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{{short description|Minangkabau and Malay traditional food}}
{{short description|Indonesian traditional food}}
{{Infobox food
{{Infobox food
| name = Lemang
| name = Lemang
Line 5: Line 5:
| image_size = 250px
| image_size = 250px
| caption = Lemang being cooked in hollow bamboo pieces
| caption = Lemang being cooked in hollow bamboo pieces
| alternate_name = Lamang
| alternate_name = ''Lamang''
| country = [[Indonesia]]<ref>{{citation|url=https://www.tasteatlas.com/lemang|title=Lemang|work=Taste Atlas}}</ref><ref name="Tradisi Malamang">{{Cite news|url= https://m.merdeka.com/peristiwa/cerita-tradisi-malamang-dari-sumatera-barat.html|title=Lemang, Cerita Tradisi Malamang Dari Sumatera Barat|last=Eda Erwina|date=2014-05-08|website=Merdeka.com|language=id|access-date=2020-05-21}}</ref><ref>{{Cite news|url= https://www.idntimes.com/food/dining-guide/dhiya-azzahra/fakta-unik-lemang-khas-sumatra/2|title=5 Fakta Unik Lemang, Makanan Khas Sumatra Saat Puasa dan Lebaran|last=Azzahra|first=Dhiya Awlia|date=2020-05-20|website=idntimes.com|language=id|access-date=2020-09-22}}</ref> and [[Malaysia]]<ref>[https://books.google.com/books?lr=&id=j-slAAAAMAAJ&dq=lemang+bamboo Vol. 3, pt. 2 comprises a monograph entitled: British Malaya, 1864-1867, by L.A. Mills, with appendix by C. O. Blagden, 1925.]</ref><ref>[https://books.google.com/books?id=qWCbS-Zjof4C&dq=lemang+malays Journal of the Straits Branch of the Royal Asiatic Society, Issues 1-6, Royal Asiatic Society of Great Britain and Ireland. Malaysian Branch. 1878 - History]</ref><ref name=Yovani2019>{{cite journal |last1=Yovani |first1=Tania |title=Lamang tapai: the ancient Malay food in Minangkabau tradition |journal=Journal of Ethnic Foods |date=December 2019 |volume=6 |issue=1 |pages=22 |doi=10.1186/s42779-019-0029-z |s2cid=209325826 }}</ref>
| country = [[Indonesia]]<ref>{{citation|url=https://www.tasteatlas.com/lemang|title=Lemang|author=|date=|work=Taste Atlas}}</ref><ref name="Tradisi Malamang">{{Cite news|url= https://m.merdeka.com/peristiwa/cerita-tradisi-malamang-dari-sumatera-barat.html|title=Lemang, Cerita Tradisi Malamang Dari Sumatera Barat|last=Eda Erwina|first=|date=2014-05-08|website=Merdeka.com|language=id|access-date=2020-05-21}}</ref><ref>{{Cite news|url= https://www.idntimes.com/food/dining-guide/dhiya-azzahra/fakta-unik-lemang-khas-sumatra/2|title=5 Fakta Unik Lemang, Makanan Khas Sumatra Saat Puasa dan Lebaran|last=Azzahra|first=Dhiya Awlia|date=2020-05-20|website=idntimes.com|language=id|access-date=2020-09-22}}</ref>
| region = [[West Sumatra]]
| national_cuisine = [[Indonesia]], [[Malaysia]]<ref>[https://books.google.com/books?lr=&id=j-slAAAAMAAJ&dq=lemang+bamboo Vol. 3, pt. 2 comprises a monograph entitled: British Malaya, 1864-1867, by L.A. Mills, with appendix by C. O. Blagden, 1925.]</ref><ref>[https://books.google.com/books?id=qWCbS-Zjof4C&dq=lemang+malays Journal of the Straits Branch of the Royal Asiatic Society, Issues 1-6, Royal Asiatic Society of Great Britain and Ireland. Malaysian Branch. 1878 - History]</ref>, [[Brunei]]<ref>{{citation|url=http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|title='Lemang' stalls are found everywhere|author1=Bahrum Ali|author2=Bandar Seri Begwan|date=September 8, 2009|work=The Brunei Times|url-status=dead|archiveurl=https://web.archive.org/web/20151210185511/http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|archivedate=December 10, 2015}}</ref>, [[Singapore]]
⚫
| creator =
⚫
| region = [[Malay archipelago]];<ref>{{citation|url=https://www.tasteatlas.com/lemang|title=Lemang|work=Taste Atlas}}</ref><ref name="Tradisi Malamang">{{Cite news|url= https://m.merdeka.com/peristiwa/cerita-tradisi-malamang-dari-sumatera-barat.html|title=Lemang, Cerita Tradisi Malamang Dari Sumatera Barat|last=Eda Erwina|date=2014-05-08|website=Merdeka.com|language=id|access-date=2020-05-21}}</ref><ref>{{Cite news|url= https://www.idntimes.com/food/dining-guide/dhiya-azzahra/fakta-unik-lemang-khas-sumatra/2|title=5 Fakta Unik Lemang, Makanan Khas Sumatra Saat Puasa dan Lebaran|last=Azzahra|first=Dhiya Awlia|date=2020-05-20|website=idntimes.com|language=id|access-date=2020-09-22}}</ref> especially Sumatra, Malay Peninsula, Borneo<ref>{{citation|url=http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|title='Lemang' stalls are found everywhere|author1=Bahrum Ali|author2=Bandar Seri Begwan|date=September 8, 2009|work=The Brunei Times|url-status=dead|archive-url=https://web.archive.org/web/20151210185511/http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|archive-date=December 10, 2015}}</ref> and Sulawesi
| national_cuisine =
⚫
| creator =
| course =
| course =
| type = Rice dish
| type = Rice dish
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}}
}}


