Bamboo Cooked Cassava Leaves
This recipe follows the traditional "Pansoh" method of the East Malaysian indigenous people: slow-roasted in bamboo to allow the bamboo fragrance to infuse the ingredients, resulting in tender cassava leaves and the unique wild aroma of Tuhau.
Servings: 2
Equipment
- Bamboo
- Banana leaf
- Charcoal
Ingredients
- 2 bunches Cassava Leaves
- 2 packs Tempeh
- 300 g Abalone Mushrooms
- 6 pieces Bamboo Tubes
Seasoning & Aromatics:
- 200 g Galangal
- 8 pieces Chili
- 6 stalks Lemongrass / Tuhau
- 2 tbsp Salt
- 1 tbsp Seasoning Powder (MSG/AJI-NO-MOTO)
- 3 tbsp Cooking Oil
- 300 ml Water
Instructions
- Prepare Cassava Leaves: Select only the tender young leaves from the top. Wash them, add a pinch of salt, and rub/knead the leaves until soft. Squeeze out the green juice (to remove bitterness), rinse again, and squeeze dry.
- Prep Aromatics: Crush and cut the galangal, lemongrass, and Tuhau into sections
- Prep Protein: Cut the tempeh into cubes and tear the abalone mushrooms into strips.
- Marinate: Combine all the prepared ingredients in a large bowl. Add salt, seasoning powder, cooking oil, and water. Mix well and let it marinate.
- Fill Bamboo: Stuff the marinated mixture into the bamboo tubes until they are about 70% full. Seal the opening tightly with extra cassava leaves.
- Roast: Grill or roast over an open fire for 40 minutes to 1 hour until done.
Video
@temtemsabah_keropoktempe Resipi pansoh buluh tempeh ialah hidangan tradisional Borneo yang dimasak dalam buluh menggunakan tempeh sebagai protein utama, bersama daun, herba tempatan, dan rempah semula jadi. Dimasak perlahan di atas api, ia menghasilkan rasa berasap, segar dan kaya umami—versi lebih sihat dan berasaskan tumbuhan bagi hidangan klasik. #SelamatHariRaya2026 #PansohBuluh #TempehSabah #PlantBasedMalaysia #HealthyTraditional #SabahFood #VeganMalaysia #TemTemSabah
♬ original sound - Cherry,The Tempeh Lady
Notes
Why is this recipe special?
This is a plant-based version of a traditional Borneo dish that typically uses chicken. The use of tempeh makes it healthier, high in protein, and provides a unique texture when cooked inside the bamboo.