By D’Drift Team
JULAU, Feb 28: Have you ever tasted a drink called ‘air batu’?
You might have, but your version of ‘air batu’ is definitely different from what is served in Julau’s coffeeshops.
‘Air batu’, when translated, literally means ‘ice water’. When one orders ‘air batu’ at any coffeeshop in any other part of Sarawak, it would just be water with ice.
But in Julau, ‘air batu’ takes on a whole new meaning. In this town once famous for its pepper, ‘air batu’ is shaved ice topped with milk!
No one knows exactly how this drink came to be, but every local in Julau will tell you one thing: ‘air batu’ here means a refreshing cup of iced milk drink.
The drink was highly recommended by Limbun, one of the hostesses at Margretta Homestay. It may sound like a child’s drink, but in Julau, this iced milk delight is a firm favourite among adults.
One sip is all it takes to understand why; it’s refreshing and satisfying even on a cool morning.
But ‘air batu’ isn’t the only star of Julau’s culinary scene. Mee baong (catfish noodle), rojak sotong (cuttle rojak), bubur tepung (flour porridge) and tofu soup were some of the dishes on the recommended list.
As boang fish was unavailable during our visit, the coffeeshop owner replaced it with seabass instead.
The dish was quite expensive, but every bite was worth it as it tasted delicious and delightful, especially because the fish was pre-fried before being cooked with the noodle in soup. Just like the ‘air batu’, this dish is an absolute must-try when in Julau.
As for the rojak sotong, the local Ibans understand the dish is nothing special. Like the rest of Sarawak, it is a cold dish consisting of kangkong (water spinach), tofu, cuttle, and a special sauce.
To the locals in Julau, however, it is highly recommended because it is much cheaper here than the rest of Sarawak, where a big serving costs only RM5 to RM7. Compared to other parts of Sarawak, they claimed that the same amount of rojak sotong may be charged up to RM10.
The most anticipated dish was perhaps the Bubur tepung, but it turned out to be a disappointment as it is essentially just a replica of Sibu’s “Tian Mian Ngu”.
Of all the recommended dishes, what visitors must try is the tofu soup.
Tofu soup served with vermicelli and other delicacies is a common dish across Sarawak, but the one served in Julau is quite different.
Apart from the usual ingredients of tofu, vermicelli, meat balls, fish balls and pork liver, the tofu soup in Julau is also served with cow stomach lining.
Julau’s culinary scene is a delightful mix of tradition and creativity, offering unique flavours that truly reflect the rich culture and history of Julau. From its refreshing ‘air batu’ to the hearty mee baong, every dish tells a story.
So, if you’re ever in the area, don’t just drive past the town; take time to explore what Julau has to offer. You might just find your new favourite dish in this pepper-planting district of Sarawak. — DayakDaily
