‘Gastronomy and I: My Favourite Dish’ Gold Winner (Youth) — Mikhael Lewi Mackie

Savouring the rich flavours of traditional Manuk Pansuh. Photo by Mikhael Lewi Mackie.

Enticing Manuk Pansuh

As the morning rays shone through the jungle canopy, it lit up the path ahead with a warm glow.

With each step through the dense foliage, we, the family of Juing, heard the crunch of fallen leaves and the distant calls of hornbills and orangutans.

Every step we took brought us closer to the bamboo we needed to collect. Scouring the land, we adeptly searched for bamboo plants with robust, green stems, perfect for harvesting.

Once I found suitable bamboo, I carefully cut the culms near the base, taking care not to harm the surrounding vegetation.

After cutting, my father gathered the bamboo and tied them into fair bundles.

With the weighty loads on our shoulders, we made our way back to the longhouse, appreciating the harvest that would soon manifest into a culinary chef d’oeuvre.

Once we arrived at the longhouse, my father assigned me a task. With a didactic look, he instructed me to go to my aunt’s chicken farm to catch a hen for our dinner.

As I entered the farm, I rolled up my sleeves and began to work, scanning the coop for the most meaty and succulent fowl.

With arms wide open, I navigated through the kaleidoscope of burnt orangey feathers and clucking hens, determined to fulfil my father’s request.

As the sun begun to dip over the horizon, we started to prepare the menu of the day, Manuk Pansuh, a traditional Iban dish from Sarawak, which also topped my list of favourite dishes.

Starting off, my maternal uncle skilfully lit a fire using hardwood.

Amidst the dancing flames, my mother led the preparation of the chicken. With practised precision, she cleaned the bird and marinated it with local spices and herbs, coating it with a rich tang.

The bamboo culms, lined with cassava leaves, were filled with marinated chicken and placed over the embers.

As the stuffed bamboo cooked slowly, conversation and laughter filled the ambience.

Hours later, the moment of truth arrived. Eagerly, we carefully removed the bamboo culms from the fire.

Gathered around the table, we unwrapped the steaming hot bundles, revealing the tender and flavourful meat inside.

Captivated by the savoury aroma, we dug in immediately, celebrating our heritage and the pleasure of sharing a meal with the loved ones.

Manuk Pansuh has been a cherished delight in my life since childhood. Its aroma would fill our home, reviving memories of laughter, love and warmth around the dining table.

Today, as I reflect on the nostalgia, I realise that Manuk Pansuh is not just a dish, but rather, a thread that connects me to my origins, and a tradition that links me to my ancestors.

Though time may pass and its taste may differ, my love for Manuk Pansuh will never diminish as it embodies the memorable joys that are woven into the fabric that is uniquely Sarawakian. — DayakDaily

Mikhael Lewi Mackie from Sibu is the Gold Winner (Youth Category) in the ‘Gastronomy and I: My Favourite Dish’ writing competition organised by DayakDaily and supported by the Sarawak Ministry of Tourism, Creative Industry and Performing Arts, and Imperial Hotel Kuching.

Venturing into the lush jungle greenery. Photo by Mikhael Lewi Mackie.