About: Ulam (salad)

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Ulam is a traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water e.g. Centella asiatica. It is typically eaten with sauces such as anchovies, cincalok or sambal. It is recognised as a popular vegetable dish in traditional villages.

Attributes	Values
rdf:type	Thing Food yago:WikicatVegetableDishes yago:Article100022903 yago:Artifact100021939 yago:Container103094503 yago:Crockery103133538 yago:Dish103206908 yago:Instrumentality103575240 yago:Object100002684 yago:PhysicalEntity100001930 Food yago:Tableware104381994 yago:Ware104550840 yago:Whole100003553
rdfs:label	Ulam (salad) (en)
rdfs:comment	Ulam is a traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water e.g. Centella asiatica. It is typically eaten with sauces such as anchovies, cincalok or sambal. It is recognised as a popular vegetable dish in traditional villages. (en)
foaf:depiction
dcterms:subject	Vegetable dishes Indonesian cuisine Malay cuisine Malaysian cuisine Salads Vegetable dishes of Indonesia Vegetarian dishes of Indonesia
Wikipage page ID	22719767 (xsd:integer)
Wikipage revision ID	1042571057 (xsd:integer)
Link from a Wikipage to another Wikipage	Ayurvedic Vegetable dishes Cucumber Indonesian cuisine List of salads Nasi ulam Eggplant Lalab Anchovy Centella asiatica Cincalok High blood pressure Indonesian cuisine Malay cuisine Malaysian cuisine Salads Vegetable dishes of Indonesia Vegetarian dishes of Indonesia Kampung (village) Rojak Diabetes Cabbage Malay cuisine Malaysian cuisine Traditional medicine Salad Sambal Singaporean cuisine Ngapi Nam phrik Pecel Urap Vegetables Malay people
sameAs	Ulam (salad) Ulam (salad) Ulam (salad) Ulam (salad) Ulam (salad) Ulam (salad)
similar dish	Lalab Ngapi Nam phrik
dbp:wikiPageUsesTemplate	dbt:Citation_needed dbt:Infobox_food dbt:Portal dbt:Reflist dbt:Salads dbt:Short_description dbt:Indonesia-cuisine-stub dbt:Indonesian_cuisine dbt:Indonesian_pickles dbt:Malaysian_cuisine dbt:Malaysia-cuisine-stub
thumbnail	wiki-commons:Special:FilePath/Raw_vegetables_for_ulam_-_West-bound_Temerloh_Rest_Stop.jpg?width=300
caption	Raw vegetables for ulam. (en)
creator	Malay people
main ingredient	Vegetables
type	Salad
has abstract	Ulam is a traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water e.g. Centella asiatica. It is typically eaten with sauces such as anchovies, cincalok or sambal. It is recognised as a popular vegetable dish in traditional villages. Ulam can be eaten simply as it is such as cucumber, cabbage and longbean. Another type of ulam is traditional ulam, in which it is used more as an ingredient, such as in nasi ulam (ulam rice), nasi kerabu (a type of bluish-coloured rice) and cooking with other vegetables. It also has its uses in Ayurvedic and traditional medicine, such as diabetes and high blood pressure. (en)
national cuisine	Indonesia, Malaysia and Singapore (en)
creator of dish	Malay people
prov:wasDerivedFrom	wikipedia-en:Ulam_(salad)?oldid=1042571057&ns=0
page length (characters) of wiki page	2785 (xsd:nonNegativeInteger)
cuisine	Indonesia,MalaysiaandSingapore
ingredient name (literal)	vegetables
ingredient	Vegetables
related	Lalab Ngapi Nam phrik
type	Salad
foaf:isPrimaryTopicOf	wikipedia-en:Ulam_(salad)
is Link from a Wikipage to another Wikipage of	List of Malaysian dishes

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