Although, her site was meant to be a private food journal rather than a public one, after a year of existence she decided to share her stories as well as recipes with the rest of the world. I am extremely thankful for her change of mind as this woman is very gifted and has a lot to give.
"From My Lemony Kitchen" is a jewel of a blog, especially for if you are a big fan of Southeast Asian cuisine like me and love the wonderfully spicy dishes which hail from that captivating region of the Far East. For our biggest pleasure, Lisa offers many exhaliratingly fragrant family as well as traditional recipes that a part of her heritage, but she also likes to share her Western- and Oriental-style creations (macarons, tarts, Chinese dumplings, chicken tikka, Hollandaise sauce, Goan curry, etc...) with us. And as if was not enough, her talent does not only limitate itself to cooking or baking; Lisa is a great photographer too.
Thanks for making us discover your rich universe!
~~~~~~~~~~~~~~~~~~~~~~
When I received an invite from Rosa, we had just started our Eid celebration, which marked the end of the fasting period (a month). Coincidently, during the celebrations, I was in the middle of "experimenting" with this traditional and unique "must-have" dish originating from Malaysia where I grew up and which is known under the name of "Lemang" (pronounce "le – mung").
Thank you, Rosa for inviting me to write and share my knowledge of Malaysian food with your readers.
Reminiscing about my childhood days in the village… As Eid celebration drew nearer, everyone was busy and every shop buzzing with activity. All parents were busy shopping for new curtains, clothes and shoes, something that thrilled and excited us children to the highest point. Some families even went the extra mile and changed their entire furniture or even their car if they could afford such a luxury.
Everyone did "spring cleaning" and spruced up their gardens. Houses and courtyards were decorated with either homemade kerosene lamps or fairy lights. It felt like an Eastern version of Christmas.
Before the beginning of the Eid, kids in the neighbourhood were allowed to play out 'till late into the night and waves of laughter as well as chattering sounds could be heard as they gathered to play with sparklers or small firecrackers. Meanwhile, the adults would get on with the last-minute preparations. It was such a joyous and wonderful moment… We were all anticipating the end of the fasting month of Ramadan with abated breath.
Early in the morning, on the first day of Eid, children were so excited and eager to put on their new clothes and shoes while waiting impatiently for their parents’ permission to leave the house and have fun. Once outside they roamed the neighbourhood, wishing everyone "Happy Eid" and receiving token coins in return.
To me, Eid is the time to forgive and forget as well as to seek for everyone's forgiveness. It also means that it is an opportunity for me to enjoy the abundance of food that is specially prepared for the occasion. One of them, my favourite, being "Lemang".
"Lemang" is a combination of glutinous rice and coconut milk that is pushed into the cavity of a bamboo joint, is lined with banana leaves. The filled bamboos are then placed standing up nearly vertically in a row, and placed over a slow burning wood fire so that the filling cooks or "roasts". It takes a lot of practice and patience to obtain an evenly cooked "Lemang". The whole process usually takes about 3-4 hours.
Once cooked and cooled, the bamboo is split open, thus exposing the creamy cylindrically shaped glutinous rice wrapped in banana leaves. It is then sliced into discs and served with "Beef Rendang".
As I am living far away from my home country and can't get a hold of bamboo links - plus I doubt my city council and neighbours would be too thrill if I lit up a bonfire in my backyard in order to cook "Lemang" -, I had no other choice than to resort to making my own "Lemang" in its simplest form.
The idea was to achieve the same texture as the original dish - soft creamy glutinous rice, that is slightly crusted on the outside and has the aroma of banana leaves which's essence permeated the glutinous rice - without cooking them it the traditional way.
I hope I have managed to tempt you to experience "Lemang"and indulge in it, albeit the fact that no bamboo is used in the preparation of this dish and despite the fact that this version is not so perfectly cylindrical in shape. Nonetheless, it is "Lemang" to me…
~ Lemang or Glutinous Rice Cooked In Bamboo ~
Recipe by Lisa Ho at "From My Lemony Kitchen...".
