Ulam, a traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water eg Centella asiatica. It is typically eaten with sauces such as anchovies, cincalok or sambal. It is recognised as a popular vegetable dish in traditional villages.
Ulam can be eaten simply as it is such as cucumber, cabbage and longbean. Another type of ulam is traditional ulam, in which it is used more as an ingredient, such as in nasi ulam (ulam rice), nasi kerabu (a type of bluish-coloured rice) and cooking with other vegetables. It also has its uses in Ayurvedic and traditional medicine, such as diabetes and high blood pressure.
- "Nasi ulam". Retrieved 2009-05-07.
- Wan Hassan, W.E. and M. Mahmood.(2010) Ulam: Salad Herbs of Malaysia. Kuala Lumpur: MASBE.
|This Malaysian cuisine-related article is a stub. You can help Wikipedia by expanding it.|
|This food-related article is a stub. You can help Wikipedia by expanding it.|