tag:blogger.com,1999:blog-24127295296562880922024-03-05T00:32:35.737-08:00Trails and StringsRanjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-2412729529656288092.post-87159878315545844612016-02-29T09:10:00.004-08:002016-03-01T08:58:01.031-08:00Pleasure in Small Portions<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Temples have been the focal points of many cultural
landscapes since Mesopotamian times. Parthenon as a temple epitomizes the
highest order of classical architecture. It has been built on top of a hill to
depict its place in the spatial hierarchy of ancient Athens. Almost in parallel
to the latter part of Greek civilization, ancient Sri Lankans built temples of
gigantic proportions in the plains of Anuradhapura kingdom (377 BC – 1017 AD).
Sometimes temples are placed on high grounds for greater emphasis and
veneration. Such temples are dotting the cultural landscape of Sri Lanka. </span><span style="font-size: large;">Similar landscapes can be seen in other Asian countries like Thailand, Lao,
Cambodia and Vietnam.</span></div>
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Stupa at Mihintale, Sri Lanka, 7th Century AD</div>
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<span style="font-size: x-small;"> (pic from Google)</span></div>
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<span style="font-size: large;">During one of my visits to Hanoi city in Vietnam, a good old
friend called Ngo Minh Hung accompanied me to see a tiny temple called ‘one
pillar pagoda’. It is not spectacular in size but distinctive in terms of
architectural value. Its importance to the Vietnamese is such that it often associates
with the cultural image of the country. It is also regarded as one of the most
iconic temples of Vietnam despite its size.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ni-X0FKE2XXZ6i64c3hGkg-Tj-Dt2CO0k0BbYCczPLJSKIkcaVZzA5hVv1fIZD90mjdgXmnEZe7G8TpzcP7sK-BkqFozaVbvtz1qDe9p0xW68bai0EQTjAGc1BEvfqukm1maLx5qMFdX/s1600/one-pillar-pagoda-vietnam-visa-on-arrival5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ni-X0FKE2XXZ6i64c3hGkg-Tj-Dt2CO0k0BbYCczPLJSKIkcaVZzA5hVv1fIZD90mjdgXmnEZe7G8TpzcP7sK-BkqFozaVbvtz1qDe9p0xW68bai0EQTjAGc1BEvfqukm1maLx5qMFdX/s640/one-pillar-pagoda-vietnam-visa-on-arrival5.jpg" width="640" /></a></div>
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<span style="font-size: x-small;"> (pics from Google)</span></div>
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<span style="font-size: large;">One pillar pagoda has been built by the Emperor Ly Thai Tong
who has ruled from 1024 -1054 AD. It was an offering to the Goddess of Mercy
who bestowed him with a hair to the throne.
The pagoda is entirely a timber structure built on a single stone
pillar. It has been designed to resemble a lotus blossom rising out of muddy water.
