Now it's September... & it's still
Syawal... In my country (Malaysia), Eid is the time where you'll find special dishes in most houses. My family has a tradition when it comes to dishes. One is the famous '
lemang', glutinous rice cooked with coconut milk in bamboo sticks. Theoretically, I know how to prepare the '
lemang' but I have never, in my entire life, done it unless helping my dad is considered. It looks kinda easy but I never try, so how will I know? The process of making '
lemang' begins with.. of course you have to find fine bamboo sticks, about the size of a small bottle in diameter. Hard to imagine? Fine... here's the photo...
Clean the bamboo & insert banana leaves inside, as shown above. The glutinous rice needs to be soaked for about 2 hours (may be?)... Then fill the bamboo with the rice... Be careful... Don't stuff the bamboo too much. Leave a few inches of space... Pour coconut milk, make it full... You can either burn it on slow fire for about 3-4 hours or steam it (but it took longer time)...
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