https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AMalaysian_cuisine%2F78%2FenTranslations:Malaysian cuisine/78/en - Revision history2026-09-12T00:00:12ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Malaysian_cuisine/78/en&diff=158284&oldid=prevFuzzyBot: Importing a new version from external source2025-06-25T04:57:01Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>While the Iban constitute the largest Dayak subgroup as well as the most populous ethnic group in Sarawak, much of the ethnic Iban population is still concentrated away from Sarawak's main urban areas, congregating instead within [[longhouse]] communities scattered all over the interior regions of the state. The traditional cookery of the Iban is called ''pansoh'' or ''pansuh'', which is the preparation and cooking of food in bamboo tubes. Ingredients like poultry, fish, pork, vegetables or rice are mixed with fragrant herbs like lemongrass, tapioca leaves and ''bungkang'' leaves (a species of myrtle from the [[Eugenia]] genus), then sealed within the bamboo tubes and placed directly over an open fire. Cooking food this way will infuse it with aroma and flavour from the bamboo tubes while keeping it moist.</div>FuzzyBot