Category Archives: The Cambodia Diary

Indonesia – the lost link – part 3

A visit to Borobudur is incomplete without visiting Candi Mendut and Chandi Pawon. The three are grouped as the Borobudur Temple Compounds. And that’s what we did.

The Borobudur Temple Compounds consist of three monuments: namely the Borobudur Temple and two smaller temples situatued to the east on a straight axis to Borobudur. The two temples are Mendut Temple, whose depiction of Buddha is represented by a formidable monolith accompanied by two Bodhisattvas, and Pawon Temple, a smaller temple whose inner space does not reveal which deity might have been the object of worship. Those three monuments represent phases in the attainment of Nirvana.
https://whc.unesco.org/en/list/592

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Candi Mendut

Chronologically, mendut is the oldest of the three. The stairs leading to the main temple is quite steep. Inside the temple are seated three huge deities. One is Buddha Sakyauni in ‘Dharmachakra Mudra’. On either side of him are Avalokiteshvara and Vajrapani.

On the outer walls along the steep stair, we find carvings of Jataka tales.

A few more from the temple –

Even to this day, Mendut is used as a religious temple. When Buddhist pilgrims visit Borobudur, they always visit Mendut first. They then walk to the nearby temple Pawon and end their pilgrimage with a climb to the top of Borobudur. While Mendut is not as famous as its bigger cousin, Borobudur, it still stands strong as one of the greatest Buddhist temples on ancient Java. https://www.worldsiteguides.com/asia/indonesia/mendut/ Candi Pawan

Candi Pawon

Between Mendut and Borobudur stands Pawon temple, a jewel of Javanese temple architecture. Most probably, this temple served to purify the mind prior to ascending Borobudur.

https://en.m.wikipedia.org/wiki/Pawon

***Kalpataru – the celestial wish granting tree***

***shop that sells traditional folk crafts outside the temple***

My admiration for these architectural wonders is rekindled after this post… Every temple that I visited, every sculpture that I watched awe struck… is well preserved not only in my gadget, but in my memory too. I know these medieval temples would call me back..

Indonesia- the lost link – 2

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Let’s start our journey to the mesmerising medieval temples- Buddhist and Hindu temples of Indonesia. This isn’t a research paper. Hence, as mentioned in the previous post, we would do a pictorial tour with an introduction to the historic site.

I am delighted to share these pictures and hope you will be encouraged to visit these amazing architectural wonders. Or if you have already visited, please share your thoughts.

First in the list of the temples of Yogyakarta is Borobudur ..

The Borobudur Temple Compounds is one of the greatest Buddhist monuments in the world, and was built in the 8th and 9th centuries AD during the reign of the Syailendra Dynasty. The monument is located in the Kedu Valley, in the southern part of Central Java, at the centre of the island of Java, Indonesia.

The main temple is a stupa built in three tiers around a hill which was a natural centre: a pyramidal base with five concentric square terraces, the trunk of a cone with three circular platforms and, at the top, a monumental stupa. The walls and balustrades are decorated with fine low reliefs, covering a total surface area of 2,520 m2. Around the circular platforms are 72 openwork stupas, each containing a statue of the Buddha.

https://whc.unesco.org/en/list/592

After the introduction, its time for the pictures-

The Panels-

Indonesia – the lost link

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Couple of weeks ago, I had a surprise waiting for me. A surprise from as far as Indonesia. Almost 4 years ago, we left Cambodia and 5 years ago, we made our memorable trip to Bali, Yogyakarta and Jakarta – the mesmerising cities of Indonesia. This surprise was a delicious package, sent by my Indonesian friend ‘I’.

As a person who respects traditional cuisine and culture, I am amazed by the ‘cuisinical’ links that my state Tamilnadu shares with south-east Asia – especially with the countries I have visited till date- Thailand, Cambodia, Vietnam, Malaysia, Singapore and Indonesia.

‘I’ addressed me as ‘sister’ – I am reminded of the Tamil verse written in Purananooru – one of the many collections of poetries in the Sangam age (3rd BCE to 3rd ACE), , by the Tamil Poet ‘kaniyan poongundranar’:

“yaadhum oore yaavarum kelir” –

யாதும் ஊரே யாவரும் கேளிர்
தீதும் நன்றும் பிறர்தர வாரா
நோதலும் தணிதலும் அவற்றோ ரன்ன
சாதலும் புதுவது அன்றே, வாழ்தல்
இனிதென மகிழ்ந்தன்றும் இலமே முனிவின்
இன்னா தென்றலும் இலமே, மின்னொடு
வானம் தண்துளி தலைஇ யானாது
கல் பொருது மிரங்கு மல்லல் பேரியாற்று
நீர்வழிப் படூஉம் புணைபோல் ஆருயிர்
முறை வழிப் படூஉம் என்பது திறவோர்
காட்சியில் தெளிந்தனம் ஆகலின், மாட்சியின்
பெரியோரை வியத்தலும் இலமே,
சிறியோரை இகழ்தல் அதனினும் இலமே. (புறம்: 192)

To us all towns are our own, everyone our kin,
Life’s good comes not from others’ gifts, nor ill,
Pains and pain’s relief are from within,
Death’s no new thing, nor do our bosoms thrill
When joyous life seems like a luscious draught.
When grieved, we patient suffer; for, we deem
This much-praised life of ours a fragile raft
Borne down the waters of some mountain stream
That o’er huge boulders roaring seeks the plain
Tho’ storms with lightning’s flash from darkened skies.
Descend, the raft goes on as fates ordain.
Thus have we seen in visions of the wise!
We marvel not at the greatness of the great;
Still less despise we men of low estate.

Kaniyan Poongundran, Purananuru – 192
(Adapted from translation by G.U.Pope, 1906)

https://en.wikipedia.org/wiki/Kaniyan_Pungundranar

yaadhum oore yaavarum kelir – the first line of the poem means – ‘To us all towns are our own, everyone our kin’ – the thought of world is one, written two millennia ago is a startling evidence of the well established Tamil civilization.

This thought of oneness is what I felt, when I visited the medieval temples of south-east asia. The cultural and historical impact that the temples have left behind in my mind is huge. The historical sites are not mere tourist attractions to me – but they are evidences of a long lost civilizational connect – often researched by scholars.

The former Indian President, Dr. APJ Abdul Kalam while rendering his speech on the occasion of the golden jubilee year of the European Union in April 2007 spoke about Kaniyan Poongundranar and his ‘world is one’ concept-

“i am reminded of the dream of the indian poet kaniyan poongundranar who articulated 3,000 years back in tamil classic Purananuru , he says “yaadhum oore yaavarum kelir” which means, “i am a world citizen, every citizen is my own kith and kin” he said 3,000 years back”

When ‘I’, my Indonesian friend sent me a few traditional sweets of the country, I was delighted. First, there was the joy of receiving a surprise, next the joy of receiving one of my favorite delicacies, next was the incomparable elation of revisiting the past – the recent touristic and the distant historic past.

