Ulam Pegaga

Ulam Pegaga is a brisk, refreshing Malaysian herb salad with a pleasantly green, slightly peppery bite from pennywort. Sweet shallot, fresh chili, coconut, lime, and crisp anchovies create a lively mix of cool, rich, sharp, and savory flavors in every mouthful.

Nutrition · per serving

105kcal

5.7gProtein

5.9gCarbs

7.2gFat

2.3gFiber

2 servings

Ingredients

8 items

Salad

fresh pennywort leaves and tender stems, washed and well dried80 g

shallot, very thinly sliced30 g

red chili, thinly sliced10 g

fresh grated coconut25 g

lime juice15 ml

fine salt1 g

Ikan Bilis Topping

dried anchovies, rinsed and patted dry20 g

neutral oil5 ml

Tips

•For a beginner-friendly version, buy pre-washed pennywort and pre-grated coconut to keep the recipe within 10 minutes.
•If you prefer a milder salad, remove the chili seeds before slicing.
•Serve alongside grilled fish, rice dishes, or as part of a nasi campur spread.
•If using frozen grated coconut, thaw and squeeze out excess moisture before mixing.

Steps

1
Prepare the salad ingredients: pick over the pennywort and remove any tough stems, slice the shallot and chili thinly, and make sure the leaves are very dry so the dressing clings instead of watering down.
80 g fresh pennywort leaves and tender stems, washed and well dried30 g shallot, very thinly sliced10 g red chili, thinly sliced
2
Heat a small pan over medium heat with the oil. Fry the dried anchovies for 1-2 minutes, stirring often, until crisp and fragrant but not dark brown. Transfer to a plate to stop the cooking.
20 g dried anchovies, rinsed and patted dry5 ml neutral oil
3
In a mixing bowl, combine the pennywort, shallot, chili, grated coconut, lime juice, and salt. Toss gently for 20-30 seconds so the coconut and seasoning are evenly distributed without bruising the leaves too much.
80 g fresh pennywort leaves and tender stems, washed and well dried30 g shallot, very thinly sliced10 g red chili, thinly sliced25 g fresh grated coconut15 ml lime juice1 g fine salt
4
Pile the ulam onto a serving plate and scatter the crisp anchovies over the top just before serving so they stay crunchy. Taste once more; if your lime is mild, squeeze in a little extra to brighten the salad.
20 g dried anchovies, rinsed and patted dry

Origin & History

Ulam refers to the broad Malaysian tradition of serving fresh herbs and raw vegetables, often paired with sambal or simple seasonings. Pegaga, or pennywort, is a popular herb in Malay cooking and traditional food culture, valued for its fresh, slightly herbal taste and common use in salads like this one.

malaysian salad pennywort lowcarb anchovy quick beginner

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Steps

Prepare the salad ingredients: pick over the pennywort and remove any tough stems, slice the shallot and chili thinly, and make sure the leaves are very dry so the dressing clings instead of watering down.

80 g fresh pennywort leaves and tender stems, washed and well dried30 g shallot, very thinly sliced10 g red chili, thinly sliced

Heat a small pan over medium heat with the oil. Fry the dried anchovies for 1-2 minutes, stirring often, until crisp and fragrant but not dark brown. Transfer to a plate to stop the cooking.

20 g dried anchovies, rinsed and patted dry5 ml neutral oil

In a mixing bowl, combine the pennywort, shallot, chili, grated coconut, lime juice, and salt. Toss gently for 20-30 seconds so the coconut and seasoning are evenly distributed without bruising the leaves too much.

80 g fresh pennywort leaves and tender stems, washed and well dried30 g shallot, very thinly sliced10 g red chili, thinly sliced25 g fresh grated coconut15 ml lime juice1 g fine salt

Pile the ulam onto a serving plate and scatter the crisp anchovies over the top just before serving so they stay crunchy. Taste once more; if your lime is mild, squeeze in a little extra to brighten the salad.

20 g dried anchovies, rinsed and patted dry

Origin & History