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{{Short description|Indonesian raw vegetable salad}}
{{for|the village in Iran|Lalab, Iran}}
{{for|the village in Iran|Lalab, Iran}}
{{refimprove|date=June 2011}}
{{more citations needed|date=June 2011}}
{{Infobox food
{{Infobox food
| name = Lalab
| name = Lalab
| image = [[File:Lalab platter and Sambal.jpg|250px]]
| image = Lalab platter and Sambal.jpg
| image_size = 250px
| caption = Lalab platter with sambal
| caption = Lalab platter with [[sambal]]
| alternate_name = Lalap
| alternate_name = Lalap
| country = Indonesia
| country = [[Indonesia]]
| region = West Java
| region = [[West Java]], Nationwide
| creator = [[Sundanese people|Sundanese]] [[Sundanese cuisine|cuisine]]
| creator = [[Sundanese people]]
| course =
| course =
| type = Salad
| served = Cold or room temperature
| served = Cold or room temperature
| main_ingredient = Various raw vegetables served with sambal terasi
| main_ingredient = Various raw vegetables served with sambal terasi
Line 15: Line 18:
| calories =
| calories =
| other =
| other =
| similar_dish = [[Ngapi|Ngapi yay]], [[Nam phrik]], [[Ulam (salad)|Ulam]]
}}
}}


'''''Lalab''''' or '''''lalap''''' is a [[Sundanese people|Sundanese]] raw [[vegetable]] salad served with [[Sambal#Indonesian sambal|''sambal terasi'']]. It a popular [[Sundanese cuisine|Sundanese]] vegetable dish originated from of [[West Java]], [[Indonesia]].<ref name="Anita-lalap">{{Cite news|url=http://dailycookingquest.com/by-cuisine/indonesian/lalap-sambal-terasi-sundanese-vegetables-with-shrimp-paste-chili-relish|title=Lalap Sambal Terasi - Sundanese Vegetables with Shrimp Paste Chili Relish - Daily Cooking Quest|date=2013-08-07|author=Anita|work=Daily Cooking Quest|access-date=2017-12-23|language=en-US}}</ref>
'''''Lalab''''' ([[Sundanese Language|Sundanese]]: {{Sund|ᮜᮜᮘ᮪}}, ''Lalab'') or '''''lalap/lalapan''''' (Indonesian) is a [[Sundanese cuisine|Sundanese]] raw [[leaf vegetable|vegetable]] salad served with [[Sambal#Indonesia|''sambal terasi'']]. It is a popular [[Sundanese cuisine|Sundanese]] vegetable dish that originated in [[West Java]] and [[Banten]], [[Indonesia]].<ref name="Anita-lalap">{{Cite news|url=http://dailycookingquest.com/by-cuisine/indonesian/lalap-sambal-terasi-sundanese-vegetables-with-shrimp-paste-chili-relish|title=Lalap Sambal Terasi - Sundanese Vegetables with Shrimp Paste Chili Relish - Daily Cooking Quest|date=2013-08-07|author=Anita|work=Daily Cooking Quest|access-date=2017-12-23|language=en-US}}</ref>


There are no set rules on what vegetables make into lalab, in practice all edible vegetables can be made as lalab. However, the most common raw vegetables are cucumber, tomato, cabbage, lettuce, lemon basil, [[Solanum nigrum|''leunca'']] and long beans. While blanched or boiled vegetables include spinach, [[papaya]] leaves and [[chayote]]. The dressing for this salad usually is ''sambal terasi'' served directly from the stone mortar as a spicy dipping sauce for these assorted raw vegetables.<ref name="Anita-lalap"/>
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]], [[Solanum nigrum|''leunca'']], and [[Asparagus bean|long beans]]. While the [[Blanching (cooking)|blanched]] or boiled vegetables may include spinach, [[papaya]] leaves, and [[chayote]]. The dressing for this salad is usually ''sambal terasi,'' served directly from the [[Mortar and pestle|stone mortar]] as a spicy dipping sauce for these assorted raw vegetables.<ref name="Anita-lalap"/>