This is the exotic package I received –

***on top: Dadar Gulung; below left: Onde Onde; below right: Kelepon***

Dadar Gulung is sweet coconut pancake; Onde Onde are deep fried glutinous rice balls filled with mung beans and sugar and wrapped in sesame seeds, and Kelepons are green coloured steamed rice balls filled with liquid palm sugar and coated in grated coconut.

All of these and more that we tasted during our Indonesian trip back in 2014 – from my photo collection-

***kolak – sweet potatoes, banana, rice balls, jackfruit in coconut milk and palm sugar***

Now, one would understand my delight after I received onde onde, dadar gulung and kelepon from ‘I’. The taste that I had cherished for so long, arrived so beautifully and rekindled my fondness for south-east Asian countries.

Our spread in the hotel dinner also had these –

***Sayur Lodeh – vegetable soup in coconut milk, which resembled our own sodhi***

Shrinking the world into one nation and considering all citizens as kith and kin is certainly an unbelievable noble thought. The same way – respecting different beliefs, embracing different cultures, accepting and reciprocating the warmth of humanity is what strikes us the most in the medieval Indonesian historical places that we visited.

History provides clues to various aspects of identity of a race. Language, Religion, Trade, Culture, Cuisine and many more contribute to this great search called ‘Identity’. Indonesia teaches strong lessons to countries that fail to understand and preserve their rich history and heritage.

A country that has transformed into an Islamic Nation, Indonesia sets an example in conserving its rich past, wherein medieval temples might occupy the largest fraction in its historical study. The temples, especially in Yogyakarta or Jogja stand as great representations of the country’s antiquity and glorious past.

The excellent way, these have been preserved shows the country’s respect for its past, irrespective of the present faith. This open minded acceptance of history is what makes Indonesia, a country par tolerance.

In my next post, I invite the readers to a pictoral tour of the beautiful medieval temple sites that we visited in the province of Yogyakarta.

Khmer Memories – Num Plae Ai/Sticky Rice Sweet Balls

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After recently reading my friend Oz’s post in her blog – ‘kitchen butterfly.com’ on shifting base from one place to another, I co-related with the pains of leaving friends behind and the agonies related to packing.

This is what I wrote to her- (Sorry Oz, I borrow my own words here)

I know the pains of packing. But I have felt an explorer’s enthusiasm while shifting to a new place but ‘getting your children married’ kind of a tension while leaving the old.

Yet the blankness in mind and heart, having left your near and dear ones until you reach the new destination is quite stressful. Happy Settling!!

But never thought mine was so very close.

So, here I am.. in another packing – having packed – unsettled phase… the only difference from recent previous packings is that we are back home. Home, not meaning home state where I belong, but nearly 2200 kms from home but yet in home country.

One suddenly seems to be squeezed between the never ending packing (which I used to like, not anymore), and telling bye to dear friends, formal associates and those special souls who became close to the heart pals. It is a very difficult phase, where everything seems unsettled till your own things reach back to the new place of livelihood. It is again a tedious process of unpacking, but at least you know you are settling yourself in the new place, in Oz’s words – ‘Unpacking a House to Home’… I like the phrase and want it soon.

While leaving behind people and memories is a pain, the effect is obviously more on the children. We don’t realize what they have left behind in their eyes. The pressure of completing the incomplete school year, leaving friends and teachers and their playmates, landing in a new place, finding new friends, getting accustomed to new environment and getting placed well in a new school, the biggest of all might be being accepted in the new whatever groups they might be sent to…. the list might grow longer.

So, to simplify, just say ‘IT IS DIFFICULT’.

Now, I do not intend going into what I left behind in Cambodia, the country which had become very much connected to heart and soul, due to the ancient connections with Tamilnadu. But as a foodie, I truly miss the flavors of Khmer Cuisine, which was in an amateur path of exploration.

So, I decided to rekindle those memorable moments of learning Khmer sweets, soups and curries. A true big thanks to my friends ‘D’ and ‘S’, who were wonderful teachers in showing the art of Khmer Cooking… patiently… step by step.

Num Plae Ai

‘Num Plae Ai’ is a very simple yet delicious sweet treat. Again rice based and Palm Sugar, the ingredients are limited, method simple but the end result too good. The sticky rice outer covering is a bit chewy, and the dissolved palm sugar candy inside makes its own path inside leaving a sweet flavor.

After reading a few other blogs, I understand this is also colloquially called ‘kill husband cake’ as it was made by a betrayed wife to revenge her husband. The chewy and slippery outer covering is believed to have stuck in his throat.

But, beyond betrayals and revenges, Num Plae Ai is truly a sugar lover’s delight.

I made this sweet with 500 gms sticky rice flour and I think I got nearly 50 sweet balls. Just decide how much you’d need. By this ratio, 1 cup measuring 200 gms might yield 15-20 approximately. Regrets on any flaws in mathematics.

Ingredients

sticky rice flour – 1 cup or 200 gms
palm jaggery – 100 -150 gms
salt – a pinch
grated coconut
boiled water – to cook the sweet Plae Ai
cold water – to cool the cooked rice balls
banana leaf for serving

Method of Preparation

1. Mix rice flour with a pinch of salt and water (normal temperature).

2. Cut the Palm Jaggery into small pieces to fill one piece into each ball.

3. Grate coconut and keep aside. Can be kept in fridge and taken out in the end as grated coconut is needed only in the end of making the sweet and might stay fresh refrigerated.

4. Make small shells out of rice dough and –

5. Fill each ball with one piece of cut jaggery and close.

6. Make the same with all the rice flour.

7. Boil water in medium flame, in a big bowl or any big hard bottomed vessel with a pinch of salt.

8. Simmer and gently drop the palm jaggery filled rice balls into it; Keep flame in minimum position.

9. The sweet balls which are at the bottom of the vessel when dropped, rise up to the water level after cooked. This cooking process might take 5 to 10 minutes.

10. Take a bowl of room temperature water or cold water and drop the cooked sweet balls inside.

11. Cook them in batches.

12. After a minute, remove them and place in a plate.

13. Take the grated coconut and spread in a plate and roll each sweet in grated coconut to make a covering.

14. Serve hot or cold.

This is generally served in a banana leaf cone with a tooth pick in the markets in Phnom Penh.

Tip:

The sticky rice balls can be stored in refrigerator for a couple of days or even more.
If one prefers to freeze, do not add coconut topping. Thaw frozen Plae Ai when needed, steam to make them fresh and roll in grated coconut to serve.

