Lemang Tonight

October 23rd, 2006

Tomorrow is the first day of Hari Raya Aidilfitri, which marks the end of Ramadan or fasting month. Besides the festive atmosphere, a must-have sign welcoming the Hari Raya Aidilfitri in Malaysia, is to easily spot a number of stalls burning bamboo tubes by the road side. Well, I’m not being specific They are not burning bamboo tubes per see, but making a traditional Malay delicacy called lemang.

Lemang is a delicacy made from glutinous rice soaked with coconut milk, wrapped in bamboo tubes lined with banana leaf, and cooked over slow open fire. Due to the need for open fire at a place with good ventilation, the cooking of lemang is commonly seen by the road side. Well, not necessarily road side, but the sellers need to make sure that they have some marketing opportunities also right?

Right a week before today, I’ve spotted a simple tent at Limbongan, with a label written Lemang Tradisional (traditional lemang in Malay). It was at the preparation stage, where woods (some use dried old coconut) are collected for burning, bamboo trunks are cut, banana leafs are cleaned, and coconut milks are prepared.

Today, a few hours the breaking of fast, lemang stalls everywhere are all rushing to complete to orders. The process of cooking lemang is not easy. Under slow fire, it has to be cooked for average of 3 to 4 hours. Every now and then, the bamboo tubes must be alternatively turned to make sure that every part is evenly cooked.

In east coast of Peninsula Malaysia, lemang is usually served with ikan bakar (BBQ fish), but in west coast, it is commonly served with rendang (a kind of spiced curry) or serunding (spicy beef floss).

Within another half an hour, the Muslims will break the fast to enjoy their favorite drooling delicacies.

Wishing all Muslims Selamat Hari Raya Aidilfitri.

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Entry Filed under: Festival, Foods

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