Lotus blossom is the Buddhist symbol for enlightenment and muddy water
symbolize the sorrows of life. What exists there today is a pagoda re-built by
the government after it was destroyed in 1954 by the departing French
occupiers. <o:p></o:p></span></div>
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<span style="font-size: large;">It is not possible to enter this teeny-weeny 3 sq.m. pagoda,
but it is a serene pleasure to watch it from the lush garden surrounding it. That
is possible only if you do not get distracted by thousands of tourists who flock
around it to get the best perspective. Undoubtedly, this little gem is the most
admired architectural edifice in the city that also offers a concoction of
French and Vietnamese architecture, myriad of lakes, lush green parks and tree
lined streets. </span></div>
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<span style="font-size: large;">. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSG44I5aLuqUiipXupNB7VIffPKs-7BINmIDroSn_NMGJOpIPcsj4OUz1cuLqHev7j6JzWw5w-OLKRtigEqMC-ksJekhuu_fgaTfHChP6D8YmH1bgRgYEhFzfafY_lOkVSZINPScji45st/s1600/2012-01-04.10.21.33-cha_ca_la_vong.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSG44I5aLuqUiipXupNB7VIffPKs-7BINmIDroSn_NMGJOpIPcsj4OUz1cuLqHev7j6JzWw5w-OLKRtigEqMC-ksJekhuu_fgaTfHChP6D8YmH1bgRgYEhFzfafY_lOkVSZINPScji45st/s400/2012-01-04.10.21.33-cha_ca_la_vong.jpg" width="266" /></a><span style="font-size: large;">While my eyes were enjoying the pleasure of little doses of
architecture, especially in the ancient quarter of Hanoi called “36 old streets”,
the tongue was craving for some gastronomical pleasure. Hung accompanied me to
a place he introduced as the oldest restaurant in Hanoi. Many tourists and
locals flock to this 100 year old restaurant called ‘Cha Ca La Vong’ located on
Cha Ca La Vong street, to enjoy a dish called Cha Ca La Vong. The street,
premises and the dish happen to bear the same name. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIO8rYJwtOmxzUmiTUyk8c_YtRQMmWaEn17wkYw5mmJgItAv2tgiUX4NpqsAV4gOupVM5IbbdwWQy0OvXLyS6wbDWFYDU1GiZyNZVTlAaSZC7-3LSxfrVAIIH6J_PpwLIgnIvSJJiLRvya/s1600/pho-cha-ca-la-vong-hanoi-fried-fish-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIO8rYJwtOmxzUmiTUyk8c_YtRQMmWaEn17wkYw5mmJgItAv2tgiUX4NpqsAV4gOupVM5IbbdwWQy0OvXLyS6wbDWFYDU1GiZyNZVTlAaSZC7-3LSxfrVAIIH6J_PpwLIgnIvSJJiLRvya/s400/pho-cha-ca-la-vong-hanoi-fried-fish-4.jpg" width="400" /></a></div>
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<span style="font-size: large;">In fact it is the only dish
the restaurant offers and therefore there is no menu to choose from. We joined
a line of about 15 people and waited on the sidewalk. Once we got our chance to
enter the tiny restaurant through a rickety old staircase we saw a dining room full
of diners. It was time to rub shoulders with some strangers at a communal
dining table. <o:p></o:p></span></div>
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<span style="font-size: large;">Minh did the ordering and I just enjoyed the cacophony of
sounds and fragrant smell of the unique dish. Soon a waiter brought a burner
and a skillet of pre-cooked fish and placed them in front of us. As Minh told
me the dish consists of a local variety of catfish cooked with turmeric, shrimp
paste, fish sauce and herbs following a secret recipe. The yellowish chunks of fish
were served with plates of silky rice noodle, peanuts, chilies and a mix of
fresh herbs. The last stage of cooking and assembly of the dish was in ‘do-it-yourself’
style. Minh did the cooking and I just enjoyed the flavorful dish.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcodKk1JUbXiDHTYyx80Xs_025CD_xzyaPzmLJAYNDv2_uyjLr-eXJCCMg8Rwi4j83MeJZzpmwDDtgbW9uyTsztWy1ljh3B-TdZK6rC1t313lC6qO7MhmmcXLI7Qf1NOXW44OLhT5UqUJ/s1600/la-vong-grilled-fish-pie-hanoi-food-tours.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXcodKk1JUbXiDHTYyx80Xs_025CD_xzyaPzmLJAYNDv2_uyjLr-eXJCCMg8Rwi4j83MeJZzpmwDDtgbW9uyTsztWy1ljh3B-TdZK6rC1t313lC6qO7MhmmcXLI7Qf1NOXW44OLhT5UqUJ/s640/la-vong-grilled-fish-pie-hanoi-food-tours.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAh8SfpwToIsOsLWA788Eq1bE7vhrhKfBS8GCqXaNd9sHbtXqtRS-xKv5Q0G-lEtqEe_NnAzEyv1sTO35P7Mmz6EHb2ctZG_RGdQ2EYyPzFbIT2V8K5Zgt_Z5NJJp_NQ18sOccdOfHG0D/s1600/img_7439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAh8SfpwToIsOsLWA788Eq1bE7vhrhKfBS8GCqXaNd9sHbtXqtRS-xKv5Q0G-lEtqEe_NnAzEyv1sTO35P7Mmz6EHb2ctZG_RGdQ2EYyPzFbIT2V8K5Zgt_Z5NJJp_NQ18sOccdOfHG0D/s640/img_7439.jpg" width="640" /></a></div>
