Translations:Malaysian cuisine/33/en

A popular way to cook leafy vegetables like kangkung and sweet potato leaves is stir frying with a pungent sauce made from belacan (shrimp paste) and hot chilli peppers. Other vegetables popularly cooked this way include bean pods and fiddlehead ferns like paku pakis and midin. Vegetables like carrots, cucumbers, onions and yardlong beans are used to make a localised variety of pickle called acar. Vegetables and herbs are also popularly served undressed and often raw in some rural indigenous communities as ulam. An ulam spread may include items such as banana blossoms, cucumber, winged beans, pegaga leaves, petai, and yardlong beans, typically eaten with a pungent dipping sauce like sambal belacan.