Manok Pansuh is a dish usually prepared by the Ibans and the Bidayuhs during festivals, especially Gawai Dayak, a celebration of thanksgiving marking a bountiful harvest.
Also known as Ayam Pansuh, it is a traditional Sarawakian dish prepared by cooking chicken meat in a bamboo stalk, filled with water seasonings and covered with the shoots of the cassava plant.
In conjunction with the upcoming Gawai Dayak celebration next Monday (June 1), with the Conditional Movement Control Order extended to June 9, let try our hands cooking this exotic dish with a recipe that uses a pot or wok to replace bamboo which could be hard to find in the city, shared by the Sarawak Tourism Board (STB).
MANOK PANSUH
What you need
500g chicken, cut into small pieces
3cm ginger, finely minced
2 cloves garlic, finely minced
2 cloves shallots, finely minced
3cm galangal, thinly sliced
2 stalks lemongrass, crushed, chopped the white part of lemongrass
1 stalk torch lily ginger, thinly sliced
1 stalk tepus (a type of wild ginger species), cut into small pieces
1 bundle cassava leaves (remove leaves from stem, wash, squeeze and twist the leaves)
3 cups of water
Salt to taste
Seasoning for taste
Use a pot (to replace bamboo stalk)
Method
1. Prepare a pot or wok (to replace bamboo), add in chicken pieces together with ginger, garlic, galangal, lemongrass, tepus and cassava leaves. Mix all ingredients well.
2. Cook the ingredients on a gas stove, add in the water, a bit of salt and seasoning to taste.
3. Allow the chicken to cook thoroughly for at least 30 minutes, continue to simmer 20 minutes on medium heat.
4. Once done, serve in a bowl with plain hot white rice.
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