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<span style="font-size: large;">The
popularity of the restaurant and its iconic dish is such that there are also
imposters in nearby streets who offer competitive versions under look-alike
names like “Cha Ca La Lvong”. <o:p></o:p></span></div>
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<span style="font-size: large;">Whenever I enjoyed a new dish in a foreign city I try to
cook it. However, I didn’t dare to cook that unique dish. Instead, I tried to
make one of my all-time favorite Vietnamese dishes. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrAYgvta8xC5XNFArqiTnvL559OGLg6CER6RRhB2vdylGFO-19BRNgFZTk9jVJSjjLvl3co0sWxC-EE5s3qJg1yLmNOVF79hhlGIZpyQRcBbrokyI3nsDbqICrZJC-EiivoRGfgMc1fCy/s1600/VN+Salad2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZrAYgvta8xC5XNFArqiTnvL559OGLg6CER6RRhB2vdylGFO-19BRNgFZTk9jVJSjjLvl3co0sWxC-EE5s3qJg1yLmNOVF79hhlGIZpyQRcBbrokyI3nsDbqICrZJC-EiivoRGfgMc1fCy/s400/VN+Salad2.jpg" width="300" /></a><span style="font-size: large;"><span style="color: cyan;">Lotus Stem Salad with Shrimps</span><o:p></o:p></span></div>
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<span style="font-size: large;"><span style="color: cyan;">Ingredients</span></span></div>
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<span style="color: cyan; font-size: large;">Bunch of lotus stems (white ones) cleaned and washed <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">10-12 shrimps de-shelled and de-veined (let tails on)<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">2” piece of carrot very thinly julienned <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">1 tbsp. lemon juice<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">½ tbsp. sugar<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">1 tbsp. white vinegar<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">2 tbsp. light fish sauce<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">½ tsp salt<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">A pinch of freshly ground black pepper<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">2 red chili<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Sprig of sweet basil leave<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Few coriander leave with stems<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Spring of mint leave<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">½ tbsp. dry roasted peanuts <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">½ tbsp. fried shallots<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Preparation<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Put lemon juice, vinegar, sugar, salt and pepper in a bowl and mix until
sugar and salt are dissolved. This is the sauce for the salad.<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Julienne lotus stems, carrot and chili <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Poach shrimps over medium heat with water and little bit of vinegar until
they are just cooked.<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Marinate shrimps in 1 tbsp. of sauce and 1 tbsp. of light fish sauce for
3minuts. <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Marinate lotus stems, carrot, basil, mint, coriander and chili with the
rest of the sauce. <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Add marinated shrimp and remaining fish sauce into it and toss until well
combined. <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Transfer to a serving plate and sprinkle with roasted peanuts and fried
shallot to garnish.<o:p></o:p></span></div>
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Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com22tag:blogger.com,1999:blog-2412729529656288092.post-83680731225680174082016-01-31T08:57:00.001-08:002016-02-01T09:00:20.480-08:00Cocos Nucifera debacle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-large;">Cocos Nucifera debacle</span><o:p></o:p></div>
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<span style="font-size: large;">A friend reminded that I did not update my blog for more
than a year. So, resuming the blog was one of new year resolutions. The first
month of 2016 is almost over but I am yet to organize some thoughts to write.
