Ulam (salad)

Ulam (Salad)

Ulam is a traditional salad dish originating from Malaysia and Indonesia. It is a popular part of the local cuisine and is known for its unique combination of raw vegetables, herbs, and sometimes, edible flowers.

Ingredients

The main ingredients of Ulam are raw vegetables and herbs. Some of the most commonly used vegetables include cucumber, long beans, winged beans, and eggplant. Herbs such as lemongrass, kaffir lime leaves, and turmeric leaves are also used. Some variations of Ulam also include edible flowers like Bunga Kantan (torch ginger flower) and Bunga Telang (blue pea flower).

Preparation

Preparing Ulam involves chopping the vegetables and herbs into small pieces. These are then mixed together to create a salad. Some versions of Ulam also include a sambal belacan (shrimp paste chili sauce) dressing, which is made by blending chili peppers, shrimp paste, lime juice, and sugar.

Health Benefits

Ulam is known for its health benefits. The raw vegetables and herbs used in Ulam are rich in vitamins and minerals, making it a nutritious dish. It is also low in calories, making it a good choice for those who are watching their weight.

Cultural Significance

Ulam holds a significant place in Malaysian cuisine and Indonesian cuisine. It is often served as a side dish during meals and is also a common dish during festive occasions. In addition, Ulam is also used in traditional medicine in these countries.

Variations

There are many variations of Ulam, each with its own unique combination of vegetables and herbs. Some of the popular variations include Ulam Raja, which includes the herb Cosmos caudatus, and Ulam Pegaga, which includes the herb Centella asiatica.

See Also

• Malaysian cuisine
• Indonesian cuisine
• Salad
• Sambal

References

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External Links

• MalaysianFood.net - Ulam Recipe
• IndonesianFoodOnline.com - Ulam Recipe

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