Overview

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. High Quality Content by WIKIPEDIA articles! Ulam is a traditional salad produced from the leaves of Centella asiatica. Ulam is typically eaten with anchovies, cincalok or shrimp paste. It is recognised as a popular main dish in traditional Malay villages. Vegetables can be assumed to be ulam when eaten simply as it is, including cucumber, cabbage and eggplant. Another type of ulam is traditional ulam which is used more as a direct ingredient, such as in nasi ulam (ulam rice), nasi kerabu (a type of bluish-coloured rice) and cooking with other fatty vegetables. It also has its uses in traditional medicine, such as diabetes and high blood pressure.

Full Product Details

9786131082122

Table of Contents

Reviews

Author Information

Tab Content 6

Countries Available