Discover Manok Pansuh – A traditiional Sarawakian dish

Notes

• Free-range or village chicken is preferred. You’ll get a much better texture and flavor
• Tepus is also known as wild ginger and Bunga kantan is the torch ginger flower – both are optional but highly recommended for authenticity and taste.
• Substitutes for Tepus (Wild Ginger)
  
  1) Galangal and Kaffir Lime Zest: For each stalk of tepus use 1 inch of galangal combined with 1/2 teaspoon of grated lime zest. Galangal provides the piney, earthy undertone of wild ginger, while the zest adds the necessary citrus.
  2) Standard Ginger and Lemongrass: Combine 1/2 inch of grated standard ginger root with 1 tablespoon of finely minced lemongrass (white inner stalk only)
• Substitutes for Bunga Kantan (Torch Ginger Flower)
  
  1) Lemongrass and Laksa Mint: For 1 bunga kantan, use 1 minced stalk of lemongrass plus a handful of fresh Vietnamese mint (laksa mint). This pairing best captures the floral, herbaceous tang and lemongrass notes of the torch ginger.
  2) Lime Zest and Mint: Use 1 teaspoon of fresh lime zest combined with a few fresh mint leaves to replicate the citrus-floral aroma of the original flower.
  3) Dried Torch Ginger (Online): If you are cooking a specific heritage dish like this Manok Pansuh or Nyonya Curry, seek out commercially packaged Dehydrated Torch Ginger Flower or Torch Ginger Flower Cubes from specialty Asian grocers.
• If you cannot find a large bamboo vessel you can make this dish on a stive top. Here’s 4 methods to try:
  
  1) Use the Clay Pot/Dutch Oven Method: The heavy walls of a clay pot or Dutch oven simulate bamboo’s ability to retain and distribute heat evenly.
  
  2) The “Banana Leaf” Trick: The signature aroma of manok pansuh comes from the bamboo and the lining of tapioca leaves. To get this authentic, woody, and earthy flavor, tightly wrap your seasoned chicken and herbs in clean banana leaves before placing it into your cooking pot.
  
  3) Liquid Control: Bamboo naturally releases moisture as it steams, creating a thick, rich broth. When cooking in a pot, use slightly less water than you would in bamboo and simmer gently on low heat to keep the chicken juicy.
  
  4) Tapioca/Cassava Leaves: If you still want the traditional pairing of the accompanying greens, substitute or serve it with fresh spinach or taro leaves (ensure they are thoroughly cooked to remove any bitterness)