LEMANG SI GONJOL'S 'LEMANG KEPALA SANTAN’ A HOT SELLER DURING AIDILFITRI

By Nur Fadhliana Shaari

JOHOR BAHRU, April 2 (Bernama) -- Every time the Hari Raya Aidilfitri celebration approaches, lemang dishes are a must on the table, and the ‘kepala lemang’ is sure to be 'sought after' among enthusiasts of this traditional food dish due to the santan (coconut milk) that gathers at the end of the lemang.

For that reason, Salina Malan, 58, the owner of Lemang Si Gonjol, said her lemang business, which is entering its third year, prioritises the quality of lemang over quantity by ensuring that every lemang sold is topped with a layer of santan.

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"We started doing this lemang business with my late husband in 2022. We initially started our business under a tree, but when my husband passed away in early 2023, my eldest son Muhammad Fairuz Darsono, 38, moved the business to a slightly better place which has now been improved," she told Bernama when met at her stall recently.

She said the name of the business, Lemang Si Gonjol, was simply coined and the nickname stuck.

"Our lemang, based on customer feedback, is said to be different from others because ours has santan on top and is enhanced with a rich flavour, so until now we are known for our ‘lemang kepala santan’,” she said.

The mother of three said there is no hidden secret to their lemang, only that every seller must put themselves in the buyer's shoes, where taste and quality are concerned.

According to her, the use of banana leaves, burning with wood, and the selection of the best bamboo contribute to the delicious taste of the traditional dish, in addition to maintaining the measurements, controlling the fire, and the method of handling the bamboo, which makes the lemang flavoursome, evenly cooked, rich and not crusty.

She said that to ensure their lemang is always in good condition, she has purchased a food warmer worth RM7,000, in addition to renovating the lemang stall at an estimated cost of RM25,000, and has also made four lemang cooking stoves herself from stainless steel.

"We get the bamboo weekly from a supplier in Segamat, and after we wash it, we store it in the refrigerator so that the bamboo stays fresh compared to leaving it outside where it dries up quickly. As for the glutinous rice, we have been using the Pandan brand for a long time, while the coconut milk is sourced every day from a supplier, so when we need it, we just go pick it up. We do not use frozen coconut milk and we also use banana leaves," said Salina, who employs eight workers.

Commenting on the price of lemang, she said that the price is still reasonable. The small size retails at RM16, medium (RM19) and large (RM21). She also said that the stall, that opens from 10 am to 10 pm, sells about 300 lemang sticks per day, and the number doubles when approaching the festive season.

"Not only lemang, we also serve beef rendang and serunding that I make myself, as well as burasak ketupat that we get from someone else," she added.

-- BERNAMA