Lamang Tapai, an ancient dish typical of flat soil still exist

Ancient cuisine is apparently not all extinct with dinosaurs.
Lamang Tapai typical of flat soil, West Sumatra become one of the ancient culinary that still exist today.

Lamang Tapai is usually a dish of Minangkabau people during big day celebrations such as Eid al-Fitr or Bulan Muharam.

However, there is no need to wait two big days to be able to taste the flavor of the Lamang Tapai.

This ancient cuisine can be found every day in the Minangkabau Highlands, one of which is Batusangkar market.

Maintain the traditional cooking
Before it is ready to eat, Lamang Tapai first go through a long and complicated process.
This is in accordance with the typical Minangkabau cuisine famous for the complexity of how to make.

Lamang comes from white glutinous rice combined with coconut milk.
The dough is then taken in a section of young bamboo that has been cut and wrapped in banana leaves.

The dough in the banana leaves is further roasted on the top of the fire.
Sources of flame continue to use firewood.

Later, the scent of wood will be combined with coconut milk, banana leaf, and young bamboo.
This way of cooking is able to make perfect fluffy glutinous.

When it was Lamang, Tapai became the topping.
Tapai is a process of fermentation of red glutinous rice for several days that are yeast-fed and chili peppers.

The making of Lamang still maintains such a traditional way.
According to one of the traders in Batusangkar market, modern technology will not be able to produce a savory flavor of the Lamang Tapai.

He added, the aroma of herbs and bamboo also can not be replaced with anything.

- The flavor of the Lamang Tapai

The savory and sour lamang with a tapai topping is an ancient flavor that is able to warm the body.

There are many ways to enjoy this culinary.
One way is to mix the Lamang with durian.
When durian season arrives, this fruit is widely scattered in Batusangkar market.

Another way is to mix the bread and srikaya, or it can be also with a rolled up the lamang that has been sliced on a black brown Tapai gravy.

Directly mixing Lamang and tapai in one dish together is also one alternative way to eat this ancient culinary.

Lamang Tapai is best eaten in the midst of the cold air of Minangkabau Highlands.