ichLinks

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

#food #food customs #food preparation #buckwheat flour #bunches of beet leaves #turnips #local butter #fermented local cheese #ginger #clove of garlic #wild black pepper #chili powder #walnut #green onion #salt

Bhutan

Yeomjang (Bamboo Blind Making)
National Intangible Cultural Heritage, Republic of Korea Yeomjang is the term for a craftsman who makes blinds out of various materials such as reeds and hemp stalks, especially bamboo. Blinds were necessary for life in Korean traditional houses called hanok. They were used in summer to block the strong sunlight and keep the people inside cool; they also served to prevent people from looking inside. They were made in various sizes, ranging from small ones to block palanquin doors and large ones to cover doorways. Bamboo blinds in particular took a lot of time and effort to make, so much so that the hands were said to have had to accomplish 10,000 steps. In Korea, blinds had been used since the Three Kingdoms Period; with the gradual disappearance of hanok, however, they had fallen out of use, with demand rapidly declining from the 1970s. As a result, there are few people left who make them. Today, blinds are made only in a few places such as Damyang in Jeollanam-do Province and Tongyeong in Gyeongsangnam-do Province.

#blinds #reeds #hemp stalks #bamboo #awning #hanbok #artisan

South Korea

Khaen music of the Lao people
The khaen is a mouth organ in which each tube has a reed. It looks like panpipes, but with bamboo (previously rice stalks or sometimes other plants) tubes of variable length, each with a metal reed. One blows into it through an air chamber called ‘marqunamdtow’. The sound produced is higher or lower depending on the size of the tube. It is a favourite instrument used in Lao traditional and folk music. Its design and number of tubes have evolved according to the changes in Lao folk melodies and songs. Today there are three kinds: the khaen 6 (12 tubes), the khaen 7 (14 tubes) and the most successful one, the khaen 8 (16 tubes). The khaen is very popular in all regions and communities of Laos due to its music’s richness and abundance, which represents the nation's soul for its population. The instrument is suitable for melodies and harmonic richness since it can produce several sounds simultaneously, like a piano. Its music is customarily part of numerous village festivals, accompanying traditional songs and dances. It symbolizes popular culture and it is customary for all villagers who listen to it to become actors rather than spectators, by participating actively and joyfully in the songs and dances it offers.

Lao People's Democratic Republic 2017

Nothing goes to waste in an Ifugao rice field. Old rice stalks and grasses in a field in fallow are heaped in mounds (pinkol) as compost to fertilize the next generation
Save The Ifugao Terraces Movement

Philippines

Nothing goes to waste in an Ifugao rice field. Old rice stalks and grasses in a field in fallow are heaped in mounds (pinkol) as compost to fertilize the next generation
Save The Ifugao Terraces Movement

Philippines

Haapi Hoen-tey Ingredients
Hoen-tey is a special Haa Valley dish that is usually prepared during Lomba celebrations (indigenous New Year), which are held on the 29th day of the 10th 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 on the 29th day it is cooked. Long ago, Hoen-tey was only made on Lomba or specially to celebrate Lomba. Nowadays, however, it is prepared all year round. To prepare Hoen-tey, you need the following basic ingredients.\n● Buckwheat flour \n● A bunch of beet leaves\n● Turnips\n● Local butter\n● Fermented local cheese\n● Ginger\n● Clove of garlic\n● Wild black pepper\n● Chili powder\n● Walnut (optional)\n● A few stalks of green onion\n● Salt

#food #food customs #food preparation #buckwheat flour #bunches of beet leaves #turnips #local butter #fermented local cheese #ginger #clove of garlic #wild black pepper #chili powder #walnut #green onion #salt

