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Thursday, January 31, 2013

Dabai Jeruk

 For Sarawakian, dabai is from heaven but for West Malaysian it is an acquired taste i.e. ones need sometime to get used to the taste. I personally love dabai so much that I stocked a lot of it in freezer since it is seasonal fruit. Depending on the level of supply, the price ranges betwwen RM8/kg to RM30/kg. Here me making the preserved dabai in soy sauce.

Dabai in the process

BAHASA MALAYSIA VERSION
Buah dabai ni memang satu kebiasaan di Sarawak tapi takda di Semenanjung. Rasa nya lemak2 & sedap di makan dgn nasi. Selain dari di makan segar (rendam dalam air suam sehingga lembut), dabai masin juga amat popular. Kali ni Along buat jeruk kicap pula.... dapat simpan lama dalam peti-sejuk.

Source: MR_IndaiAim
BAHAN2:
1 kg Buah Dabai
1 botol Kicap Manis
1 botol Kicap Masin

CARA2:
1. Basuh dabai sehingga bersih & masukkan ke dalam botol.
2. Tuangkan kicap menutupi kesemua buah dabai.
3. Tutup ketat & simpan di suhu bilik selama 2-3 hari sehingga isi nya lembut.
4. Siap untuk di hidangkan.
5. Simpan di dalam peti-sejuk supaya tahan lama.





14 comments:

  1. Best!!! Tmpt ktk sia murah kli dabai ohh..kuching mahal

    ReplyDelete
    Replies
    1. Sik juak murah tp beli dari kebun member dpt lah murah...

      Delete
  2. buah ni sebenarnya warna apa along?memang warna hitam ni atau lepas dijeruk dgn kicap baru jadi warna ni?

    Along memang interesting n bagus sebab memperkenalkan makanan-makanan tradisi dan unik sarawak. banyak yg faa dapat belajar dari along. terima kasih. :)

    ReplyDelete
    Replies
    1. Memang warna dia hitam Faa tapi dalam nya kekuningan kalau fresh. Yg di jeruk camni isi nya warna purple.
      Insyaallah, Along cuma berkongsi apa yg ada.

      Delete
  3. Along......alahai telan air liur saja lah ...kat sini mmg tak jual langsung hehe jika nak makan kena pergi serawak . Apapun buah nie mmg sedap makan dgn nasi panas...arghhh tak dapat nak cakap dah.

    ReplyDelete
    Replies
    1. Ooo... Noor pun suka gak ya... nyum2 kan.

      Delete
  4. sy pernah tgk buah dabai ni masa ekspo SDSI. Memang hitam kan...

    ReplyDelete
    Replies
    1. Aaa'ah Fazian, mmg hitam di luar tapi kekuningan isi nya. Rasa lemak2 sedap ulam dgn nasi.

      Delete
  5. Makcik tak tau langsung abt this buah so mmg tak boleh nak imagine.....looks like kurma to me.

    ReplyDelete
    Replies
    1. heheee... nampak cam kurma nabi lak kan tapi tak sama sbb biji nya besar & isi nya lecak berwarna kekuningan sebelum di jeruk. Rasa nya pula lemak2 gitu.

      Delete
  6. I have never seen this fruit before. How big is it and what does it taste like fresh? Does it have to be pickled to be palatable? I enjoy your blog. Thank you for all the work you put into it.

    ReplyDelete
    Replies
    1. JoanL, the size is more/less like dates. The fresh ones are very hard and usually are eaten after soaked in warm water and not salty compared to pickled. TQ for your note & appreciation.

      Delete
  7. Seumur hidup kmk yang berasal dari Kapit (tempat nok popular ngan penghasilan dabai).. Toklah first time kmk nangga jeruk dabey dipolah pakey kicap... Biasa kmk org pakey garam jak...

    ReplyDelete
    Replies
    1. Jeruk pakey kicap sik masin gilak tapi kmk engkah dlm petisejuk takut berkulat. Nyaman lemak, kelak kitak coba k.

      Delete

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