LEMANG

Lemang is a traditional food originated from the Minangkabau people of Indonesia and Malaysia. Lemang usually prepared for the Hari Raya Aidilfitri and Hari Raya Haji. The ingredients for making lemang are glutinous rice, coconut milk, and salt. It is also need a hallowed bamboo and banana leaves. The process of cooking lemang is not easy because it has to be cooked about 3 to 4 hours in slow fire. First, the glutinous rice should be washed and soaked in water for half a day. Then, some salt added into the coconut milk to taste. Next, the cleaned bamboo lined with some banana leaves and it is filled with glutinous rice and coconut milk. Then, it is cooked over an open pit but there is a bit of hard work to keep rotating the bamboos to ensure that it is cooked entirely. Lemang is usually eaten with rendang or kerisik. Even though making lemang is relatively uncomplicated, most Malays do not make it at home anymore because it is need to cook over an open pit. So, they now buy from street vendors who usually sell the lemang.