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Urap Syenny Widjaja

  • Easy
  • Spicy
  • Low Cost
  • Quick

Serve: 5 Person

I cut down the salt in my grandma's urap recipe as it retains water in the body

  • 1 bunch Chinese mustard or kai choy, sliced
  • 1 bunch long beans, sliced
  • 5 cabbage, sliced
  • 1 handful mung bean sprouts, trimmed

Coconut Topping

  • 5 shallots
  • 5 cloves garlic
  • 2 thumbs ginger root
  • 5 bird chillies
  • 2 teaspoon tamarind
  • 3 teaspoon sugar
  • 3 kaffir lime leaves
  • 1 teaspoon salt
  • 1 handful desiccated coconut

Urap resep nenek saya kurangi garamnya karena garam mengikat air di badan, sementara saya ingin badan yang fit.


  1. Grind the ingredients of spicy coconut dressing to a smooth paste and mixed well into coconut threads.
  2. Wrap coconut dressing in a sheet of banana leaf, steamed just enough until the coconut is tender. Remove.
  3. Boil water with a pinch of salt, add in vegetables and cook until just about to wilt. Remove.
  4. Mix spicy coconut dressing with cooked vegetables well.


If you can get your hands on grated coconut of ½ fresh coconut, it is better to use that. Otherwise desiccated coconut would be fine!

Syenny Widjaja

This recipe has been tested in Syenny Widjaja's own kitchen


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