Umai (food)
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Umai is a popular traditional native dish of the
Melanau people Melanau or ''A-Likou'' (meaning River people in Mukah dialect) is an ethnic group indigenous to Sarawak, Malaysia. They are among the earliest settlers of Sarawak. They speak in the Melanau language, which is a part of the North Bornean branc ...
in
Sarawak Sarawak (; ) is a state of Malaysia. The largest among the 13 states, with an area almost equal to that of Peninsular Malaysia, Sarawak is located in northwest Borneo Island, and is bordered by the Malaysian state of Sabah to the northeast, ...
,
Malaysia Malaysia ( ; ) is a country in Southeast Asia. The federation, federal constitutional monarchy consists of States and federal territories of Malaysia, thirteen states and three federal territories, separated by the South China Sea into two r ...
, 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.


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.


See also

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Hinava Hinava is a traditional native dish of the Kadazan-Dusun people in the state of Sabah. It is made from fish and mixed with lime juice, bird's eye chili, sliced shallots and grated ginger. While the Kadazan are famous with their ''Hinava tongii'' ...
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Ceviche Ceviche () is a Peruvian dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. It is also spiced with '' ají'', chili peppers or other seasonings, and julienned red onions, salt, and cilantro are ...
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Kinilaw ''Kinilaw'' ( or , literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a co ...
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List of raw fish dishes This article is about raw fish or shellfish. It includes marinated raw fish (soaked in a seasoned liquid) and raw fish which is lightly cured such as gravlax, but not fish which is fully cured (fermented, pickled, smoked or otherwise preserve ...


References

Malaysian cuisine Uncooked fish dishes {{Malaysia-cuisine-stub