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.
- Indonesian Blanched Vegetables with Spicy Grated Coconut -
modified by me
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:
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
wing beans, cut as desired
water spinach (kangkung, cut as desired
chayote, cut as desired
long bean, cut as desired
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.Report a mistake in the recipe text