| Alternative names | Ayam pansoh,manuk pansuh,manok pansoh, orsyok tanok darum bu-uruk |
|---|---|
| Type | Dish |
| Course | Main course |
| Place of origin | Indonesia andMalaysia |
| Region or state | West Kalimantan andSarawak |
| Created by | Dayaks |
| Serving temperature | Hot or warm |
| Main ingredients | Chicken,garlic,red onion, lemongrass, galangal,ginger, bungkang or salam leaves and red chillies[1] |
Ayam pansuh ormanuk pansuh is a dish prepared by cookingchicken meat in abamboo stalk,[2] filled with water (which will later be the soup), seasonings and covered withtapioca leaves from thecassava plant (later can be eaten together with the cooked chicken). The origin of ayam pansuh is unknown, but theIbans and theBidayuhs from western Borneo always prepare this dish during festivals, especially during theGawai Dayak (a thanksgiving festival marking a bountiful harvest). Ayam pansuh is typical among the people inSarawak,Malaysia and also inWest Kalimantan,Indonesia. There is a plan to introduce the dish into the international market.[3]
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 | ThisIndonesian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisMalaysian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
