Searching For Bonda
The Proof Of The Pudding Is In The Eating.
Unwrapped the old Chinese newspaper back home and the glutinous rice (pulut) is fragrant with coconut milk and is evenly cooked.
Remember to ask them to split open the bamboo tube. Don’t attempt to do it yourself unless you have a hardy knife and garden gloves. The bamboo tubes can be dangerously sharp.
A banana leaf is wrapped around the rice to add flavour and to prevent it from sticking to the bamboo surface when cooking.
From experience, I find the leaf sticking to the rice instead. In this case, it peeled off cleanly without tearing or leaving remnants.
The lemang comes in two sizes, RM10 and RM8. Go for the smaller one as it somehow tastes better. Even the cook thinks so.
I bought both types of rendang – RM8 per (generically named) tupperware to test. The chicken, unless you specifically request for thigh, is too hard.
Beef is a different story altogether. It is heavenly. It is almost like Indian Kheema, minus the peas. Coarse minced meat size and completely boneless.
Verdict: Lemang Bonda is indeed Awesome. Happy to have one of the most satisfactory lemang and rendang combos for Raya. Thanks again Aidi, for the recommendation.
Directions: The reason why first-timers and outsiders cannot find the place is that even the owners of the stall give a confusing address.
Lot 3424A Jalan PKNS is puzzling. On Google Maps and Waze, look instead for Jalan Bukit Badak, Kampung Melayu Subang. If you come from Pekan Subang, it is near the other end where Petron is.
Sony Alpha a7R, ISO 1250, f13, 1/60 sec.
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