'''Lemang''' ([[Minangkabau language|Minangkabau]]: '''''lamang''''') is a [[Padang cuisine|Minangkabau]] and [[Malay cuisine|Malay]] traditional food that made from [[glutinous rice]], [[coconut milk]] and salt. It is cooked in a hollowed [[bamboo]] tube coated with [[banana leaves]] in order to prevent the rice from sticking to the bamboo. Apart from the Malay peninsula, Malay also spread throughout Indonesia, especially in Sumatra and Borneo. In terms of food, Malay has greatly influenced Indonesia’s culture.<ref name="Wahyudi et al 2017">{{cite journal |last1=Wahyudi |first1=Bertha Araminta |last2=Octavia |first2=Felicia Agnes |last3=Hadipraja |first3=Marissa |last4=Isnaeniah |first4=Sabrina |last5=Viriani |first5=Vicky |title=''Lemang'' (Rice bamboo) as a representative of typical Malay food in Indonesia |journal=Journal of Ethnic Foods |date=March 2017 |volume=4 |issue=1 |pages=3–7 |doi=10.1016/j.jef.2017.02.006 }}</ref> Lemang is commonly found in [[Maritime Southeast Asia]]n countries, especially in [[Brunei]], [[Indonesia]], [[Malaysia]], and [[Singapore]]. The food is also eaten throughout [[Mainland Southeast Asia]] (see [[sticky rice in bamboo]]).
'''Lemang''' ([[Minangkabau language|Minangkabau]]: '''''lamang''''') is an [[Indonesian cuisine|Indonesian dish]] more specifically [[Padang cuisine|Minangkabau]] traditional food that made from [[glutinous rice]], [[coconut milk]] and salt, it is cooked in a hollowed [[bamboo]] tube coated with [[banana leaves]] in order to prevent the rice from sticking to the bamboo. It is commonly found in [[Maritime Southeast Asia]]n countries, especially in [[Indonesia]], [[Malaysia]], [[Brunei]], and [[Singapore]]. The food is also eaten throughout [[Mainland Southeast Asia]] (see [[sticky rice in bamboo]]).