Ingredients:
600ml Glutinous Rice, wash and drain off excess water
1 Can (400ml) Coconut cream
200ml Water
1 Screwpine leaf or pandan leaf, knotted
Salt, to taste
Banana leaves
Cooking string
Directions:
1. Put the coconut cream, water, knotted screwpine leaf and salt into a pot. Bring to a quick boil. Add the glutinous rice. Stir until the glutinous rice has absorbed the coconut cream mixture and no liquid is left. Turn off the heat and put it aside to cool.
2. Wipe clean your banana leaves and lay ithem flat on the work surface, with the lines on the leaf running from left to right.
3. Divide the glutinous rice mixture into 5 parts.
4. Ladle the glutinous rice mixture onto the leaves. Roll them into a cylindrical shape and secure both ends with cooking string, making sure there is no tear in the banana leaves.
5. Bring a large pot of water to the boil, and gently submerge the wrapped lemang into the water. Boil for at least 20-30 minutes (this process will further cook the glutinous rice).
6. Preheat the oven to 180° C (350° F).
7. Transfer the lemang into the oven and bake for another 20-25 minutes, until the banana leaf wrappers are slightly dried out.
8. Leave them to cool before slicing.
Serving suggestions:
Serve with "Beef Rendang".
Rosa's Note:
It would also make a great accompaniment to my "Fish Rendang".
Un très beau post et une recette aux saveurs asiatiques... j'adore! Bises à vous deux...
ReplyDeleteJamais mangé du riz ainsi, ça a l'air super. La photo est splendide!
ReplyDeleteThis is such a beautiful post! Beautifully written, beautiful photographed, and beautifully delicious!
ReplyDeleteBeautiful guest post! :) Have a great weekend Rosa and Lisa!
ReplyDeleteBeautiful food, delicious photos, and rich writing! :)
ReplyDeleteThanks for dropping by at my blog Rosa ;)
ReplyDeleteI love those lemang photos by Lisa.Well described and photographed Lisa!!
The glutinous rice photos are incredible. I could have them in bigger size on my walls.
ReplyDeleteFor me beef could exist only for two dishes: steak tartare (but a really good one) and Beef Rendang. This one looks so much better than all those I have ever made.
Que c'est beau !!!
ReplyDeletebon weekend
Stunning shot and very authentic... amazing dish....
ReplyDeleteBeautiful post Lisa, very exotic for us here - thanks for sharing.
ReplyDeleteThis is a beautiful post, the photos are gorgeous. It's nice to know it can be made without the bamboo posts, which I'm sure I wouldn't be able to get either!
ReplyDeleteBeautiful guest post Rosa,
ReplyDeleteLovely Read and beautiful recipe...
Yummy
Wow, Lisa, your photos are gorgeous! Thanks for sharing this with us!
ReplyDeletewhat a dream!!! ;-))
ReplyDeleteWhat a fabulous recipe and a wonderful post! I loved reading all about Eid and Lemang. So beautifully presented. Charming.
ReplyDeleteGorgeous pictures, wonderful post and exquisite recipe!
ReplyDeleteOoo merci de nous faire découvrir ce joli blog, je connais peu la Malaisie, mais bien l'Indonésie, et je suis ravie de retrouver des recettes que j'aime, alors je le mets dans mes favoris!
ReplyDeleteThanks for this wonderful recipe Lisa!
Wonderful post Lisa! Well presented of EID MUBARAK and Malaysian culture. Love your write up and Rosa' just discovered your blog tru Munaty's Cooking- Fabulous Blog you have...
ReplyDeleteRosa, you always choose such amazing and exotic bloggers for your guest posts, and Lisa is no exception and exceptional! Love the lemang and the glutinous rice looks gorgeous and delicious. The beef redang is calling to me! Gorgeous photos, stunning 'everything'!!
