Ulam Brani Segar (Fresh Village Ulam with Sambal Belacan)

A raw herb and vegetable salad eaten with rice and sambal—crisp, cleansing, and nostalgic of warm afternoons and smoky kitchens.

Ingredients (Ulam):

You can mix and match based on what’s in your garden or market stall.

• 1 cucumber, sliced thin

• 1 bunch ulam raja (cosmos leaves) or substitute with baby spinach

• ½ cup blanched long beans, cut into 2-inch pieces

• 5-6 winged beans (kacang botor), sliced thin

• 2-3 stalks pegaga (gotu kola / pennywort), optional

• Thai basil or daun selom (water celery), if available

Simple Sambal Belacan:

• 5 red chilies (or 3 red + 2 bird’s eye for heat)

• 1 small piece toasted belacan (shrimp paste)

• Juice of 1 lime or small kalamansi

• 1 tsp sugar

• Salt to taste

Instructions:

1. Wash and pat dry all herbs and vegetables. Arrange on a large platter or banana leaf.

2. Lightly blanch harder vegetables like long beans if desired; the rest should be raw and fresh.

3. For sambal: Pound chilies and belacan using a mortar and pestle (or blend), then mix in lime juice, sugar, and salt.

4. Serve ulam with sambal on the side and warm rice.

Optional: Add half a salted egg, hard-boiled egg, or a few fried anchovies for texture and protein.