Lemang is commonly eaten to mark the end of daily [[fasting]] during the annual [[Muslim]] holidays of [[Eid-ul-Fitr]] and [[Eid-ul-Adha]].<ref>{{citation|url=http://www.travelfeeder.com/travel_tips/travel-snapshot-celebrate-hari-raya-aidilfitri-with-lemang|title=Travel Snapshot – Celebrate Hari Raya Aidilfitri With Lemang|author=Cecil Lee|date=September 22, 2009 |work=Travel Feeder}}</ref>
Lemang is commonly eaten to mark the end of daily [[fasting]] during the annual [[Muslim]] holidays of [[Eid-ul-Fitr]] and [[Eid-ul-Adha]].<ref>{{citation|url=http://www.travelfeeder.com/travel_tips/travel-snapshot-celebrate-hari-raya-aidilfitri-with-lemang|title=Travel Snapshot – Celebrate Hari Raya Aidilfitri With Lemang|author=Cecil Lee|date=September 22, 2009 |work=Travel Feeder}}</ref>


==History==
==History==
⚫
[[Sticky rice in bamboo|Rice bamboo]] is known as the traditional food of [[Southeast Asia]]. Based on the historical evidence for ancient human life in Southeast Asia, lemang believed comes from the Proto-Malay and Deutero-Malay culture. Then, these Proto-Malay and Deutero-Malay migrated from [[Yunnan]] to the [[Indonesian archipelago]] between 300 and 200 BC.


⚫
Lemang or ''Lamang'' in Minangkabau spelling, is a traditional food which consists of lemang and glutinous rice or [[tapai]] that are used in various traditional ceremonies of [[Minangkabau people|Minangkabau]], 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 Southeast Asian region, and their cooking method is still very ancient and depends on the natural materials and ingredients, including bamboo tubes.<ref name="Tradisi Malamang"/><ref name=Yovani2019>{{cite journal |last1=Yovani |first1=Tania |title=Lamang tapai: the ancient Malay food in Minangkabau tradition |journal=Journal of Ethnic Foods |date=December 2019 |volume=6 |issue=1 |pages=22 |doi=10.1186/s42779-019-0029-z |s2cid=209325826 }}</ref>
⚫
Lemang is known as the traditional food of Southeast Asia. The cooking method is still very ancient and depends on the state of nature. Based on the historical evidence for ancient human life in Southeast Asia, lemang originated from the [[Proto-Malay]] and [[Deutero-Malay]]. Then, these [[Proto-Malay]] and [[Deutero-Malay]] migrated from [[Yunnan]] to the Indonesian archipelago via [[Malaysia]] between 300 and 200 BC.<ref name=Yovani2019/>


⚫
In early [[Indonesian literature]], lemang was mentioned in [[Marah Rusli]]'s [[Siti Nurbaya]] novel (1922), that Nurbaya unwittingly eating a poisonous lemang due to Meringgih's evil scheme.<ref>{{Cite web|last=Kaya|first=Indonesia|title=Warisan Sastra Indonesia Dalam Lantunan Lagu Dan Tarian Di Drama Musikal 'Siti Nurbaya (Kasih Tak Sampai)' {{!}} Liputan Budaya - Situs Budaya Indonesia|url=https://www.indonesiakaya.com/liputan-budaya/detail/warisan-sastra-indonesia-dalam-lantunan-lagu-dan-tarian-di-drama-musikal-siti-nurbaya-kasih-tak-sampai|access-date=2020-09-20|website=IndonesiaKaya|language=Indonesia}}</ref>
In Malaysia, lemang has been recorded as a special dish since 1864. It is also a [[Proto-Malay]] also known as [[Orang Asli]] indigenous food in Kelantan,<ref>[https://books.google.com/books?lr=&id=j-slAAAAMAAJ&dq=lemang+bamboo Vol. 3, pt. 2 comprises a monograph entitled: British Malaya, 1864-1867, by L.A. Mills, with appendix by C. O. Blagden, 1925.]</ref><ref>[https://books.google.com/books?id=qWCbS-Zjof4C&dq=lemang+malays Journal of the Straits Branch of the Royal Asiatic Society, Issues 1-6, Royal Asiatic Society of Great Britain and Ireland. Malaysian Branch. 1878 - History]</ref> and natives of [[Brunei]].<ref>{{citation|url=http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|title='Lemang' stalls are found everywhere|author1=Bahrum Ali|author2=Bandar Seri Begwan|date=September 8, 2009|work=The Brunei Times|url-status=dead|archive-url=https://web.archive.org/web/20151210185511/http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|archive-date=December 10, 2015}}</ref> [[Orang Asli]] is considered to be the earliest residents in the Malay Archipelago and they are one of the indigenous people in Malaysia. The method of cooking using bamboo is also considered to be the method of indigenous cooking in Malaysia.<ref>[http://books.google.com.my/books?id=HogoAAAAYAAJ&pg=PA37&dq=cooking+in+bamboo Sarawak: Its Inhabitants and Productions By Hugh Low, James Brooke]</ref>


