Umai Sarawak
Umai Sarawak, you are not just a dish; you are a culinary odyssey, a voyage across the taste buds that captures the essence of Sarawak’s soul.
Each sliver of your sashimi-grade fish is a narrative of the sea, a tale of the Melanau fishermen who rise with the dawn, their silhouettes etched against the morning sun as they cast their nets with hopes as wide as the South China Sea.
The lime juice that you’re bathed in is the liquid embodiment of Sarawak’s zest for life. It’s the laughter of children chasing the waves on the sandy shores, the tears of joy at a family reunion, the shared smiles over a communal meal.
It’s the tang that ties together the myriad flavors, a citrusy bond that unites the diverse cultures of this enchanting land.
And then, the chilies—oh, the chilies! They are the fire of the Iban warrior dances, the heat of the midday sun on the backs of the rice farmers, the passion of the artists weaving pua kumbu.
They bring a warmth that radiates from within, a gentle heat that speaks of love and life in this tropical paradise.
The onions, so thinly sliced, are like the delicate layers of Sarawak’s history, each ring a story of the past, a memory of the times when headhunters roamed the jungles and omen birds guided the way.
They add a crunch that’s as satisfying as the sound of a sampan gliding over the tranquil rivers, a crispness that’s as refreshing as a dip in the cool waters of a rainforest waterfall.
Together, these ingredients create a symphony, a harmonious blend that sings of the sea and the jungle, of the mountains and the rivers.
Umai Sarawak, you are the taste of adventure, the flavor of discovery, the savor of a land that is as wild as it is welcoming.
As I partake in this feast, I am reminded of the longhouses perched on stilts, the vibrant markets teeming with exotic fruits, the sacred caves echoing with the whispers of the ancestors.
I am reminded of the generosity of the Sarawakian people, their hands always extended in friendship, their tables always laden with the bounty of their land.
Umai Sarawak, you are more than a mere morsel to be consumed. You are a bridge to the heart of Borneo, a connection to the spirit of its people.
You are a celebration of the harmony between man and nature, a testament to the creativity that flourishes when cultures collide. — DayakDaily
Moy Chee Ban from Miri is the Silver Winner (Adult Category) in the ‘Gastronomy and I: My Favourite Dish’ writing competition organised by DayakDaily and supported by the Sarawak Ministry of Tourism, Creative Industry and Performing Arts, and Imperial Hotel Kuching.