Khmer Festive Sweet – Num Ansom Chek – Banana Filled Steamed Rice Cakes

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Cambodia has a long list of traditional festivals. The major festivals seem to be influenced by both Hinduism and Buddhism. Apart from the influence of religions, Cambodians still preserve many cultural celebrations like the Royal Ploughing Ceremony in May and Water Festival in November.

Pchum Ben
Pchum Ben is celebrated from late September to early October for 15 days. It is a festival in honour of ancestors. It is also called the Festival of Souls and the All Soul Day. I couldn’t witness the festival this year. But I had already tried making the special Rice Cake called ‘NUM ANSOM CHEK’ with the help of friend ‘D’ for posting during the period. So, better late than never or wait till next Pchum Ben next year, thought I should share it now.

Offering of food is a meritorious act and is one of the oldest and most common rituals of Buddhism. During the Pchum Ben festival, people bring food to the temple for the monks and to feed hungry ghosts who could be their late ancestors, relatives or friends. Pagodas are usually crowded with people taking their turn to make offerings and to beg the monks to pray for their late ancestors and loved ones. Many remain behind at the temple to listen to Buddhist sermons. http://www.tourismcambodia.org/contents/festival/index.php?view=detail&id=35#comp

food offered in pagoda

photo courtesy ‘D’.
The people here, wake up very early and get ready to go to Pagodas or Buddhist Temples. They wear their traditional clothes and walk around the Pagoda chanting Buddhist hymns. One of the most important ritual of Pchum Ben is taking food for their loved relatives who are no more part of this world. It is believed that the dead parents and relatives come on this day to see their dear ones and also accept the food offered by them. So, in order to not disappoint any of their lost relatives and ancestors, the Khmers prepare various delicacies and give it in the Pagodas.

photo courtesy ‘D’
The Monks in the Pagodas are worshipped and given food on this special occasion. There is also another reason for this ‘food from every home’ to the Pagodas –

According to venerable Um Sum, long ago Buddhist monks had to walk everywhere to ask for alms no matter how bad the weather was. Later during his reign, King Jayavarman, a strong advocate of Buddhism supported and provided Buddhist monks with the four requisite: clothing, food, shelter and medicine. The king realized that when the monks walked to ask for alms during the rainy season, they encountered heavy rain, thunderstorms, lightning and violent winds. The monks could not walk and fell down on the muddy paths. The king felt great sympathy for them and asked them not to go for alms for three months every rainy season. And he appealed to all his compatriots to offer food, and other basic needs to the monks for this period. Also, Buddhist followers explained that there was much merit in offering alms to the monks. As a result, more and more people offered the four requisites to the monks. http://www.bodhikaram.com/Pchum%20Ben.html

With so much food offered every day during the festivity, there is also chance of food getting wasted. Hence came the idea of making Rice Cakes which could be kept for days together without being spoilt. People make Steamed Rice Cakes filled with Bananas, Jack fruit or Pork. They are wrapped in Banana Leaves and steamed well. The speciality not only lies in the filling, but in the intricately crafted shape of the banana leaf cover.

Bananas of Cambodia

Chek, is the Khmer word for Banana. There are many varieties of Banana in Cambodia. Being a tropical region, Banana enjoys the status of ‘King of Fruits’. Fruits are available in abundance, but the usage of bananas is extensive. Like the southern part of India, here too Bananas enjoy the status of a ritual fruit as well as ritual tree – We can see houses with banana trees tied in front on special occasions. The main varieties are Chek Namva, Chek Pong Morn, Chek Amboung, Chek Snab Muk. http://www.cambodia-picturetour.com/tag/banana-in-cambodia/

There needs to be a special post on bananas of cambodia and their value in rituals and traditions. But now we shall proceed with Num Ansom Chek – the delicacy.

The Banana Variety used in this sweet is Chek Namva.

Beside eaten fresh, Check Namva also be used in creating many Khmer simple delicious snack, cake, sweet such as Chek Khtis (banana coconut milk dessert), Chek Chheung (Banana cooked with sugar paste), Chek Chean (Fried banana), Chek Ang (Grilled banana), Chek Chhab (Sliced banana deep fried), Num Chek Bok (pounded banana cake), Num Ansom Chek (banana sticky rice cake). http://www.cambodia-picturetour.com/tag/banana-in-cambodia/

The Recipe – Num Ansom Chek – Steamed Sticky Rice Cakes with Banana Filling
Note: I regret for any faults in making or explaining the recipe. I have just tried to do my best. Please feel free to write about any changes and/or corrections.

Ingredients (makes approximately 20 to 25 num ansom cheks)

sticky rice – 3 cups
well ripe bananas – appr. 6
grated coconut – 1 cup
salt – 1/4 tsp

for covering and steaming

banana leaves
strings from banana fibre
steamer

About Cambodian Sticky Rice pelase refer – num-kom-sticky-rice-cakes-with-coconut-fillingkhmer-kozhukkattai/
Method of Preparation
1. Soak sticky rice over night; In the morning, filter water away and keep rice in a siever to drain extra water. The soaked rice need not be fully dry

2. Mix grated coconut with rice

3. Cut bananas vertically; Mix salt to cut banana

4. Each rice cake would need 1 square and another half its size – a rectangle banana leaf; keep the banana fiber string ready to tie the cake. Cut squares and rectangles in approximate numbers

5. Place the small leaf (rectangle) over the bigger one(square)

6. Place a small portion of rice and spread vertically

7. Make space in the middle and place banana piece

8. Cover with rice

Folding the Rice Cake in Banana Leaf
This is an extensive process. I have tried my best to do justice. I think it is time to post a video for this purpose. But, I go with my photos.
1. After the leaf is filled with rice and banana, fold the leaf

2. Cover with a fold in the middle

3. Bend the leaf and close one side and press the rice and banana tighter inside but without collapsing the shape

4. Make the next and final fold with a dent in between – this I think is the toughest bit. This is very important for the perfect shape of num ansom chek

better…

5. After the cake has been folded by this exquisite technique, now it is time to tie it well;

First, tie on top, around the cake – leaving the string long after tightening the string.
1st knot-

2nd knot – keep the same order of place going..

3rd knot –

4th knot –

6. Tie all the strings together and the end string would look like this..

7. Now, this is time for some imagination in making your desired plaits, to complete the string

or…

8. And great job!! the cakes are ready to be steamed!

9. Fill the steamer with enough water and place the steaming bowl. The steaming bowl should be covered with banana leaves. Place the prepared cakes and close with more banana leaves. Then close the lid of the steamer. Steam for nearly 20 mins.

