Byline: Peter Sibon
ON average, Rosni Nadek and her aunt, Ligim Ajin, make as many as 60 lemang a day for customers, especially tourists, passing through Kampung Grogo, Bau.
For Gawai Dayak, they will be preparing more than the usual number as the demand is always good.
"We have been making lemang for the past five years. It's a challenging job but it is rewarding as well," said Rosni, 21, who left school to concentrate on her lemang business.
The lemang, priced at between RM5 and RM7, depending on the size, is one of the most-sought after delicacies during Gawai Dayak.
It is usually eaten with pansoh manok (chicken cooked in bamboo) or …