Comments on: Dabai, the Sarawak Olive

By: cathssc

cathssc — Thu, 01 Dec 2011 13:10:44 +0000

Thanks for the info on ‘Dabai’. I love the fruit very much but only to know little about it including it’s real name. We name it as ‘Gan Lang’ in Chinese which basically translated as ‘Olive’ in English. Now I know more about this little delicious and exotic fruit. By the way, the way we prepare it is actually the same, to soak it in hot water til it softens. But usually I prefer to add black soy sauce and some sugar to it, and just enjoy munching it with or without other foods altogether. Y(^_^)Y

By: bingregory

bingregory — Tue, 09 Feb 2010 14:23:00 +0000

Sorry I’ve been on vacation so quite late in replying. You want to soak them in lukewarm to warm water until tender, then pour off the water. You add some salt and shake them around until the salt dissolves and then eat straight or with your rice as a side dish. Enjoy!

By: Thara

Thara — Thu, 04 Feb 2010 05:19:14 +0000

Hi I’ve just come across your post and i must say it’s really helpful! I studied in kuching until this year and i’ve come across, not the fruit, but “nasi goreng dabai” or dabai fried rice. It’s delish! I was wondering how to prepare raw dabai since i’ve got like 1 kilo here with me (i know, a LOT), and i had no idea what to do with them. Thanks so much for this

By: Dahlan

Dahlan — Wed, 22 Apr 2009 05:33:33 +0000

Bin, I am interested with the Mata Kuching. Which month in a year i can get this, and which part in Sibu..Regards.

By: ae

ae — Wed, 14 Jan 2009 17:23:44 +0000

dabai, my favorite…