Umai (food)

Overview of Umai (food). Please note that this is a basic structure and you may need to add more information based on your research.

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Umai (Food)

Umai is a traditional dish from the Melanau people in Sarawak, Malaysia. It is often served during social events and festive seasons.

History

Umai was originally a traditional dish for the Melanau fishermen. Melanau fishermen needed a way to preserve their catch while out at sea, and thus Umai was born.

Preparation

The main ingredient of Umai is raw fish, usually mackerel, which is thinly sliced and marinated with ingredients like lime juice, onions, and chillies. Lime juice is used to 'cook' the fish, a process known as ceviche.

Variations

There are several variations of Umai, such as Umai Jeb, Umai Sambal, and Umai Campur. Each variation has its own unique taste and method of preparation.

Serving

Umai is usually served with a side of sago pearls and can be eaten alone or with other dishes.

Cultural Significance

Umai is not just a dish, but a symbol of the Melanau people's history and culture. It is often served during social events and festive seasons, such as the Gawai Dayak festival.

See Also

• Melanau people
• Cuisine of Malaysia
• Sago
• Ceviche

References

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External Links

• [Official Website]

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