Umai is a raw fish salad popular among various ethnic groups of
Sarawak, especially the Melanaus. In fact, umai is a traditional
working lunch for the Melanau fishermen. Umai is prepared raw from
freshly caught fish, iced but not frozen. Main species used include
Mackerel, Bawal Hitam and Umpirang. It is made mainly of thin slivers
of raw fish, thinly sliced onions, chilli, salt and the juice of sour
fruits like lime or assam. It is usually accompanied by a bowl of
toasted sago pearls instead of rice. Its simplicity makes it a cinch
for fishermen to prepare it aboard their boats. Umai Jeb, a raw fish
salad without other additional spices, is famous among Bintulu
Melanaus. However, it is rarely prepared in Kuching. You can try umai
when you eat 'Nasi Campur' during lunch hours in Kuching. Most coffee
shops, especially Malay or Bumiputera-owned one, served umai daily for
'Nasi Campur'.
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