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*Kembayau*, also known as dabai and scientifically referred to as *canarium odontophyllum*, is a well-loved fruit readily found in the Sultanate during its fruiting seasons. It is oval-shaped and turns dark purple to black when ripe, featuring smooth, shiny skin and a creamy-textured flesh ranging from white to yellow that encases a large seed. This delicious fruit has a rich, buttery flesh with a flavour often described as a blend of avocado and olive. While it can be slightly bitter when eaten raw, its taste becomes more pleasant after soaking in hot water or cooking. The fruit is highly nutritious, offering healthy fats, vitamins, and minerals. It is especially rich in antioxidants, which provide various health benefits. Though *kembayau* can be consumed raw, it is also versatile in culinary uses, finding its way into salads, cooked dishes, and *sambal*. Some people even pickle or ferment it. This fruit holds significant cultural value in its native regions. It features prominently in traditional dishes and was historically a staple food for some indigenous communities. The harvesting period varies by region but typically occurs once or twice a year. While some people prefer to eat *kembayau* with the skin intact, many choose to peel it before consumption, as the purplish-black skin can impart a rather bitter taste. ![](https://media.everythingbrunei.com/public/oHbzhQZgGnAvC5_bjTLj--dREI82DuC1rwgpzoQ1utF.jpeg) ‘Kembayau’, also known as dabai and scientifically referred to as ‘canarium odontophyllum’. PHOTO: ROKIAH MAHMUD ![](https://media.everythingbrunei.com/public/8vgaZYbCaG-QtpcQfYcbe-FM2BBlsqSgr7PJn3ovPgx.jpeg) Peeled ‘kembayau’. PHOTO: ROKIAH MAHMUD **PREPARATION** Place the *kembayau* in a bowl or airtight container and cover them with warm water, ensuring the water is warm but not boiling, as excessive heat can affect the fruit’s texture. Let it soak for about 15 to 20 minutes, or until the flesh becomes soft and tender. Once softened, drain the water and sprinkle the fruit with either salt or sugar, according to your preference, gently mixing to ensure an even coating. For added flavour, you may drizzle soya sauce over the *kembayau* and add finely sliced red chilli and shallot for a bit of heat and crunch. Squeeze a teaspoon of lime juice for a tangy kick and mix gently to combine. Serve immediately as a side dish or a light snack. This simple preparation highlights the fruit’s natural flavour and can be adjusted with various seasonings to suit your taste. **KEMBAYAU FRIED RICE** If you’re willing to explore more options on how to incorporate *kembayau* into your everyday meal, we’ve prepared a recipe for you to try. Here are some ingredients you need to prepare before cooking. Take two cups of cooked rice; overnight or cold rice works best for fried rice. Soak the *kembayau* in warm water until the flesh is tender, then remove the flesh from the seeds. This is the star ingredient for making *kembayau* fried rice. To add variety, you may prepare cooked shrimp or chicken as condiments. Additionally, you will need two cloves of minced garlic, one finely chopped shallot, one finely sliced red chilli, two beaten eggs, two tablespoons of soya sauce, oyster sauce, salt and pepper to taste, cooking oil, and chopped green onions. If you prefer a milder taste, omit the red chilli. For extra spice, add some chilli oil. ![](https://media.everythingbrunei.com/public/-FtgeM1jQtrvj4gtYUDxV-15sDPssScXPgb6_sqq4AK.jpeg) Kembayau fried rice. PHOTO: ROKIAH MAHMUD **THE PROCESS ** If using freshly cooked rice, spread it out on a tray and let it cool and dry slightly. Overnight rice is ideal as it is drier and less likely to clump. 1. Heat one tablespoon of cooking oil in a large pan or wok over medium heat. Pour in the beaten eggs and scramble until cooked. Set the scrambled eggs aside. 2. In the same pan, sauté the minced garlic, chopped shallot, and sliced red chilli until fragrant. Add the oyster sauce and soya sauce, stirring until evenly mixed with the scrambled eggs. 3. Add the rice to the pan or wok, breaking up any clumps with a spatula. Stir-fry the rice for a few minutes until heated through and well-mixed with the aromatics. 4. Gently stir in the *kembayau* flesh, ensuring it is well combined with the rice. Add salt and pepper to taste, mixing well to coat the rice evenly. At this stage, you may also add the cooked shrimp or chicken for extra flavour. Indulge in the delightful fusion of flavours with *kembayau* fried rice! This unique dish combines the rich, buttery essence of *kembayau* with the savoury elements of traditional fried rice, offering a culinary experience that is both comforting and exotic. Perfect for adventurous food lovers and those looking to elevate their home-cooked meals, *kembayau* fried rice is a must-try addition to your recipe repertoire. **– ROKIAH MAHMUD**

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