Thursday, April 16, 2009

Ayam Pansuh (Manok Pansoh)

This is one of the most famous Sarawak special and exotic delicacy. It originated from the Iban tribes, but now being consumed by many.


Raw ayam pansuh.


I will put up the recipe for this ayam pansuh (pansoh) someday.

For the uninitiated, this ayam pansuh will be cooked in a bamboo over a fire, capped with tapioca leaves. Some other variation are ayam pansuh added with tempoyak (fermented durian), or daun pegaga, or you can use pork meat or other fishes like catfish (my favorite ;) ). The one above has been added with tipu/tepus, and it gave such an oomph to the already delicious chicken.

6 comments:

One Other ... said...

where's the end product? potong stim na sumuk tok. aku dah meliur kat sitok awal pagi. *slurp* mun tambah daun pucuk ubi lagi ooommpphhh!!

Sumuk said...

mmg ada daun pucuk ubi deng. pakei capped buluh. adoi.. to date the one in the picture above was one of the best i've ever tasted. made specially by the aunties *drools*

One Other ... said...

oh ya... sik nanga 'tapioca leaves' ya tek. gedong confused. hehe

Anonymous said...

"Sumuk" mu'u bidoyoh area ki?

Nimi said...

oku sok bau bih gai..

Anonymous said...

Ayam pansuh has no origin, it was for both iban and bidayuh tribes. the Dayaks always prepare this dish on any celebration days, especially the Gawai Dayak (celebration for the end of harvesting)