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Urap Sayur - Indonesian vegetables with spicy grated coconut
The vegetable dish that even non-veggie lovers will ADORE!
Urap Sayur? Never heard of it? You are not alone. But after reading this post, you might come to realise that Urap Sayur has been missing in your life!
As was the case with Ayam Taliwang, we had never heard of this dish before we arrived in Indonesia. It took our heart (and our stomach!) by storm.
Every time I cook this at home (which is fairly often), it takes us right back to tropical Indonesia, and we have since ‘converted’ a good number of friends from sceptics to fans.
Just look at Nick’s excitement when presented with 'Ayam Taliwang with Urap Sayur and rice' for the third day in a row - we have no regrets.
As you can see in the photos, the dish looks different every time, even in restaurants. So don't worry if yours looks a bit different, too!
What is Urap Sayur?
Urap Sayur is the vegetable dish that even non-veggie-lovers will adore.
It takes less than 20 minutes from start to finish, is low calorie, low fat, no carb, and vegan and can be eaten warm as vegetable dish or cold as a salad!
The literal meaning of Urap Sayur is ‘blanched vegetables’, however, they come with some spice and a very interesting coconut topping that makes this dish unlike anything you have ever had in the western world.
During our time in Indonesia, we had this dish almost every day and we asked the chef of the hotel we stayed at to please teach us how it is cooked.
He obliged and taught us some of our favourite Indonesian recipes: Urap Sayur, Ayam Taliwang, Soto Ayam and Opor Ayam. I have already uploaded my Ayam Taliwang recipe, which is my favourite and the best main to serve Urap Sayur with, and I will try to upload the other recipes soon, too.
So that's us with Chef Ahmad at the Puri Mas Beach Hotel in Lombok, after a very successful lesson in Indonesian cuisine.
What to serve Urap Sayur with?
Urap Sayur is a standard side to many Indonesian dishes (check out our streetfood experience). It goes well with grilled or fried meats or fish and has become a staple in our home.
We usually have it with my Ayam Taliwang - (check out the recipe, it is a match made in heaven!) but also with sticky glazed pork belly.
However, Urap Sayur as a salad can be eaten on its own just like every other salad. You might even want to make it for a barbecue or potluck, because it can be made in bulk, the ingredients are cheap and it looks like a lot more work than it actually is - the perfect dish to show off ;-)
perfect with Urap Sayur
Ayam Taliwang - spicy Indonesian chicken
Chinese Honey Glazed Pork Belly
Chicken Larb: spicy Lao meat salad
Match made in heaven: Urap Sayur and Ayam Taliwang
I understand you might be doubtful of this dish judging by ingredients alone, but I really ask you to be open minded and give it a try. I can almost guarantee you will like it. Please let me know your thoughts in the comments below.
And as always: recipe sharing is caring.
Xoxo Rena
Urap Sayur - Indonesian vegetables with spicy grated coconut
Urap Sayur is the vegetable dish that even non-vegans will love. It will amaze you with spice and texture that makes this dish unlike anything you have ever had in the western world. It takes less than 20 minutes from start to finish and can be eaten warm as vegetable dish or cold as a salad!
Fact Sheet
Category: side Cuisine: Asian Dairy free Gluten free Low calorie Low carb Low fat Vegan Vegetarian Vegetables Sides under 1 hour under 30 minutes Salads Cooking Method: frying Diet: Gluten Free Low Calorie Low Carb Low Fat Low Lactose Low Salt Vegan Vegetarian Preparation Time: 10 minutes Total Time: 10 minutes Servings: 2Ingredients
- 100g / 1.5 cup white cabbage (chopped)
- 50g / 1 cup green beans
- 50g / 1 cup bean sprouts
- 3/4 cup desiccated coconut flakes
- 3 cloves garlic, minced
- 2 shallots, chopped
- 1/2 red chilli pepper, sliced (or 1tsp chilli flakes)
- 1 tsp coconut oil (substitute with vegetable oil)
- salt and pepper
Instructions
- Bring water to boil, add salt, then add beans. Simmer for about 5 minutes.
- Now add cabbage and bean sprouts and simmer for another 3 minutes.
- Drain and set aside
- Heat coconut oil, sauté onions and garlic for 1 minute on medium heat
- Turn up heat a bit , add chilli.
- Sauté for about 2 minutes, constantly stirring.
- Take off the heat, add in the coconut flakes, stir
- Sprinkle over the vegetables, add salt and pepper to taste. Done!
