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|Alternative names||Urab, Urap-urap, krawu|
|Place of origin||Indonesia|
|Region or state||Java|
|Created by||Javanese cuisine|
|Serving temperature||Mostly served with main course|
|Main ingredients||Steamed vegetable salad, shredded coconut dressing|
|Cookbook: Urap Media: Urap|
Urap (sometimes spelled urab or in its plural form urap-urap) is a salad dish of steamed vegetables mixed with seasoned and spiced grated coconut for dressing. It is commonly found in Indonesian cuisine, more precisely Javanese cuisine. Urap can be consumed on its own as a salad for vegetarian meals or as a side dish. Urap is usually found as a prerequisite side dish of Javanese tumpeng, a cone shaped rice mound surrounded with assorted dishes, as well as part of a nasi kuning dish. In Balinese cuisine it is known as Urab sayur.
The vegetables which are usually used in urap are spinach, water spinach, young cassava leaf, papaya leaf, Chinese longbeans, bean sprouts and cabbage. To acquire a rich taste, most recipes insist on using freshly shredded old coconut flesh or serundeng, instead of leftover. The shredded coconut is seasoned with ground shallot, garlic, red chilli pepper, tamarind juice, galangal, salt and coconut sugar.
- Lawar, a Balinese version of urap
- Plecing kangkung
- List of steamed foods