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


==History==
==History==
The history of lalab vegetables is obscure, due to lack of historical records. However, vegetable dishes either raw, boiled or blanched was known as ''[[kuluban]]'' in ancient Java. Historians believed that ''kuluban'' mentioned in the Taji Gunung inscription of Central Java, dated 901 CE, is identical if not predecessor or present day lalaban.<ref>{{Cite news|url=http://www.beritasatu.com/kuliner/245385-menguak-fakta-menu-lalapan-sunda-lewat-prasasti-taji.html|title=Menguak Fakta Menu Lalapan Sunda Lewat Prasasti Taji|work=beritasatu.com|access-date=2017-12-23|language=id}}</ref> In 15th century Sundanese manuscript [[Sanghyang siksakanda ng karesian|Sanghyang Siksa Kandang Karesian]] it was mentioned the common flavour of food in that times are, ''lawana'' (salty), ''kaduka'' (hot and spicy), ''tritka'' (bitter), ''amba'' (sour), ''kasaya'' (succulent), and ''madura'' (sweet). These tastes are native flavour which mostly acquired from plant and vegetables.<ref>{{Cite news|url=https://www.dream.co.id/culinary/terungkap-asal-mula-menu-lalapan-150127t.html|title=Terungkap, Asal Mula Menu Lalapan {{!}} Dream.co.id|work=Dream.co.id|language=id|access-date=2017-12-23}}</ref>
The history of lalab vegetables is obscure, due to lack of historical records. In the 15th century [[Old Sundanese language|Old Sundanese]] manuscript [[Sanghyang siksakanda ng karesian|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.<ref>{{Cite news|url=https://www.dream.co.id/culinary/terungkap-asal-mula-menu-lalapan-150127t.html|title=Terungkap, Asal Mula Menu Lalapan {{!}} Dream.co.id|work=Dream.co.id|language=id|access-date=2017-12-23}}</ref>


==Ingredients==
==Ingredients==
[[File:Sambal Lalab.jpg|thumb|right|A bowl of sambal chili paste and lalab consists of lettuce and ''pohpohan'' leaves (''Pilea melastomoides'').]]
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]]s, [[lettuce]], [[green bean]]s, [[yardlong bean]]s, [[tomato]]es, [[Solanum nigrum|''leunca'']], [[lemon basil]], [[spinach]], [[water spinach]], [[cassava]] leaves, [[papaya]] leaves, [[chayote]], and small, green [[eggplant]]. Sometimes, other exotic vegetables also are used, such as green, stinky [[Parkia speciosa|''petai'']] and ''[[jengkol]]'' bean.<ref>{{cite web|url=http://www.sundanet.com/?p=5|title=Lalab dalam Kehidupan Masyarakat Sunda|date=20 Oct 2008}}</ref>
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]]s, [[lettuce]], [[green bean]]s, [[yardlong bean]]s, [[tomato]]es, [[Solanum nigrum|''leunca'']], [[lemon basil]], [[spinach]], [[water spinach]], ''pohpohan'' leaves (''Pilea melastomoides''), ''kenikir'' leaves ([[Cosmos (plant)|cosmos]]), [[cassava]] leaves, [[papaya]] leaves, [[chayote]], and small, green [[eggplant]]. Sometimes, other exotic vegetables also are used, such as green, stinky [[Parkia speciosa|''petai'']], and ''[[jengkol]]'' beans.<ref>{{cite web|url=http://www.sundanet.com/?p=5|title=Lalab dalam Kehidupan Masyarakat Sunda|date=20 Oct 2008}}</ref>


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.
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 of 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 [[sambal]]s.<ref>{{Cite news|url=http://www.geniuskitchen.com/recipe/lalab-platter-with-sambal-terasi-483801|title=Lalab Platter With Sambal Terasi Recipe - Genius Kitchen|access-date=2017-12-23}}</ref>
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 [[sambal]]s.<ref>{{Cite news|url=http://www.geniuskitchen.com/recipe/lalab-platter-with-sambal-terasi-483801|title=Lalab Platter With Sambal Terasi Recipe - Genius Kitchen|access-date=2017-12-23}}</ref>


