Leumang Bambu, Aceh's culinary specialties
Cooking Lemang is one of the traditions of the Acehnese people that has been completed during the month of Ramadan. Young bamboo, coconut milk, sticky rice, taro yams, cassava and young banana leaves are the main ingredients for making lemang lemang, one of Aceh's typical hygienic snacks without flavoring and preservatives.
Materials that young bamboo must provide as needed, coconut milk, then glutinous rice The first step, clean the rice and put a little salt put into young bamboo and cover with banana leaves taken bamboo spheres.
After all the ingredients are put into bamboo lemang and light a fire in the open with old wood and wood material that is easily burned.Bamboo that already contains these materials is burned by providing it using iron wire.
Furthermore, lemang has been burned and then put coconut milk until it feels full of bamboo. If it is hot, then from the tip of the bamboo will issue a little foam, because it was boiled consumed by the heat.
Cooking lemang is time-consuming. Cooked with fire takes between 4 to 6 hours. Lemang ripe if the bamboo has been blackened or changed color at this time on embers, this leumang is the target of the people in my place, have you ever tasted it?