10. The num ansoms are tied together and also hung on roof edges. It seems, during the Pchum Ben days while the family members, friends and relatives are chatting day and night, when one feels hungry he/she can pull out a cake and enjoy.

Note:

This Cake doesn’t need any kind of sugar as banana is a sweetener here. Still, palm sugar can be used as preferred.
Num Ansom Chek is also made by mixing soaked red bean to rice.
We have made smaller cakes. Larger ones are made with whole banana placed inside. The amount of rice kept would be increased accordingly.
Salt in the banana adds to the perfect balance of the cake.
No doubt a healthy, low fat dessert which is worth the effort certainly!

A very big THANKS to my friend ‘D’ who guided me and helped me learn the nuances of this special Khmer Dessert/Delicacy.

Awkoon Chran! – Thank you very much in Khmer.

Festival of India in Cambodia – Dance Festival and Buddhist Festival

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Rama Pattabhishekam – Rama Attaining Throne

The Embassy of India and the Ministry of Culture, Government of India recently hosted The Festival of India in Cambodia. There were two events held in February. One the Buddhist Festival with a Buddhist themed photo exhibition and the other, Ramayana Classical Dance Performance by the world acclaimed and well esteemed Kalakshetra Foundation, Chennai.

The epic Ramayana was performed by Artists from the famous Kalakshetra Foundation, Chennai, Tamilnadu, in Siem Reap province for two days at Sophitel Pokheetra Hall (14.02.14 and 15.02.14) and in Phnom Penh at Chaktamouk Theatre for three days (17.02, 18.02 and 19.02.14).

captivating performances..

About KALAKSHETRA…

Kalakshetra was established in 1936 after the extraordinary success of Rukmini Devi’s first performance of Bharata Natyam at the Theosophical Society, in Adyar, a suburb of Madras, in the South of India. The founding members, Rukmini Devi, her husband George Arundale, and their associates at the Theosophical Society, were deeply committed to Theosophy and an arts academy was an extension of this commitment. The academy was also symbolic of the struggle for India’s independence; it was to culturally revive a country that was losing its identity under British rule. http://www.kalakshetra.net/history_1.html

Rukmini Devi founded Kalakshetra in 1936. She devoted the next fifty uears – until her death in 1986 – to this institution, now India’s premier dance school. It focuses on bharatanatyam, carnatic vocal and instrumental music, the visual arts, traditional crafts, textile design and heritage, besides history and philosophy.

Director of Kalakshetra Priyadarsini Govind

The Dancers, Vocalists, Instrumentalists and the very important Behind the Screen Technical Artists arrived as a crew with the Director of Kalakshetra, Priyadarsini Govind a renowned dancer herself. She is immensely respected for her gentle blending of traditional dance with new choreography. Her inseparable talent has loaded her with numerous awards and honours, among which are the Prestigious ‘Kalaimamani’ title by the Government of Tamilnadu in 1998 and ‘Yuva Kala Bharathi’ in 2000.
Ramayana on Stage

The classic dance drama, not only showcased the rich cultural and artistic heritage of India but also served as a connecting link between many of the Asian countries. Ramayana is popular in various parts of south east asia, where the epic is adapted according to the country’s culture and life style. Even within India, Ramayana in each language, adapted from the original Valmiki Ramayana, has unique features of the respective territory.

As in many oral epics, multiple versions of the ramayana survive. In particular, the ramayana related in north India differs in important respects from that preserved in south India and the rest of south-east Asia. There is an extensive tradition of oral storytelling based on the ramayana in Indonesia, Cambodia, Philippines, Thailand, Malaysia, Laos, Vietnam, and Maldives. Father Kamil Bulke, author of Ramakatha, has identified over 300 variants of Ramayana. http://en.wikipedia.org/wiki/Ramayana

Here in Phnom Penh, Guests from various countries thoroughly enjoyed the rendition and felt the connect.

The connect was not only because of Ramayana, but due to the immensely talented artists who performed on stage – who brought the characters in true picture. The enthralled spectators would have been comparing their version of Ramayana with that performed on stage.

the artists

vocalists

and instrumentalists

The Performances were a class apart, with the incomparable discipline in the steps and outstanding co-ordination of movements, the super speciality of Bharata Natyam.The traditional way of having the vocalists and instrumentalists on the side stage, with live music was another feather on the cap!

Rukmini Devi based her production largely on Valmiki’s classical version, but had made minor differences in the sequence of events. In her own words –

There are certain fundamental differences between Valmiki, Kambar and the great Ramayana poets. There is no definite mention in Valmiki of Surpanakha transforming herself into a beautiful maiden in order to tempt Sri Rama.
We are also accustomed to think Ravana lifting Sita with the part of the earth on which she was, to protect himself from magnetism which was like fire, destroying him. This is not so according to the Valmiki version, which says Ravana lifted her physically.
I have made slight differences in the sequence of events for it is important to think of what appears best on the stage. – Rukmini Devi Arundale

The performances were done under three themes, one on each day –
1. Jatayu Moksham
2. Choodamani Pradhanam
3. Mahapattabhishekam

These are some of the pictures which would explain the sheer beauty and poise of the dance and the stunning stageappearance and the almost real characters on stage!

In Tamil, names have the suffix ‘an’ for male names as raman, lakshmanan, bharathan and ravanan; and here ‘ai’ for female names as in seethai and surpanakai. As I am comfortable in addressing the characters in the Tamil version, the names are mentioned likewise.
1. Jatayu Moksham

For info on the topic, I found this blog – http://ramayanainfo.blogspot.com/2010/06/jataayu-moksha.html%22 helpful.

seethai, raman and lakshmanan

raman and seethai

encounter with surpanakai, ravanan’s sister

ravanan in his court

ravanan disguised as an ascetic to kidnap seethai

ravanan kills jatayu

2. Choodamani Pradhanam and Lanka Dhahanam

Please refer http://srimadramayana.blogspot.com/2007/04/choodamani-pradanam.html for the story of the episode.

Also http://www.kalakshetra.net/choodamani_pradanam.html

hanuman lifts raman and lakshmanan

war between vali and sugreevan

the war

hanuman watches the pathetic state of seethai from behind the bushes

seethai hands over her ornament to hanuman

3. Maha Pattabhishekam

Read http://www.kalakshetra.net/maha_pattabhishekam.html for details of the story.

war between raman and ravanan

post war – seethai meets raman

raman accepts seethai

raman and seethai arrive for the coronation

elegance personified

Mahapattabhishekam

Crisp Steps of ‘Bharatha Natyam’, co-ordinated with other forms like ‘Kathakali’ made the performance an undoubtedly unique affair. The make-up, jewellery and the importance given to costumes gave a feel of a celestial wonder!

