Archive for April, 2016
Almost irresistible…the delicate hues of the New Guinea impatiens. This plant thrives best in part shade areas.
In this post, I would like to highlight an aspect of Malay cuisine – ulam, which is a version of Malay salad.
Ulam consists of a platter of raw vegetables and herbs, and may also include some that have been blanched. It is eaten with a sambal, a spicy chilli-based dipping sauce. Ulam is usually served as part of a rice based meal.
Kacang botol, the green bean shown above is one of my favorites. It has a lovely combination of a crunchy texture and a mildly creamy taste.
Kacang means bean in Malay, and botol means bottle. I’m not sure why it is so named; must be an interesting anecdote somewhere. Incidentally, it is known as winged bean in English, perhaps named after its uniquely shaped edges. Well, it seems like the bean encouraged people to be quite poetic in naming it.
The bean plant grows as a vine, and it is said to be a good source of vitamin A.