THE traditional Malay lemang is an Aidilfitri favourite of Wee Fook Seong, who can also make it from scratch.
Popularly known as Pak Wee, the 36-year-old content creator remembers making lemang since he was eight.
Growing up in Felda Lasah, his birthplace in Sungai Siput, Perak, Wee frequently joined in when his neighbours cooked lemang.
Made of glutinous rice, coconut milk and salt, and cooked in a hollowed bamboo tube over an open flame for several hours, lemang is a must-have during Hari Raya festivities.
“In Felda Lasah, 99% of the residents are Malays and my family members were the only Chinese people around.
“So, every Raya, I joined the villagers in making lemang,” Wee, a father of four girls, told Bernama.
“The process of cooking lemang over an open flame is exciting because it can strengthen the bond between families, relatives and friends.
“After all, it’s not every day that we can get together and talk about everything under the sun,” he said when met at Kampung Parit 6D, Sungai Manik, near Teluk Intan.
Wee expressed his preference for corn lemang, a dish that pairs well with the spicy Perak beef rendang.
He said his Malay friends usually invited him to join them in making lemang in Gopeng, Sungai Siput, Teluk Intan and other places in Perak.
“The process of making lemang begins with looking for bamboo and banana leaves before filling the glutinous rice into the bamboo.
“You must know the proper technique. Otherwise, it’s quite difficult to cook the rice properly,” he said, adding that caution was needed when repositioning the bamboo tubes to avoid burning one’s fingers.
Lemang is a festive favourite, according to Wee, because it is unique and tastes better than most other dishes.
“Eating lemang with beef or chicken rendang can make you sweat,” he said, adding that his wife and daughters also enjoyed this traditional festive treat.
