Ulam (salad)

Raw vegetables for ulam.

Ulam, a traditional salad produced from the leaves of Centella asiatica, is typically eaten with anchovies, cincalok or shrimp paste. It is recognised as a popular main dish in traditional Malay villages.^{[citation needed]}

Ulam can be eaten simply as it is, or with cucumber, cabbage and eggplant. Another type of ulam is traditional ulam, in which it is used more as an ingredient, such as in nasi ulam (ulam rice),^[1] nasi kerabu (a type of bluish-coloured rice) and cooking with other vegetables. It also has its uses in traditional medicine, such as diabetes and high blood pressure.^{[citation needed]}

Further reading

• Wan Hassan, W.E. and M. Mahmood.(2010) Ulam: Salad Herbs of Malaysia. Kuala Lumpur: MASBE.

See also

• Lalab, a similar, traditional Sundanese dish
• Malay cuisine

References