Gastronomy Traditional Culinary “Lemang” on Tanjung Sirih - Lahat District

DOI

10.2991/aebmr.k.211223.014How to use a DOI?

Keywords

Gastronomy; Lahat; Lemang

Abstract

Lemang was one of Lahat traditional culinary. Lemang had a delicious taste like umami taste and sweet taste, and had unique performance like cooked and packed in bamboo. In fruit season arrived, lemang had various taste that be identifier of area, like lemang durian. The others variant of lemang in Lahat was mixed fish from Lematang river. Lemang not only culinary, but also contained history, culture, geography and cooking method. It were called gastronomy. Based on that, this paper would be explore about gastronomy of lemang in Lahat. Lemang had a variety of mentions include lomang, malomang, mangalomang, lamang, melemang, malemang and lemang. Each areas called lemang with different mentions. Lomang, malomang, mangalomang were mention for Batak, lamang was mention for Minangkabau, melemang was mention for Bengkulu and lemang was mention for Lahat. In Batak, lemang was so popular because based on history, for the first time lemang come from Batak. Lemang mostly produced by people who lived near the forest, like Tanjung sirih village in Lahat because a type of bamboo was used to produce lemang was special. Lemang was produced by combine gelatinous rice and coconut milk in bamboo, then grilled over the embers during 1 hour.

Copyright

© 2021 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Arief Marna Sonjaya
AU  - Melati Pratama
AU  - Trisna Rahmania
PY  - 2021
DA  - 2021/12/24
TI  - Gastronomy Traditional Culinary “Lemang” on Tanjung Sirih - Lahat District
BT  - Proceedings of the Palembang Tourism Forum 2021 (PTF 2021)
PB  - Atlantis Press
SP  - 100
EP  - 106
SN  - 2352-5428
UR  - https://doi.org/10.2991/aebmr.k.211223.014
DO  - 10.2991/aebmr.k.211223.014
ID  - Sonjaya2021
ER  -