The verses sung were in Sanskrit from the original Valmiki Ramayana. Yet, the translated version which was displayed continuously on side monitors helped in comprehension of the scenes better.

Committed to artistic excellence whether in classrooms, in auditoria or during tours around the world (as a performance company), Kalakshetra productions are widely recognized for their in-depth research, impeccable technique and refined aesthetics.

Formerly, the Buddhist festival was held at Wat Ounalom, with the Himalayan monks performing Lama Chanting, a specialized form of chanting that produces multiple distinct pitches simultaneously. The monks also created sand mandalas and butter sculptures showing an innovative version of Buddhist worship medium. A photo exhibition named Dhamma Dharshan portrayed various aspects of Buddha’s life and the eight important places in the life of Buddha – the venues located in India. It was surely a wonderful journey and a unique experience of knowledge gaining of the great Man’s life under one roof.

Still in store – a Food Festival and Film Festival are also being organized here in Cambodia in the month of April, as part of the Festival of India. Surely the True Flavor of India!

Trey Chamhoi/Cambodian Steamed Fish

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floating village of tonle sap

The Tonle Sap is one of the most critical freshwater ecosystems in the Mekong River Basin. It is the largest lake in South East Asia, home to a UNESCO Biosphere Reserve, a Ramsar site, and the most important inland fishery in Cambodia.http://www.mekongriver.info/tonle-sap

Having completed 13 months in Cambodia, I have started learning a few khmer dishes. Thanks to my helper and a good friend ‘D’, we not only relish the local cuisine but additionally enjoy it making at home – just a short commutation of the dish from kitchen to dining table.

In the Kingdom of Cambodia, Fish is a staple, and it can unambiguously be said that “Fish enjoys almost the royal status of Rice.” A true convert that I am, I do not miss the country flavor of the local fishes.

The staple diet of Khmer is fresh water fish. With the abundant supply of fish (said to be 600 different species in the Tonle Sap lake), it is not surprising that the Khmer love to eat fish!

If you are in Cambodia during November to February, there is a week per month where you may be able to see lots of fishing activity along the riverfront in Phnom Penh. Here the Mekhong and Sap rivers come together and the fish is very plentiful during this season. The Khmer make use of this season and not only eat the fish fresh but dry, smoke, ferment and make it into fish sauce so they can use it during lean times as their main source of proteinhttp://www.cambodiauncovered.com/cambodia/fishing.html

A glance of the varieties of fish available at the market –

medium and small

and bigger

variety

the favorite among Cambodians – fish head

shrimps and seafood too

I am also a picky eater when it comes to fish – lesser the bones easier for me and I suppose for most of those who are reading this post too. But, with the very little knowledge that I have gained within these years about fishes, I keep one thing in mind – smaller the fish , lesser the fat. Certain varieties of smaller fish may be less in Omega 3 but are certainly less in the mercury content and hence safer.

So, I get any fish with a maximum weight of 1 kg and mostly 2 fishes at 1.75 kgs put together. This is for my Meen Kuzhambu (fish curry), Varutha Meen (fish fry), steamed fish cambodian style or a cambodian fish soup. I also buy the somewhat look-alike neththili of Chiriya Meen (very small fish) – (https://dosaikal.com/2013/04/05/varutha-meen-varutha-kathirikkai-with-thaalicha-paruppu-pan-fried-fish-and-pan-fried-eggplant-with-seasoned-lentil) – fishes as small as half your index finger, which also make the best healthy crispy chips on earth, while grilled in the oven.

meen kuzhambu – fish curry

small fish – crisply fried

I find some fishes have a distinct smell or flavor of the soil. Yes, the fish when cooked has a muddy flavor. Yet, I am not competent enough to identify the differences in taste of river or sea varieties.

I know there are genetically marine souls over there who feel those tiny fishes make wonderful kuzhambus/curries and thokkus/thick curries. That’s not for lazy, fearful converts like me- the very thought of removing bones or chewing with the bones threatens me!

Above all, there is also the attached mistrust of the younger lady of the house aka daughter, who prefers appa when it comes to removing bones from cooked fish. “Amma always keeps a few bones and it is so risky you know…” she says – Good for me and one job less in my pocket!
Trey Chamhoy – Steamed Fish

Trey is Fish in Khmer. This one is the version of my Khmer friend who also cooks good Indian food. So, please let me know of the changes you make in your Cambodian steamed fish!

Yet, I promise I did not make any Indianised Cambodian Fish..

Cambodia’s preferred source of protein is freshwater fish, caught mainly from the Tonle Sap and from the Tonle Sab, the Mekong, and the Basak rivers. Cambodians eat it fresh, salted, smoked, or made into fish sauce and paste. http://countrystudies.us/cambodia/65.htm

This one has the flavor of raw mangoes and is steamed in banana leaf.
Facts about how I use the Fish

I use two fishes 1.75 kgs put together.
I do not use the head of the fish.
Each fish is cut into two halves.
So, I get 4 medium size pieces.
How many fishes to be used, depends on how many pieces each member would need.

I. Needed most – Any kind of Steamer

II. Ingredients (serves two to four)

fish (any variety) – 2 no.s cut into 4 pieces
shallots – 4 no.s finely sliced
green chillies – 3 no.s
fresh red chillies – 3 no.s
spring onions – 2 or 3 bunches cut to the length of other juliennes
garlic – 6 cloves
ginger – 1 inch piece
carrot – 1 medium
raw mango – 1/2
radish – 1 small
salt – to taste
pepper powder – 1/2 tsp or as preferred

All vegetables finely julienned.
Instead of the above vegetables – can also use
1. capsicum in various colors – red, yellow and green
2. no vegetables and only mint and coriander leaves with ginger juliennes
3. any preferred vegetable of one’s choice but I’d avoid those which let out water like cucumber or guards.
III. To wrap up in the steamer

aluminum foil to wrap up the steaming vessel first, so that the soup/broth that cooks with the fish doesn’t fall in the water below
fresh banana leaf to cover the steaming vessel

steamer vessel with holes

Method of Preparation
1. Steamer

Make the steamer ready by wrapping first with aluminum foil
Then place the banana leaves to cover the base

aluminum foil

banana leaf

2. Fish

Cut and wash fish into two halves each
Rub salt and pepper powder on the fishes

3. Vegetables

Cut, slice and julienne the vegetables and mix together

4. To steam
1. Spread half of the vegetables on the banana leaf randomly

2. Place the fish pieces on the vegetable layer

3. Cover the fish with the remaining vegetables

4. Close the veggie-fish combination with a layer of banana leaves and place the vessel inside the steamer

5. Close the lid of the steamer
6. Steam for 15-20 minutes
7. Serve with the vegetables and soup/broth that lies beneath
8. Serve with hot rice.

