Lemang Bonda a hit with Raya crowd
SHAH ALAM: In Shah Alam, highquality lemang is synonymous with a humble stall operated by a husband-and-wife pair in Kampung Subang here.
Ironically, when Supaat Basir, 46, and Normala Said, 44, first opened their stall, they sold nasi lemak. But in 1995, they began offering lemang — and received 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 softness of our lemang,” said Emma.
In recent days, customers have been making a beeline for the stall, where they are given tokens to wait for their turn to be served.
“We would usually get an influx of customers a week before Hari Raya Aidilfitri.
“This Raya, we sold 8,000 sticks of lemang, priced between RM9 and RM12.
“Many have asked 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 pulled all-nighters during the festive season to cater to the huge demand for lemang.
“We prepare our lemang from scratch. We even make our own santan (coconut milk).
“We have passed down our lemang-making skills to our children, who have been helping us during the festive season.
“While we make our own lemang, we order rendang from our relatives to be sold with the lemang,” she said.
“That way, we get to help them with their business as well.”
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.