HISTORY OF UMAI

This is one of Sarawak traditional dishes that does need little introduction to. Eventhough it used to become the Melanau's staple food, it had became so famous in Sarawak that one can find this delicacies in a five star hotel in Sarawak. But nothing can beat a homemade umai, pronounced as 'umei'. There are many variations to umai. One can use boneless/boneless sea fish e.g tenggiri, bawal (duwei in Sarawak), prawn, or even salted ikan terubok.

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PRAWN UMAI RECIPE

Ingredient:
250gm prawn (de-shelled and de-veined)
1 cup of lime juice
1 Onion (sliced finely)
1 Shallot (pounded)
3cm of Ginger (sliced finely)
1/2 Red Chilli (sliced finely)
1 Bird Eye's chillies sliced finely)
Salt and sugar to taste

Method:
1. Clean the prawn thoroughly. Towel dry.
2. Pour the lime juice over the prawn and mixed thoroughly.
3. Check whether the prawn is cooked. Add more lime juice and keep in refrigerator if necessary.
4. Add the rest of the ingredient and season to taste. Put back in refrigerator for at least half an hour for the flavour of the seasoning and ginger to be infused in the umai.
5. Serve cold.


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FISH UMAI RECIPE

Ingredient:
Fresh meaty/boneless fish
1 Onion
1/2 Red chilli
1 Shallot (pounded)
1 cup of Asam Paya/Lime Juice
3cm of Ginger
Salt
Sugar

Additional Ingredient:
Ground nut
Bunga Kantan

Optional:
MSG

Method:
1. Fillet the fish and cut into smaller slices.
2. Add in sliced onion, red chilli, shallot, ginger, bunga kantan.
3. Add in lime juice.
4. Season to taste with salt and sugar. Mix evenly. Refrigerate if necessary.
5. Groundnut can be mixed or just before serving.
6. Serve.


WATCH VIDEOS HERE ON HOW TO MAKE UMAI IKAN EMPIRAANG

Part 1
Part 2

RECOMMENDED RESTAURANT WHERE YOU CAN FIND UMAI

MY VILLAGE BAROK BISTRO

My Village Barok Bistro,
Jalan Brooke, Kuching,
93050, Sarawak.

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Done by:
Nurin
Wana
Malina