Then suddenly an idea came to my mind this morning…..Eureka… Eureka! ….. I
should write about Cocos Nucifera.</span><o:p></o:p></div>
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<span style="font-size: large;"><span style="color: cyan;">Why can’t we Sri Lankans live without coconut? Why do we
love coconut so much?</span><o:p></o:p></span></div>
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<span style="font-size: large;">I vividly remember that we could not evade coconut as young
students of architecture in 1983. It was our third year and our year master Prof.
Nimal De Silva asked us to design a student center for the University of
Ruhuna. The university was being built at that time. We went on a memorable
field trip to its Mapalana campus and saw a green field full of coconut trees. When
we were doing our design proposals some of us tried to preserve as many as
possible coconut trees on the site. I was one of them. My building was in an
oblong shape with a narrow courtyard in the middle and coconut trees
surrounding it. Gamini Sarath peeped
into my drawing board and shouted out loudly… <span lang="SI-LK" style="font-family: "iskoola pota" , "sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-language: SI-LK; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">“මේක හරියට භගමනිය වගෙයිනෙ”</span> (He compared it to a female genital)<span lang="SI-LK" style="font-family: "iskoola pota" , "sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-language: SI-LK; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">. </span>I was very embarrassed. So I had to
through it out and restart all over again. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">The buildings that go this way and that way in order to save
coconut trees were sarcastically called “coconut architecture” by student folks.
However, I must say that some of the most stunning resort hotels that I have
seen in Sri Lanka, Thailand and Indonesia are set in coconut groves. Coconut
trees have become such an integral part of the architecture of these tropical
countries. So why not brand them as coconut architecture of Asia. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXdu5ukzkjGT1MK_KiZfvE0DMdPPYSAOjQ_l8ZQYKE_LD28wBcfrPmr5VZ4atlBfNP-xp3PXcBNTAu0pkXUtOMIMuBQ5vL39ouLslSquOLJ3vPIwliZA6UkiEzNfTAjjh3fIefIKlEkWU/s1600/Laguna+Bali.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXXdu5ukzkjGT1MK_KiZfvE0DMdPPYSAOjQ_l8ZQYKE_LD28wBcfrPmr5VZ4atlBfNP-xp3PXcBNTAu0pkXUtOMIMuBQ5vL39ouLslSquOLJ3vPIwliZA6UkiEzNfTAjjh3fIefIKlEkWU/s640/Laguna+Bali.jpg" width="640" /></a></div>
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Laguna, Bali, Indonesia (source: Google images)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbsI5jXSPij9YfJyj4gUPUR_01EMZ5hojHRKxGc8InF0eRWsZR56aBnv6UaJGdX-StENPXjQYGdTdsIC5Ri2K5HACWMAO40fL5O_l-8BjfDqLB5vHR62Iv98i6d_Rqn01HXc91WeJK78c/s1600/JWmarriottRKhaolak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpbsI5jXSPij9YfJyj4gUPUR_01EMZ5hojHRKxGc8InF0eRWsZR56aBnv6UaJGdX-StENPXjQYGdTdsIC5Ri2K5HACWMAO40fL5O_l-8BjfDqLB5vHR62Iv98i6d_Rqn01HXc91WeJK78c/s640/JWmarriottRKhaolak.jpg" width="640" /></a></div>
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JW Marriott, Khao Lak, Thailand (Source: Google images)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAH_VNfAccW5FmhRipeK1qN-9OK95-XfvdeoUPn_RsEfCgs11GLQAyB1Oq4b0wDTpNqOxgyXwFGlJVzYj8WQdmvcEXt71SdouiO7SYJ8qBvky0Ha8rYGF013lSMWRQADyajguC1ChrVBU/s1600/Wadduwa-blu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAH_VNfAccW5FmhRipeK1qN-9OK95-XfvdeoUPn_RsEfCgs11GLQAyB1Oq4b0wDTpNqOxgyXwFGlJVzYj8WQdmvcEXt71SdouiO7SYJ8qBvky0Ha8rYGF013lSMWRQADyajguC1ChrVBU/s640/Wadduwa-blu.jpg" width="640" /></a></div>
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Blue Water, Wadduwa, Sri Lanka (Source: Google images)</div>
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<br /></div>
