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Recipe

Jukut urab

Blanched village vegetables tossed with grated coconut that has been seasoned with fried base genep. The Balinese paste-forward urab, not the simpler sayur urap.

By Chef Wayan Suryana, Warung Tumang BaliLast updated

Serves 4 side servings·Prep 20 minutes·Cook 12 minutes

Cook Jukut urab with Chef Wayan in Petulu, about 10 minutes from central Ubud, depending on traffic. Check datesHow the class runs

Jukut urab in short

Jukut urab is the Balinese coconut vegetable mix with fried base genep folded into the grated coconut. Blanch long beans, cabbage, spinach, and sprouts, drain them well, then toss them with that paste-seasoned coconut. Sayur urap is the lighter version without the paste.

The Petulu class buffet labeled sayur urap and mushroom soup, from the Petulu class where jukut urab is cooked
Chopped long beans, grated coconut, coconut milk, and tempeh on the blue class table in Petulu, from the Petulu class where jukut urab is cooked

Jukut urab is the Balinese name for a coconut vegetable mix. Sayur urap is the wider Indonesian name. On this desk they are not the same recipe. Sayur urap seasons the coconut with garlic, chili, and lime leaf. Jukut urab folds fried base genep into that coconut, so the vegetables taste of the same paste as the rest of a Balinese plate.

The vegetables are still blanched: long beans, spinach, cabbage, bean sprouts, and fern tips when the market has them. The difference is the dressing. If you came here from the sayur urap page, stay on this one for the paste.

Jukut urab ingredients

  • 150g long beans, cut into short lengths
  • 2 handfuls of spinach or fern tips
  • 100g bean sprouts
  • A wedge of cabbage, shredded
  • 100g freshly grated coconut
  • 2 tablespoons fried base genep
  • 1 garlic clove, finely chopped
  • 1 bird’s eye chili, sliced
  • 2 lime leaves, sliced into threads
  • 1/2 teaspoon palm sugar
  • Salt
  • 1 tablespoon hot coconut oil

How to make jukut urab

  1. Blanch the long beans and cabbage in salted water until just tender. Add the spinach or fern and the sprouts for the last 30 seconds. Drain well and let the steam leave.
  2. Mix the grated coconut with the fried base genep, garlic, chili, lime leaf, palm sugar, and salt. Stir in the hot oil.
  3. Toss the warm vegetables through the coconut. The paste should speckle the coconut, not turn it into a wet curry.
  4. Taste for salt. Serve the same day, next to rice and lawar or tempe manis. It is vegan when the paste was fried without shrimp paste.

The buffet labels in Petulu often say sayur urap because guests know that name. The bowl on a Balinese table is closer to this grind. Use the sayur urap method when you want a lighter coconut toss without the paste.

Jukut urab questions

What is the difference between jukut urab and sayur urap?
Urap and urab are related names. On this site sayur urap seasons coconut with garlic, chili, and lime leaf. Jukut urab adds fried base genep to that coconut so the vegetables taste of the same paste as the rest of the plate.
Is jukut urab vegan?
It is when the base genep is fried without shrimp paste, which the Petulu kitchen does on request.
Why is my urab wet?
The vegetables were still steaming. Drain them and let the water leave before you toss them with the coconut.
Which name will I see on a buffet label?
In Petulu the label often says sayur urap because guests know that name. The paste-forward bowl is this recipe.

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