malaysiansaladpennywortlowcarbanchovyquickbeginner

Ulam Pegaga

Name: Ulam Pegaga
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Yield: 2
Cuisine: Malaysian
Ingredients: 80 g fresh pennywort leaves and tender stems, washed and well dried; 30 g shallot, very thinly sliced; 10 g red chili, thinly sliced; 25 g fresh grated coconut; 15 ml lime juice; 1 g fine salt; 20 g dried anchovies, rinsed and patted dry; 5 ml neutral oil

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.

10 min

2 servings

105 kcal

Malaysian

Ingredients

Salad

80 gfresh pennywort leaves and tender stems, washed and well dried
30 gshallot, very thinly sliced
10 gred chili, thinly sliced
25 gfresh grated coconut
15 mllime juice
1 gfine salt

Ikan Bilis Topping

20 gdried anchovies, rinsed and patted dry
5 mlneutral oil

Instructions

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.
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.
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.
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.

Nutrition per serving

105 kcal

Calories

Protein

Carbs

Fat

Fiber

Notes

•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.

Background

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.

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