Bam-boo Sarawakian Ayam Pansuh
There’s no need to travel down to Sarawak to try this traditional dish. Cook it at the comfort of your own home instead!
Good to Know
"Ayam Kampung" or free range chicken would be the perfect choice for this dish as it contains less fat compared to the ones you get from the supermarket.
|500 g||chicken, cut into small pieces|
|1||hollowed bamboo stick|
|3 cm||ginger, finely minced|
|2 cloves||garlic, finely minced|
|3 cm||galangal, thinly sliced|
|2 stalks||lemongrass, thinly sliced|
|1 stalk||tepus (a type of wild ginger species), cut into small pieces|
|1 bundle||laksa leaves (leaves only)|
|1 bundle||cassava leaves (leaves only)|
|12 g||MAGGI® CukupRasa™|
- Firstly, before preparing the ingredients, fill the bamboo with water for half an hour to an hour to clean the inside, and encourage the water to seep in.
- Next, in a bowl, mix the chicken pieces with ginger, garlic, galangal, lemongrass, Tepus, laksa leaves, MAGGI® CukupRasa™ and half of the cassava leaves.
- Since this dish is required to be cooked over open fire, set the open fire stove.
- Drain the water out of the bamboo stick and stuff the ingredients into the bamboo stick.
- When all the ingredients are in, stuff the opening with the remaining cassava leaves.
- Allow the chicken to cook thoroughly for at least 30 minutes. You should know if the chicken is ready when water starts gurgling out from the opening.
- To serve, remove the cassava leaves from the opening and drain the tasty juice into a bowl. Then, split the bamboo to extract the chicken and arrange on a serving dish with the soup.
- Goes perfectly well with Bario rice from Sarawak.