📸 Image coming soon for Urap Atau Kerabu Jawa
Urap atau Kerabu Jawa
Makan Tengah Hari • Malaysia
How to Make Urap Atau Kerabu Jawa (Traditional & Healthy Version)
Urap Atau Kerabu Jawa is a classic Malaysian salad dish that beautifully showcases the vibrant multicultural cuisine of Malaysia. This vegetarian recipe is a heritage favorite among the Javanese-Malay communities, especially in the southern regions. Combining a medley of lightly blanched and raw local vegetables, tossed with a fragrant coconut-based sambal, Urap delivers a burst of earthy, spicy, and aromatic flavors with every bite. The dish is a testament to Malaysia’s rich agricultural produce, featuring ingredients like kacang panjang (long beans), taugeh (bean sprouts), and daun pegaga (pennywort leaves). What makes Urap so beloved is its simplicity and health factor—packed with fiber, vitamins, and minerals without the heaviness of oil or santan (coconut milk). The grated coconut dressing, infused with kunyit (turmeric), serai (lemongrass), and cili padi (bird’s eye chili), gives the salad its signature taste and inviting aroma. Urap Atau Kerabu Jawa is a great choice for anyone seeking a wholesome, light lunch or side dish, epitomizing the spirit of Malaysian home-cooked meals.
Bahan-bahan(untuk 1 medium plate per person)
- 1 cup Kacang panjang (long beans) (sliced thinly)
- 1 cup Taugeh (bean sprouts) (rinsed and drained)
- 1/2 cup Carrot (julienned)
- 1/2 cup Daun pegaga (pennywort leaves) (roughly chopped)
- 3/4 cup Fresh grated coconut (putih kelapa parut)
- 1 stalk Serai (lemongrass) (finely sliced)
- 1/2 inch Kunyit hidup (fresh turmeric) (peeled and chopped)
- 2 Cili padi (bird’s eye chili) (chopped, adjust for heat)
- 2 Shallots (thinly sliced)
- 1/2 tsp Salt (or to taste)
- 1/2 tsp Sugar (optional, for balance) - pilihan
- 1 tbsp Lime juice (freshly squeezed)
Arahan
- 1
Prepare all vegetables: Slice kacang panjang, julienne carrot, and chop daun pegaga. Rinse and drain taugeh.
5 minutes
Use fresh, crisp vegetables for best texture.
- 2
Blanch kacang panjang and carrot in boiling water for 30 seconds, then plunge into cold water to retain crunch.
5 minutes
Do not overcook; vegetables should remain crisp.
- 3
In a dry pan over low heat, toast grated coconut until just fragrant and slightly golden. Set aside to cool.
5 minutes
Stir continuously to avoid burning the coconut.
- 4
In a mortar and pestle, pound serai, kunyit, cili padi, shallots, salt, and sugar (if using) into a fine paste.
5 minutes
Pounding releases essential oils and aroma from fresh spices.
Kenapa hidangan ini sihat
This dish is an excellent choice for those seeking a nutrient-dense, low-calorie vegetarian meal. With an abundance of fresh vegetables and minimal use of oil, it supports weight management, heart health, and digestive wellness. The lightly toasted coconut adds flavor and satiety without excessive calories, making Urap Atau Kerabu Jawa a perfect lunch for healthy eating enthusiasts and calorie counters.
Urap Atau Kerabu Jawa is rich in dietary fiber, vitamins A and C, potassium, and antioxidants from the variety of fresh vegetables. The use of fresh turmeric and lemongrass adds anti-inflammatory and digestive benefits. The absence of santan (coconut milk) keeps fat content moderate, while the coconut provides healthy MCT oils. This dish is free from cholesterol and contains minimal added sugar or salt, making it suitable for most diets.
Petua
- 💡Tip 1: Use freshly grated coconut for the best aroma and taste.
- 💡Tip 2: Blanch vegetables briefly to retain nutrients and vibrant color.
- 💡Tip 3: Adjust the amount of cili padi according to your preferred spice level.
Penyimpanan & hidangan
Best enjoyed fresh. If storing, keep the coconut mixture and vegetables separate in airtight containers in the fridge for up to 1 day. Combine just before serving to retain freshness and crunch.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 250.0 kcal |
