Lalab

''Lalab'' ( Sundanese: , ''lalab'') or ''lalap/lalapan'' (Indonesian) is a Sundanese raw vegetable salad served with ''sambal terasi''. It is a popular Sundanese vegetable dish that originated in West Java and Banten, Indonesia.

There are no set rules on what vegetables make into lalab; in practice, all edible vegetables can be into lalab. However, the most common raw vegetables are cucumber, tomato, cabbage, lettuce, lemon basil, ''leunca'', and long beans. While the blanched or boiled vegetables may include spinach, papaya leaves, and chayote. The dressing for this salad is usually ''sambal terasi,'' served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables.

Today, ''lalab'' is popular throughout Indonesia. It is usually served as a vegetable side dish next to the main course, such as ''ayam goreng'' (fried chicken), '' ayam bakar'' (grilled chicken), ''pepes'', '' pecel lele'' (fried catfish), fried gourami, and many other '' ikan goreng'' (fried fish) or ''ikan bakar'' (grilled fish).

History

The history of lalab vegetables is obscure, due to lack of historical records. In the 15th century Old Sundanese manuscript Sanghyang Siksa Kandang Karesian it was mentioned the common flavours of food at that times were, ''lawana'' (salty), ''kaduka'' (hot and spicy), ''tritka'' (bitter), ''amba'' (sour), ''kasaya'' (succulent), and ''madura'' (sweet). These tastes are native flavours which mostly acquired from plants and vegetables.

Ingredients

Originally, it was made from any available edible young leaves and raw vegetables known by Sundanese since ancient times. Today, though, most ''lalab'' consists of sliced cabbage, cucumber, green beans, yardlong beans, tomatoes, ''leunca'', lemon basil, spinach, water spinach, ''pohpohan'' leaves (''Pilea melastomoides''), ''kenikir'' leaves (cosmos), cassava leaves, papaya leaves, chayote, and small, green eggplant. Sometimes, other exotic vegetables also are used, such as green, stinky ''petai'', and '' jengkol'' beans.

Although most ''lalab'' vegetables are only washed in cold water and served raw, some boiled, steamed, and fried variations are also available; for example, ''petai'' green beans can be served either raw or fried, while ''labu siam'' (chayote), water spinach, and cassava leaves are usually served boiled.

While most vegetables are served raw or simply boiled or blanched, the main flavouring agent is its dressing, the hot and spicy ''sambal terasi'' which is chili paste in ''terasi'' shrimp paste. Most of recipes revolved around specific recipe of sambals.

Nutrients

In Indonesian cuisine, lalab often served as garnishing or as vegetable accompaniment to the main meal of fish or chicken; such as ''ayam goreng'' (fried chicken) or '' pecel lele'' (fried catfish). ''Lalab'' is rich in vitamins, minerals and fiber. Daily consumption of fresh vegetables is good for reducing cholesterol levels and improving digestive health. Vegetables are also rich in antioxidants, which contribute to fighting free radicals, and have antiaging and anticancer properties. Several plants used in ''lalab'' also are believed to have certain medicinal properties.Khasiat Lalapan (in Indonesian)

See also

* ''Ulam'', a similar Malay dish consists of vegetables, served raw or soaked in hot water
* List of salads
* Ngapi yay, a similar dish in Burmese cuisine
* Nam phrik, a similar dish in Thai cuisine

References

External links

Sambal lalap recipes

Sambal lalap video

{{Salads

Sundanese cuisine
Indonesian salads
Vegetarian dishes of Indonesia
Vegetable dishes of Indonesia