List of popular ulams commonly used as condiments in Malay cuisine. Ulam refers to various types of traditional Malay herbs, vegetables, and leaves that are typically eaten raw or lightly blanched. Here are some ulams that are commonly used and recommended:

Daun Kaduk (Piper sarmentosum): Also known as wild betel leaf, daun kaduk has a slightly peppery and tangy taste. It is often used in dishes like nasi ulam and sambal belacan.

Petai (Parkia speciosa): Petai is a type of bean with a unique flavor that some describe as slightly bitter and nutty. It is commonly used in sambal and stir-fried dishes.

Pegaga (Centella asiatica): Pegaga, also known as gotu kola, is a leafy green herb that has a mild and slightly bitter taste. It is often used in salads, sambal, and traditional remedies.

Ulam Raja (Cosmos caudatus): Ulam raja, or king's salad, is a popular ulam with a slightly peppery taste. Its leaves are often used in salads, ulam platters, and as a garnish.

Kacang Botol (Parkia speciosa): Kacang botol, also known as winged bean, is a versatile vegetable often used in ulam platters, salads, stir-fries, and curries. It has a crunchy texture and a slightly sweet taste.

Daun Selom (Oenanthe javanica): Daun selom, or water dropwort leaves, have a mild and refreshing flavor. They are commonly used in ulam platters, salads, and soups.

Daun Kesum (Polygonum odoratum): Daun kesum, also known as laksa leaves, have a distinct fragrance and a slightly tangy taste. They are commonly used in laksa dishes, salads, and sambal.

Daun Cekur (Kaempferia galanga): Daun cekur, or aromatic ginger leaves, have a fragrant and slightly spicy taste. They are often used in traditional Malay dishes, curries, and rendang.

Kacang Panjang (Vigna unguiculata): Kacang panjang, or long beans, are a common vegetable in Malay cuisine. They have a slightly sweet and crunchy texture and are often used in stir-fries, salads, and curries.

Serai (Cymbopogon citratus): Serai, or lemongrass, is a popular herb with a citrusy and aromatic flavor. It is commonly used in soups, curries, and marinades.

These are just a few examples of ulams commonly used in Malay cuisine. There are many more varieties of ulam, each with its own unique flavor and culinary uses.