Typical Sarawak Char Mien, Sarawak Laksa, RM30 Prawn noodle (once a year feasting) and Kam Pua
Pang sit (similar to Wantan), Roti tissue, Pien Ding Hu, Fried Kong Pia
Typical breakfast at coffee shop -hot! Daddy was having mee sua with pa tin soup
Kaylen with her egg prata
and my favourite buah labeh..the black olive..
WHAT IS BUAH DABAI?
"Dabai is one of many exotic fruits in Sarawak.
It is commonly known as or-kana - means 'black olive' in Hokkien, but technically it is not an olive.
The dabai tree can grow up to 21 meters high and it's furry leaves are thin and its twigs are covered with golden down. A planting distance of 9 meters is recommended. You need to prune the young trees to produce more bushy growth.
Dabai trees are dioecious (i.e have separate sexes) with male and female trees required for fruiting! Dabai are white in colour when immature and turn black when ripe. They are oblong in shape like an olive and have thin, edible skin. The yellowish white flesh wraps around a three-angled seed. Soak the dabai in hot water until they are soft. The yellowish flesh tastes creamy. Eating the skin is a personal preference. For taste, try either soy sauce or salt. You can also preserve it just by soaking them with black soy sauce or with coarse salt (without the seed). Dabai fried rice is a specialty dish in Sarawak. However this is a seasonal fruit.
HEALTH BENEFITS OF DABAI
Lipid was the major macronutrient in Dabai fruit, while the predominant minerals were magnesium and calcium. Dabai fruit was a good source of unsaturated fatty acids, with 38-44% oleic acid, 12-14% linoleic acid and trace of linolenic acid. The total anthocyanin content in dabai fruit (2.05-2.49 mg anthocyanin/g dried weight) was comparable to that of blackberry, blueberry and grape. Sixteen types of phenolic compounds from phenolic acids to the various subclasses of flavonoids had been identified in dabai fruit. Dabai fruit is a potential fruit with double set of benefits, which its lipids tend to produce a better blood lipid profile while the high content of phenolic compounds gives antioxidant effects.
