Storage
Wrap fresh ulam raja in newspaper and store in newspaper.
Consume leaves and flowers within 2-3 days.
Culinary Tips
Edible: leaves, flowers
Ulam raja is high in anti-oxidants and calcium and is traditionally eaten in its raw form with sambal. Its leaves have a taste that is reminiscent of green mango. Pick off the tender leaves from the stem and have them in salads with a lime vinaigrette, use in a pesto as a replacement for spinach, or chop it up with other herbs and mix with rice for nasi ulam. Cooked, we find they work best in recipes that plays up its slight acidity, such as in tom yum soup.
Its delicate pink flowers make pretty decoration for cakes and kuehs.