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<span style="font-size: large;">Coconut is also very omnipresent in our food. When
foreigners distinguish Sri Lankan food from Indian food or any South Asian food
for that matter, they say… ah!!! Sri Lankans put coconut into everything. That
is bit of an exaggeration but partly correct. Coconut flesh, milk and oil have
being using in our cuisine for centuries. However, when the lobbyists of other
edible oils started linking coconut consumption to heart diseases some people
started shying away from coconut. Our family also fell for those scaring
tactics but we did not completely avoid coconut. I do not think any Sri Lankan
can distance from coconut when the taste buds crave for a hot <i>“Pol Sambal”</i>
(coconut sambal). <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Our younger daughter came back home few days ago for her
vacation. My wife prepared <i>Kiri Bath</i> (Milk Rice) for breakfast because
it is the food for happy and auspicious occasions. It was weekend and the
morning was very chilly. I was curling inside my blanket for bit more sleep
when the familiar coconutty aroma of <i>Kiri Bath</i> entered my nostrils. Who
can resist that divine aroma? I was in the kitchen in minutes. I was delighted
to see “imbul kiri bath”. It is a special version of kiri bath made in the shape
of a rugger ball with treacle sweetened coconut in the center. So it has a
double dose of coconut in it. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">After the hearty breakfast the question came from our
daughter….What is today’s special for lunch. Few days ago, I promised to
prepare <i>Nasi Lemak</i> for her. When I suggested Nasi Leamk as our weekend
lunch special, my wife said;<o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "iskoola pota" , "sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-language: SI-LK; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">“පොල් කිරි දාපු කෑම
ජාති ඔය තරම් කන්ඩ හොඳද අනේ</span>? <span lang="SI-LK" style="font-family: "iskoola pota" , "sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-language: SI-LK; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">දැන් උදේට ඉඹුල් කිරි
බතුත් කෑව නේද ?” </span><o:p></o:p></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "iskoola pota" , sans-serif;">(</span>Is it good to eat food with so much of coconut
milk? Didn’t we eat Milk Rice for breakfast?)</span></div>
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<span style="font-size: large;"><o:p></o:p></span></div>
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<span style="font-size: large;">Anyway, with two votes
in favor of <i>Nasi Lemak</i> and one vote against it, the motion carried. It
was going to be Nasi Lemak for lunch. <o:p></o:p></span></div>
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<span style="font-size: large;">I was first introduced
to this flavorful dish by my Malaysian friend, Khor. I was staying in a hotel
of coconut architecture paternity near the Penang beach. We met for breakfast before
our site visit and Khor recommended me to try <i>Nasi Lemak</i>. Voilaaaa!!!....
I discovered my all-time favorite
Malaysian dish.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpMIAladt1GOyowIeEOQPCLI6vS9kYVFkFTjsSYnK3-mLeDLh335hsfqmGJ0JVoLzbPwoWyf9R7364LU2zlIAmhlekYYwvg43I2jmSY8YHXpW2ilZvYBmSf0ZCD_yVa567K1r1hiJMnwo/s1600/Parkroyal+Penang+Resort.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTpMIAladt1GOyowIeEOQPCLI6vS9kYVFkFTjsSYnK3-mLeDLh335hsfqmGJ0JVoLzbPwoWyf9R7364LU2zlIAmhlekYYwvg43I2jmSY8YHXpW2ilZvYBmSf0ZCD_yVa567K1r1hiJMnwo/s640/Parkroyal+Penang+Resort.jpg" width="640" /></a></div>
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Parkroyal, Penang, Malaysia (Source: Google images)</div>
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<span style="font-size: large;"><i>Nasi Lemak</i> is arguably the national dish of Malaysia.
