Black Olive (sarawakian Dabai)

Black Olive (Sarawakian Dabai) is a traditional dish from Sarawak, Malaysia, made with the unique and flavorful Sarawakian Dabai fruit. This dish is a popular snack or appetizer in Sarawakian cuisine, known for its rich and creamy texture with a hint of bitterness.

Black Olive (sarawakian Dabai)

Ingredients

  • 500g Sarawakian Dabai fruit
  • 2 cloves garlic, minced
  • 1 red chili, thinly sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • Salt to taste

Instructions

  1. Boil the Sarawakian Dabai fruit in water for 10 minutes, then drain and let it cool.
  2. Remove the seeds from the boiled Dabai fruit and set aside.
  3. In a bowl, mix the minced garlic, sliced red chili, soy sauce, lime juice, and salt.
  4. Add the Dabai fruit to the bowl and toss until well coated with the mixture.
  5. Serve the Black Olive (Sarawakian Dabai) as a delicious appetizer or snack.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
10 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Protein
5g
Carbohydrates
20g
Fat
8g

Supplies

Medium-sized pot Knife Bowl

Tools

Cutting board Mixing spoon

Serving suggestions

Serve the Black Olive (Sarawakian Dabai) with a side of rice or as a topping for salads.

Tips & tricks

For a spicier kick, add more red chilies to the dish. Adjust the salt and lime juice according to your taste preferences.

Cost

$10