Urap Pegagan Ikan Asin

Gotu Kola and Salted Fish Salad


The recipe uses grated grilled coconut. You can substitute it with dehydrated desiccated coconut. Lightly toast it prior to use. Combine Pegagan (Centella asiatica) with Pomelo or half-ripe mango to create a refreshing Urap.


  • 100 gr Gotu Kola leaf, thinly sliced
  • 1 pc unripe mango, cut into julienne sticks
  • 30 gr shallot, thinly sliced
  • 20 gr garlic, thinly sliced
  • 5 gr cayenne pepper, sliced (optional)
  • 3 pcs lime, squeezed and juice retained
  • 6 pcs pomelo or grapefruit
  • 20 gr fried sliced shallot
  • Β½ pc coconut, grilled and grated
  • 5 gr salt (about a teaspoon)
  • 50 gr salted fish, fried and shredded



  1. In a salad bowl, add Gotu Kola leaf, unripe mango, pomelo, shallot, garlic, grated coconut, fresh lime juice, and salt. Mix well.
  2. Sprinkle with fried shallot, cayenne pepper and shredded fried crispy salted fish.