Sarawak Traditional Food: Chicken Pansuh (Bamboo Steam)

Sarawak Traditional Food: Chicken Pansoh (Bamboo Steam)

Sarawak Traditional Dishes, Chicken Pansoh (cooked in bamboo)

When I visited an old friend's house during the Gawai Dayak festival last year, I have been served with chicken cooked in bamboo called manok pansoh by locals. Time to enjoy the cuisine was first bribe in the mouth, the first word that comes from my mouth is wow! how delicious the food is. 

So, lets take a look the secret of this recipe.

Ingredients:

1. Meat (Chicken, catfish, )
2. Garlic (pounded rough)
3. Shallot (pounded fine)
4. Ginger (pounded)
5. Turmeric Leaves (cut abt 5-10mm width)
6. Lemongrass (pounded)
7. Salt
8. Cassava/Tapioca Leaves
9. Young bamboo

Optional Ingredient:

1. Turmeric stump
2. Tepus/tipuk
3. MSG
4. Fermented durian (tempoyak)
5. Black pepper
6. Bird's eye chillis
7. Young Galangal (sliced)
8. Bungkang leaf

Cooking method :

1. Before using the bamboo, fill it with water for 1/2-1 hour to clean the inside, and encourage the water to seep in.
2. Marinate all Item 1-8 and Optional Ingredient together, leave some of tapioca leaves to cap the bamboo later on.
3. Emptied the water from the bamboo. Fill it with the marinated meat.
4. Don't compact all meat, let it loose lightly.
5. If you want pansuh soup, add in a cup of water.
6. Capped the bamboo with tapioca leaves.
7. Cook over pit fire-charcoal or log-bamboo stand abt 60-80 degree.
8. Pansuh is cooked if the water start to gurgle at the cap.
9. In case the pansuh is dry type, take note of color changes on the tapioca leaves to determine if it is cooked.
10. To serve, just transfer the meat into a plate.