|Alternative names||Ayam pansuh,syok tanok darum bu-uruk|
|Place of origin||Malaysia|
|Region or state||Sarawak, West Kalimantan|
|Created by||Iban and Bidayuh|
|Main ingredients||Chicken, garlic, red onion, lemongrass, galangal, ginger, bungkang or salam leaves and red chillies|
|Cookbook: Manok pansoh Media: Manok pansoh|
Ayam pansuh or manuk pansuh is a dish prepared by cooking chicken meat in a bamboo stalk, 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 popular in West Kalimantan, Indonesia. There is a plan to introduce the dish into the international market.
- Rossham Rusli (19 December 2011). "Manok Pansoh". The Star. 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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