Uniquely Sarawak

Pansuh Ayam Air Kelapa Pandan Muda

Bamboo Chicken with Young Pandan Coconut Water

Ingredients:

  • 1 whole chicken
  • 3 stalks lemongrass
  • 1 bulb Holland onion
  • 2 shallots
  • 3 cloves garlic
  • 1 inch ginger
  • 1 lime
  • 1 inch galangal
  • 1 bundle tapioca leaves
  • 1 cup young pandan coconut flesh
  • 2 young pandan coconuts (water)
  • 1 teaspoon salt
  • 1 teaspoon seasoning (optional)

Method:

  1. Cut chicken into desired pieces. Wash thoroughly, then rub with lime.
  2. Blend all the above ingredients: ginger, lemongrass, garlic, shallots, Holland onion, galangal.
  3. Take young tapioca leaves and crush finely to seal the bamboo.
  4. Marinate all ingredients for ½ hour.
  5. Place into bamboo, cook with the water from 2 young pandan coconuts and their flesh, then seal the bamboo opening with tapioca leaves.
  6. Roast over slow flame for ½ hour or until cooked.
  7. Ready to serve.

Recipe contributed by Puan Hajah Dora binti Haji Mohamad Leong and members of the Persatuan Melayu Miri (Miri Malay Association)

Compiled and Edited by Persatuan Pendidikan Teknikal dan Vokasional Antarabangsa Sarawak. (Sarawak International Technical & Vocational Education Association)