7. 1kg meaty chicken pieces 1 local brinjal, skinned and cut into wedges 1-2 lemongrass, bruised 20g bungkang leaves (can substitute with daunsalam or dried bay leaves) 20g ginger, sliced 10g red chilies, seeded and sliced 1 tsp salt Bamboo log Tapioca leaves or banana leaf
9. HOW???Combine all the ingredients, except the last two, in a mixing bowl and set aside for 10 minutes. Stuff into the bamboo log and seal with the tapioca leaves of banana leaf. .
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11. Then, Cook the chicken by standing the bamboo log sealed side up, over burning wood or charcoal, for 30 minutes. To serve, remove the tapioca/banana leaf and drain the tasty juice into a bowl. Split the bamboo to extract the chicken and arrange on a serving dish.
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13. WHAT SHOULD & SHOULD NOT BE MADE WHEN MAKING AYAM PANSUH
14. Should do Wash hands thoroughly. select the appropriate cooking utensils. use a simple bamboo and not too old. Should not be Do not touch the reed is still hot . Do not be joking when cooking.