Mee Udang in Bintulu

I’m not a seafood person, but lately I’ve been craving for udang galah (not pregnant!) Mee udang specifically. So my dear, kindhearted husband brought us to D’Muara Seafood Restaurant in Kampung Seberang Kuala Tatau, Bintulu, which is very well-known for its udang galah (giant freshwater prawn). It’s located about 45 minutes drive from Bintulu town. Google map would help in finding this place.

MashaAllah, the prawns were so juicy and sweet! And relatively cheap too! Alhamdulillah, for the rizq, we got to eat scrumptious, mouth-watering udang galah. If you are in Bintulu, don’t forget to try out these dishes.

Ready to feast your eyes? You’ve been warned 😉

Mee udang galah

Udang galah masak asam

Nasi pattaya as side dish hehe

p/s: Alternatively, if you don’t want to drive out of Bintulu town, you can visit a restaurant called Sajian Mas, where they too serve fresh udang galah. It’s located near Promenade Hotel area, so it’s very easy to find. Udang galah here is price at RM12 per 100 grams, and you can enjoy it either with noodles, rice, Sarawak laksa, or just on its own!

Mee udang at Sajian Mas

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Dabai

Have you guys had dabai before?

I knew about dabai from Kathy, my Sarawakian friend back in uni days. She was kind enough to bring dabai from Kuching for us to try. We had dabai with soy sauce, I still remember it to these days. I love the taste so much – oh well, I love any kind of fruits that I can dip with soy sauce or salt. Fast forward to a couple of years later, I was posted to Sarawak, and this is still something I always enjoy eating.

Dabai is an exotic fruit and this is one of the hidden gems of Sarawak. When it comes to dabai season, you could easily find this fruit in the markets for around RM10/kg – RM25/kg, depending on the sizes of the dabai (and since it’s seasonal, the pricing is very much dependent on the supply-demand too).

It’s a very unique fruit as you cannot eat this raw (correct me if I’m wrong). To enjoy it, you need to soak dabai in lukewarm water, put in a covered container for 30 minutes or more until it has soften and becomes tender. Drain it, and enjoy with soy sauce, salt, sugar or just on its own. The texture is similar to avocado and the taste is creamy, but the skin and even the seed are edible.

Sarawakian are very creative with their dabai too – they can make nasi goreng dabai and sambal tumis dabai, and I can testify that these meal are delicious!

So if you guys happened to be in Sarawak especially during dabai season, don’t forget to enjoy this signature fruit of Bumi Kenyalang.

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