ReplyDeleteYummy! It's my favorite and I miss it so much.
ReplyDeleteThank you Rosa for the sweet intro and Thank you everyone for your kind words..
ReplyDelete*hugs*
Oh! I've love to taste Lemang. I also enjoyed reading and learning more about Eid. This is another wonderful guest post. Thank you!
ReplyDeletesigh, i miss having this....
ReplyDeleteWhat a wonderful guest post...gorgeous!
ReplyDeleteSuch a wonderful guest post. I love learning about different cultures through our blogger friends.
ReplyDeleteThis rice treat sounds great!
I used to travel a lot to Southeast Asian countries and have always enjoyed their cuisine. This is a great post and what beautiful presentation!
ReplyDeleteBeautiful photography, delicious recipe & lovely writing..great guest post Rosa & Lisa!
ReplyDeleteA nice honor to Malaysian cuisine that you put so much value in your delightful photos is a kitchen which I am a fan, it is so fragrant and rich in many things, but first heart!
ReplyDeleteI wish you a wonderful day Rosa;
kiss
Valerie.
@Lisa.H - What an ingenious way of cooking...will try it out:).
ReplyDelete@Rosa's Yumm Yums - just discovered ur great blog:).
Ouah quelle belle découverte gourmande! Un grand merci ...
ReplyDeleteBise
Rosa, thanks to you I discover Lisa and her blog. A great photographer indeed.
ReplyDeleteThis glutinous rice cooked in bamboo is incredibly exotic and looks so tasty !
Si tu savais combien j'aile le Lemang , a 24ans j'ai décidé de faire la Malaisie seule en sac a dos et avec peu de sous , la nourriture etait source infinie de plaisir là bas merci pour ce très beau billet !
ReplyDeletebon Week end
What a lovely guest post! Well done both!
ReplyDeleteWelcome to my garden.
ReplyDeleteI'll be back.
kiss
Gorgeous clicks!!! Thank u rosa for introducing to us yet another wonderful blog..:))
ReplyDeletePrathima Rao
Prats Corner
Interesting guest post!
ReplyDeleteThese photos are AMAZING! So ingenius to use banana leaves too. I'm sure tasted as good as they tasted. Happy belated Hari Raya to you! And thanks to Rosa for this great blog =)
ReplyDeleteI love lemang!! I've never tried making it myself :) Very impressive!
ReplyDeleteWe have a lot of bamboo growing in our yard, and I've always wanted to attempt cooking rice in it. I have a couple of banana plants too. Some day I have to try making traditional lemang. Looks lovely!
ReplyDeletemalaysia! the lemang is making me dream.
ReplyDeleteHi Rosa! My first time here. You have a lovely blog :)
ReplyDeleteLisa is a talented cook and photographer. Lemangs are indeed a special treat. Alas, I have not had the pleasure of eating it with rendang for ages. Have to be content to admire the photography until I find time to make them.
Très bel article, je ne connais pas du tout la cuisine malaisienne, mais l'idée de cuire le riz dans du bambou enveloppé de feuilles de banane me parait le comble du romantisme.
ReplyDeleteThat dish brings me back to years ago when we visited Malaysia... And had some of this dish from a roadstall! I loved it!!
ReplyDeletebelle idée, kiss
ReplyDeleteI love that kind of food. Banana leaves will be easy to find but bamboo...
ReplyDeleteAs usual your photos just makes me dream.
bises
Great guest post. I know it's not easy to make lemang. But worth the effort when you eat it with tapai ketan (fermented sticky rice). Yum !! Lovely photos too from Lisa.
ReplyDeleteTHis looks wonderful - I need to go over and check out her blog!!
ReplyDeleteLove Lisa's blog a lot too! She cooks really well and I am crazy for her photography!
ReplyDeleteThe rice looks delish!
Such an interesting use of glutinous rice! I'm loving your guest posts!
ReplyDeleteouff!! magnifique!! J'adore la cuisine Malaisienne, mais je n'avais jamais eu droit à ce superbe riz cuit dans le bambou!
