Dabai Fried Rice
Nasi Goreng Dabai

Dabai fried rice — nasi goreng dabai — is a Sarawak favourite. The creamy, buttery dabai coats each grain of rice with a rich, satisfying depth found nowhere else in the world.

Normally you'd soak fresh dabai for 10–15 minutes and pit each fruit by hand first. With SFE dabai paste, that's already done. Just open, scoop, and cook.

Ingredients

• 3 cups cooked rice, day-old and chilled
• 2 tbsp SFE Dabai Paste (ready to use — no soaking or pitting)
• 2 shallots, sliced
• 2 cloves garlic, minced
• 2 tbsp ikan bilis, optional (omit for vegetarian)
• 1–2 bird's eye chillies, chopped (optional)
• 1 stalk bunga kantan (torch ginger), finely sliced — optional, for an authentic Borneo aroma
• 2 tbsp cooking oil
• Salt or light soy sauce, to taste
• Spring onion, to garnish

Method

1. 1Heat oil over medium-high. Fry ikan bilis until crisp, set aside.
2. 2Sauté shallots and garlic until fragrant.
3. 3Add dabai paste straight from the pack. Stir ~1 minute until aromatic.
4. 4Turn heat to high. Add cold rice and toss until every grain is coated and heated through.
5. 5Season to taste. Toss the chillies, bunga kantan and ikan bilis back in.
6. 6Garnish with spring onion. Serve hot.