SHAH ALAM: In Shah Alam, high-quality lemang is synonymous with a humble stall operated by a husband and wife in Kampung Subang here.
Ironically, Supaat Basir, 46, and Normala Said, 44, first opened their stall to sell nasi lemak. But in 1995, they decided to begin offering lemang – to tremendous response.
The couple’s now-famous ‘Lemang Bonda Kg Subang’ is offered only three times a year – during the months of Syawal, Ramadan and for Hari Raya Haji.
At other times, ‘Paat’ and ‘Emma’, as they are fondly known, focus on their nasi lemak business.
“We have been running this as a family business for 23 years.
“The number of customers has increased due to word-of-mouth. They like the taste and soft consistency of our lemang,” said Emma.
In recent days, customers have been making a beeline for the stall, where they are given tokens to await their turn to be served.
“We would usually get an influx of customers a week before Hari Raya Aidilfitri.
“For Raya this time, we sold out 8,000 sticks of lemang, priced between RM9 and RM12.
“Many have asked us if we have branches elsewhere, but we only have one stall here in Kampung Subang. We hope to expand our business and set up lemang stalls in other areas in the future,” said the mother of six.
Emma said she and her family pull all-nighters during the Raya season to cater to the huge demand for lemang.
“We prepare our lemang from scratch, and even make our own santan (coconut milk).
“We have passed down our lemang-making skills to our children, who have always been of great help during the festive season.
“While we make our own lemang, we also order rendang from our relatives to be sold along with the lemang. That way, we get to help them with their business as well,” she added.
Lemang is a delicacy made from glutinous rice and coconut milk, cooked in bamboo over a slow, open fire. The traditional dish is a must-have during the festive season, especially Hari Raya Aidilfitri.
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