Ulam is a traditional Malaysian salad. Parts of certain vegetables such as flowers,
fruits, seeds, rhizomes, shoots or young leaves can be eaten raw as side dishes
with rice. Often taken as appetizer, it
is a traditional believe that ulam is
beneficial to health.
There are however many variety of ulam that are almost forgotten. The stamp issuance is to highlight the
benefits and importance of ulam
especially amongst the younger generation.
60sen • Pegaga/Pennywort ( Centella asiatica )
Pegaga is a well known traditional vegetable and a
popular ulam. Normally pegaga is eaten with sambal as a side dish with rice. It is also an ingredient for the nasi ulam and nasi kerabu. Ulam is also well known as a traditional
medicine to treat skin disorder, burns, wounds, ulcer and as a tonic and
diuretic.
60sen • Kacang Botol/Winged Bean ( Psophocarpus tetragonolobus )
Kacang
botal is a popular legume vegetable widely
cultivated in villages and commercially. The young pods are eaten raw as ulam with sambal. The young pod, seeds, flowers and young shoots
can be stir-fried or blanched with sambal too.
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60sen • Petak/Stintbean ( Parkia speciosa )
Petai is mostly found growing wild in the forest. The seeds are very strong-smelled, either
eaten raw or cooked with belacan. It is believed to have medicine value to treat
liver disease, kidney inflammation and diabetes.
60sen • Pucuk Gajus/Cashew Shoots ( Anacardium occidentale )
Pucuk
Gajus are the young leaves from
the cashew nut tree. It is popular as ulam, or as an ingredient in nasi ulam, nasi kerabu or laksa.
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FDC • Peria Katak/Pennywort ( Momordica subangulata )
Peria katak has a smaller fruit than its cousin bittergourd, Momordica charantia. The young fruit and shoots are eatern cook, steamed, boiled or eaten fresh.
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Folder
• Jantung Pisang/Banana Inflorescence ( Musa paradisiaca )
Jantung
pisang is the inflorescence of
banana. The inflorescence are separated,
blanched and eaten with sambal belacan.
• Ulam Raja/King’s Salad ( Cosmos caudatus )
Ulam raja was brought by the Spaniards from the Latin
America, reaching S.E.Asia from the Philippines. The leaves are soft and pungent, often eaten
as ulam with budu, sambal belacan, tempoyak or cincalok.
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Technical Details
Date of Issue : 25 July 2013
Stamp Value : 60sen (setenant) x 2
designs
Stamp Size : 35mm x 35mm
Stamp Sheet Content : 20 Stamps
Perforation : 14
Paper : SPM Watermarked, Phosphor
Coated
Printing Process: Litography
Printer : Percetakan Keselamatan
Nasional Sdn Bhd
Stamp Designer : Hazel Design Sdn Bhd
First Day Cover : 50sen
Folder : RM5.50