Manuk Pansuh
| Alternative names | Ayam pansoh, manuk pansuh, manok pansoh, or syok tanok darum bu-uruk |
|---|---|
| Course | Batang pemakai |
| Place of origin | Malaysia enggau Indonesia |
| Region or state | Sarawak enggau Kalimantan Barat |
| Created by | Dayak |
| Serving temperature | Angat tauka suam |
| Main ingredients | Manuk, bawang putih, bawang mirah, serai, galangal, lia, bungkang or salam leaves and chabi[1] |
| |
Manuk pansuh iya nya lauk ti disediaka enggau chara manduk dagin manuk dalam tangkai buluh, .[2] diisi ai (ke nyadi sup), perasa lalu dibungkur enggau daun bandung (udah nya tau diempa begulai enggau manuk ti udah mansau). Penatai ayam pansuh enda ditemu, tang oang Iban enggau Bidayuh ari menua barat Borneo selalu nyediaka lauk tu maya bisi pengerami, kelebih agi maya Hari Gawai Dayak. Ayam pansuh nya utai empa biasa raban bansa di Sarawak, Malaysia sereta di Kalimantan Barat, Indonesia. Bisi perambu deka mai lauk tu ngagai makit antarabansa.[3]
Penerang
[edit | edit bunsu]- ↑ Rossham Rusli (19 December 2011). "Manok Pansoh". The Star. Diarkib ari asal on 23 July 2017. Diambi 27 June 2016.
- ↑ Tamara Thiessen (2012). Borneo: Sabah - Brunei - Sarawak. Bradt Travel Guides. pp. 266–. ISBN 978-1-84162-390-0.
- ↑ "'Not impossible for 'manok pansoh' to penetrate international market'". The Borneo Post. 26 November 2012. Diambi 27 June 2016.