“Toek-kroeung” is a popular dish because it is delicious and nutritious made from fish and eaten with a variety of fresh vegetables. The ingredients for making Toek-kroeung, there are not many, what is needed is fish (fish can have many kinds of preferences), prahok, lemon, garlic, sugar, salt, sesame or peanuts, sweet basil, long coriander, garlic, water. To make the dish, first, take the fish to boil or grill and remove all the bones and then mix it with other ingredients such as garlic, sugar, salt, and lemon. In order to make it tastier, mix the boiled fish with the boiled water, or you can take hot water can be used instead, and they take the steamed prahok and soak it in water. To make it even thicker, add sesame seeds or cooked peanuts, add chopped sweet basil, long coriander and garlic and sprinkle on top and taste or change as you like. As for vegetable of Teuk Kreoung, there can be many kinds according to the district, region and the preferences of the eater. Commonly include water convolvulus, water lily, Mimosa, Kamping Pouy, rice cucumber or Pha Or cucumber, Taiwan Bok Choy, Azadirachta Indica flower and leaf, Long bean, Trouy Rang, Plov Kongkeb, papaya, wax gourd, luffa gourd, banana flower, eggplant, sesbania grandiflora, and so on. Some of these vegetables can be eaten raw and some can be boiled or cooked.

Bay Batabor is one of the most important offerings among other offerings, as the old people in the fields often do when preparing offerings for various festivals, large or small, for example, birthday celebrations, funerals, Tes moha cheadok festival, and rainmaking ritual. How to make Bay Batabor may be slightly different from one to the next, it depends on the festival, community, or area. What we are sharing here is how to make rice cakes for cremation in Daun Ov village, Leang Dai commune, Angkor Thom district, Siem Reap province. First, they place ripe bananas and palm sugar which are wrapped in conical banana leaves in a bowl. Then take another bowl and place it on top of the bowl. On top of that bowl, there are 12 pieces of sticky rice and some spread sticky rice. Then, fold 12 banana leaves into a conical shape and put them around the 12 pieces of sticky rice. The top of the sticky rice bowl is called the middle part of Bay Batabor. It is where they place a banana corm right in the middle and they cover it with banana leaves in a conical shape. With that, they also put 12 areca palm nuts on it. On the top of the cone, there are 12 folded betel leave, 12 candles, champa flowers, yellow flowers, a paper bag of the dried areca palm, red and white paper flags, and riel banknotes. According to the elders who make Bay Batabor, they made the rice offering to put on the ceremony’s donation table. However, during the rain-making ritual at Neak Porn temple, the rice offerings are placed on the altar in front of other offerings. Before it can be placed on the table of the ceremony, those female elders, sit around the circle, make three rounds of Batabor bowls to dedicate to the Preah Shak muni stupa, and chanting for 3 times, “Tong Teng Kroleng Bopha Tok Moung Vey Bay Moung Va we are offering candle, incense, betel leaf and areca palm nut to Preah Shak muni stupa. The elders also mentioned that The Batabor rice bowl represents the mother’s body, and the 12 betel leave and the 12 candles represent the mother's breast, which has six holes in each side.

The origin of the Balai or Ulai Dance is unclear. However, it is believed that it has settled in Terengganu about 300 years ago. The existence of this dance in the Bukit Gemuruh Village in Hulu Terengganu revolves around the story of a couple who were farmers namely Tok Jambul and his wife Tok Senik with their child. Whenever To Senik lullabied her child there was an invisible voice as if reciprocating her quatrain. The voice invariably reciprocated Tok Senik’s quatrain when she continued quatraining while working in the paddy field. One day Tok Jambul dreamt meeting a man that told him that a genie wanted to jolly with Tok Jambul’s wife. The man directed Tok Jambul to plant upright a number of the pulai tree trunk and to sprinkle chanted flour around the tree using banana leaf, as well as reciting mantras. Eventually his paddy grew as well as fertile and the invisible voice was nowhere. Originally this dance is related to appeasing the spirit of paddy and performed by young maiden of the Bukit Gemuruh Village. The dance is accompanied by songs portraying the farmers’ happiness after obtaining the produce. The dance movements picture the farmers doing paddy field works. Colourful umbrellas that signify the spirit of paddy are placed in the middle of the stage and the dancers dance encircling the umbrellas. Paddy planting equipment like hoe, paddy harvester, and the farmers’ hats are turned into props.

Burasak or Buras is well known among the Bugis who settle down in the Malay Peninsula since the 16th century from the Sulawesi Islands in Indonesia. This dish is said to be the choice of Bugis traders as stock during sailing as can be kept for a long period. Nowadays, this is one of the dishes served during celebrations. Burasak is based on rice, coconut milk, and a little salt to improve the taste. Banana leaf is used for wrapping while raffia string is used to tie the wrap. This dish is taken with other foods, among them is chicken rendang.

