Ayam pansuh
Indonesian and Malaysian chicken dish
| Alternative names | Ayam pansoh, manuk pansuh, manok pansoh, or syok tanok darum bu-uruk |
|---|---|
| Type | Dish |
| Course | Main course |
| Place of origin | Indonesia and Malaysia |
| Region or state | West Kalimantan and Sarawak |
| Created by | Dayaks |
| Serving temperature | Hot or warm |
| Main ingredients | Chicken, garlic, red onion, lemongrass, galangal, ginger, bungkang or salam leaves and red chillies[1] |
Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk,[2] filled with water (which will later be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish during festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest). Ayam pansuh is typical among the people in Sarawak, Malaysia and also in West Kalimantan, Indonesia. There is a plan to introduce the dish into the international market.[3]
See also
Food portal
Indonesia portal
Malaysia portal
References
- ^ Rossham Rusli (19 December 2011). "Manok Pansoh". The Star. Archived from the original on 23 July 2017. Retrieved 27 June 2016.
- ^ Tamara Thiessen (2012). Borneo: Sabah - Brunei - Sarawak. Bradt Travel Guides. pp. 266–. ISBN 978-1-84162-390-0.
- ^ "'Not impossible for 'manok pansoh' to penetrate international market'". The Borneo Post. 26 November 2012. Retrieved 27 June 2016.
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