Ulam

Ulam (Jawi: اولم) is a traditional Malay salad produced from foraged leaves, vegetables or fruits which can be eaten raw or blanched e.g. Centella asiatica. It is typically eaten with sauces such as budu, cincalok or sambal. It is popular in rural villages. Ulam can be eaten simply as it is such as cucumber, cabbage and longbean; they can be also made as ingredients to other dishes, whether in rice dishes such as nasi ulam and nasi kerabu, or with other vegetables. It also has its uses in Ayurvedic and traditional medicine, such as diabetes and high blood pressure.

Description: Wikipedia — Ulam (salad), CC BY-SA 4.0