Kampung herbs and ulam for Malay restaurants and nasi kerabu stalls, picked to order and sent from Marang twice a week.
Mak Jah and her two sons grow and collect traditional herbs on a few acres outside Marang, and buy from neighbours in the surrounding kampungs. The list includes daun kesum, pegaga, ulam raja, daun kaduk, turmeric leaves, serai, bunga kantan and the mixed herb bundles used for nasi kerabu and nasi ulam.
Customers are Malay restaurants, nasi kerabu and laksam stalls and a few hotel kitchens in Kuala Terengganu, Kota Bharu and the Klang Valley. Herbs are picked the evening before dispatch and sent by overnight bus or chilled courier on Mondays and Thursdays.
Why kitchens choose Ulam Mak Jah
- Picked the evening before dispatch
- Ready-mixed herb bundles for nasi kerabu
- Sent to the Klang Valley by overnight bus or chilled courier
Products & price guide
Nasi kerabu herb bundle
Mixed kesum, kaduk, ulam raja, bunga kantan and other leaves, ready to slice.
RM 14 / kg
Bunga kantan
Fresh torch ginger buds for laksa, kerabu and sambal.
RM 1.20 per stem
Daun kesum
Vietnamese coriander for laksa and asam pedas.
RM 18 / kg
Pegaga
Pennywort leaves for ulam and juice.
RM 15 / kg
Serai
Trimmed lemongrass in 1 kg bundles.
RM 5 / kg
Prices are indicative and set by the supplier. Confirm current pricing with them before ordering.
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