⚫
==Cooking method==
⚫
Lemang or ''Lamang'' in Minangkabau spelling, is a traditional food which consists of lemang and glutinous rice or [[tapai]] that are used in various traditional ceremonies of [[Minangkabau people|Minangkabau]], 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 Southeast Asian region, and their cooking method is still very ancient and depends on the natural materials and ingredients, including bamboo tubes.<ref name="Tradisi Malamang"/><ref name=Yovani2019>{{cite journal |last1=Yovani |first1=Tania |title=Lamang tapai: the ancient Malay food in Minangkabau tradition |journal=Journal of Ethnic Foods |date=December 2019 |volume=6 |issue=1 |pages=22 |doi=10.1186/s42779-019-0029-z |s2cid=209325826 }}</ref>
⚫
[[File:Bakar lemang.jpg|upright|thumb|Burning the lemang bamboo tubes.]]

⚫
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]].
⚫
In early [[Indonesian literature]], lemang was mentioned in [[Marah Rusli]]'s [[Siti Nurbaya]] novel (1922), that Nurbaya unwittingly eating a poisonous lemang due to Meringgih's evil scheme.<ref>{{Cite web|last=Kaya|first=Indonesia|title=Warisan Sastra Indonesia Dalam Lantunan Lagu Dan Tarian Di Drama Musikal 'Siti Nurbaya (Kasih Tak Sampai)' {{!}} Liputan Budaya - Situs Budaya Indonesia|url=https://www.indonesiakaya.com/liputan-budaya/detail/warisan-sastra-indonesia-dalam-lantunan-lagu-dan-tarian-di-drama-musikal-siti-nurbaya-kasih-tak-sampai|access-date=2020-09-20|website=IndonesiaKaya|language=id}}</ref>


==Distribution and traditions==
==Distribution and traditions==
⚫
In Indonesia, lemang is associated with [[Minangkabau people|Minangkabau]] tradition of [[West Sumatra]].<ref name="Tradisi Malamang">{{Cite news|url= https://m.merdeka.com/peristiwa/cerita-tradisi-malamang-dari-sumatera-barat.html|title=Lemang, Cerita Tradisi Malamang Dari Sumatera Barat|last=Eda Erwina|first=|date=2014-05-08|website=Merdeka.com|language=id|access-date=2020-05-21}}</ref><ref name="Tribun Lemang">{{Cite news|url= https://www.tribunnewswiki.com/2019/07/18/lemang|title=Lemang|last=|date=2019-07-18|website=Tribunnewswiki.com|language=id|access-date=2020-05-26}}</ref> Nevertheless, rice cooking method using bamboo tubes is widespread in the region, including [[Brunei]],<ref>{{citation|url=http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|title='Lemang' stalls are found everywhere|author1=Bahrum Ali|author2=Bandar Seri Begwan|date=September 8, 2009|work=The Brunei Times|url-status=dead|archiveurl=https://web.archive.org/web/20151210185511/http://www.bt.com.bn/checkout/2009/09/08/lemang-stalls-are-found-everywhere|archivedate=December 10, 2015}}</ref> [[Minahasa]], [[Dayak people|Dayak]] and [[Orang Asli]] tribes.{{cn|date=September 2020}} The [[Minahasa]]n version of this dish is known as Nasi Jaha, which is cooked in the same method.<ref>{{Cite web|date=2016-11-19|title=Jika Sumbar Punya Lamang, Minahasa Punya Nasi Jaha|url=https://republika.co.id/berita/gaya-hidup/kuliner/16/11/19/ogwdu0280-jika-sumbar-punya-lamang-minahasa-punya-nasi-jaha|access-date=2020-09-20|website=Republika Online|language=id}}</ref>
In Indonesia and Malaysia, lemang is associated with [[Malay cuisine|Malay]] tradition.<ref name="Wahyudi et al 2017"/> Nevertheless, rice cooking method using bamboo tubes is widely spread thought out the region, including [[Minangkabau people|Minangkabau]], [[Minahasa]], [[Dayak people|Dayak]] and [[Orang Asli]] tribes.<ref name="Wahyudi et al 2017"/>