ReplyDeleteJe suis contente de decouvrir le blog de Lisa. Je vois qu'on y trouve de tres bonne choses... merci!!
Very interesting recipe, I've never heard of it before, thank you for sharing, and the kids look so adorable :)
ReplyDeleteTes photos sont trop top, elles nous invitent si bien à déguster sans hésiter des saveurs du monde entier, même celles qu'on ne connaît pas. Bon dimanche!
ReplyDeleteI've got to try that! Absolutely!
ReplyDeleteBeautiful guest post!! Gorgeous photos and a very unique and interesting recipe!!
ReplyDeleteWOW! I've never seen more beautiful food. So glad she is sharing these lovely recipes with the public. xo
ReplyDeleteC'est superbe! Très exotique, un voyage dans l'assiette!
ReplyDeleteOh my goodness!!!! I live in the UK and it is so hard to find lemang, let alone pulut!! I've been craving these for years (even in Malaysia it is not so easy to find lemang outside Raya season...and during Raya the prices are exorbitant).
ReplyDeleteThank you so much for posting the recipe!!! I am SO SO SO grateful for this!
Beautiful pictures and love the pictures of rice in the bamboo 'thing'...being a vegetarian, I will probably have it with a veg curry...very nice
ReplyDeleteGreat guest post. I like the photos a lot. This is a very cool Malaysian recipe.
ReplyDeletethe presentation is absolutely lovely and lisa just highlighted one of my favorite dishes from malaysia! nothing beats the glutinous rice and rendang, gosh I'm drooling now!!
ReplyDeleteMalaysian food is something I just don't eat enough of. Great guest post and wonderful photos!
ReplyDeleteI love the texture of glutinous rice-it's one of my favourite childhood snacks! :)
ReplyDeleteWhat gorgeous pictures and fantastic post. I am now craving lemang. thanks for sharing
ReplyDeleteBeautiful photographs by Lisa! What a wonderful guest post. Lemang is one of my favorite Malay food, perfect with rending and curries.
ReplyDeletele tue foto sono splendide Rosa, mi affascinano sempre i tuoi post ricchi di storie e ricette interessanti!
ReplyDeleteBaci e buona giornata
Pat
Magnifique billet et si depaysant. Bon début de semaine.
ReplyDeleteWhat a beautiful way to prepare rice and a wonderful post. Thanks ladies.
ReplyDeleteAsian dishes are right there as my favourite...after Italian of course ;o)
ReplyDeleteRosa, your friend seems to have much talent. Pleasant discovery.
Flavourful wishes,
Claudia
Comme j'aimerais tester ce plat et ce riz , c'est beau (bravo pour les photos ;)) et ça a l'air fameux !
ReplyDeleteA beautiful and eloquently expressed post.
ReplyDeleteThank you for introducing us to Lisa, Rosa and thank YOU Lisa for sharing a memorable tradition.
Thank you both for sharing...
I am really loving your guest post series, Rosa. Great post, and a gorgeous dish!
ReplyDeleteHello Rosa! It's nice to meet you. I came here from Lisa's blog and it's my first time here. I'm so happy I found your blog - what a beautiful blog you have... I was browsing around and I totally enjoyed it and feel like I didn't spend enough time yet. Lisa, what a great guest post. I enjoyed extra photos you provided to this post and I hope to eat this one day. Looks really delicious. Something I can't eat in the US for sure... absolutely love your guest post!
ReplyDeleteWow I have NEVER seen anything like this before - thanks for opening my eyes!
ReplyDeletethis looks so interesting! Beautiful post.
ReplyDeleteWhat a fabulous guest post. All of the photos are stunning. I particularly like the shot of the three boys...adorable!
ReplyDeletePasse un bon mardi, kiss
ReplyDeleteStunning! I've had "sticky rice" with coconut milk but never one cooked in bamboo. Thanks for sharing this guest post Rosa!
