Manok pansoh
| Alternative names | Ayam pansuh |
|---|---|
| Type | Dish |
| Place of origin | Malaysia, Indonesia |
| Region or state | Sarawak, West Kalimantan |
| Creator | Iban and Bidayuh |
| Main ingredients | Chicken, garlic, red onion, lemongrass, galangal, ginger, bungkang or salam leaves and red chillies[1] |
 Cookbook: Manok pansoh  Media: Manok pansoh | |
Ayam pansuh or Manuk pansuh is a dish prepared by cooking chicken meat in a bamboo[2] and stuffed with water (which later will 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 on any celebration days, especially the Gawai Dayak (celebration for the end of harvesting). Ayam pansuh is typical among the people in Sarawak, Malaysia and West Kalimantan, Indonesia. There is a plan to making the dish to enter the international market.[3]
References
- ↑ 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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