Urap-urap - Indonesian Blanched Vegetables with Spicy Grated Coconut

As a person who was born and raised in Indonesia, I didn't realize there are ample of our dishes that don't contain meat. Therefore, I became more and more aware since I married to one of pesco-vegatarians.

Indonesians say repeatedly for plurals. The word "Urap-urap" is the plural of urap. It is a vegan dish that indeed delicious and spicy. You can use any vegetables you like, blanch/steam them and mix with spicy grated coconut.

Urap is perfect for accompanying grilled or fried meats, seafood, fish, tofu or tempe. I myself served urap-urap with Sate Odheng Madura - Madurese Prawn Sate.

Few versions of urap's recipe can be found on the internet. In this case, I had to use dried unsweetened coconut and mix with coconut milk. I skipped coconut/palm sugar as I added red pepper.


Urap-urap
- Indonesian Blanched Vegetables with Spicy Grated Coconut -
modified by me

Ingredients:
Spicy Grated Coconut
3/4 cup dried unsweetened shredded coconut
1/4 cup coconut milk
2 kaffir lime leaves, tore
lime or tamarind juice

Grind the rempah:
5 shallots
3 garlic
2 candlenuts, toasted
1 red pepper
5 bird's eye chilies
4 cm length kencur or known as kaempferia galangal, peeled
1 tsp terasi (Indonesian shrimp paste) --> if you are vegan/vegatarian, omit this

Vegetables
wing beans, cut as desired
water spinach (kangkung, cut as desired
chayote, cut as desired
long bean, cut as desired
bean sprouts
carrots, julliened
cabbage, shredded

Directions:
1. Stir fry the rempah until fragrant. Add shredded coconut, kaffir lime leaves, salt and coconut milk. Keep stirring until the liquid evaporates.
2. Add lime/tamarind juice, reduce to low heat and stir for the next 10 minutes
Tambahkan daun jeruk, aduk kembali ± 10 menit di atas api kecil. Set aside
3. Blanch all vegetables and drain. Mix with spicy grated coconut and serve.