Holidays & Special Occasions
Manok Pansoh (Bamboo-Cooked Chicken)
Ingredients
- - 800 g Chicken, cut into pieces (1¾ lb)
- - 3 stalks Lemongrass, bruised
- - 20 g Fresh ginger, sliced (¾ oz)
- - 5 Shallots
- - 4 Garlic cloves
- - 4 Bird's eye chillies
- - 150 g Tapioca leaves or spinach, roughly chopped (3 cups)
- - 8 g Fine salt (1½ tsp)
- - 100 ml Water (1/3 cup plus 1 tbsp)
- - 1 Fresh bamboo section, cleaned, or a heavy lidded pot as substitute (about 30cm / 12in long)
- - 1 sheet Banana leaf, for sealing
Method
- Pound or blend the shallots, garlic and chillies to a coarse paste.
- In a large bowl, combine the chicken pieces with the paste, lemongrass, ginger and salt. Mix well to coat thoroughly and marinate for at least 30 minutes.
- Pack the marinated chicken into the cleaned bamboo section, layering in the chopped tapioca leaves as you go, and add the water.
- Seal the open end of the bamboo tightly with crumpled banana leaf.
- Stand the bamboo upright, leaning at an angle over an open fire or set of hot coals, and cook for 45–60 minutes, turning occasionally, until the chicken is fully cooked and tender.
- If using a heavy lidded pot as a substitute, combine all ingredients directly in the pot, cover tightly, and simmer over low heat for 45 minutes, checking occasionally.
- Carefully split the bamboo open (or remove the lid) and serve the chicken and greens straight from the vessel with steamed rice.
Introduction: Manok pansoh is a treasured dish of Borneo's indigenous communities, in which marinated chicken, lemongrass and tapioca leaves are packed into a hollowed length of bamboo and slow-cooked over an open fire.
Cultural Background: Manok pansoh is a treasured dish of Borneo's indigenous communities, in which marinated chicken, lemongrass and tapioca leaves are packed into a hollowed length of bamboo and slow-cooked over an open fire. The bamboo imparts a delicate, smoky sweetness to the chicken as it steams from within, and the dish is traditionally prepared for festivals, harvest celebrations and gatherings across longhouse communities in and around Brunei.
Tips: Choose a section of bamboo that is fresh and still slightly green, as very dry bamboo can crack or catch fire too easily. Turning the bamboo occasionally over the fire ensures even cooking on all sides. Tapioca leaves add a distinct, slightly bitter freshness; baby spinach is the closest widely available substitute.
Variations: Add slices of wild ginger flower for extra fragrance, if available. Use pork in communities where it is eaten, though chicken remains the most common protein for this dish among Brunei's Muslim-majority population. A modern home version simply simmers the same ingredients in a covered pot, losing the smoky bamboo aroma but keeping the flavour profile. No authentic vegetarian version exists, as chicken is central to the dish.
Storage: Store cooked chicken and greens in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently in a covered pan over low heat with a splash of water until piping hot throughout.
Nutrition: Per serving: approx. 340 kcal, 30g protein, 8g carbohydrate, 20g fat.
FAQs:
Q: Can I make this without bamboo?
A: Yes — a heavy, tightly lidded pot on the stovetop reproduces the flavours well, though it won’t have the same smoky bamboo aroma.
Q: What are tapioca leaves?
A: Tapioca leaves are the leafy tops of the cassava plant, often used as a leafy green in Bornean cooking; spinach or pumpkin leaves are good substitutes.
Q: Is this dish specific to Brunei?
A: It is shared across indigenous communities throughout Borneo, including areas of Brunei, and is especially associated with festival and harvest cooking.