Ayam pansuh

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Ayam pansuh
Alternative namesAyam pansoh, manuk pansuh, manok pansoh, or syok tanok darum bu-uruk
TypeDish
CourseMain course
Place of originMalaysia[1] and Indonesia
Region or stateSarawak and West Kalimantan
Created byDayaks and Malays
Serving temperatureHot or warm
Main ingredientsChicken, garlic, red onion, lemongrass, galangal, ginger, bungkang or salam leaves and red chillies[2]

Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk,[3] 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 around the south of Sarawak 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 considered as identity for the state.[4]. There is a plan to introduce the dish from Sarawak into the international market.[5] This dish also can be found in West Kalimantan, Indonesia.

See also

References

  1. ^ "Utusan Sarawak: Manuk Pansuh Hidangan Turun Temurun" (in Malay). Retrieved 3 February 2021.
  2. ^ Rossham Rusli (19 December 2011). "Manok Pansoh". The Star. Retrieved 27 June 2016.
  3. ^ Tamara Thiessen (2012). Borneo: Sabah - Brunei - Sarawak. Bradt Travel Guides. pp. 266–. ISBN 978-1-84162-390-0.
  4. ^ "Utusan Sarawak: Manuk Pansuh Hidangan Turun Temurun" (in Malay). Retrieved 3 February 2021.
  5. ^ "'Not impossible for 'manok pansoh' to penetrate international market'". The Borneo Post. 26 November 2012. Retrieved 27 June 2016.
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