Ulam Raja Garlic Toast! The thing about Malaysian herbs at the local market is that you can’t buy just a *little bit* of it... you either buy a whole bouquet or not get it at all. This is one of my favourite ways to repurpose old batches in the fridge. A withered bundle of leftover Ulam Raja (Cosmos Caudatus) was chopped up with some freshly crushed garlic, virgin olive oil and a pinch of Himalayan pink salt, over homemade buns left in the oven for 10 minutes. While Basil is piquant, Ulam Raja has a much more muted taste with hints of citrus and mango. There’s so much to explore on the local produce scene, and so many ways to reduce food waste!