In Toraja, my hometown, there are also lemang. But there named after Piong. In addition, there is another name Pa'piong. Equally cooked in bamboo, but the difference is a kind of side dish Pa'piong. Pa'piong is a dish consisting of leaves miana (Coleus blumei. Benth) mixed with meat or fish. Usually in Toraja use pork (sorry) or chicken meat or goldfish. This miana leaves purple and slightly bitter taste (if in Toraja called fur nangko). They say this leaves can be used as a traditional medicine to cure a cough. In addition miana leaves, young stems usually used a chopped banana kepok. If this service, the Pa'piong burak.
How to cook it quite simple. All the ingredients are mixed, then added to the basic seasoning chopped onion and garlic, salt, sliced ginger, and lemongrass to eliminate the fishy smell. After all mixed, then put in bamboo and burned. The smell of burning the inside of the bamboo that's what makes cooking more delicious. My mama never cooked in a skillet, but it feels ga senikmat cooked in bamboo.
Pa'piong usually found when there is a special event or party. If any party in Toraja, it does not complete if no Pa'piong this. So, if the Toraja, do not forget to taste the food is yes ... (but do not forget to ask what use them first.)