Steamed vegetables mixed with a spicy grated-coconut concoction make
this a favorite at Warung Seniman. Also a traditional part of the
tumpeng [rice mountain] at a
slametan [ritual feast].
Bumbu [spice mixture]
4 small red chilis
1 clove of garlic
3 lime leaves
1 thumb-sized piece of kencur
1 Tbsp gula jawa
½ tsp salt
1 young coconut, grated
4–6 cups raw bayem (amaranth)
1 cup bean sprouts
1 cup long beans, chopped into 1-inch pieces
2 carrots, thinly sliced
- Crush the bumbu ingredients together well, using a large lemper.
- Add grated young coconut and mix well, using your hands.
- Steam bayem, beans, and sprouts for a few seconds.
- Set out the vegetables on one plate and the grated coconut
mixture in a bowl. Javanese eat this with their fingers (“dipulug”).
They mix vegetables and coconut on their plate thoroughly together
through their fingers.
- Serve with tahu/tempe goreng (fried
tofu/tempe) or hard-boiled eggs cut in half.
- Eat with rice—“nasi gudangan”—or without.
Jakartans call gudangan “urap,” and they fry the coconut mixture. Like
most things Jakartan, this does not at all agree with Bp. Wakidi's
“lidhah wong Solo” (Solonese taste).
American notes: Grated young coconut
can be bought frozen in southeast Asian stores, Indian stores, and
Hispanic stores. Whole young coconuts are sometimes available, but most
of the green ones are a bit too young; their flesh is too gelatinous to
grate. Old (brown) coconut might work in this recipe if
freshly grated, but dried coconut won't. If you have only dried
coconut, soak it for a few minutes in boiling-hot water, and then
lightly fry the bumbu to make urap. I like to eat this with kemangi.