Just when you think that you’re done with the fruit, it gives you a pleasant little surprise. The yellowish flesh is creamy and has a soft prune-like texture. Dabai can be used to cook various dishes including fried rice but is more often eaten plain or lightly salted. This is an exotic fruit that looks like black olive and can be bought from native markets in Sarawak. This is a dish that would have you slurping to the very last drop.ĭabai is a cheap and delicious snack that is usually available around Durian season. It is served with succulent prawns, a few slices of juicy pork and some greens. It is first stir-fried to get the wonderful ‘fire taste’ and then boiled in a soy sauce based broth with a cheeky dash of cooking wine. The name comes from the double-cooking method in which the yellow noodles are prepared. Literally translated, Chao Zhu Mien means stir-fried and boiled/braised noodles. Chao Zhu Mien (Foochow Braised Fried Noodles) When visiting Sarawak, you have to try this in any of the Chinese restaurant.ĥ.
As with many Chinese dish, this extra ‘kick’ comes from the skill in stir-frying the vegetable with extremely hot oil and fire in a wok but not overcooking it. The most important ‘ingredient’ aside from garlic, eggs and sometimes a dribble of oyster sauce, is the ‘taste’ of the fire. While it may look like a simple dish but not many can cook this dish right. Stir fried Mani Chai with eggs, when cooked right, is naturally sweet (not added with sugar), slightly wet and chewy with a smoky after-taste of the fire. It is mostly used only as a condiment for Pan Mee in the Klang Valley but it is, however, a main dish and local favorite in Sarawak. Mani Chai ( Sauropus androgynus) or simply Cangkuk manis is a sweet shrub or leafy vegetable that often get sidelined in West Malaysia. So it would be best not to eat this dish in a confined space or travel long distance in a confined vehicle after consumption of this wonderful dish, unless you want it to get “stuffy” in there.Ī word of warning, even though it is a fairly non-PG rated dish, over-consumption can also cause intoxication! The ginger is suppose to help take out ‘air’ from the body while the alcohol is meant to keep the body ‘warm’. It is a chicken dish traditionally prepared with a type of dried herb ( motherwort), lots of ginger and a combination of Tuak (rice wine and Chinese cooking wine).
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