Fakty o: Lemang
Treść dostępna tylko w języku angielskim
Lemang is an Indonesian traditional food that made from glutinous rice, coconut milk and salt, it is cooked in a bamboo stick with banana leaves in order to prevent the rice from sticking to the bamboo. It is commonly found in Maritime Southeast Asian countries, especially Indonesia, Brunei, Malaysia and Singapore. The Minahasan version of this dish is known as Nasi Jaha, which is cooked in the same method. The food is also eaten throughout Mainland Southeast Asia.
The bamboo contains glutinous rice, salt and coconut milk that is placed onto a slanted position besides a small fire with the opening facing upwards. It should be turned regularly in order to ensure the rice inside the bamboo is cooked evenly. The cooking process takes about 4–5 hours.
Lemang is commonly eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha, Lemang is popular in countries such as Brunei, and originated from Malaysia.
The cooking method using a bamboo container is common among several ethnicities including Minang, Malay, Minahasa, Dayak and Orang Asli tribes.
Iban people usually prepare lemang for celebrations such as the harvest festival of Hari Gawai, lemang is usually eaten with meat dishes such as chicken curry. The cooking process used in making lemang for many different meats, also known as "pansoh/pansuh" by indigenous Dayak communities.
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