Kini keadaan sudah berubah, lemang sudah boleh di dapati sepanjang waktu. Pada setiap kali tiba musim perayaan pula, kita akan dapati banyak gerai / warung sementara didirikan di tepi-tepi jalan yang strategik, untuk membakar dan seterusnya menjual lemang tersebut di situ.
Ini adalah foto yg selalu kita lihat sewaktu pulang ke kampung menyambut Aidil Fitri atau Aidil Adha.
*Awas! Lemang mempunya kandungan cholesterol yg tinggi...
dan berkemungkinan akan menjadi fast food bisnes satu hari nanti
Lemang Pulut Hitam
Bahan:
1 kg pulut hitam
6 batang buluh lemang
Daun pisang muda
5 biji kelapa (ambil santannya)
Garam
Cara:
1. Basuh pulut hitam dan sejat airnya hingga kering.
2. Bersihkan bahagian dalam buluh dan masukkan daun pisang muda mengikut ukuran buluh.
3. Masukkan pulut hitam dan tuang santan bergaram di dalamnya.
4. Bakar menggunakan api perlahan hingga lemang masak.
Lemang Kampong
Bahan:
1 kg beras pulut
3 biji kelapa (ambil santannya)
2 batang buluh sederhana besar
Garam
Cara:
1. Basuh beras pulut dan tuskan airnya.
2. Masukkan daun pisang ke dalam buluh mengikut bulatan buluh.
3. Kemudian masukkan beras pulut yang telah dituskan dan jangan terlalu penuh.
4. Masukkan sedikit garam ke dalam santan dan tuangkan ke dalam buluh.
5. Bakar dengan menggunakan api yang sederhana besar. Setiap 15 minit hendaklah dibalik-balikkan agar masaknya sama rata.
6. Masak sehingga tiga hingga empat jam sebelum diangkat.
Lemang Biasa
1 kg glutinous rice
2 liters coconutmilk ( Add in salt to taste)
Bananaleaves
Bamboos
Soak glutinous rice in water for 6 hours.
Drain the glutinous rice.
Meanwhile clean the bamboos and insert the banana leaves in the bamboo as an internal wrapping.
Put the glutinous rice in the bamboo.
Pour in coconut milk until 1.5 inch higher than rice level.
Make stand for the bamboo and set alight firewood.
Cook the bamboos in the fire one side at a time.
You have to turn the bamboo regularly until cook to avoid the bamboo burnt.
Once cooked, let it cool to room temperature.
Split the bamboo; take out the rice with banana leaves.
Cut the rice 1~2 inch thick and serve with rendang.
1 cup oil
5 cm long cinnamon stick (kayu manis)
4 cloves (bunga cengkih)
6 star anise (jintan manis)
4 cardamom (pelaga)
1kg stewing beefcut into 1.5 to 2 inch cubes
2 cups thick coconut milk
4 teaspoons of assam water from tamarind pulp (assam glugor)
4 kaffir lime leaves (daun limau purut), julienned
2 turmeric leaf (daun kunyit), julienned
4 tablespoons of fried grated coconut (kerisik) *
3 teaspoons sugar or to taste
Salt to taste.
4 shallots (daun bawang)
4 cm lengkuas
5 stalks of lemon grass (daun serai)
5 cloves garlic (bawang putih)
5 cm (3/4 inch) ginger (halia)
10 dried chillies (cili boh) soaked inhot water to soften
Peel and coarsely chop lengkuas/galingale
Crush the lemon grass
Lightly mash up red chilies, cinnamon and cloves with a little
Peel and coarsely chop shallots, ginger and garlic. Put the above into an electric blender and blend into a smooth paste.
Fry the paste with a little cooking oil in a non-stick pan until fragrant then throw in the cinnamon, cloves, star anise and cardamom. Cook for about 8 minutes or so, adding water IF necessary. Pay close attention and make sure the paste is not overcooked.
Add the beef cubes, coconut milk and tamarind water. When mixture boils, reduce heat to medium and cook for about 30 minutes. Stir often to prevent curdling.
