Ayam Pansoh @ Manok Pansoh

Ayam Pansuh - Iban Special Cruisine


The Iban tribe are from Sarawak, Borneo. Their traditional foods are called Pansuh food, which simply means the cooking of food or dish in a bamboo stem. It’s naturally clean, easy and simple.

The food (meat, chicken, fish, vegetables and even rice together with the spices) will all be put together into the bamboo stem, then directly placed over an open fire to be cooked.

The uniqueness of using the bamboo stem to cook is that the bamboo will give a special aroma and texture to the food where it’s impossible to have using other methods such as using woks.



Since they settled in the Malaysian state of Sarawak over 400 years ago, the Iban have made the surrounding rainforest their supermarket and hardware store, tapping the tremendous variety of plants, animals and raw materials for their food, medicines, dwellings and rituals.



Sarawak’s forests and rivers largely influence the lives of the indigenous people, who have a history of being very reliant upon the forest for food and medicines, as well as much of their building materials.
Their forebears lived in or at the forest fringe, usually along rivers, fishing, hunting and foraging for food.



Forest ferns have a special place in the diet of the people, with the two most popular ferns used as vegetables being midin and the fiddlehead fern (pucuk paku). Midin grows wild in the secondary forests and is peculiar to the state. It has curly fronds and is very crunchy even after it has been cooked.

Rural dwellers have always considered the fern a tasty, nutritious vegetable and the jungle fern’s rise from rural staple to urban gourmet green occurred in the 1980s with the increased urban migration of the Iban.

Aromatic leaves from trees, such as the Bungkang, are also used in cooking to flavour food.

The Iban still live by the river and forest fringe, and cook over open fires using implements fashioned from Nature. Commonly found in the forests, the hardy bamboo is an essential cooking utensil. Rice, meat, fish and vegetables are stuffed into bamboo logs and stand in wood fires to cook, the bamboo infusing the food with a fresh aroma.



One of the best known Iban dishes is pansoh manok (ayam pansuh), which features chicken and lemongrass cooked in a bamboo log over an open fire. This natural way of cooking seals in the flavours and produces astonishingly tender chicken with a gravy perfumed with lemongrass and bamboo.

A visit to the longhouse will usually see guests welcomed with a glass of tuak, a home-brewed rice wine. The brew has a sweet fragrance and is highly alcoholic – a small glass is enough to send the unaccustomed to euphoric heights.

The numerous riverine areas of Sarawak provide the state’s inhabitants with abundant fresh water fish, with the Tilapia being the most widely cultivated. There are sago grubs, bamboo clams and temilok (marine worms) to try. The bright yellow, round eggplants and turmeric flowers are also found in Iban foods.

 Ayam Pansuh Recipe :

 (In Bahasa Malaysia)

A. Bahan-Bahannya :

Seekor ayam tua (dipotong sederhana besar) 

seikat daun ubi 

2 batang buluh besar 

B. Bahan ditumbuk: 

2-3 ulas bawang putih 

4 ulas bawang merah 

1 inci kunyit hidup 

C. Bahan untuk dihiris: 

2 inci lengkuas 

segenggam halia kampung 

4 btg serai ( blh diketuk saja) 

seikat umbut tepus 

Cara Membuatnya :

1. Selepas dibersihkan, ayam tua dibakar sekejap sehingga mengeluarkan aroma. (Jgn sampai masak). Potong kpd saiz sederhana dan buang lemak dan kulit. 

2. Campurkan dgn bhn2 ditumbuk dan dihiris. letak sedikit garam dan bhn perasa. 

3. Perap 1/2 jam. 

4. Masukkan ke dlm buluh dan tutup dgn daun ubi. Jika suka baki daun ubi boleh dicampur sedikit bersama ayam.

Cadangan Hidangan:

Makan dgn nasi putih. Boleh dibubuh cili padi semasa menghidang utk yg suka pedas.

Tambahan:

Ayam pansuh ini lebih sedap jika dibakar kulitnya terlebih dahulu dan buluh pansuh dibakar menggunakan api kayu.