Ready!

awesome twosome

Pongal In Cambodia – 2014!

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Pongal – The Harvest Festival of the Tamils was celebrated on the 14th of January. The four day festivity- Bhogi Pongal, Thai Pongal, Maatu Pongal and Kaanum Pongal has been discussed in https://dosaikal.com/thai-pongal-the-harvest-festival.

This Year Pongal was a simple affair as usual, but just tried showcasing a few traditional things to my daughter.

Concentrated on a basic menu, not indulging into a feast meal (that tuesday being a working day for the father-daughter duo) with –

vaazhai ilai saappaadu – the banana leaf platter

sarkkarai pongal -sweet jaggery rice (dosaikal.thai-pongal-the-harvest-festival) – the special delicacy of the day
maangai sambaar – lentils and vegetables in tamarind, spice gravy (dosaikal.sambar)
avial – mixed vegetables in coconut, yoghurt curry (dosaikal.pongal-in-cambodia)
beans thuvaran – beans dry vegetable curry (dosaikal.beans-poriyal)
maangai pachadi (raw mango and jaggery chutney)
maangai thokku (grated raw mango pickle)
vadai (dehusked black gram fritters)
yoghurt to end the meal
mor milagai for the yoghurt rice (dosaikal.curd-rice-sun-dried-chillies)

and the Cambodian Brown Rice to go with the curries.

We had our meal on the banana leaf (dosaikal.thamizhar-virundhu-feast-of-the-tamils). The different dishes kept on the disposable leaf bowls are only for display. (Special Thanks to friend ‘R’ for letting us cut banana leaves from their trees.)
Dhonnai – disposable eco-friendly bowls

The leaf bowls are called ‘Dhonnai’ – a typical temple meal server. The prasadhams or the food provided to the worshippers in the temples are served in dhonnais – made of different kinds of leaves stitched to form cups (palm leaf, banana leaf, lotus leaf are a few leaves used to make dhonnais). I’d like to highlight here that these are eco-friendly, bio-degradable bowls.

Any festival comes with a package of preparatory processes. Those vary from family to family. A person not familiar with all, but a keen learner that I would like myself to be – I thought of doing some minimal preparations to showcase the festive spirit.

So now to those few things I could make my daughter know that excites us during festivals – in the preparation of the special day –
1. Maavilai Thoranam

Maa is the short form of maangai/mango and ilai means leaf. Thoranam is a festoon which would be hanged at entrances of homes. During festivals, the thoranam/festoon made with mango leaves would adorn every house. Any family occasion, thoranams are an important part of home decoration – to tell the clan, community and the village/town that there is an auspicious occasion at their home. Inauspicious occasions call for different thoranams, differently hanged.

I do not know when the earliest reference of thoranam is found in Tamil Literature. But, ‘Naachiyaar Thirumozhi’ written by Andal, one of the Alvars (Vaishnavite Saints) of the Bhakti movement has these verses (dosaikal.com/maargazhi-maadhathil-ven-pongalven-pongal-in-the-month-of-maargazhi). Andal, the only female Alvar …in the 8th Century AD, mentions the Thoranams/festoons in her poetry!

vaaraNam aayiram suuzha valam seidhu
naaraNa nambi nadakinraan enredhir
pooraNa porkudam vaithu puramengum
thoraNam naatta kana kanden thozhi naan

Here, Andal talks about her dream of getting married to Lord Vishnu. She elaborates the festive occasion in her dream –

Her beloved Lord walks gloriously amidst thousands of elephants; For his majestic arrival, golden pots (again a symbol of auspicious occasion) are arranged everywhere and the whole of Srivilliputhur – her town is completely decorated with thoranams/festoons.

Maavilai Thoranams are available in the market in Tamilnadu for Pongal celebrations. With numerous mango trees around, I got a few mango leaves from friend ‘P’ (with mangoes too). Made the thoranam with tooth pick and hanged it in the entrance.
2. Karumbu – Sugarcane

After a long search, we could get the whole sugarcane. Pongal would have been incomplete without the true bite of sugarcane.

3. Kolam – traditional drawings with rice flour.

A Kolam is a geometrical line drawing composed of curved loops, drawn around a grid pattern of dots. The patterns range between geometric and mathematical line drawings around a matrix of dots to free form art work and closed shapes.

Though not as flamboyant as its other Indian contemporary, Rangoli, which is extremely colourful, a South Indian Kolam is all about symmetry, precision, and complexity. Due to their complexity, trying to figure out how, exactly, these designs were drawn can be a challenge that some viewers find enjoyable. (http://en.wikipedia.org/wiki/Kolam)

I am not a good artist – in terms of drawings or paintings. But watching amma and aachi draw kolams everyday in front of the house and special kolams in the poojai arai (worship room), my work was to do some kolams for Pongal and Deepavali. During Maargazhi Maadham, the month of Maargazhi (Dec-Jan), when the women display their drawing skills in front of their houses, mine would be a genuine attempt but not certainly one of the best or wouldn’t even be categorised ‘better’. Still the event wouldn’t stop.

Aachi (grandma) who would draw wonderful elephants and birds when we were small as she was a great artist. With such patience and dedication, her kolams were picture perfect – no compromise. She had her ‘Kola nottu’ – the note for kolams (now with cousin ‘A’, who is again very good at it – so in right hands), with her precious kolams drawn to perfection.

This year, Kolam was there in my agenda of traditions during Pongal. So, I requested my friend ‘L’ in Chennai who was sending me pictures of her beautiful Kolams, to send me some simple ones with procedures too. With improved technology, the step by step procedure reached in seconds and we drew our own kolams with chalk. My little enthusiast colored them!

my version… great artists over there – forgive me please…

and the original by ‘L’

my pongal paanai – pongal pot

Here are a few beautiful kolams done for Maargazhi and Pongal by ‘L’ –

Thanks ‘L’ for sharing these with me and letting me share with all!

One more important thing in Pongal is the turmeric plant tied to the pot in which Pongal would be cooked. Not available here. Hope to find it for my next Pongal. There is a saying in Tamil – ‘Thai pirandhal vazhi pirakkum’ which means – with the start of the new month of ‘Thai’ – mid January to mid February (after maargazhi), good things would fall in place.

Wish everyone a happy, healthy and success filled Year 2014!

Indian Food and Dance Festival in Phnom Penh!

