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Cabbage Ulam with Shrimp Paste
Makan Tengah Hari • Malaysia
How to Make Cabbage Ulam with Shrimp Paste (Traditional & Healthy Version)
Cabbage Ulam with Shrimp Paste, or 'Ulam Kobis dengan Belacan', is a beloved Malaysian dish that showcases the vibrant flavors of local produce and condiments. Ulam refers to a variety of fresh, raw or lightly blanched vegetables served with a flavorful dipping sauce, typically made from 'belacan' (shrimp paste), lime, and chilies. This dish is a staple at the Malaysian lunch table and highlights the multicultural tapestry of Malaysia, blending Malay, Chinese, and indigenous culinary influences. Perfect for those seeking a light but flavor-packed meal, Cabbage Ulam is crunchy, refreshing, and pairs beautifully with rice or as a standalone salad. What makes this dish especially appealing is its focus on fresh, wholesome ingredients like cabbage, cucumber, and aromatic herbs such as daun kesum (Vietnamese coriander) and bunga kantan (torch ginger). The robust sambal belacan dip provides a spicy, umami punch that elevates the simple vegetables. Eating ulam is not just a delicious experience but also a celebration of Malaysia’s rich biodiversity and communal dining culture, making it a fantastic choice for health-conscious individuals who want to enjoy traditional flavors without added oils or heavy sauces.
Bahan-bahan(untuk 1 plate (approx. 200g vegetables with sambal belacan))
- 2 cups Green cabbage (finely shredded (Kobis))
- 1/2 cup Cucumber (sliced thinly (Timun))
- 1 tablespoon Torch ginger flower (finely sliced (Bunga Kantan)) - pilihan
- 2 tablespoons Vietnamese coriander (chopped (Daun Kesum)) - pilihan
- 1/2 cup Carrot (julienned)
- 1/4 cup Long beans (sliced (Kacang Panjang)) - pilihan
- 1 Red chili (sliced) - pilihan
- 1 teaspoon Belacan (shrimp paste) (toasted)
- 1 tablespoon Fresh lime juice (from limau kasturi if available)
- 2 Bird’s eye chilies (chopped (Cili Padi))
- 1 Shallot (small, sliced)
- to taste Salt
- 1/2 teaspoon Palm sugar ((Gula Melaka), optional for balance) - pilihan
Arahan
- 1
Prepare all vegetables. Rinse cabbage, cucumber, carrot, long beans, and herbs thoroughly. Slice or shred as indicated.
5 minutes
Use a salad spinner to keep veggies extra crisp.
- 2
Blanch cabbage and long beans briefly in boiling water for 1-2 minutes. Drain and plunge into ice water to retain crunch and color.
5 minutes
Don’t overcook; vegetables should remain crisp.
- 3
Arrange the cabbage, cucumber, carrot, long beans, torch ginger, and herbs attractively on a serving plate.
3 minutes
For an authentic touch, serve on banana leaf.
- 4
Prepare the sambal belacan: Toast belacan in a dry pan until fragrant. Pound or blend belacan with bird’s eye chilies, shallot, salt, palm sugar (if using), and lime juice until a coarse paste forms.
5 minutes
Adjust chili quantity to preferred spice level.
Kenapa hidangan ini sihat
Cabbage Ulam with Shrimp Paste is an excellent healthy lunch option due to its use of fresh, minimally processed local vegetables, low-calorie profile, and absence of heavy dressings. The ulam style of eating encourages wholesome, plant-based nutrition while the sambal belacan adds flavor without extra fat. This combination helps in weight management and provides sustained energy for the day, making it ideal for clean eating and calorie tracking.
This dish is high in dietary fiber thanks to cabbage, cucumber, and carrot, promoting gut health and satiety. The raw and blanched vegetables supply essential vitamins (A, C, K), antioxidants, and minerals like potassium and magnesium. With minimal oil and no added sugars (unless you use a touch of palm sugar), it’s low in calories and fat, while the belacan provides a savory umami kick with trace minerals. The inclusion of herbs such as daun kesum and bunga kantan boosts anti-inflammatory and digestion-supporting properties.
Petua
- 💡Tip 1: Toast belacan outdoors or under an extractor as the aroma is strong.
- 💡Tip 2: Use a granite mortar and pestle for an authentic sambal texture.
- 💡Tip 3: Add finely sliced bunga kantan for an aromatic floral note.
Penyimpanan & hidangan
Keep vegetables and sambal belacan separate in airtight containers in the fridge. Consume within 1-2 days for best freshness; sambal can last up to 3 days refrigerated.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 70.0 kcal |
