Malaysia is popular for an array of rice and noodle dishes, but if you want a lighter fare then you also have the salads. Although they are limited they are quite popular and tasty.
Nevertheless, learn how to make these 4 healthy Malaysian salads: the Achat Salad, Asinan, Rujak Medan and Nasi Ulam.
Image Courtesy: Lia Soehartono used under the Creative Commons Licence
A sweet and sour cucumber salad made with onions, garlic, chilli dressing and vinegar and it is usually served along with a spicy Malaysian meat dishes. It is more common in Indonesia. Additionally as an option you can also add cabbage, lettuce, roasted peanuts, bean sprouts and cilantro for garnish.
Rojak Medan is a salad with spiced fruits, made from cucumbers and thinly sliced Jicama, ripe papaya, some fresh or canned ripe pineapples, pears, apples, roasted peanuts, hot red chillies are also added with bananas and a lot of brown sugar ( You can use the brown sugar in limited quantities if you are on a diet). The Rojak Medan is a known to have originated in Indonesia and is a widely prepared salad with different variations in Malaysia.
Known as Malaysian mixed Herb Rice and a staple to many people in Malaysia, especially for the Malays and Nyonya/Peranakan. Nasi ulam consists of cold cooked rice mixed with shredded herbs like daun kaduk (wild betelnut leaf), pucuk gajus (cashew leaf shoots), onions etc. Kerisik (pounded toasted coconut) and other spices is also added. Additionally shredded fish is also added at times.
Achat is a Thai version of the Malay and Indonesian pickle called Acar. The original acar can be made with a whole range of vegetables. Achat is often served in a small dish as a dipping sauce for satay, and popiah. It is also commonly served with sesame seed and sprinkled with peanuts.
You may also like this lovely round-up of the top 4 Asian salads.
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