Salads
Ulam-Ulaman (Fresh Herb & Vegetable Salad with Sambal Belacan)
Ingredients
- - 100 g Long beans, cut into short lengths (3½ oz)
- - 1 Cucumber, sliced into batons
- - 100 g Cabbage, shredded (1½ cups)
- - 30 g Ulam raja or mint leaves (1 cup)
- - 1 Torch ginger flower, thinly sliced (if available)
- - 3 Bird's eye chillies
- - 3 Shallots
- - 10 g Belacan (shrimp paste), toasted (2 tsp)
- - 20 ml Fresh lime juice (4 tsp)
- - 5 g Palm sugar (1 tsp)
Method
- Blanch the long beans in boiling water for 1 minute, then plunge into iced water and drain well.
- Arrange the long beans, cucumber, cabbage, herbs and torch ginger flower on a large platter.
- Toast the belacan in a dry pan for 1 minute until fragrant.
- Pound the chillies and shallots in a mortar and pestle to a coarse paste, then work in the toasted belacan.
- Stir in the lime juice and palm sugar, adjusting to taste for a balance of hot, sour and salty.
- Serve the sambal belacan in a small bowl alongside the vegetable platter for dipping.
Introduction: Ulam-ulaman is a platter of raw and lightly blanched vegetables and fresh herbs, eaten across Malay households in Brunei as a refreshing counterpoint to rich, spiced mains.
Cultural Background: Ulam-ulaman is a platter of raw and lightly blanched vegetables and fresh herbs, eaten across Malay households in Brunei as a refreshing counterpoint to rich, spiced mains. Diners pick pieces by hand and dip them into a pungent sambal belacan, making it as much a ritual of the table as a dish in its own right. It is prized for its simplicity and its role in balancing heavier fried or coconut-based dishes.
Tips: Keep vegetables crisp by serving straight from the fridge on a hot day. Adjust the chilli count in the sambal to suit your guests — it is meant to be assertive but can be tempered. Use whatever fresh, crunchy vegetables and herbs are seasonally available; the format is flexible.
Variations: Add slices of green mango or starfruit for extra tartness. Include boiled eggs on the platter for a heartier version. Swap belacan for a light soy-lime dressing for a milder, everyday alternative. The vegetables are naturally vegan; substitute a soy-lime dip for the belacan sambal for a fully vegan version.
Storage: Store prepared vegetables and sambal separately in airtight containers in the refrigerator for up to 2 days.
Reheating: Not applicable — this dish is served cold or at room temperature.
Nutrition: Per serving: approx. 90 kcal, 3g protein, 12g carbohydrate, 3g fat.
FAQs:
Q: What is ulam raja?
A: Ulam raja is a peppery-leaved herb (‘king’s salad leaf’) commonly eaten raw across Malay cuisine; mint or Vietnamese coriander make good substitutes.
Q: Can I make the sambal ahead of time?
A: Yes — sambal belacan keeps well refrigerated for 2–3 days and the flavour deepens slightly overnight.
Q: Is this dish always vegetarian?
A: The vegetables themselves are, but the traditional sambal contains belacan (shrimp paste); a soy-based dip can be substituted for a vegetarian version.