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.<ref name="Tradisi Malamang"/> However, there is no symbolic meaning behind the obligatory existence of lemang at traditional ceremonies. On the other hand, lemang and tapai are famous for their unique taste produced by the chemical components in their ingredients. In this article, the origin of lemang and tapai, the philosophy and presentation of lemang in the traditions of the Minangkabau people, and the flavor features of lemang and tapai from a scientific perspective are discussed.<ref name="Tradisi Malamang"/>
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.<ref name="Tradisi Malamang"/> However, there is no symbolic meaning behind the obligatory existence of lemang at traditional ceremonies. On the other hand, lemang and tapai are famous for their unique taste produced by the chemical components in their ingredients. In this article, the origin of lemang and tapai, the philosophy and presentation of lemang in the traditions of the Minangkabau people, and the flavor features of lemang and tapai from a scientific perspective are discussed.<ref name="Tradisi Malamang"/>


⚫
[[Iban people]] usually prepare lemang for celebrations such as the [[harvest festival]] of [[Gawai Dayak|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.<ref>{{citation|url=http://www.themalaymailonline.com/eat-drink/article/ayam-pansuh-a-sarawak-exotic-delicacy-loved-by-many-video|title='Ayam pansuh' — A Sarawak exotic delicacy loved by many|date=June 28, 2015|work=Malay Mail Online|accessdate=July 14, 2016}}</ref>
The [[Minahasa]]n version of this dish is known as Nasi Jaha, which is cooked in the same method.<ref>{{Cite web|date=2016-11-19|title=Jika Sumbar Punya Lamang, Minahasa Punya Nasi Jaha|url=https://republika.co.id/berita/gaya-hidup/kuliner/16/11/19/ogwdu0280-jika-sumbar-punya-lamang-minahasa-punya-nasi-jaha|access-date=2020-09-20|website=Republika Online|language=id}}</ref>

⚫
[[Iban people]] usually prepare lemang for celebrations such as the [[harvest festival]] of [[Gawai Dayak|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.<ref>{{citation|url=http://www.themalaymailonline.com/eat-drink/article/ayam-pansuh-a-sarawak-exotic-delicacy-loved-by-many-video|title='Ayam pansuh' — A Sarawak exotic delicacy loved by many|date=June 28, 2015|work=Malay Mail Online|access-date=July 14, 2016}}</ref>

⚫
==Cooking method==
⚫
[[File:Bakar lemang.jpg|upright|thumb|Burning the lemang bamboo tubes.]]
⚫
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]].


==Gallery==
==Gallery==
Line 74: Line 69:


[[Category:Glutinous rice dishes]]
[[Category:Glutinous rice dishes]]
[[Category:Padang food]]
[[Category:Malay cuisine]]
[[Category:Malay cuisine]]
[[Category:Padang cuisine]]
[[Category:Indonesian cuisine]]
[[Category:Indonesian snack foods]]
[[Category:Indonesian snack foods]]
[[Category:Indonesian rice dishes]]
[[Category:Indonesian rice dishes]]

Revision as of 15:13, 7 December 2020

Lemang
Lemang being cooked in hollow bamboo pieces
Alternative namesLamang
TypeRice dish
Place of originIndonesia[1][2][3]
Region or stateWest Sumatra
Associated cuisineIndonesia, Malaysia[4][5], Brunei[6], Singapore
Main ingredientsGlutinous rice, coconut milk
Similar dishesSticky rice in bamboo, Daetong-bap

Lemang (Minangkabau: lamang) is an Indonesian dish more specifically Minangkabau traditional food that made from glutinous rice, coconut milk and salt, it is cooked in a hollowed bamboo tube coated with banana leaves in order to prevent the rice from sticking to the bamboo. It is commonly found in Maritime Southeast Asian countries, especially in Indonesia, Malaysia, Brunei, and Singapore. The food is also eaten throughout Mainland Southeast Asia (see sticky rice in bamboo).

Lemang is commonly eaten to mark the end of daily fasting during the annual Muslim holidays of Eid-ul-Fitr and Eid-ul-Adha.[7]

History

Rice bamboo is known as the traditional food of Southeast Asia. Based on the historical evidence for ancient human life in Southeast Asia, lemang believed comes from the Proto-Malay and Deutero-Malay culture. Then, these Proto-Malay and Deutero-Malay migrated from Yunnan to the Indonesian archipelago between 300 and 200 BC.

