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MASAKAN TRADISIONAL MANOK PANSUH
Restaurant Budaya Sarawak Cultural Village Sdn Bhd Pantai Damai, Santubong P.O Box 2632 93752 Kuching, Sarawak
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Introduction and history
Manok Pansuh is an Iban traditional dish in Sarawak. Manok means chicken, and pansuh means cooked in bamboo. Thus, manok pansuh is chicken cooked in bamboo, a dish that is worth the flight.
Manok pansuh is best eaten with white rice, sweet glutinous rice cooked in bamboo or as it is. Unfortunately, those residing in towns now rarely use bamboos to cook it. But certain chefs or housewives in some parts of Sarawak still prepare their manok pansuh traditionally.
These days, manok pansuh is a celebratory dish at the Gawai Dayak festival, or any cultural events. It is also sold at food stalls in Sarawak.
1. Buluh seruas, a big type of bamboo (note the bamboo to make lemang can be smaller)
2. Half a chicken (readily cut)
3. Half a cup of water
4. Three garlic cloves
5. Two red onions
6. Three pucuk tepus
7. Two inches of ginger
8. Two pieces of large chilli
9. Salt to taste
10. 10 Squeezed tapioca young leaves
1. Light the grill.
2. Clean the bamboo.
3. Pound the garlic and red onion to forms a paste.
4. Mix the chicken with chilli, garlic, red onion, salt, seasoning, ginger and stem shoots.
5. Place the mixture in the bamboo.
6. Pour in a bit of water into the bamboo.
7. Do not shake the bamboo.
8. Stuff the opening of both sides of the bamboo with meshed tapioca leaves.
9. Grill the bamboo for about half an hour.
10. It is cooked when it smokes from either sides of the bamboo.
11. Take out the cooked chicken from the bamboo,
12. Serve hot.
Reference Source
i. Professor Dr. Noria Anak Tugang
Pensyarah Fakulti Seni Gunaan Dan Kreatif Universiti Malaysia Sarawak
Location
State JKKN Contact Information
Encik Boniface Anak Babai
Cultural Officer
Jabatan Kebudayaan dan Kesenian Negara, Sarawak
Tingkat 5 Bangunan Sultan Iskandar,
Jalan Simpang Tiga,
93000, Kuching,
SARAWAK
019-2399682/082-422006
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