Healthy, ubiquitous, affordable – ulam (Malay salad) is the centrepiece of many a warung, and for obvious reasons. Usually taken raw on the side, lightly boiled or steamed – very much like any other salads – its vitamins and minerals are unaltered by the heat of cooking.
Ulam contains all sorts of nutrients that ward off gastrointestinal parasites, stimulate digestion and aids metabolic functioning. For example, petai (stinky beans) can influence renal function in kidneys and when dipped in sambal belacan, fermentation from the sambal enables healthy microbes to enter the gut, at the same time providing a supply of protein.1
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