Ulam, a traditional salad produced from the leaves of Centella asiatica, is typically eaten with anchovies, cincalok or sambal. It is recognised as a popular main dish in traditional Malay villages.
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), 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.
- Wan Hassan, W.E. and M. Mahmood.(2010) Ulam: Salad Herbs of Malaysia. Kuala Lumpur: MASBE.