Urap Urap

I’d never heard of Urap Urap before seeing it in ‘Vegan for Good’. It’s an Indonesian dish of steamed vegetables with a salad dressing of desiccated coconut. Apparently Indonesian food is pretty big in Holland and the author of the book is Dutch. This recipe is Vegan and it’s great because it’s just naturally Vegan, there’s no substitutes for anything and it’s soooo tasty. The sambal is very very spicy so I would just drizzle a couple of teaspoons over at the end. Then it’s quite nice because you can recover been bites of chilli rather than it building up in every bite. Don’t be daunted by the list of ingredients, if you cook often then I think most of them should already be in your cupboards and even though there’s a few different elements, each one is quite easy to make. If you do want to save a bit of time, I recommend buying minced garlic and ginger.

Serves 4


  • 300g rice
  • 400g French beans
  • 300g Kale
  • 125g broccoli


  • 100g fresh chillies (actually I just used 5 green ones, hence my sauce being the kind of light green colour you can see in the above picture)
  • 3 garlic cloves
  • 1 small red onion
  • 3cm ginger
  • 2 tbsp cider vinegar or juice of half a lemon
  • 2 tbsp tamari sauce

Kecap sauce

  • 120ml tamari sauce
  • 120ml maple syrup
  • 2 star anise
  • 3 garlic cloves
  • 3 slices ginger
  • 1 1/2 tsp cornflour blended with 1 tbsp water

Coconut topping

  • 1 shallot
  • 4 garlic cloves
  • 100g unsweetened desiccated coconut
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tbsp maple syrup
  • 1 tbsp tamari sauce


1.) Put the rice on to cook. I use a rice cooker.

2,) Make the sambal. Chop the stalks off the chillies. peel the garlic and the onion. Chop the onion into a few smaller chunks. Peel the ginger. Add all these to a blender with the tamari and vinegar and blitz to a sauce.

3.) Make the kecap sauce. Peel and finely chop the garlic and ginger then add them into a small pan with the other kecap ingredients (except the cornflour. Bring to a gentle boil then turn down to a low heat and cook for 10 – 15 minutes. After this, add the cornflour and whisk in. Pour into another container and set aside.

4.) Now, make the coconut topping. Peel and finely dice the shallot and the garlic.

5.) Add the shallot, garlic and a teaspoon of the sambal to a frying pan. Add a splash of water and fry until cooked. Then add the coconut, turmeric and coriander. Cook until the coconut is lightly toasted and starting to be fragrant. Then quickly add the syrup and tamari, stir, put in a bowl and set aside.

6.) Finally, cook the vegetables as you choose. I just boiled them quickly rather than steaming them.

7.) The rice should be cooked by now, mix that with the kecap sauce.

8.) To serve, divide the rice between the plates, add the vegetables. Top with the coconut. Drizzle over a small amount of the sambal sauce.

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