The Lamang Story

For starters, I’m actually quite familiar Lamang. This Minang glutinous rice snack can be found at the string of Minang food stalls in Jakarta’s Pasar Senen. Come Ramadan, you can spot them being sold by many roadside merchants. The art of making this delicacy is rooted deep within the customs of the Minang people, who often consume it various side dishes on almost a daily basis.

During my recent short trip to Padang and Bukittinggi, I discovered a new way of eating Lamang. At a stall called Pondok Lamang on the outskirts of Bukittinggi – a rest area for travellers driving from Padang – it is served alongside durian.

It is such an unusual combination and one that my palate wasn’t exactly too thrilled to be faced with. However, after thinking how it could be one to tell the grandkids, I mustered up enough courage to grab a piece of Lamang. In it went into my maw, followed by a pinch of durian. The creamy texture of the durian gave the salty mix of the Lamang a considerable boost in flavour, and I ended up wolfing down five Lamang slices and a whole durian. And to think I hesitated in the first place!

lamang story lamang process

To cleanse my gullet, I drank a unique beverage called Kawa Daun. Served in a coconut shell, this aromatic thirst-quencher is made from coffee leaves and features smoothness akin to tea; the only difference lies in its distinctive aroma.

If you plan to pay a visit to the second largest city in West Sumatra, make sure you stop by this place for a spot of Lamang durian and enjoy an experience you might never come across at any other destinations around the globe.

A die-hard fan of authentic Indonesian delights who loves the idea of travelling to the cradle of those enticing local treats. Yet, you might often find this young lad busy with his guitar – be it alone in his room or, sometimes, on stage.

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