It is a composite dish but its hero is the mound of coconut flavored rice in
the middle. Nasi Lemak is like a younger sister of <i>Kiri bath</i>. The main
ingredients are same but Nasi Lemak does not use a generous amount of coconut
milk<span lang="SI-LK" style="font-family: "iskoola pota" , "sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-language: SI-LK; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span>like in our <i>Kiri bath</i>. Its flavor
comes from a combination of light coconut milk, pandan leave and ginger.
Therefore, when I say the younger sister is more healthy and aromatic than the elder
sister, I hope my fellow Sri Lankans will not be offended. Recently our Prime
Minister went to Northern Sri Lanka for Thaipongal festival and stated that <i>Pongal
</i>Rice (rice mixed with green gram, cashew, raisins, juggery and cooked in
coconut milk) is tastier than <i>Kiri Bath</i>. Some Sri Lankans in the south thought
that our PM disgraced our celebrated dish. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="color: cyan; font-size: large;">Here is the recipe to make Nasi Lemak.</span><o:p></o:p></div>
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<br /></div>
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<span style="font-size: large;"><span style="color: cyan;">Ingredients:</span><o:p></o:p></span></div>
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<br /></div>
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</div>
<ul style="text-align: left;">
<li><span style="color: cyan; font-size: large;">2 cups Rice (Jasmine/Basmati)</span></li>
<li><span style="color: cyan; font-size: large;">2 Pandan (<i>Rampe</i>) leave (warmed on fire and tied into
a knot)</span></li>
<li><span style="color: cyan; font-size: large;">1 cup light coconut milk and 2 cups water</span></li>
<li><span style="color: cyan; font-size: large;">1” ginger julienned</span></li>
<li><span style="color: cyan; font-size: large;">6 shallots</span></li>
<li><span style="color: cyan; font-size: large;">4 garlics</span></li>
<li><span style="color: cyan; font-size: large;">6 dried chilies</span></li>
<li><span style="color: cyan; font-size: large;">2 tbsp oil</span></li>
<li><span style="color: cyan; font-size: large;">Sugar and salt to taste</span></li>
<li><span style="color: cyan; font-size: large;">Handful of sprats/anchovy deep fried until golden brown</span></li>
<li><span style="color: cyan; font-size: large;">Handful of peanuts deep fried until golden brown</span></li>
<li><span style="color: cyan; font-size: large;">2 chicken drum sticks well-seasoned for 1 hour and deep
fried until golden brown</span></li>
<li><span style="color: cyan; font-size: large;">1 egg hard boiled and halved</span></li>
<li><span style="color: cyan; font-size: large;">1 cucumber thinly sliced</span></li>
<li><span style="color: cyan; font-size: large;">2 tbsp tamarind paste</span></li>
</ul>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX2GhWfLjC2M7n_dbKKZo5plIp5LLUOzVWbb4x9WbLYbOOA1rgmJ2kR4hQpe7CcK_ObcDepeH03kOPx6wwObPFZrI25xKKsLbIXhJ36aQNzGDS4pE7WKaVGeRf-L2AfJ05ICcI4eQskyn/s1600/NasiLemak1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX2GhWfLjC2M7n_dbKKZo5plIp5LLUOzVWbb4x9WbLYbOOA1rgmJ2kR4hQpe7CcK_ObcDepeH03kOPx6wwObPFZrI25xKKsLbIXhJ36aQNzGDS4pE7WKaVGeRf-L2AfJ05ICcI4eQskyn/s640/NasiLemak1.jpg" width="640" /></a></div>
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<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p> (Source: Google images)</o:p></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="color: cyan; font-size: large;">Making rice:<o:p></o:p></span></div>
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<span style="color: cyan;"><br /></span></div>
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</div>
<ul style="text-align: left;">
<li><span style="color: cyan; font-size: large;">Wash rice and put into a pot/rice cooker. Add coconut milk,
ginger and pandan leave and bit of salt. Add water to the required level.</span></li>
<li><span style="color: cyan; font-size: large;">Once water is boiled, lower heat and simmer for 10-12 minutes
until all water is absorbed (or let the rice cooker cook it).</span></li>
<li><span style="color: cyan; font-size: large;">Loosen rice grains with a wooden ladle. Do not let rice to
break or smash.</span></li>
<li><span style="color: cyan; font-size: large;">Cover and keep warm. </span></li>
