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Recipe

Sayur urap

Check dates to cook this with Chef Wayan in Petulu.

IDR 450.000per guest, shared class

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Balinese coconut vegetables: blanched long beans, spinach, cabbage, and sprouts folded through spiced grated coconut. Fits a regular or plant-based plate.

By Chef Wayan Suryana, Warung Tumang BaliLast updated First published

Serves 4 side servings·Prep 20 minutes·Cook 10 minutes

Sayur urap in short

Sayur urap is a Balinese vegetable side. Blanch long beans, cabbage, spinach, and bean sprouts, drain them well, then toss them warm with fresh grated coconut seasoned with garlic, chili, lime leaf, palm sugar, salt, and a spoon of hot coconut oil. It takes about 30 minutes and is vegan as written.

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

Long beans, spinach, cabbage, and bean sprouts are blanched, then folded through grated coconut seasoned with chili, garlic, and lime leaf.

Use coconut you grated yourself if you can. Sweetened bagged coconut will turn the dish into a dessert.

Sayur urap ingredients

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

How to make sayur urap

  1. Blanch the long beans and cabbage in salted water until just tender. Add the spinach and sprouts for the last 30 seconds. Drain well and let the steam leave. Wet vegetables make the coconut soggy.
  2. Mix the coconut with garlic, chili, lime leaf, palm sugar, and salt. Stir in the hot oil so the garlic softens.
  3. Toss the vegetables through the coconut while they are still warm. Taste for salt. Serve the same day.

This is the vegetable dish that shows up on both the regular feast and the plant-based menu. Nothing in the bowl needs to change.

Sayur urap questions

Can I use bagged coconut for urap?
Fresh grated coconut is best. Sweetened bagged coconut turns the dish into a dessert, so avoid it.
Why is my urap soggy?
The vegetables were still wet. Drain them well and let the steam leave before you toss them with the coconut.
Is sayur urap vegan?
Yes. It appears on both the regular feast and the plant-based menu at the Petulu kitchen without changes.

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IDR 450.000per guest, shared class

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