Solo Tshung-nang is one of the special gifts offered to guests along with a bottle of wine (normally ara-locally brewed alcohol), for family members, weeding ceremonies, and also to any guest during special occasions. Solo Tsungma is locally prepared from either dried or fresh chili peppers – preferably dried chili powdered and mixed with Nam black sesame seeds, pumpkin seed and other delicacies neatly wrapped in particular leaves such as; Laga wild banana leaf, Chong-shing laga fig leaf and other specific wild leaf which have broad in width. Amongst these wrapping leaves, laga is preferred and widely used. The practice of making and offering Solo Tshung-ma is active and a popular gift in the villages within Decheling, Norbugang and Choekhorling gewogs (block) under Pemagatshel Dzongkhag (district). Prerequisite ingredients and materials: -\tLaga: wild banana leaf (preferred), Chong-shing laga fig leaf, Mong-nang laga, lau laga, and other wild leaves as wrappers. -\tKudpa ney-nga: Five coloured thread (preferred) or fiber of any other tree such as Soga do (bamboo thread) and Phrang three bark fiber etc. -\tLocally grown and dried chili -\tNam: black sesame seeds are one of the most important ingredients for preparing the pickle thus calling it nam-solo or sesame pickle. -\tBrum-sha lung: pumpkin seed -\tNam-jor: similar to sesame -\tTsha: salt Types of Solo Tshung-nang: -\tNam solo (chili and sesame mixed pickle) - \tNam-jor Solo (chili and white sesame mixed pickle) -\tBrumsha lung Solo (chili and pumpkin seed mixed pickle) -\tChur Solo (chili and fresh cheese pickle) note this kind cannot be preserved but is also offered as gift. When offering Solo Tshung-nang it is always offered along with local wine ara, or ara dama, which is raw or un-brewed wine. It is popular to fill a So-palag traditional bamboo container with ara as an appetizer locally called Kam-tang where first the ara is offered followed by Solo Tshung nang. When given as an appetizer, it is traditional that you must offer the tshung nang with a knot concealed underneath.

" Kor Chuk " is one of the adolescent ceremonies of the Cambodian people from birth to death. This ceremony is to prepare the person to enter adulthood. The ancient Khmer practiced this tradition in almost every family. Children, both boys, and girls, from the age of one year, had to shave their hair to clean their heads every month or every holy day, leaving only one piece of hair (chuk or kampoy) at the top, or some kept three pieces like the angle of the stove on the top of the head, and until the age of 12 or 13 (the girl is kept under the age of puberty). Then the ceremony of shaving off the hair. Today, this tradition is almost extinct in Cambodia, except in the Angkor area and in the north or northwest part of the country. By this, it does not mean that there is no such a tradition in other places, it is just rare. The tradition of the ceremony may differ slightly from district to region, so here is the tradition in Chan village, Tang Krasang commune, Batheay district, Kampong Cham province. The locals call this ceremony “shaving or cutting off the Kompoy.” Nowadays, in this area, the practice of keeping the hair on children from a very young age is very rare. Due to financial problems, some families cannot effort throwing the shaving or cutting off the Kompoy ceremony for those children who keep the Kompoy. Even though the locals do not care much for their children to keep their Komoy as before, they still have the desire to celebrate the ceremony of cutting their children's hair because it is a tradition and a blessing for children at this age. Probably because of the limited resources, the locals often have the shaving off ceremony together with the "Cheagn Mlub" ceremony. The process of the ceremony lasts 1 night and 2 days. The first day is called the day of Jol Rorng. Since the morning, the villagers, some relatives, and some neighbors on whom the host relied came to help with their chores, such as building a shaving place and arranging various offerings, as follows. Rundab Tver Tmenh: Soul rice (sticky rice in a glass or in a soup bowl with banana leaf cones), fresh coconut, cut the head of the coconut enough to cover the water with the banana leaf cones on top and wrap a cloth or scarf around it. Rundab Kor Sork neng Bom Berk Phnek: a plate for a razor blade or razor blade, hair comb, glass, perfume, oil, powder, banana leaf container to keep the hair, water container or Ork Kombor, a grass ring, a gold ring and a silver ring for attachment with the three pieces of hair or one piece of hair. Bay Srey Derm: is made from a virgin banana trunk, assuming that the height is the same as the child who shaves his hair. The upper bouts featured consist of Kon Bay Srey 5 Tnak, wrapped around by banana leaf or by texture silk. Represents all children. A stick or a diamond sword: made from the top of two palm leaves, with Bali inscription along the leaves, and the end of the leaves are twisted together for children to carry or wear around their necks during the ceremony. Dong Tpech: Dong made of bamboo for Tpech cotton, curved on both ends like the body of a bow (look similar to Tu Korng). At the front bend or head, three incense sticks and a candle are tied, and at the end of the tail or Konsai they tie a piece of Mlu and a piece of Sla. Dong Tpech is used when Grandpa Achar leads the person to the shave place. Ceremony: Although this Kor Chok ceremony goes hand in hand with the "Cheagn Mlub" ceremony, now let the story of shaving alone be shown. The actual ceremony begins in the afternoon, beginning with the offering of Krong Pali on the ground facing east, towards Rean Bosbok. This work is to inform the owner of the water in the sense of declaring. Ta Acha (layman) asked the owner of the ceremony to hold Dong Tpech and he led the way to the up-stair of the house.

This daily late afternoon menu of the people of Terengganu is well known in the district of Kemaman. It is made of fish flesh wrapped in banana leaf in the form of a cone. The taste is akin to the otak-otak dish but differs in its physical form. Sata is taken with plain rice, or with plain coffee as a snack. The main ingredients are sardine, grated coconut, pounded red onion and ginger, finely sliced kesum leaf and chilies, ground chillies, egg, salt, sugar, budu (fermented shrimp) and food enhancer as well as parched banana leaf. Pound or grind the fish flesh and mix with the rest of the ingredients. Put into the parched cone-shaped banana leaf and grill with a moderate heat till cooked.