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the Taj Mahal

Here in Phnom Penh, the Capital City of the Kingdom of Cambodia, The Indian Food and Dance Festival was organized by The Embassy of India along with India Tourism and India Tourism Development Corporation, in coordination with one of the best Hotels in Cambodia, Naga World Hotel, at their Pangea Fusion Restaurant. The much awaited event was actively supported by the local Indian Chamber of Commerce (ICC) and the Indian Association Cambodia (IAC). The festival was held from October 30-November 9, 2013. The Cambodian, Indian and the MNCs -(Multi-National Connoisseurs) of Exotic Food, got to relish the culinary talents of experienced Indian Chefs including Mr. Sanjay Dasari and Mr. M.C.Pal of Ashoka Hotel, New Delhi.

vilakku/lamp and pookkolam/flower arrangement

In India, Traditions vary from clan to clan – astonishingly they might vary from family to family too! Although,the overall festive nature can be the same. Here comes the importance of celebrating a festival, if not keeping track with the traditions. That is how, the celebration of Diwali with Indian Food and Indian Dance played a very significant part in rekindling the values and festive atmosphere at a home away from home!

vaazhai maram/banana tree at the entrance

The Chefs – Chef Pal and Chef Dasari from India and Chef Rana from Hotel Naga World

at work

Why call it a festival?

All festivals in India are marked by good music and very good food. The diverse nature of the nation, might be the result of the British, mapping the then different kingdoms, cultures, languages, cuisines and above all different races (Aryan, Dravidian and the Mongoloid) to one country! Not only did the 10 day program bring to true form the multi-ethnical cuisines from various parts of India, but also presented some enchanting classical dance performances from different regions of the country and the much adored Bollywood numbers by renowned dancers from Mumbai, India. Surely a memorable family event!

the main course -ready to be revealed!

dosai from the chef

The Dancers specially arrived from India, solely for this event. The Madhurita Sarang School of Kathak is a renowned Arts school in Pune, Maharashtra. Under the able guidance of their Principal and Guru Ms. Archana Sunjay, a group of five of her students – wonderful, experienced artists gave one of the best ever Indian classical, Folk and Bollywood numbers that the city had ever seen.

the performers

The versatile performances made the event a huge success. Bharat Natyam, Kathak, Folk, Contemporary and Bollywood dances kept the spectators enthralled. The performances were not limited to the stage alone; the dancers also performed while the guests enjoyed variety Indian cuisine at the restaurant! While on stage it was a more classical affair…. at the restaurant the floor was open to folk and peppy bollywood beats.

A few clicks –

Kathak – (classical dance form of northern India)

the Guru

and her students

Bharata Natyam (classical dance form of Tamilnadu, southern state of India)

There are numerous festivals exclusive to individual states or some festivals celebrated with different names in most of the states. Diwali is one festival which is celebrated with different reasons in the same name throughout the country.

Diwali need not be the festival of lights throughout India (see https://dosaikal.com/2011/12/09/thirukkaarthigai-ancient-festival-of-the-tamils/). In Tamilnadu, Karthigai Deepam is called the festival of lights. It is celebrated in the Tamil month of Karthigai which falls in November-December. Kaarthigai Deepam or Thirukkaarthigai is celebrated in all Shiva temples throughout Tamilnadu. But Thiruvannamalai temple holds a special place. Lord Shiva is worshipped in the form of fire – Agni Lingam in Thiruvannamalai.

The common feature of Diwali can be celebration of the victory of good over evil.

India is undoubtedly a country of Fusions – culture, cuisine, language and so on… Dance Performance without Fusion? There was some fusion dance too!
Fusion

The essence of any festival depends on individual views – but none can deny the foremost -that’s Happiness. This year’s Diwali was certainly a true happy affair with the younger generation enjoying the fun loaded events and the older generation nurturing the festive emotion with the Indian touch of food, music and dance! The folk, contemporary and bollywood numbers brought in, the vigor of young India and true India.
Folk Dance – too fast for good clicks… I need to learn more on this (the clicks).

There was always an aura of freshness and unexpected turns in the numbers that were performed –

The Contemporary Dance sent everyone mesmerized –

The Food Festival

When it came to food – the chefs had brought most of India in their pockets. Chef Sanjay Dasari, a prominent chef in successfully leading various Indian Food Festivals around the world and Chef M.C.Pal, a specialist in authentic Indian desserts showcased Indian cuisine at its best.

Rasam and Soups; Appalams and Papads; Tandoori Rotis, Naans, Dosais, Aapams and Pulavs; Plain Dal, Dal Makhani and a huge authentic variety of vegetarian and non-vegetarian main courses; Grill corner – with prawns, chicken, fish and vegetables and a wide selection to Indian and Western desserts to choose from – I might have left out some more too that went uncounted yet digested well!

dosai, naan and potato dry curry…

dal and paneer..

photo courtesy (dal):keonila of blueladyblog.com

chicken and lamb..

photo courtesy (chicken):keonila of blueladyblog.com

the wide variety of desserts –

the unavoidable jilebi and gulab jamun…

Food Demonstration

The food festival was not restricted to the spread in the restaurant, it was an extended affair of learning from the chefs – a demonstration of easy yet authentic recipes was organized.

Three recipes –

1. kariveppilai era – marinated prawns with the flavour of curry leaves

2. meen moili – fish curry in coconut milk

3. sooji phirni set in glasses- semolina pudding

were demonstrated by Chefs Sanjay Dasari and Madhab Chandra Pal.

the chef –

and the platter – kariveppilai era and meen moili with pulav

the chef and the dessert – semolina pudding –

This was some mind blowing team effort transformed into a success story. The Indian Food and Dance Festival is over and the Chefs and Dancers have already left for India, yet the music and dance still lingers in the air and the taste of food is remembered during every meal. I think this would go on for a few days from now.. atleast till the next festivity steps in!

Recipes learnt – Kariveppilai Era, Meen Moili and Semolina Pudding in the next post.

Num Kom-Sticky Rice Cakes with coconut filling/Khmer Kozhukkattai!

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Modhakam (http://modhakam-pillayar-chaturthi-special), Kara Kozhukkattai (http://pidi-kozhukkattai-karamsalted-rice-dumplings) and Inippu Kozhukkattai (http://inippuvella-k-kozhukkattaijaggery-rice-dumplings) for Pillayar Chaturthi have been made in the recent posts. So why not make this Pillayar Chaturthi a fusion festival – with a Tamil-Khmer festive sweet… that which also somewhat resembles our Poorana Kozhukkattai (Dumplings with filling) in preparation and filling!
Here is Num Kom – The Cambodian Sticky Rice Cake!

Cambodia with the staple food rice has many varieties of food made with Rice, especially the Glutinous Rice or the Sticky Rice.

