The vegetables which are usually used in urap are spinach, water spinach, young cassava leaf, papaya leaf, Chinese longbeans, bean sprouts and cabbage. To acquire a rich taste, most recipes insist on using freshly shredded old coconut flesh or serundeng, instead of leftover. The shredded coconut is seasoned with ground shallot, garlic, red chilli pepper, tamarind juice, galangal, salt and coconut sugar.