Lemang is a Malay
Lemang is traditionally eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha (Lebaran).
Etymology
Lemang is derived from Proto-Malayo-Polynesian
ləməŋ ("cook in a tube of green bamboo"). This term was inherited into
Proto-Malayic and then into
Classical Malay as
لمڠ (lĕmang), eventually becoming the modern
Malay language lemang. Derived cognates refer to a traditional dish made by cooking glutinous rice mixed with coconut milk inside a hollow bamboo tube lined with banana leaves to prevent sticking. Cognates in modern Austronesian languages include
lamang (
Padang cuisine), which refers to the same type of food.
History
Sticky rice in bamboo is known as a ubiquitous traditional food in many traditional
communities. In Minangkabau culture, lemang, or
lamang is a traditional food which consists of glutinous rice or
tapai that is used in various traditional ceremonies, mainly in
West Sumatra,
Indonesia. According to Minangkabau tradition, the cooking technique of lemang was first introduced by Sheikh Burhanuddin. However, lemang are also known as traditional foods of other tribes in the Southeast Asian region, and their cooking method is still very ancient and depends on natural materials and ingredients, including bamboo tubes.
In early Indonesian literature, lemang was mentioned in Marah Rusli's 1922 novel Siti Nurbaya, in which Nurbaya unwittingly eats a poisonous lemang due to Meringgih's evil scheme.
Cooking method
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 often served with
rendang or
serundeng.
Distribution and traditions
In Indonesia, Lemang is associated with Minangkabau tradition of
West Sumatra.
Nevertheless, rice cooking method using bamboo tubes is widespread in the region, including
Brunei,
,
Dayak people and
Orang Asli tribes. The
version of this dish is known as Nasi Jaha, which is cooked in the same method.
In Minangkabau tradition, lemang making is called Malamang. Lemang is incomplete if it is not eaten together with tapai, so they are likened to a man and a woman by Minang people. Lemang itself describes the togetherness of Minang people because its making process is always done together. There are several taboos that must be obeyed in making lemang and tapai. Lemang are also used as gifts when visiting other people’s homes, for example, when visiting in-laws or manjapuik marapulai ceremony.
Iban people usually prepare lemang for celebrations such as the harvest festival of Gawai Dayak, 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 or pansuh by indigenous Dayak communities.
In Kerinci Regency, Jambi, lemang is cooked inside nepenthes and the dish is called lemang kantong semar.
Similar Dishes
In the Philippines, particularly in Pangasinan, there is a similar dish called binungey. The process is similar to lemang, but the bamboo tubes are shorter, and there is no banana leaf lining.
Gallery
File:Cara belah buluh lemang.jpg|Cutting the hollowed bamboo to retrieve the lemang inside
File:Piece of Lemang.jpg|A piece of lemang
File:YosriLemangHidang.jpg|Serving lemang slices
See also
External links