Glutinous rice (Oryza sativa var. glutinosa; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, which has opaque grains, very low amylose content, and is especially sticky when cooked. It is called glutinous (< Latin glūtinōsus)[1] in the sense of being glue-like or sticky, and not in the sense of containing gluten. While often called “sticky rice”, it differs from non-glutinous strains of japonica rice which also become sticky to some degree when cooked. http://en.wikipedia.org/wiki/Sticky_rice

Some of the main delicacies made for special occasions with the Sticky Rice are the different kinds of Rice Cakes. Special occasions can be Weddings, Khmer New Year or Pchum Ben (Festival devoted to worship of ancestors).

The Rice Cake varieties can be Num Kom, Num Ansom Chrouk and Nom Ansom Chek. Num means Cake in general. Nom Kom is the Rice Cake with coconut and palm sugar filling. Ansom Chrouk has a filling mainly of pork fat and green bean and can be a main course. Ansom Chek has a filling of banana and it is served as a dessert.

During Pchum Ben – where the ancestors of every family are worshipped – women of the household, young and old sit together and prepare Num Kom. The Rice Cakes require a lot of time wrapping them in banana leaf – folded in a particular pattern. While Num Kom – the coconut filled rice cake needs less time comparitively, there are other fillings to the rice cake – like pork meat – cooking time of which is longer. So, they say the womenfolk sit chatting in the night making hundreds of rice cakes, while the different kinds of cakes get cooked for the next day ceremony.

Thanks to http://blog.aseankorea.org/archives/16079 – from which I could collect some interesting information about these Rice Cakes.

Special thanks to my friend and one of the pioneer bloggers of Cambodia at a very young age – Keonila of blueladyblog.com for helping me out in the search of more authentic information. Also patiently answering my doubts on the fillings of Nom Kom. She is one of the top 5 bloggers of Cambodia and a social media advocate. Thankyou Nila!

And all those other friends who may be reading this – do correct me when I am wrong on information – and please do not hesitate to share your thoughts. This would help me get a better insight into the traditions and culture behind the cuisine of Cambodia!

This Rice Cake could not have been prepared without the guidance and helping hands of friend ‘D’, who played teacher in letting me learn this cake – with the taste and twist (literally) of banana leaves. Thank you ‘D’.
Num Kom

Num Kom is a Rice Cake made with the outer shell of Sticky Rice with a filling of coconut and palm sugar, wrapped in banana leaf and steamed.

Originally palm sugar is used as sweetener. Since I did not have it, I substituted with the home made jaggery syrup which was available. Incidentally, when I made modhakam/poorana kozhukkattai on pillayar chathurthi, there was no jaggery at home as well in the Indian shop I get it from. I could only palm sugar instead. It was meant to be this way I suppose – Indian Kozhukkattai (Rice Dumplings) substituted with palm sugar and Khmer Kozhukkattai (Rice Cakes) with jaggery.

Ingredients (makes 7-8 num koms)

for the filling

glutinous rice/sticky rice – 175 grams (1 cup – a little more or less)
grated coconut – 1 cup
sesame seeds – 3 tsp
jaggery syrup – little less than 1/2 cup
salt – a pinch
banana leaves to wrap

Method of Preparation

I. Preparation of Outer Shell/Rice Covering

We decided to go for the traditional method of soaking rice and making a paste. The paste is strained in a netted cloth and the water content remaining in the paste would go. Then, hot water is added to somewhat dry dough to make it easy to wrap the filling inside.

This was a flop with the cloth I had was thick and could not strain the water away.. Emergency!!! Got some glutinous rice powder and mixed it with the rice paste and converted it into the required right consistency to make Num Kom

Keep aside.

II. Preparation of filling

In a wide pan, dry roast sesame seeds till slightly brown. Preferably black sesame – but I had white.
Switch off the stove and add grated coconut and jaggery syrup
If one uses palm sugar, it mixes well very fast and easily
Frying more or making the filling thick and sticky as in south indian dumplings is not needed here
Mix well and keep aside.

III. Preparation of Rice Cake

Make small balls of rice dough
Flatten each to keep the filling inside
Fill with coconut-sesame-jaggery filling
Close and make a ball

IV. Folding the Rice Cake in Banana Leaf

1. Cut the banana leaves in 8 by 7 inches (khmer food cooking tutorial: num kom’s (steam rice cake with coconut)

2. Wash the leaves well and wipe them clean with cloth

3. Fold each leaf vertically and give it a slightly cross cut

4. The cut leaves look like this

5. Fold it vertically – one fold

6. Next fold – make it a ‘V’

7. There would be two pockets – open the wider pocket

8. Grease the leaf and place the Rice Cake inside

9. Do not close it the same side where the leaf looks ‘V’ – but, fold the leaf to close the cake in the middle portion where there is a double slit – now, this is a tricky part I forgot to capture. I was learning to close it and was quite successful too. But no photos please. Shall try again for sure!

10. Done and the cakes are ready to be steamed.

V. Steaming Num Kom

place the rice cakes randomly in the vessel

Boil water in a steamer
In the container, place banana leaves as base. This prevents the num koms from sticking to the bottom of the vessel and also gives more banana leaf fragrance and flavour to the steamed cakes
Arrange the prepared rice cakes. Be careful not to damage the shape
Place more banana leaves on top and close the steamer with lid
Steam for about 15 minutes
Num Kom is ready

Sounds so similar, feels so familiar – yet so different! This holds good to the cuisine connections of Cambodia and South India! Shall explore more…

Dosaikal

…..Peeping into grandma's kitchen and more…

Category Archives: The Cambodia Diary

Indonesia – the lost link – part 3

Candi Mendut

Candi Pawon

Between Mendut and Borobudur stands Pawon temple, a jewel of Javanese temple architecture. Most probably, this temple served to purify the mind prior to ascending Borobudur.

Indonesia- the lost link – 2

https://whc.unesco.org/en/list/592

The Panels-

Intricate carvings-

Animals in stone- Jataka Tales…

The Stories –

The Life –

The Buddha –

Indonesia – the lost link

Khmer Memories – Num Plae Ai/Sticky Rice Sweet Balls

Khmer Festive Sweet – Num Ansom Chek – Banana Filled Steamed Rice Cakes

Festival of India in Cambodia – Dance Festival and Buddhist Festival

Trey Chamhoi/Cambodian Steamed Fish

Pongal In Cambodia – 2014!

Indian Food and Dance Festival in Phnom Penh!

Num Kom-Sticky Rice Cakes with coconut filling/Khmer Kozhukkattai!

Candi Mendut

Candi Pawon

Between Mendut and Borobudur stands Pawon temple, a jewel of Javanese temple architecture. Most probably, this temple served to purify the mind prior to ascending Borobudur.

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The Panels-

Intricate carvings-

Animals in stone- Jataka Tales…

The Stories –

The Life –

The Buddha –

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