==Nutrients==
==Nutrients==
[[File:Lalapan.jpg|thumb|right|Lalab of cucumber, lettuce and lemon basil, with fried eggplant, cabbage, tofu and sambal, as part of ''[[ayam goreng]]'' meal.]]
''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.<ref>[http://healindonesia.wordpress.com/2009/03/02/khasiat-lalapan-untuk-mengatasi-berbagai-penyakit-termasuk-kanker/ Khasiat Lalapan (in Indonesian)] {{webarchive|url=https://web.archive.org/web/20111011072103/http://healindonesia.wordpress.com/2009/03/02/khasiat-lalapan-untuk-mengatasi-berbagai-penyakit-termasuk-kanker/ |date=2011-10-11 }}</ref>
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.<ref>[http://healindonesia.wordpress.com/2009/03/02/khasiat-lalapan-untuk-mengatasi-berbagai-penyakit-termasuk-kanker/ Khasiat Lalapan (in Indonesian)] {{webarchive|url=https://web.archive.org/web/20111011072103/http://healindonesia.wordpress.com/2009/03/02/khasiat-lalapan-untuk-mengatasi-berbagai-penyakit-termasuk-kanker/ |date=2011-10-11 }}</ref>


==See also==
==See also==
⚫
{{Portal|Food|Indonesia}}
*[[Ulam (salad)|''Ulam'']], a similar [[Ethnic Malays|Malay]] [[Malay cuisine|dish]] consists of vegetables, served raw or soaked in hot water
*[[Ulam (salad)|''Ulam'']], a similar [[Ethnic Malays|Malay]] [[Malay cuisine|dish]] consists of vegetables, served raw or soaked in hot water
* [[List of salads]]
* [[List of salads]]
* [[Ngapi|Ngapi yay]], a similar dish in [[Burmese cuisine]]
* [[Nam phrik]], a similar dish in [[Thai cuisine]]


==References==
==References==
{{Reflist}}
{{Reflist}}
⚫
{{Commonscat|Lalab}}


==External links==
==External links==
⚫
{{Commonscat|Lalab}}
⚫
{{portal|Food|Indonesia}}
* [https://cookpad.com/id/cari/sambal%20lalap Sambal lalap recipes {{id}}]
* [https://cookpad.com/id/cari/sambal%20lalap Sambal lalap recipes {{in lang|id}}]
* [https://www.youtube.com/watch?v=stDzvhXHejU Sambal lalap video]
* [https://www.youtube.com/watch?v=stDzvhXHejU Sambal lalap video]


{{Indonesian cuisine}}
{{Indonesian cuisine}}
{{Salads}}


[[Category:Sundanese cuisine]]
[[Category:Sundanese cuisine]]
[[Category:Salads]]
[[Category:Indonesian salads]]
[[Category:Vegetarian dishes of Indonesia]]
[[Category:Vegetarian dishes of Indonesia]]
[[Category:Vegetable dishes of Indonesia]]
[[Category:Vegetable dishes of Indonesia]]

Latest revision as of 23:28, 1 May 2024

For the village in Iran, see Lalab, Iran.
Lalab
Lalab platter with sambal
Alternative namesLalap
TypeSalad
Place of originIndonesia
Region or stateWest Java, Nationwide
Created bySundanese people
Serving temperatureCold or room temperature
Main ingredientsVarious raw vegetables served with sambal terasi
Similar dishesNgapi yay, Nam phrik, Ulam

Lalab (Sundanese: ᮜᮜᮘ᮪, 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.[1]

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.[1]

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

[edit]

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.[2]

Ingredients

[edit]
A bowl of sambal chili paste and lalab consists of lettuce and pohpohan leaves (Pilea melastomoides).

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, cucumbers, lettuce, 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.[3]

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.[4]

Nutrients

[edit]
Lalab of cucumber, lettuce and lemon basil, with fried eggplant, cabbage, tofu and sambal, as part of ayam goreng meal.

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.[5]

See also

[edit]

References

[edit]
  1. ^ a b Anita (2013-08-07). "Lalap Sambal Terasi - Sundanese Vegetables with Shrimp Paste Chili Relish - Daily Cooking Quest". Daily Cooking Quest. Retrieved 2017-12-23.
  2. ^ "Terungkap, Asal Mula Menu Lalapan | Dream.co.id". Dream.co.id (in Indonesian). Retrieved 2017-12-23.
  3. ^ "Lalab dalam Kehidupan Masyarakat Sunda". 20 Oct 2008.
  4. ^ "Lalab Platter With Sambal Terasi Recipe - Genius Kitchen". Retrieved 2017-12-23.
  5. ^ Khasiat Lalapan (in Indonesian) Archived 2011-10-11 at the Wayback Machine
[edit]
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