This is a relatively simple dish. I've included two versions, one i learned from a Central Javanese dancer and the other i learned from the wife of a Sundanese (West Javanese) musician.
Of course, it's much better with freshly grated coconut, as it would be served in Indonesia, but you do what you can with what you've got. Be sure NOT to get the nasty sweetened coconut from the supermarket (i mean, if that's ALL you can find, oh well, i guess you've got to use it, but it sucks). Health food stores sell unsweetened dried grated coconut, as do specialty Asian food markets, especially Thai and Indian markets. Look for the fine grated coconut, but if all you can find is coarse, that's o.k. Be sure to soak the coconut shreds in just enough water to cover or perhaps even a little less. You want the coconut to soak up the water and you don't want to be throwing much water away.
Urap - from Nanik Wenten of Central Java
Steam all vegetables separately until barely cooked. They must still be firm and crunchy.
Blanch by placing vegetables, one at a time, in a colander in the sink, and pouring boiling water over them.
Place vegetables in serving dish.
Mix ingredients all together and steam for about 10-15 minutes. Since the coconut would fall through the holes of a typical steaming basket, warp the mixture in foil loosely, place in steaming basket, cover pot with lid, and steam.
Remove coconut from foil. Toss with vegetables and serve
Urap - from Euis Sumarna of Sunda, Western Java
Fry ingredients in oil until soft.
Add additional ingredients to frying seasonings. Stir well. Cook until barely tender, they should still be crisp.
Add to vegetables off fire, toss, and serve.
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