Glossary U
Deutsch: Ulam (Filipinische Hauptspeise/Beilage), Español: Ulam (Plato Principal Filipino), Português: Ulam (Prato Principal Filipino), Français: Ulam (Plat Principal Philippin), Italiano: Ulam (Piatto Principale Filippino)
Ulam in the food context is a Tagalog term from Filipino cuisine that refers to the savory dish served as the main accompaniment to steamed white rice (kanin). Essentially, ulam is the protein (meat, fish, poultry) or vegetable dish that gives flavor and substance to the otherwise plain rice, which is the foundational staple of every Filipino meal.
Ulam is the Bahasa Malaysian word which refers to raw vegetables or salad eaten with rice. The salad is made up of plant shoots, leaves of local herbs and vegetables such as cucumbers, cabbage and banana buds. This is a Malaysian traditional dish which is usually serves with Sambal belacan, a condiment made of chilies and Belacan, dried shrimp paste.
Deutsch: Hühnerkopf / Español: Cabeza de pollo / Português: Cabeça de frango / Français: Tête de Poulet / Italiano: Testa di pollo
Ulo ng Manok refers to the head of a chicken, a part often used in various cuisines around the world, including Filipino cuisine. In many cultures, the chicken head is not commonly consumed or is considered a byproduct; however, in Filipino and other Asian cuisines, it is utilized in various dishes, showcasing a philosophy of minimizing waste and appreciating the whole animal.
Umai refers to the indigenous dish from Sarawak and Sabah in Indonesia. It is their own version of the famous Ceviche, as it is made of raw mackerel seasoned with chopped onions, chili peppers and salt and uses lime juice instead of vinegar as a souring agent.
Umai is Indonesia's version of the Philippines, Kinilaw na Isda, which is prepared almost the same way.
Deutsch: Umami / Español: Umami / Português: Umami / Français: Umami / Italiano: Umami
Umami in the food context is one of the five basic tastes, alongside sweet, salty, sour, and bitter. Often described as a "savory" or "meaty" taste, umami is the result of the presence of certain amino acids, particularly glutamates and nucleotides, in food. It enhances the depth and richness of flavour in dishes and is naturally present in foods such as tomatoes, aged cheese, mushrooms, and meats.