Dabai is a local delicacy in Sarawak and I believe it can be only be found here. The local called it "buah dabai" or dabai fruit. The Foochow here called it "Ka Lan". Anyway, I don't think it is a fruit. Dabai season usually coincide with the Durian season. Usually sold around RM8-12 per kilo depending on the size
Dabai physical appearance resemble an olive. The outer flesh is black and is tough when uncooked. To prepare dabai is rather simple. Place Dabais inside a container with hot/warm water (not boiling water) and let it simmer for about 30 minutes until the flesh is soft. Then add soya sauce and sugar.
This is how it looks like after been cooked. My mother told me there is another way to cook it which bring the best of Dabai's aroma but rarely practised. Add a little bit of oil and cooked under the hot sun. One need to be attentive and roll the dabai from time to time so it is evenly cooked.
The inside flesh is yellow. The flesh is soft when well done. Should the Dabai cooked with boiling water, the flesh will not turned out to be soft. Dabai should be consumed within 3 days after purchasing it from the market to ensure the texture of the flesh remain intact.
The seed is what left after its flesh had been munched. I been told the internal part of the seed is edible. One need to chop the tough seed to savour its internal part which I never try before. Dabai is one of my favourite food.
Ride to Batang Ai, Sarawak
1 week ago