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:
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!!
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*
oh ya... sik nanga 'tapioca leaves' ya tek. gedong confused. hehe
"Sumuk" mu'u bidoyoh area ki?
oku sok bau bih gai..
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)
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