Ulam

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.

Definition and General Significance

Ulam is the heart of the Filipino meal structure:

1. Functional Role: It is the flavor component of the meal. Filipinos typically eat small portions of ulam with large portions of plain rice, using the rice to balance the ulam's intense flavor (often salty, sour, or umami-rich).

2. Breadth of Dishes: The category of ulam includes the vast majority of well-known Filipino dishes, such as Adobo, Sinigang, Lumpia, and Lechón.

3. Cultural Context: The term highlights the centrality of rice in Filipino culture, where the main savory food item is defined by its relationship to the rice it accompanies.

Important Aspects to Consider

Ulam is often characterized by certain flavors and preparations:

• Sourness (Asim): A very common and defining flavor profile in ulam, often achieved using local souring agents like tamarind (sampalok), vinegar, or citrus (calamansi), such as in the famous Sinigang.

• Umami and Saltiness: Ingredients like fish sauce (patis), soy sauce (toyo), and shrimp paste (bagoong) are fundamental to many ulam preparations, providing deep savory and salty notes.

• Versatility: Ulam can be prepared in almost any way: braised (Adobo), stewed (Kare-Kare), grilled (Inasal), or fried (Lumpia).

Popular Recipe: Chicken Adobo (Adobong Manok)

Chicken Adobo is widely considered the quintessential Filipino ulam—a dish defined by its use of vinegar and soy sauce.

Ingredients

Instructions

1. Marinate (Optional but Recommended): In a large bowl, combine the chicken pieces, soy sauce, vinegar, crushed garlic, peppercorns, and bay leaves. Stir to coat the chicken and marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

2. Braise the Ulam: Transfer the entire contents of the marinade (chicken and liquid) to a heavy-bottomed pot or deep skillet. Bring to a boil over medium-high heat.

3. Simmer: Once boiling, reduce the heat immediately to low, cover the pot, and let the chicken simmer for 30–45 minutes, or until the chicken is tender. The chicken should be cooked largely by the simmering action.

4. Reduce and Thicken: Remove the cover and add the brown sugar (if using). Increase the heat to medium and let the sauce reduce and thicken slightly. The longer you let it reduce, the more concentrated and salty the flavor will become. Taste and adjust seasoning if necessary.

5. Serve: Serve the Chicken Adobo hot, ensuring each portion has plenty of the rich, savory sauce, which is crucial for flavoring the steamed white rice (kanin).

Related Terms

• Kanin (Steamed Rice)

• Patis (Fish Sauce)

• Bagoong (Shrimp Paste)

• Sinigang (Sour Stew)

Articles with 'Ulam' in the title

• Nasi Ulam: Nasi Ulam refers to one of Indonesia's rice dishes made with rice with vegetables and peanut sauce. . . .

Summary

Ulam is the Filipino term for the savory main dish (typically meat, fish, or vegetable) that is served as an accompaniment to plain, steamed white rice (kanin). It is the heart of the Filipino meal, defined by its often intense flavors (sourness, saltiness, umami). The most iconic example of ulam is Chicken Adobo, a dish featuring meat braised in a flavorful sauce of vinegar, soy sauce, garlic, and bay leaves.

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