LEMANG - THE MALAY DELICACY.

This is how the cut lemangs look like.

 

 Lemang is a must during the fasting months of Ramathan in Malaysia. A traditional delicacy, it is used to break the fast in the evening. Together with the rendang ( a form of paste chicken or beef curry ), they form a really filling meal.

Thick gravy chicken (or beef)
curry is normally eaten
 with the lemang.

   Many roadside stalls will spring up during the days leading up to Hari Raya Aidilfitri or Hari Raya Adha cooking and selling this delicious food.
Made from soaked glutinous rice, coconut milk, salt and sugar over a slow burning fire, this aromatic lemang is really a mouth watering tempatation.

a)  Soaked glutinous rice ready for packing into empty bamboo tubes.

b)  The rice is then poured into the hollow bamboo lined with banana leaves to prevent sticking and to give the lemang its distinctive aromatic taste.











c)  A mixture of coconut milk, salt and sugar is then poured into the bamboo tube.

d)  The rice is now ready to be cook over a fire. The green banana leaves are to prevent the rice from sticking to the bamboo and also to impart it distinctive aroma to the lemang. The lidi (coconut leaf stem) is to allow steam to escape from the bottom of the bamboo so that there is no spillage.

e)  The fire from wood and coconut shells is used to cook the lemang. The bamboos are rotated frequently so as to obtain an evenly cook lemang.

f)  The bamboo is then split open to access the nicely cooked lemang inside.

g)  This is how a roadside lemang stall looks like.







Many thanks to Yeop Lemang.
Encik Zamri Bin Ramli: 017-5226320.