Udang Masak Asam Pedas Sarawak

This dish has a similarity to the Peninsular Malaysia version of cooking Asam Pedas, with a difference that the sourish taste is produced by the Terung Dayak or Terung Asam, minus the fresh herbs such as daun kesum or daun kantan. This is a good example of how Terung Dayak usage has become versatile given its unique and mild sourish flavor.

Ingredient
250gm prawn, or any type of fish
1 Terung Asam (terung dayak or terung iban)
1 Shallot
2 cloves garlic
6 dried chilies or cili boh
2-3 bird eyes chillies
1 stalk lemongrass (pound)

2tbs cooking oil
3 cups of Water
Salt
MSG/sugar

Method
1. Pound or blend shallot, garlic, chillies
2. Sauté the above until fragrant
3. Add water, terung asam and lemongrass.
4. Once terung asam turns translucent, add in prawn. Cooked for another 3 minutes.
5. Season with salt, MSG/sugar

Umai Obor-Obor

Jellyfish Umai (ceviche) 

Preserved Jellyfish

This is a preserved jellyfish which can be commonly found in wet markets in Sarawak especially Sibu, Bintulu and Miri. It is another popular type of umai which is originated from Melanau ethnic. It is sold in brine water and can last very long. I bought the above at RM18/half kilo, and for 3-4 pax, I just needed about 200gm of this jellyfish which cost me about RM7.

Preparation of this preserved jellyfish umai is pretty simple, it only needs to be soaked in clean water for about 1-2 hours to remove the saltiness, and will be prepared as how other umai are done, except of adding salt in its seasoning.

Umai Obor-Obor (Jellyfish Umai)

This ceviche-like dish is great for appetizer.

Ingredient:

1. 200gm preserved Jellyfish
2. 2cm ginger - julienne finely
3. 2 cloves garlic- slice finely
4. 2 Shallot - slice finely
5. 1 Chili - slice finely
6. 10 nos. calamansi lime - take the juice 
7. Sugar to taste
8. Half a small onion - slice finely

Pounded ingredient
1. 1cm ginger, 1 clove garlic, 2 shallots, 2 bird's eye chilies

Method:
1. Soak preserved jellyish in water for half to 1 hour to wash of the saltiness. Slice finely
2. Mix all ingredient together with the pounded ingredient. Add sugar to taste
3. Serve

Umai Udang

Prawn Umai

Umai Udang

This is another version of the famous Fish Umai, which is the Prawn Umai. The ingredient shall still be the same, except that I have noted that I need to use more lime juice compare to the Fish Umai in order for it to be cooked thoroughly and safe for consumption. As usual, use the freshest seafood that you can find.

For this Prawn Umai, I used the most basic ingredient for umai.

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