By Rosli Mansor Ahmad Razali
MALIM NAWAR: “It is not easy to preserve a heritage, but if we do not pass it on, who will?”
That is the poignant reflection of 72-year-old senior citizen Salina Shamsuddin, affectionately known as Mak Chor. She remains dedicated to upholding the tradition of open-fire lemang baking using firewood at Kampung Batu Satu here, ahead of the Hari Raya Aidiladha celebrations tomorrow.
The rich taste of Mak Chor’s lemang has earned her a loyal following, a testament to the time-tested recipe and culinary expertise she inherited from her late mother during her teenage years.
According to Mak Chor, the process of making lemang demands high precision to ensure the perfect balance of rich, savory sweetness and the soft texture of the glutinous rice.
Touching on the shelf life of the traditional delicacy, the septuagenarian generously shared a vital tip passed down through generations to prevent the lemang from spoiling quickly, allowing it to be kept longer.
She explained that the glutinous rice must be rinsed repeatedly without fail until the water runs completely clear.
This crucial step ensures that all excess starch is entirely removed, signaling that the rice is thoroughly clean and capable of lasting longer once cooked.
For this year’s Aidiladha preparations, Mak Chor prepared well-measured portions of ingredients, using 10 kilograms of glutinous rice, 10 kilograms of fresh coconut milk, and 10 grated coconuts to yield about 35 sticks of lemang.
The Malim Nawar native considers herself fortunate as she does not need to allocate capital to purchase bamboo sticks, which have become increasingly expensive and scarce.
This is because the natural resource was planted and now thrives right next to her house, making it convenient for her to harvest the bamboo stalks whenever needed.
Commenting on the cooking process, Mak Chor emphasized that using the right fuel is the ultimate key to the fragrant aroma of traditional lemang.
She opts entirely for firewood from rambutan trees due to its ability to generate high heat and produce long-lasting embers throughout the two to three-hour baking process.
During this period, the lemang must be constantly monitored and rotated to ensure even heat distribution, so the glutinous rice inside cooks perfectly without being undercooked or burnt.
To complement the morning feast, Mak Chor also prepared traditional Rendang Tok, another heirloom recipe left by her mother, to be served alongside the lemang.
“The pairing of these two iconic dishes will surely be a main favorite for guests visiting for the celebrations later.
“The combination of the rich flavor of piping hot lemang and the unique spices of the rendang tok is a perfect match that will whet anyone’s appetite,” she said.
