Article by Viory
Workers in Selangor were seen this weekend preparing the traditional Malay dish, lemang, ahead of Hari Raya Aidilfitri.
Lemang constitutes of glutinous rice cooked with coconut milk in hollowed bamboo over an open flame, giving it a distinctive smoky flavour and tender texture.
Footage captured on Saturday shows the full production process. Workers line bamboo with leaves, fill and seal the tubes, and cook them over fire, before customers buy and enjoy them at the stall.
Founder Mohd Arifin Zakaria said the use of lerek leaves rather than banana leaves has helped scale up production, making it easier for customers to extract the cooked rice.
“We have been selling lemang every day since before COVID. Until today, we continue selling it daily. There is lemang every day, there is no day without lemang,” Zakaria said.
“This traditional food, passed down from our ancestors, never goes out of style. It remains popular and in high demand, especially during festive seasons,” he added.
Zakaria also stresses the importance of quality ingredients in maintaining the dish’s flavour and keeping customers returning.
During Hari Raya, the stall operates non‑stop as locals and visitors queue late into the night for the traditional treat.
Article by Viory
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