Umai (food)
 A bowl of Umai ready to be eaten. | |
| Type | Dish |
|---|---|
| Place of origin | Malaysia |
| Region or state | Sarawak |
| Created by | Melanau |
| Main ingredients | Fish: (Either Scaly hairfin anchovy, Mackerel or Black pomfret) thinly sliced onions, chillies, salt and lime juice |
Umai is a popular traditional native dish of the Melanau people in Sarawak, Malaysia, which is usually eaten by fishermen. Umai is a dish of sliced raw fish with a mixture of onions, chillies, vinegar, salt and lime juice.[1]
The Malaysia Book of Records
In 2012, a 170.3 meter umai prepared during 'Masihkah Kau Ingat' carnival in Dalat was certified as the "longest umai" ever prepared.[2]
See also
References
- ^ "Sarawakian Umai". Kuali. 23 June 2014. Retrieved 8 July 2017.
- ^ "Longest 'umai' enters M'sia Book of Records". The Borneo Post. 13 November 2012. Retrieved 18 July 2014.
 | This Malaysian cuisine-related article is a stub. You can help Wikipedia by expanding it. |