Description
Ulam refers to leaves, fruits, stems, flowers and roots eaten raw or lightly blanched, often with condiments like sambal belacan. From raw vegetables served with laksa to finely chopped ingredients in nasi ulam, they are a staple of Malaysian cuisine.
Beyond the plate, ulams are also rich in phytonutrients and offer various health benefits. Join Ulam Otai Lim Koon Hup in celebrating all things ulam, and bring your favourite varieties to share with fellow participants.