ReplyDeleteSuch an intriguing recipe ~ never heard or seen anything like this before! Simply beautiful!
ReplyDeleteUSMasala
hi, just came over from lisa's blog. This is a great post, although i do not celebrate Hari Raya, i enjoy eating this a lot and only can find them during the Hari Raya celebration. It is quite rare for me to see these in normal days and thanks so much for sharing with us how to do this at home!
ReplyDeleteLemang is a dish somewhat similar to my country's Suman. I'm from the Philippines and it's just fascinating to think that south east asian dishes are different in names but are actually similar to each other.
ReplyDeletesuperbe, et photo magnifique !
ReplyDeleteCette Lisa H fait de superbes photos !
ReplyDeleteBeautiful photography and a great journey to my roots, as a Malaysian! I love lemang and this is just a perfect authentic Malaysian dish that is so rich and uniquely flavorful. Thanks Rosa for introducing Lisa's guest post - another great discovery in the food blogging community.
ReplyDeleteSuch beautiful pictures! I love the one of the lemang in bamboo. A great guest post.
ReplyDeleteThis look wonderful and I love the pictures Rosa, gloria
ReplyDeleteRosa, nice guest post...in spite of trying all kind of dish made with glutinous rice, I yet still have to try this one...looks delicious, and great pictures as well.
ReplyDeleteHope you are having a wonderful week :-)
Such a great guest post. Fabulous pictures and so fun to learn about another culture and food.
ReplyDeleteVery interesting and delicious recipe, especially the method it is cooked.
ReplyDeleteI know I have already left comment on this post dear. But toady I want to thank you for all your kind words, my blog is up finally,I was able to restore some post rest will do again.But I am glad atleast it working.
ReplyDeleteThanks once again dear.
UN superbe billet et une merveilleuse recette !
ReplyDeleteBisous et bonne journée
Hélène
juste superbes toutes ces photos un jour peut etre j'arriverai a en faire la moitié !!!
ReplyDeleteinconnu pour moi le riz gluant je ne l'ai jamais utilisé en cuisine !!!
bisous et bon jeudi plein de gourmandise à toi rosa
virginie
Wow! Rosa,
ReplyDeleteI had seen rice cooked in many interesting ways but never in a bamboo.
Love this post.
Mely
a beautiful and very informative post,love it!:)thank you,lisa and rosa !:)
ReplyDeletethank you for sharing such a fab new blogger, her phots,words and recipe is amazing!!
ReplyDeleteIndeed glad that she is sharing these traditional food with all blog friends.
ReplyDeleteBamboo rice is very aromatic and even to the last grain....very fragrant :D Yum!!
Thank you for introducing me to Lisa's blog. Love reading about new traditions and cuisines and I think this is one wonderful recipe. Love her photographs too!
ReplyDeleteWaw!! Superbe...
ReplyDeleteI absolutely adore lemang, I never thought of cooking it in banana leaves instead of the traditional bamboo - thank you for the idea! Will have to make this soon. :)
ReplyDeletetiba syawal makan lemang
ReplyDeleteDear Rosa, thank you for a wonderful recipe. We in Malaysia, are blessed with wonderful choices of Asian food, be it Indian, Chinese or Malay cooking. When shawal arrives, it is the season of Lemang and Rendang. Overnite, stalls would appear all around the surburbs lined with Lemang filled bamboo slowly cooking around bonfires. But finding evenly cooked Lemang seems to be more difficult to find. The outside seems to taste crusty while the inside feels like it needs more cooking. We could easily let it pass if not for the prices that seem to increases every year. That left me wondering if there could be an easier way to get tasty Lemang. So I googled "Lemang recipe" and guess whose blog I stumbled into?
ReplyDeleteMy very first attempt at a recipe involving rice, and and I am so amazed at the results! I promise, this is the best tasting Lemang
I ever had in my life. Thank you so very much for a wonderful recipe