</ul>
<span style="color: cyan;"><o:p></o:p></span><br />
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<span style="color: cyan;"><o:p></o:p></span></div>
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<span style="color: cyan;"><o:p></o:p></span></div>
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<span style="color: cyan;"><o:p></o:p></span></div>
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<br /></div>
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<span style="color: cyan; font-size: large;">Making <i>Sambal ikan bilis</i> <o:p></o:p></span></div>
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<i><span style="color: cyan;"><br /></span></i></div>
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</div>
<ul style="text-align: left;">
<li><span style="color: cyan; font-size: large;">Grind shallots, garlic, dried chilies and half of deep fried
sprats into a fine paste.</span></li>
<li><span style="color: cyan; font-size: large;">Heat oil and fry the paste until it emanate aroma.</span></li>
<li><span style="color: cyan; font-size: large;">Add tamarind paste pinch of sugar and salt and cook until
oil separates.</span></li>
</ul>
<span style="color: cyan;"><o:p></o:p></span><br />
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<span style="color: cyan;"><span style="font-size: large;">Assembling the dish</span><o:p></o:p></span></div>
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<span style="color: cyan;"><br /></span></div>
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</div>
<ul style="text-align: left;">
<li><span style="color: cyan; font-size: large;">Lay a piece of coconut leaf on a shallow plate.</span></li>
<li><span style="color: cyan; font-size: large;">Set a mound of rice in the middle of the coconut leaf.</span></li>
<li><span style="color: cyan; font-size: large;">Arrange fried chicken, egg halves, deep fried sprats, peanuts,
and sliced cucumber around the mound of rice.</span></li>
<li><span style="color: cyan; font-size: large;">Serve with some <i>sambal ikan bilis</i> placed on top of
rice. </span></li>
</ul>
<o:p></o:p><br />
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Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com0tag:blogger.com,1999:blog-2412729529656288092.post-81911162988641862262014-11-26T04:14:00.002-08:002019-07-31T03:21:26.353-07:00Why did the chicken cross the road?<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPWgy5vBooc-AFy5R5BEYLCnFa2FkKN-4JsJSO9x4oS4t8nWjQGDSgsN1gK5fksmltHe6CpSBVTV1d36K1FMVhnPDb3uzP-FIp5ddJiiChNZcHWSNy1i2SLGi8RjMRmCvjB0_x_E2sJnG/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGPWgy5vBooc-AFy5R5BEYLCnFa2FkKN-4JsJSO9x4oS4t8nWjQGDSgsN1gK5fksmltHe6CpSBVTV1d36K1FMVhnPDb3uzP-FIp5ddJiiChNZcHWSNy1i2SLGi8RjMRmCvjB0_x_E2sJnG/s1600/1.jpg" width="400" /></a></div>
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<span style="font-size: large; line-height: 115%;">This is a famous riddle/joke having a long history. As the
yarn goes, it has been posed to ordinary people as well as to famous thinkers. Some of the answers were very fascinating and
some others very hilarious. One of my best liked answers has come from none
other than </span><span style="font-size: large;">Isaac Newton. According to the one who imagined the answer that Newton would have given, ... <i><span style="color: cyan;">"Chickens at rest tend to stay rest. Chickens in motion tend to cross roads"</span></i>. The one who tried to think like Einstein has answered... </span><span style="color: cyan;"><strong style="font-size: x-large;"><span style="font-family: "calibri" , sans-serif; font-weight: normal; line-height: 115%;"><i>“</i></span></strong><span style="font-size: large; line-height: 115%;"><i>Whether the chicken crossed the road or the road moved beneath the
chicken depends upon your frame of reference”.</i></span></span></div>
<div class="MsoNormal" dir="rtl" style="margin-top: 12pt; text-align: right;">
<br /></div>
