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UMAI
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Introduction and history
Umai is a traditional dish of the Melanau community based on seafood, particularly fish and shrimp. The main ingredient for umai is raw fish for preparing fish umai, while raw shrimp is used for preparing shrimp umai. For making fish umai, the Melanau people often choose parang fish, white pomfret, empirang fish, shark, and terubok fish. Meanwhile, for shrimp umai, smaller-sized shrimp are typically the preferred choice. The fish and shrimp must be cleaned and mixed with other ingredients consisting of shallots, onions, chili, lime juice, and ginger, as well as other additional ingredients according to individual taste. If using fish as the main ingredient, the fish meat is usually thinly sliced first. The shallots, onions, garlic, chili, and ginger must be pounded and mashed to be thoroughly mixed with the sliced fish prepared earlier. Similarly, if using small shrimp as the main ingredient, the shrimp must be mixed until well-blended with the pounded or blended ingredients to add flavour to the fish and shrimp. The squeezed lime juice can provide a sour taste to enhance the deliciousness of the umai. The amount of juice needed depends on personal preference, but generally, most umai preparers choose to make it slightly spicy and tangy to taste.
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For fish umai, the main ingredients are parang fish, white pomfret, empirang fish, shark, and terubok fish. Meanwhile, for shrimp umai, smaller-sized shrimp are usually used. Other ingredients consist of shallots, onions, garlic, chili, lime juice, and ginger.
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Reference Source
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Location
State JKKN Contact Information
Encik Boniface Anak Babai
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Sarawak
Tingkat 5 Bangunan Sultan Iskandar,
Jalan Simpang Tiga,
93000, Kuching,
SARAWAK
019-2399682/082-422006
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