ALL
chili powder
ICH Elements 4
-
Haapi Hoen-tey (Dumpling)
Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations, the indigenous New Year, which are held on the 29th day of the 10th lunar month. Normally, the ingredients for Hoen-tey are prepared and cooked on the evening of the 28th day. When Hoen-tey needs to be made in large quantities, it is prepared either on the 26th, 27th or 28th day, and then on the 29th day it is cooked. Long ago, Hoen-tey was only made during Lomba celebration. Nowadays it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients. -\tBuckwheat flour -\tBunches of beet leaves -\tTurnips -\tLocal butter -\tFermented local cheese -\tGinger -\tClove of garlic -\tWild black pepper -\tChili powder -\tWalnut (optional) -\tA few stalks of green onion -\tSalt to taste
Bhutan -
Kimjang, making and sharing kimchi in the Republic of Korea
Inscribed in 2013 (8.COM) on the Representative List of the Intangible Cultural Heritage of Humanity As the temperature falls in late autumn, the topic of choice for most Koreans is kimjang, making a large quantity of kimchi to sustain them through the country’s long and harsh winter. Kimchi, a categorical name for Korean-style preserved vegetables seasoned with local spices and fermented seafood, was recorded as part of Korean diet as early as 760 years ago. Kimchi has been an essential part of Korean meal across class and regional differences. The most humble meal consists of cooked rice and kimchi, but even the most luxurious banquet is not complete without kimchi. Kimjang incorporates Koreans' understanding of their natural environment, and closely reflects their regional ecosystems. Over time, Koreans have developed methods that best fit their specific natural conditions. Kimjang is thus deeply rooted in the natural milieu of Korean habitats. Preparation for kimjang follows a yearly seasonal cycle. In spring, households secure shrimp, anchovy, and other seafood for salting and fermenting. In summer, they purchase sea salt to be stored for up to two or three years, to let the bitter taste of brine out. In late summer, red chili peppers are dried and ground into powder. In late autumn housewives carefully monitor weather forecasts to determine the optimal date for kimjang: it is important to choose the right temperature for the kimchi to acquire the best taste through storing it in cool and stable conditions. In the custom of exchanging kimchi among households after kimjang, innovative skills and creative ideas are shared and accumulated.
South Korea 2013 -
Kolok Noodle
It is said that Mi Kolok was brought in by the Chinese communities who migrated to Sarawak. Thus, this dish is abundantly served in Chinese food outlets. Other references include Mi Kolok in Malay, Kampua in Chinese, and Mi Rangkai/Kering in the Iban language. Basically this dish uses Yee Mee or dried mi served with slices of braised beef or chicken with its soup and sambal (hot chili paste). To prepare the gravy braise the beef or chicken till tender with soup condiments, salt and an adequate amount of water. Then slice the meat when cooked. Put aside the gravy as it can be reheated and water be added in when the amount has reduced. For the sambal grind some chilies with garlic then mix with sweet soy sauce and the juice of musk lime. Braise the noodle with a little salt till soft then drain. Heat a little oil, fry the sliced garlic till crispy then remove. Fry the drained noodle using the garlic’s oil remnant, then enhance with vinegar, fish sauce or soy sauce and salt. Remove and put aside. Fry the sliced meat, add in thick soy sauce, sweet soy sauce, black pepper powder and salt. Blend well then remove. To serve put the noodle into a serving dish and mix with a little of the sambal. Add in the fried sliced meat, fried garlic and garnish with sliced spring onion. Put aside a bowl of the gravy garnished with celery leaves for the soup.
Malaysia -
Rendang Tok Dish
The traditional dish of Rendang Tok is a main choice of the people of Perak. The main ingredient is beef while the side ingredients are red onion, garlic, galangal, ginger, lemon grass, chili paste, turmeric powder, turmeric leaf, coriander, aniseed, sweet aniseed, thick coconut milk, palm sugar, dried grated coconut, tamarind juice and salt to taste. Spices such as cinnamon, star aniseed, clove and cardamom are for frying in an adequate amount of cooking oil. The beef is marinated with the side ingredients and left overnight. It is then transferred to a wok, addt in water and cook till the meat is tender. Fry the spices then add in the marinated meat together with its mixture and let cooked.
Malaysia
ICH Materials 13
-
ICH Courier Vol.27 Auspicious Events and Special Food
ICH Courier is the quarterly magazine on ICH in the Asia-Pacific region issued by ICHCAP since 2009. Every issue has its own theme under the title of the Windows to ICH, and the theme of the Vol 27 is 'Auspicious Events and Special Food.'
South Korea 2016 -
ICH Courier Vol.45 Oral Tradition of The Asia-Pacific Communities
Oral tradition consists of diverse narratives. It is passed on by word of mouth as everyday wisdom and transmitted through the generations. After that, it becomes infused in a region’s history, philosophy, and way of life, thus forming the foundation for a community’s knowledge systems. This volume introduces traditional tales in Sri Lanka, Palau, Kyrgyzstan, and Vietnam.
South Korea 2020
-
THE BEAUTY, WARMTH, AND HOSPITALITY OF PAGANAThe Maranao are a southern Philippine ethno-linguistic group living along the fringes of Lake Lanao in the Lanao provinces of Mindanao. The Maranao are best known for their love of beauty as shown in their ukil art, poetry—the epic Darangen, inscribed on the UNESCO Representative List—and the torogan, the grandest type of Philippine architecture.Year2016NationSouth Korea
-
The Healing Power of Peganum harmalaPeganum harmala L. belongs to the plant family Zygophyllaceae and appears spontaneously in the wide arid and semiarid areas between Western China and the Middle East/North Africa region. It is also istributed in Eastern Europe, the Mediterranean, and the Caucasus. P. harmala is a perennial glabrous herb that reaches thirty to one hundred centimeters in height with a short creeping rooting system, white flowers, and three-chamber capsule-type fruits that can contain about fifty black seeds. The roots can reach a depth of five or six meters to adapt to drying soils. The plant tends not to suffer from grazing due to its bitter taste (alkaloid content).Year2020NationSouth Korea