 Rawvegetables forulam. | |
| Type | Salad |
|---|---|
| Associatedcuisine | Indonesia,Malaysia andSingapore |
| Created by | Malays |
| Main ingredients | vegetables |
| Similar dishes | Lalab,Ngapi yay,Nam phrik |
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 asanchovies,cincalok orsambal. It is recognised as a popular vegetable dish intraditional villages.[1][2]
Ulam can be eaten simply as it is such ascucumber,cabbage andlongbean. Another type of ulam istraditional ulam, in which it is used more as an ingredient, such as innasi ulam (ulam rice),[3]nasi kerabu (a type of bluish-coloured rice) and cooking with other vegetables. It also has its uses inAyurvedic andtraditional medicine, such asdiabetes andhigh blood pressure.[citation needed]
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Indonesian pickles and salads | |
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| Related articles | |
 | ThisIndonesian cuisine-related article is astub. You can help Wikipedia byadding missing information. |
 | ThisMalaysian cuisine-related article is astub. You can help Wikipedia byadding missing information. |
