"UMAI”
"UMAI”
- Sarawak “Sashimi”
Sarawak is one of the states in Malaysia and it occupies the north western coastline of Borneo. It is popularly known to international visitors mainly because of the extraordinary natural wonders: rainforests and natural parks.
Sarawak is also home to 28 ethnic groups and 40 sub-ethnic groups. Each ethnic has its own distinct language, culture and lifestyle. Due to its colorful blend of different cultures, Sarawak boasts a delightful collection of signature cuisines such as umai, manok pansuh and many more.
Umai, pronounce as ‘Umei’ in local dialect used to become the Melanau’s staple food. Umai to Melanau is what sashimi is to Japanese. Umai is traditionally served as working lunch for Melanau fishermen. It doesn’t need to be cook and is very easy to prepare at sea. This dish is also traditionally eaten with baked sago pellets, another special dish of the Melanaus.
There are many variation to Umai. Umai is prepared raw from fresh fish such as tenggiri, bawal (duwei in Sarawak) prawn and even jelly fish. The fish flesh is thinly slice and wash in tamarind juice to remove the fishy smell. The flesh is later blend in a special condiment made with ingredients such as ginger, shallots, chillies, lime juice and special ingredient called “asam kelubi” in scientific name Eleiodoxa Conferta. Vinegar is sometimes added and the “asam kelubi” may be substituted with lemon.
However, not all fish are suitable for umai. Fresh water fish is seldom used.
From a humble food of convenient for fishermen, umai has become one of the top dishes serves in posh restaurants and five stars hotels. It has raised from its traditional confines to become one of Sarawak’s signature cuisine.
