COOKING WITH HERBS

In the late afternoon, Puan Kamariah came and plucked some leaves from the mengkudu plant to boil as ulam. Ulam, I am told, is good for health. Ulam is actually plants that can be eaten raw or immersed in hot water for a short while before being served. It is also commonly eaten with budu, cencaluk, or sambal belacan. Ulam is known as a popular main dish among the Malays in the villages. Ulam can be taken from different parts of the plant including the stem, leaves, seeds, fruits and flowers. Vegetables can also be considered as ulam if they are eaten raw. They include cucumber, cabbage and brinjal.
After she got the mengkudu leaves, I noticed that Puan Kamariah also plucked some flowers from the lengkuas plant which could also be eaten as ulam. The flowers are eaten raw with sambal belacan. There is no need to cook them. Seeing that she has knowledge about using herbs to cook and also the fact that she is a good cook, I will most definitely "chup" her as a committee member of the new exhibition. In the meantime, I am thinking and also looking up ideas for the Herbal Plants and Flowers Exhibition which will be held somewhere in June. Any suggestions?