Lemang or Lamang in Minangkabau spelling, is a traditional food which consists of lemang and glutinous rice or tapai that are used in various traditional ceremonies of Minangkabau, 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 Southeast Asian region, and their cooking method is still very ancient and depends on the natural materials and ingredients, including bamboo tubes.[2][8]

In early Indonesian literature, lemang was mentioned in Marah Rusli's Siti Nurbaya novel (1922), that Nurbaya unwittingly eating a poisonous lemang due to Meringgih's evil scheme.[9]

Cooking method

Burning the lemang bamboo tubes.

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.[2][10] Nevertheless, rice cooking method using bamboo tubes is widespread in the region, including Brunei,[11] Minahasa, Dayak and Orang Asli tribes.[citation needed] The Minahasan version of this dish is known as Nasi Jaha, which is cooked in the same method.[12]

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.[2] However, there is no symbolic meaning behind the obligatory existence of lemang at traditional ceremonies. On the other hand, lemang and tapai are famous for their unique taste produced by the chemical components in their ingredients. In this article, the origin of lemang and tapai, the philosophy and presentation of lemang in the traditions of the Minangkabau people, and the flavor features of lemang and tapai from a scientific perspective are discussed.[2]

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.[13]

  • Cutting the hollowed bamboo to retrieve the lemang inside
    Cutting the hollowed bamboo to retrieve the lemang inside
  • A piece of lemang
    A piece of lemang
  • Serving lemang slices
    Serving lemang slices

See also

References

  1. ^ "Lemang", Taste Atlas
  2. ^ a b c d e Eda Erwina (2014-05-08). "Lemang, Cerita Tradisi Malamang Dari Sumatera Barat". Merdeka.com (in Indonesian). Retrieved 2020-05-21.
  3. ^ Azzahra, Dhiya Awlia (2020-05-20). "5 Fakta Unik Lemang, Makanan Khas Sumatra Saat Puasa dan Lebaran". idntimes.com (in Indonesian). Retrieved 2020-09-22.
  4. ^ Vol. 3, pt. 2 comprises a monograph entitled: British Malaya, 1864-1867, by L.A. Mills, with appendix by C. O. Blagden, 1925.
  5. ^ Journal of the Straits Branch of the Royal Asiatic Society, Issues 1-6, Royal Asiatic Society of Great Britain and Ireland. Malaysian Branch. 1878 - History
  6. ^ Bahrum Ali; Bandar Seri Begwan (September 8, 2009), "'Lemang' stalls are found everywhere", The Brunei Times, archived from the original on December 10, 2015
  7. ^ Cecil Lee (September 22, 2009), "Travel Snapshot – Celebrate Hari Raya Aidilfitri With Lemang", Travel Feeder
  8. ^ Yovani, Tania (December 2019). "Lamang tapai: the ancient Malay food in Minangkabau tradition". Journal of Ethnic Foods. 6 (1): 22. doi:10.1186/s42779-019-0029-z. S2CID 209325826.{{cite journal}}: CS1 maint: unflagged free DOI (link)
  9. ^ Kaya, Indonesia. "Warisan Sastra Indonesia Dalam Lantunan Lagu Dan Tarian Di Drama Musikal 'Siti Nurbaya (Kasih Tak Sampai)' | Liputan Budaya - Situs Budaya Indonesia". IndonesiaKaya (in Indonesia). Retrieved 2020-09-20.{{cite web}}: CS1 maint: unrecognized language (link)
  10. ^ "Lemang". Tribunnewswiki.com (in Indonesian). 2019-07-18. Retrieved 2020-05-26.
  11. ^ Bahrum Ali; Bandar Seri Begwan (September 8, 2009), "'Lemang' stalls are found everywhere", The Brunei Times, archived from the original on December 10, 2015
  12. ^ "Jika Sumbar Punya Lamang, Minahasa Punya Nasi Jaha". Republika Online (in Indonesian). 2016-11-19. Retrieved 2020-09-20.
  13. ^ "'Ayam pansuh' — A Sarawak exotic delicacy loved by many", Malay Mail Online, June 28, 2015, retrieved July 14, 2016
  • Media related to Lemang at Wikimedia Commons
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