Rare fruits that can be found in Sarawak; Pink = engkalak, Black = dabai. Usually eaten as "ulam-ulaman" together with rice.
Engkalak
Soften by soaking it for a while in boiled water. Drain and sprinkle it with salt, it is ready to eat. Alternatively, just soak it with warm water for 10 minutes. Eat it together with soy sauce and chillies. Engkalak has a crossed-taste between avocado and custard apple.
Dabai
This "tropical olive" is often soften in warm water about 20 minutes to soften the flesh. Can also to be soaked in brine solution just like pickles preparation. Its taste is comparable to that of olive; creamy and a bit oily. When eaten with rice, dabai pickles will cheer up your rice with purple color.
Engkalak
Soften by soaking it for a while in boiled water. Drain and sprinkle it with salt, it is ready to eat. Alternatively, just soak it with warm water for 10 minutes. Eat it together with soy sauce and chillies. Engkalak has a crossed-taste between avocado and custard apple.
Dabai
This "tropical olive" is often soften in warm water about 20 minutes to soften the flesh. Can also to be soaked in brine solution just like pickles preparation. Its taste is comparable to that of olive; creamy and a bit oily. When eaten with rice, dabai pickles will cheer up your rice with purple color.
