Ayam pansuh

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Ayam pansuh
Freshly cooked ayam pansuh served in a bowl
Alternative namesAyam pansoh,[1] manuk pansuh,[2] manok pansoh,[3] or syok tanok darum bu-uruk[4]
TypeDish
CourseAppetiser or side dish
Place of originIndonesia and Malaysia
Region or stateWest Kalimantan and Sarawak
Created byDayaks
Serving temperatureHot or warm
Main ingredientsChicken, garlic, red onion, lemongrass, galangal, ginger, bungkang (eugenia cephalanthum) or salam (syzygium polyanthum) leaves and red chillies
Food energy
(per serving)
64[5] kcal (270 kJ)

Ayam pansuh (or also known as manok pansoh) is a traditional dish among the indigenous Dayaks of West Kalimantan, Indonesia and Sarawak, Malaysia, commonly prepared by cooking chicken meat in a bamboo stalk,[6] 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). It is the most common traditional food often served to guests in Sarawak, especially during the ethnic festive season.[7]

Origin and background

The origin of the ayam pansuh is unknown, but the Ibans and the Bidayuhs from southwestern Borneo always prepare the dish during their community festivals, especially during the Gawai Dayak (a thanksgiving festival marking a bountiful harvest).[2][8] Among the Ibans, the word of "pansoh" carries the meaning of "food cooked in a bamboo" in their local language.[8] Ayam pansuh is typical among the people in Sarawak, Malaysia and also in West Kalimantan, Indonesia. It is often served as tabas (appetiser or special dish) or as a special side dish throughout their festivals and ceremonies and when welcoming guests.[8]

Preparation

Freshly diced and cleaned chicken meat, usually from the ayam kampong breed,[4] will be marinated with ingredients such as chillies, kantan flowers (etlingera elatior), lemongrass, ginger, turmeric, and galangal leaves.[4][9][10] No cooking oil or water will be used,[4] while yam leaves will be squeezed with salt to release their sap and reduce bitterness.[10] All the ingredients are put into the bamboo, while the yam shoots or tapioca leaves are used to cover the mouth of the bamboo before being cooked over a wood fire.[10] The bamboo needs to be constantly rotated to prevent it from burning and to ensure that the chicken is evenly cooked.[2] It takes around 30 minutes to an hour to cook completely depending on the thickness of the bamboo used and is ready to be served when the stalks of the yam sprouts had turn brown.[7][8]

See also

References

  1. Tay 2026, p. 123.
  2. Liu, Adum (2021). "'Manuk Pansuh' hidangan turun temurun" ['Manuk Pansuh' a dish that has been passed down through generations]. Utusan Sarawak (in Malay). Archived from the original on 8 June 2026. Retrieved 8 June 2026.
  3. "'Not impossible for 'manok pansoh' to penetrate international market'". The Borneo Post. 26 November 2012. Archived from the original on 12 June 2026. Retrieved 27 June 2016.
  4. "'Ayam pansuh' — A Sarawak exotic delicacy loved by many (VIDEO)". Bernama. 28 June 2015. Archived from the original on 12 June 2026. Retrieved 12 June 2026 – via The Malay Mail.
  5. "BANK KALORI MAKANAN DAN MINUMAN DI MALAYSIA [SENARAI KALORI BAGI MAKANAN DAN MINUMAN]" [FOOD AND DRINK CALORIE BANK IN MALAYSIA [CALORIE LIST FOR FOOD AND DRINKS]] (PDF). Ministry of Health, Malaysia (in Malay) (Nutritionist KKM ed.). 2025. p. 7. Archived (PDF) from the original on 19 June 2026. Retrieved 19 June 2026.
  6. Thiessen 2012, p. 266.
  7. Ismail, Muhamaad Razis (4 May 2024). "Resipi ayam pansuh" [Pansuh chicken recipe]. Harian Metro (in Malay). Archived from the original on 12 June 2026. Retrieved 13 June 2026.
  8. "MANOK PANSOH [Introduction and history]". National Department for Culture and Arts, Malaysia. Archived from the original on 12 June 2026. Retrieved 12 June 2026.
  9. Rusli, Rossham (19 December 2011). "Manok Pansoh". The Star. Archived from the original on 23 July 2017. Retrieved 27 June 2016.
  10. "Ayam pansuh jadi juadah kegemaran warga kota" [Pansuh chicken has become a favourite dish for city dwellers] (in Malay). Bernama. 21 July 2015. Archived from the original on 12 June 2026. Retrieved 12 June 2026 – via Berita Harian.

Bibliography