1. Lemang (Rice bamboo) as a representative of typical Malay food in Indonesia 
Bertha Araminta Wahyudi, Felicia Agnes Octavia, Marissa Hadipraja, Sabrina Isnaeniah, Vicky Viriani 
Journal of Ethnic Foods 
Volume 4, Issue 1, Pages 3-7 (March 2017)
DOI: /j.jef
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2. Fig. 1
Ethnolinguistic map of Indonesia. (A) Ethnic groups in Indonesia. (B) Malay homeland. Note: Melayu is another name for Malay. Source: Based on “peta suku bangsa di Indonesia” at National Museum of Indonesia Jakarta in wikipedia.org, 2010.
Journal of Ethnic Foods 2017 4, 3-7DOI: ( /j.jef )
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3. Fig. 2
A common type of lemang in Indonesia called lemang tapai. Mostly, it can be found in central city as a street food snack. Usually, it is sold in a single bamboo stalk or a serving size which has been cut into several pieces. It is served in a bowl with fermented glutinous rice and eaten by mixing all of it. The savory taste of lemang and the sweetness of fermented glutinous rice combine to give the peculiar taste.
Journal of Ethnic Foods 2017 4, 3-7DOI: ( /j.jef )
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4. Fig. 3
Several types of lemang in West Sumatra. (A) Lamang. (B) Lamang made of black glutinous rice. (C) Banana lamang. (D) Lamang baluoh. Source: indonesiakaya.com.
Journal of Ethnic Foods 2017 4, 3-7DOI: ( /j.jef )
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5. Fig. 4
In South Borneo, lemang is served with salted egg. Source: mediacenterhss.com, 2014.
Journal of Ethnic Foods 2017 4, 3-7DOI: ( /j.jef )
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6. Fig. 5
Traditional method of cooking lemang in Indonesia. (A) Preparing bamboo stalks. (B) Putting rolled banana leaves in bamboo stalks. (C) Filling the bamboo stalks with glutinous rice. (D) Tying the open end of the bamboo with rope. (E) Cooking lemang in open fire. (F) Cooked lemang.
Journal of Ethnic Foods 2017 4, 3-7DOI: ( /j.jef )
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7. Fig. 6
Lemang could be served in two ways, splitting the bamboo stalk with machete or shaking it slightly until it comes out from the bamboo stalk. The bamboo stalk can be reused by the second way. Source: (Based on food trend by Helen Christianti in femina.co.id, 2016).
Journal of Ethnic Foods 2017 4, 3-7DOI: ( /j.jef )
Copyright © 2017 Korea Food Research Institute Terms and Conditions