00:00 "Can we eat this leaf? Is it not poisonous?
00:05 If there is any food poisoning, we will replace it.
00:10 We will be responsible.
00:12 Because this leaf was used by the old people,
00:15 that's why we can give a guarantee like that."
00:18 To feel the uniqueness of Lemang, we visited a shop in Batu Cave,
00:25 Lemang Daun Lerek Greenwood.
00:28 Lemang Daun Lerek Greenwood
00:32 It is run by Mohd Bistami Mohd Arifin and his family.
00:44 This shop is popular because the lemang uses lemongrass,
00:48 not the usual banana leaves.
00:51 "We pull, no need to separate the leaves, just pull the leaves out and the lemang will be ready."
00:58 This business started in 1994 when Bistami's father sold lemang on the side of the road every Eid.
01:06 They moved to the current location in 2019.
01:11 Since then, this shop has become a favorite of lemang lovers near and far to enjoy the delicacy of lemang.
01:20 The lemang leaves are first cleaned before putting them into the mortar.
01:26 Then the rice is mixed with water, coconut milk, salt and sugar.
01:31 The mixture is then put into the mortar and cooked for 2 hours.
01:37 Lemang is finally ready to be served with serunding.
01:43 According to Bistami, they are able to sell between 50 to 200 lemang per day
01:52 and 400 to 800 batang during Eid.
01:56 That's the greatness of lemang and greenwood.
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02:11 See me.
02:11 [BLANK_AUDIO]
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