Bhutan

Jaggery production in Myanmar
Jaggery (Htan Nyat) is very important sweet food stuff in Myanmar which is boiled the toddy palm sap(Htan Yee) so that can be made solid jaggery.It's colour ranges from yellow to brown.Toddy palm tree(Htan Pin) are growing especially in Rural Area of Central Dry Zone of Myanmar such as Mandalay Region, Magway Region and Sagaing Region.The jaggery production can be found as the traditional production in most villages from Kyauk Pa Daung, Myin Gyan, Taung Thar, We Laung, Ye Sa Gyo, Pa Kok Ku, Meik Ti La, Poppa, Bagan and Nyaung Oo township. Other growing areas of Toddy palm tree(Htan Pin) are Lower Myanmar such as Tha Nin Thar Yi Region, Ayeyarwady Region, Dawei, Yebyu, Thaton Districts.\nHere, I would like to express about a traditional jaggery production from Zee O village. Zee O village located in Myay Thin Twin Group,Nyaung Oo Township in Mandalay Region. It locates on the south of Old Bagan and about 25km from Nyaung Oo city. For their seasonal livelihood, they pratice traditional way of jaggery making process through their ancestors for long time ago. Among 200 households of Zee O village, 100 are doing jaggery production. We can see the jaggery production as traditional food for their economic life.\nAccording to the different region, collection time of the toddy palm sap(Htan Yee) is not same. In Zee O village, the sap from male toddy palm (Htan Pho) can only be collected from February to June and the sap from female toddy palm (Htan Ma) can only be collected from April to September. nTo collect sap from the toddy tree,the toddy palm climber uses special tools such as small ladder (Yin Swee) fixed to the upper part of a toddy tree and portable ladder (Yin Htaung) used in connection with the fixed ladder and etc. The work of collecting to sap starts early in the morning. The toddy climber climbs the toddy tree via special ladder attached to its trunk and brings down the pots that have filled with the toddy palm sap overnight, replacing them with empty pots at noon.\nFirst of all,heat the pots(Myu Oe) with dry the toddy palm leaves. Afer heating,the pot are roped.And then,poured the slaked lime into the pot. The one of the important things of the toddy climber is the knife(Dar Hnee) which is needed to sharp.\nSo,the toddy climber grinds the knife before his functions. The toddy climbers of Zee O village are distinct from other places of the toddy climbers. For testing knife is sharp, he cut his hairs himself. And then,he carries about ten pots(Myu Oe) with shoulder-yoke and the sharp knife attached to his waist and goes to the toddy palm trees.\nThere are two ways of collecting toddy juice(Htan Yee) depends on male and female toddy tree. A bit of wood(Ka Laing) is wedged into the top of the toddy palm tree to provide seating while he cuts the flower clusters. When the toddy-udders(Htan Nosh) of male tree become blossom, the climber has to clip the toddy-udders toddy-udders with wooden stick or pounding soften that can get much toddy sap. After that,the toddy climber tied nine or twelve toddy-udders cutting for sap into the pots.\nToddy farmer cut female toddy palm's stalks that have fruits for sap collection. He pounds the base of toddy palm's stalk with a small iron hammer (Zauk Khauk). Toddy farmer slice a little to each fruit to collect toddy sap.\nThe sap has to be filtered leaving behind the sediment of lime(Hton Yee Kyi) is put into a stainless steel boiling pan and boiled for about 45 minutes. According to the different region,the kilns for boiling toddy palm sap are different types.In Zee O village, the kilns are made by digging into the ground so that can work for five boiling pans at the same time. While the sap are boiling, the worker has to stir with flat wooden laddle continuously and also has to be added the seeds or powder of castor oil plant so that it cannot be split into the ground. The boiling and stirring has to be continued to get the suitable condition for moulding of toddy palm syrup was obtained. After that, toddy palm syrup was cooled to make granules by hands. Then,it is also dried for about 15 minutes and jaggery is obtained. nAfter that, export jaggery to the buying centre. The buying centre has to put out to dry with the sun. And then,prepare to trade other regions. Especially, Zee O village trade with Nyaung Oo township and Yangon region.\nThere are some animals to disturb the jaggery production such as mouses,squirrels,butterflies, bats,ants,crows and so on. They suck toddy sap,bite the pot's rope and fruit clusters,throw away faeces into the pot.\nJaggery is completely organic without any chemicals.It is used for Myanmar traditional food such as Mont-lone-yay-paw, Mont-lat-saung,Mont-kywe-thae,Thar-ku-yoo,Mont-lat-kout; etc.\nThere has many nutritional values of jaggery. They are protein, fat, carbonhydrate, energy, calcium, phosphorus, iron, mineral, carotine,vitamin and so on.In medical benefits, jaggery treats cold and cough,purified blood,relieves bone and joint pain,strengthens immunity etc.So,jaggery(Htan Nyat) is very useful for snack and traditional medicine.

Myanmar 2019

Wheat stepping song
I chanced upon this scene of wheat harvesting in an agricultural village in the Indus River Basin. The wheat is laid thickly over the circular yard, in the center of which is a pole. Five to six horses or dzos are tied to the pole and made to walk round and round over the wheat to crush the stalks. This is why I named this the wheat stepping song.

India 미상

stalks