|
m WP:AWB WP:CHECKWIKI control character clean up, replaced: → (4), typo(s) fixed: e.g → e.g. using AWB
|
|||
| Line 1: | Line 1: | ||
{{Infobox prepared food |
{{Infobox prepared food |
||
| name = Umai |
| name = Umai |
||
| image = |
| image = |
||
| caption = |
| caption = |
||
| alternate_name = |
| alternate_name = |
||
| Line 16: | Line 16: | ||
}} |
}} |
||
'''Umai''' is a traditional native [[dish (food)|dish]] for the [[Melanau people]] especially for the [[fishermen]] in the [[States and federal territories of Malaysia|states]] of [[Sarawak]].<ref>{{cite web|url=http://www.asiatravelguideonline.com/malaysia/sarawak.php|title=Sarawak (Umai)|publisher=Asia Travel Guide|accessdate=27 August 2013}}</ref><ref>{{cite web|url=http://kuali.com/news/story.aspx?file=/2011/6/6/ku_eatingout/20110605205735|title=Authentic dishes from Sarawak|publisher=Kuali.com|date=6 June 2011|accessdate=27 August 2013}}</ref> ''Umai'' is basically a dish consists of sliced raw fish with mixture of onion, chillies, salt and lime juice.<ref>{{cite web|url=http://www.melanaublogger.com/2010/05/umai-makanan-etnik-melanau.html|title=Umai Makanan Etnik Melanau|publisher=melanaublogger.com|date=May 2010|accessdate=18 July 2014}}</ref> |
'''Umai''' is a traditional native [[dish (food)|dish]] for the [[Melanau people]] especially for the [[fishermen]] in the [[States and federal territories of Malaysia|states]] of [[Sarawak]].<ref>{{cite web|url=http://www.asiatravelguideonline.com/malaysia/sarawak.php|title=Sarawak (Umai)|publisher=Asia Travel Guide|accessdate=27 August 2013}}</ref><ref>{{cite web|url=http://kuali.com/news/story.aspx?file=/2011/6/6/ku_eatingout/20110605205735|title=Authentic dishes from Sarawak|publisher=Kuali.com|date=6 June 2011|accessdate=27 August 2013}}</ref> ''Umai'' is basically a dish consists of sliced raw fish with mixture of onion, chillies, salt and lime juice.<ref>{{cite web|url=http://www.melanaublogger.com/2010/05/umai-makanan-etnik-melanau.html|title=Umai Makanan Etnik Melanau|publisher=melanaublogger.com|date=May 2010|accessdate=18 July 2014}}</ref> 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.'' |
||
'''Umai Udang''' is a raw prawn salad dish where the prawns are marinated in vinegar, chilli, lime, ginger and lemon grass. Umai is a famous dish among the ethnic Melanaus, and is a traditional lunch for the fishermen due to its simple method of preparation that can be done on the boat itself. The salad was incredibly sour and spicy, perfect for an appetizer. |
|||
==The Malaysia Book of Records== |
==The Malaysia Book of Records== |
||
In 2012, a 170.3 meter ''umai'' prepared during Masihkah Kau Ingat carnival in [[Dalat, Sarawak|Dalat]] was certified as the "longest umai" ever prepared.<ref>{{cite web|url=http://www.theborneopost.com/2012/11/13/longest-umai-enters-msia-book-of-records/|title=Longest ‘umai’ enters M’sia Book of Records|publisher=The Borneo Post|date=13 November 2012|accessdate=18 July 2014}}</ref> |
In 2012, a 170.3 meter ''umai'' prepared during Masihkah Kau Ingat carnival in [[Dalat, Sarawak|Dalat]] was certified as the "longest umai" ever prepared.<ref>{{cite web|url=http://www.theborneopost.com/2012/11/13/longest-umai-enters-msia-book-of-records/|title=Longest ‘umai’ enters M’sia Book of Records|publisher=The Borneo Post|date=13 November 2012|accessdate=18 July 2014}}</ref> |
||
== Ingredients == |
|||
'''Umai Ikan(Fish Umai)''' |
|||
Main ingredient: Fresh meaty/boneless fish, Onion, Red chilli, Shallot (pounded), Asam Paya/Lime Juice, Ginger, Salt, Sugar |
|||
Additional Ingredient: Ground nut, Bunga Kantan |
|||
Optional: Monosodium glutamate (MSG) |
|||
'''Umai Udang(Prawn Umai)''' |
|||
fresh shelled prawns, red chilly-chopped, red onion-sliced, slices ginger- cut in match sticks, salt, limes -extra juice- shredded the peels finely |
|||
== Method == |
|||
'''Umai Ikan(Fish Umai)''' |
|||
1. Fillet the fish and cut into smaller slices. |
|||
2. Add in sliced onion, red chilli, shallot, ginger, bunga kantan. |
|||
3. Toss with the lime juice and leave to marinate for no more than 5 minutes - any longer and the fish will start to ‘cook’ in the acid. |
|||
4. Season to taste with salt and sugar. Mix evenly and refrigerate if necessary. |
|||
5. Groundnut can be mixed or just before serving. |
|||
6. Serve immediately. |
|||
'''Umai Udang(Prawn Umai)''' |
|||
Mix altogether and leave chilled for an hour before serve so the prawns will cook in the lime. Serve immediately. |
|||
== See also == |
== See also == |
||
| Type | Dish |
|---|---|
| Place of origin | Malaysia |
| Region or state | Sarawak |
| Created by | Melanau |
| Main ingredients | Fish: (Either MackerelorBlack pomfret) thinly sliced onions, chillies, salt and lime juice |
Umai is a traditional native dish for the Melanau people especially for the fishermen in the statesofSarawak.[1][2] Umai is basically a dish consists of sliced raw fish with mixture of onion, chillies, salt and lime juice.[3] 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.
In 2012, a 170.3 meter umai prepared during Masihkah Kau Ingat carnival in Dalat was certified as the "longest umai" ever prepared.[4]
 | This Malaysian cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This food-related article is a stub. You can help Wikipedia by expanding it. |