When the meat is almost cooked, add in kaffir lime leaves, turmeric leaves and fried grated coconut.
Add sugar and salt to taste.
Reduce fire and gently cook until the meat is really tender and the gravy has disappeared.
Fry 300g fresh grated coconut in a dry wok or wide shallow saucepan until brown on slow fire to avoid scorching. Ground the fried coconut until oily. Leftover fried grated coconut can be kept in an airtight container.
Ingredients
1. 3 pieces, cut bamboo about 16" long each
2. young banana leaves (Puchok daun pisang)
3. 600 g pulut rice
4. 1 coconut
Method:
- Soak pulut in water overnight. Drain and mix with first-pressing coconut milk and a bit of salt.
- Insert the banana leaves into bamboo and fill the bamboo with thepulut. Do not compact the pulut.
- Tie banana leaves round open end of bamboo to seal it, and then cook the pulut by placing bamboo horizontally over a slow charcoal fire.
- After about 1/2 hour remove banana leaves round the open end of bamboo and, using the stem of the banana leaf, sprinkle more coconut milk.
- Re-cover open end and continue cooking the pulot over the charcoal fire until cooked. Cooking time takes about 1 to 1 1/2 hours.
- Remove cooked Lemang Rice by knocking the bamboo on a table. The Lemang Rice will fall out by itself. If does not come out by itself split bamboo open.
1 kg glutinous rice
2 liters coconut
Banana
Bamboos
Soak glutinous rice in water for 6 hours.
Drain the glutinous rice.
Meanwhile clean the bamboos and insert the banana leaves in the bamboo as an internal wrapping.
Put the glutinous rice in the bamboo.
Pour in coconut milk until 1.5 inch higher than rice level.
Make stand for the bamboo and set alight firewood.
Cook the bamboos in the fire one side at a time.
You have to turn the bamboo regularly until cook to avoid the bamboo burnt.
Once cooked, let it cool to room temperature.
Split the bamboo; take out the rice with banana leaves.
Cut the rice 1~2 inch thick and serve with rendang.
Beef Rendang Recipe
1 cup oil
5 cm long cinnamon stick (kayu manis)
4 cloves (bunga cengkih)
6 star anise (jintan manis)
4 cardamom (pelaga)
1kg stewing beefcut into 1.5 to 2 inch cubes
2 cups thick coconut milk
4 teaspoons of assam water from tamarind pulp (assam glugor)
4 kaffir lime leaves (daun limau purut), julienned
2 turmeric leaf (daun kunyit), julienned
4 tablespoons of fried grated coconut (kerisik) *
3 teaspoons sugar or to taste
Salt to taste.
4 shallots (daun bawang)
4 cm lengkuas
5 stalks of lemon grass (daun serai)
5 cloves garlic (bawang putih)
5 cm (3/4 inch) ginger (halia)
10 dried chillies (cili boh) soaked in
Peel and coarsely chop lengkuas/galingale
Crush the lemon grass
Lightly mash up red chilies, cinnamon and cloves with a little
Peel and coarsely chop shallots, ginger and garlic. Put the above into an electric blender and blend into a smooth paste.
Fry the paste with a little cooking oil in a non-stick pan until fragrant then throw in the cinnamon, cloves, star anise and cardamom. Cook for about 8 minutes or so, adding water IF necessary. Pay close attention and make sure the paste is not overcooked.
Add the beef cubes, coconut milk and tamarind water. When mixture boils, reduce heat to medium and cook for about 30 minutes. Stir often to prevent curdling.
When the meat is almost cooked, add in kaffir lime leaves, turmeric leaves and fried grated coconut.
Add sugar and salt to taste.
Reduce fire and gently cook until the meat is really tender and the gravy has disappeared.
* To prepare fried grated coconut
Fry 300g fresh grated coconut in a dry wok or wide shallow saucepan until brown on slow fire to avoid scorching. Ground the fried coconut until oily. Leftover fried grated coconut can be kept in an airtight container.
