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Ulam-Ulaman – Raw Vegetables with Sambal
In Malaysia, ulam is anything you serve raw or briefly blanched next to rice: cucumber, beans, young leaves and herbs. In the middle stands sambal belacan, pounded from fresh chilies, toasted shrimp paste and calamansi. The vegetables cool and crunch, the sambal brings heat and salt. With gulai, fried fish or nasi lemak, a platter like this empties fast.
Ulam-Ulaman – Raw Vegetables with Sambal
Laura Chen
4
25 Minuten
5 Minuten
75
Malaysian
Side dish
Ulam-Ulaman is a Malaysian platter of raw and briefly blanched vegetables and fresh herbs that you dip in sambal belacan. You pound the sambal raw from chili, toasted shrimp paste and lime. Unlike the Javanese urap, the vegetables come without coconut, and you eat them as a side with rice and curry.
Ingredients
For the sambal belacan:
- 6 red chilies, roughly chopped
- 2 Thai chilies
- 1 tsp belacan (Malaysian shrimp paste)
- 3 tbsp calamansi or lime juice
- 2 tsp sugar
- 1/2 tsp salt
For the vegetables:
- 150 g kangkung (water spinach), tender tips only
- 150 g long beans, in 8 cm pieces
- 1 cucumber, cut into sticks
- 150 g jicama (yam bean), peeled, cut into sticks
- 150 g white cabbage, in wedges
- 1 bunch Thai basil
Instructions
- Wrap the belacan in aluminum foil and toast it in a dry pan for 3 minutes per side, until crumbly and darker.
- Pound the chilies and salt in a mortar to a coarse paste. Crumble in the belacan and keep pounding until it is fully mixed in.
- Stir in the sugar and calamansi juice and taste. The sambal should be hot, salty and clearly sour.
- Blanch the kangkung for 30 seconds and the long beans for 1 minute in boiling salted water, until bright green. Shock them in ice water and drain.
- Arrange the kangkung, beans, cucumber, jicama, cabbage and basil side by side on a large platter.
- Put the sambal in a small bowl and set it in the middle. Everyone dips their own vegetables.
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