ULAM
Ulam is the catch-all term for herbs, vegetables, shoots, flowers, fruits and seeds eaten in traditional Malay cuisine. Many of them have health-promoting properties. In Singapore, these can be found in the wet markets of Tekka, Geylang Serai and Chinatown Complex. Ulam are typically eaten raw or lightly blanched, with sambal belachan and other sauces and combined with other ingredients in kerabu (salads) and dishes.
Here are some of the common ulam leaves used in Asian cooking.
Asian pennywort (Daun Pegaga)
Two sub-species are commonly sold as pegaga in Singapore. One has kidney-shaped scallop-edged leaves, while the other has parasol-like round leaves. Both taste grassy and slightly bitter and have similar properties. A cooling, anti-oxidant-rich herb, pegaga is used across Asia to treat many complaints, especially skin related problems. It is usually eaten raw.
Cekur Manis
These leaves have a faintly sweet, almost pea-like taste. It is usually eaten blanched or cooked in soups and curries. They are also used in some versions of Hakka “Lei Cha Fan” (green tea & mixed herb rice). The leaves and roots are used to treat several complaints, from fever to low lactation. It may be toxic if eaten in excess.
Cosmos Leaves (Ulam Raja)
The slightly chewy leaves partners well with sambal and other herbs. Its snally, refreshing taste hints at green mango and green apple. It is thought to cleanse the blood and also rich in anti-oxidants.
Laksa Leaves (Daun kesum)
The flavor of the slim leaves taste of a blend of coriander and lemon grass with a spicy kick. It is used not only in laksa but also in many other SE Asia cuisines as it helps to balance rich and fatty ingredients. It is good for indigestion and rich in anti-oxidant. They should be used promptly as they dry out and wilt quickly.
Mint (Daun Pudina)
It is used in nasi ulam and kerabu and to garnish or accent many dishes. The leaves shape, colour, texture & aroma can vary quite a bit across different mint varieties. The one most commonly sold in the Singapore markets has soft, rather fragile like leaves and a clean minty scent.
Noni (Daun Mengkudu)
Young noni leaves are glossy, chewy and bitter. Both the leaves and strong smelling noni-fruit are used in folk remedies for menstrual problem, diabetes, gastric and bowel issues and many other complaints. Noni is high in potassium and may interact with hypertension medication. It may also affect the liver function if eaten in excess.
Sand Ginger Leaves (Daun Cekur)
Used in nasi ulam, kerabu and seafood dishes, these fleshy leaves are scented with pepper, cinnamon and citrus nuances. Cekur leaves and rhizomes are used in jamu medicine to treat aches, pains and inflammation of many kinds.
Sweet Asian Basil (Daun Selasih)
It is added to nasi ulam, kerabu and curries for its sweet calming clove-like scent. It is thought to be good for indigestion, respiratory ailments, fevers and menstrual problems. It has anti-bacterial and anti-inflammatory properties.
Turmeric Leaves (Daun Kunyit)
Soft but fibrous, these have a cool, citrusy aroma and can grow up to 50 cm long. Used in nasi ulam, kerabu, otah-otah, curries and steamed dishes, they compliment coconut and seafood flavors.
Wild Pepper Leaves (Daun Kaduk)
Shiny and heart shaped, they can be eaten raw or cooked. Cooking brings out their pungent, slightly cheese-like aroma. They are considered good for treating coughs, fevers, flu, rheumatic ailments and aches.
Ulam is the catch-all term for herbs, vegetables, shoots, flowers, fruits and seeds eaten in traditional Malay cuisine. Many of them have health-promoting properties. In Singapore, these can be found in the wet markets of Tekka, Geylang Serai and Chinatown Complex. Ulam are typically eaten raw or lightly blanched, with sambal belachan and other sauces and combined with other ingredients in kerabu (salads) and dishes.
Here are some of the common ulam leaves used in Asian cooking.
Asian pennywort (Daun Pegaga)
Two sub-species are commonly sold as pegaga in Singapore. One has kidney-shaped scallop-edged leaves, while the other has parasol-like round leaves. Both taste grassy and slightly bitter and have similar properties. A cooling, anti-oxidant-rich herb, pegaga is used across Asia to treat many complaints, especially skin related problems. It is usually eaten raw.
Cekur Manis
These leaves have a faintly sweet, almost pea-like taste. It is usually eaten blanched or cooked in soups and curries. They are also used in some versions of Hakka “Lei Cha Fan” (green tea & mixed herb rice). The leaves and roots are used to treat several complaints, from fever to low lactation. It may be toxic if eaten in excess.
Cosmos Leaves (Ulam Raja)
The slightly chewy leaves partners well with sambal and other herbs. Its snally, refreshing taste hints at green mango and green apple. It is thought to cleanse the blood and also rich in anti-oxidants.
Laksa Leaves (Daun kesum)
The flavor of the slim leaves taste of a blend of coriander and lemon grass with a spicy kick. It is used not only in laksa but also in many other SE Asia cuisines as it helps to balance rich and fatty ingredients. It is good for indigestion and rich in anti-oxidant. They should be used promptly as they dry out and wilt quickly.
Mint (Daun Pudina)
It is used in nasi ulam and kerabu and to garnish or accent many dishes. The leaves shape, colour, texture & aroma can vary quite a bit across different mint varieties. The one most commonly sold in the Singapore markets has soft, rather fragile like leaves and a clean minty scent.
Noni (Daun Mengkudu)
Young noni leaves are glossy, chewy and bitter. Both the leaves and strong smelling noni-fruit are used in folk remedies for menstrual problem, diabetes, gastric and bowel issues and many other complaints. Noni is high in potassium and may interact with hypertension medication. It may also affect the liver function if eaten in excess.
Sand Ginger Leaves (Daun Cekur)
Used in nasi ulam, kerabu and seafood dishes, these fleshy leaves are scented with pepper, cinnamon and citrus nuances. Cekur leaves and rhizomes are used in jamu medicine to treat aches, pains and inflammation of many kinds.
Sweet Asian Basil (Daun Selasih)
It is added to nasi ulam, kerabu and curries for its sweet calming clove-like scent. It is thought to be good for indigestion, respiratory ailments, fevers and menstrual problems. It has anti-bacterial and anti-inflammatory properties.
Turmeric Leaves (Daun Kunyit)
Soft but fibrous, these have a cool, citrusy aroma and can grow up to 50 cm long. Used in nasi ulam, kerabu, otah-otah, curries and steamed dishes, they compliment coconut and seafood flavors.
Wild Pepper Leaves (Daun Kaduk)
Shiny and heart shaped, they can be eaten raw or cooked. Cooking brings out their pungent, slightly cheese-like aroma. They are considered good for treating coughs, fevers, flu, rheumatic ailments and aches.