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Ulam Kubis Rebus
Makan Tengah Hari • Malaysia
How to Make Ulam Kubis Rebus (Traditional & Healthy Version)
Ulam Kubis Rebus is a quintessential Malaysian lunch dish, celebrated for its simplicity, freshness, and vibrant flavors. ‘Ulam’ refers to a variety of raw or lightly cooked vegetables commonly served with rice and spicy sambal, while ‘kubis rebus’ means boiled cabbage. This dish embodies the multicultural spirit of Malaysia, drawing influences from Malay, Chinese, and Indian communities. It’s often enjoyed as a refreshing accompaniment to hearty meals, balancing rich curries and grilled proteins. The dish highlights local ingredients like kubis (cabbage), daun selom, and aromatic herbs such as pandan and lemongrass, delivering a burst of natural flavor and nutrition. Ulam Kubis Rebus is a great choice for those seeking a health-conscious lunch option. The gentle boiling process preserves the vitamins and minerals in the cabbage, while the ulam assortment provides a medley of textures and tastes. Served with a zesty sambal belacan or just a squeeze of fresh lime, it’s a low-calorie, high-fiber dish that fits perfectly into any balanced diet. Its popularity in Malaysia stems from the abundance of fresh, locally grown vegetables and the tradition of communal eating, making it both nourishing and culturally significant.
Bahan-bahan(untuk 1 plate of boiled cabbage with assorted ulam and sambal)
- 1/2 medium head Kubis (cabbage) (cut into wedges)
- 1/2 cup Daun selom (local Malay herb)
- 1/2 cup Ulam raja (local Malay herb)
- 1/2 cup Timun (cucumber) (sliced)
- 2 leaves Pandan leaves (tied in a knot for aroma) - pilihan
- 1 stalk Serai (lemongrass) (bruised) - pilihan
- 1 Lime (cut into wedges)
- 2 tbsp Sambal belacan (homemade or store-bought, optional for vegetarians) - pilihan
- 1/2 tsp Salt (for boiling)
- 4 cups Water (for boiling)
Arahan
- 1
Prepare the cabbage by washing and cutting it into wedges. Rinse all ulam leaves (daun selom, ulam raja) and slice cucumber.
5 minutes
Use fresh, organic vegetables for best taste and nutrition.
- 2
Fill a pot with water, add salt, pandan leaves, and serai. Bring to a gentle boil to infuse aroma.
5 minutes
Pandan and serai add subtle fragrance to the cabbage.
- 3
Add cabbage wedges to the boiling water. Boil for 8-10 minutes until tender but still crisp.
10 minutes
Do not overcook; the cabbage should retain a slight crunch.
- 4
Remove cabbage and drain well. Arrange on a plate with ulam leaves and sliced cucumber.
2 minutes
Let cabbage cool slightly for best texture.
Kenapa hidangan ini sihat
This dish is a healthy choice because it emphasizes fresh vegetables and herbs, minimizes oil and processed ingredients, and uses boiling as a gentle cooking method. The high fiber content supports digestive health, and the inclusion of local greens boosts nutrient density. Ulam Kubis Rebus fits well into vegetarian, weight loss, and diabetic diets, delivering authentic Malaysian flavors without excess calories.
Ulam Kubis Rebus is packed with vitamins A, C, and K from cabbage and ulam leaves. It’s high in dietary fiber, which aids digestion and promotes satiety. The dish is low in calories and free from added fats, making it ideal for weight management. Malaysian herbs like daun selom and ulam raja are rich in antioxidants, supporting immune health. With minimal sodium and no cholesterol, this vegetarian ulam is a nourishing option for most diets.
Petua
- 💡Tip 1: Use young, tender cabbage for the best texture.
- 💡Tip 2: Add a few drops of lime juice to enhance freshness.
- 💡Tip 3: Prepare sambal belacan ahead for convenience.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Ulam leaves are best consumed fresh; cabbage can be reheated gently.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 35.0 kcal |
