|Place of origin||Indonesia and Malaysia|
|Associated national cuisine||Indonesia, Malaysia and Singapore|
Ulam is a traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water e.g. 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.
- "Masakan Melayu Riau Khas Pekanbaru" (in Indonesian). 2009. Retrieved 2020-09-15.
- "3 Rekomendasi Resep Masakan Khas Riau untuk Menu Spesial Akhir Pekan" (in Indonesian). 2018. Retrieved 2020-09-15.
- "Nasi ulam". Retrieved 2009-05-07.
- Wan Hassan, W.E. and M. Mahmood.(2010) Ulam: Salad Herbs of Malaysia. Kuala Lumpur: MASBE.
Indonesian pickles and salads
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