. Add the chopped garlic and chili and cook for about 30 seconds until fragrant but not browned. Stir in the grated coconut, sliced kaffir lime leaves, lime zest, palm sugar, and salt. Cook for 2 to 3 minutes, stirring constantly, until the coconut is hot, aromatic, and slightly drier; do not let it toast deeply, as urap should stay moist and fresh-tasting.

   1 tsp neutral oil2 garlic cloves1 red chili, deseeded for milder heat if preferred120 g freshly grated coconut2 kaffir lime leaves, very finely sliced1 tsp lime zest1 tsp palm sugar, grated1/2 tsp salt
4. 4

   Transfer the warm coconut mixture to a mixing bowl and let it cool for 2 minutes, just enough so it stays fluffy rather than greasy. Stir in the lime juice to brighten the flavor.

   1 tbsp lime juice
5. 5

   Add the blanched vegetables to the bowl and toss thoroughly with the coconut mixture until evenly coated. Taste and adjust with a little more salt or lime juice if needed. Serve immediately, or at room temperature, for the best texture and fragrance.

   120 g long beans, trimmed and cut into 4 cm lengths120 g bean sprouts100 g spinach, tough stems removed

Origin & History

Urap is a classic Indonesian vegetable dish in which lightly cooked vegetables are dressed with seasoned grated coconut. It is especially associated with Javanese home cooking and communal meals, where it often appears as part of a larger rice spread. The dish is valued for its freshness, simplicity, and the balance of earthy coconut with fragrant herbs and chilies.