<span style="font-size: large;">While sitting in a thought provoking conference session on “Low Carbon Transport” in Bogor, Indonesia during the last three days, some chicken questions popped in mind. Why did the chicken run away that evening in Yogyakarta? Why did the chicken cross the road full of traffic? Did the chicken use low-carbon transport to cross the road? Do chickens produce low-carbon food for us?<br /><br />Chicken is almost a staple food in Asian countries. Asian food traditions have contributed popular chicken dishes like Tandoori Chicken, Hainan Chicken, Spring Chicken, and Chicken Massaman curry to the international food scene. Colonel Sanders has popularized Kentucky Fried Chicken (KFC) to be an internationally popular chicken dish but KFC cannot beat the Indonesian version of fried chicken – Ayam Goreng – for crispiness and flavor. It is Indonesia’s contribution to the international chicken seen. It does not have the chunkiness of KFC but it certainly has authentic chicken flavor due to the use of Kampung (village) chicken.</span><br />
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<span style="font-size: large;">I was first introduced to Ayam Goreng in Yogyakarta by my colleague Henrika around 2004. At that time, we were establishing a community-based water supply cooperative in a kampung on the Code River bank. Henrika was very eager to show me the heritage monuments in Yogya whenever we got some spare time. She accompanied me to the Borobudur World Heritage site, Prambanan temple, Taman Sari water castle, Sultan palace and Kotagede silver craft village.</span></div>
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<span style="line-height: 115%;"> Borobudur temple</span></div>
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Tamansari water castle (Spa)</div>
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A street in Kota Geede</div>
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<span style="font-size: large;">Visiting the Borobudur temple was an unforgettable experience for me. It is the most visited monument in Indonesia. It consists of six square platforms and 3 circular platforms placed in a pyramidal form. The central stupa is placed at the top of the last circular platform and surrounded by small perforated stupas with seated Buddha images inside them. </span></div>
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<span style="font-size: large;">Borobudur is the largest Buddhist monument in the world. It has been built in the 9th century following Buddhist cosmic traditions and to epitomize the attainment of Nirwana. The imposing Merapi volcano provides a mystic backdrop to Borobudur and harmonizes in form. Merapi is an active volcano. Every time I stayed in a hotel in Yogya I requested a room with Merapi view. It is such a magnificent sight to behold when the sky is cloudless and blue. I could even see it erupting during one of my visits.</span><br />
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Merapi volcano set a backdrop to Borobudur Temple</div>
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My other favorite place to visit in Yogya is Malioboro Street. It is a popular place among tourists and locals alike. Its conserved streetscape is full of batik shops, craft shops and eateries. </div>
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Malioboro Street scene</div>
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<span style="font-size: large;">Yogya is also famous as an education city. It has more than 25 universities and higher education institutes. After a tiring day of studies and research, thousands of students visit Malioboro Street to enjoy savory ayam gorengs, mie gorengs, nasi gorengs, satays and tempehs from ubiquitous street food stalls. Among them ayam goring seems to be the most sought after dish. The Yogya version of ayam goreng is called ayam goreng kalasan/kremes. It is made by boiling village chicken with a spice paste and then deep frying till crispy.<br /><br />Henrika introduced me to a famous local brand of ayam goreng. The brand carries the name of a Madame who was believed to have a secret recipe. The Madame’s ayam goreng looks so different from the commonly available ayam goreng versions throughout Indonesia. Its golden brown, crispy look and the fluffy granule topping are so appealing. Colonel Sanders would have spent a fortune to get that recipe. I immediately liked it just for its appearance. Once inside the mouth it flakes and disintegrates like no other fried chicken. It is so unique compared to the rubbery and oily version of KFC and its copycats.</span><br />
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<span style="font-size: large;"><br />The Madame’s branded restaurants are located in the major cities of Indonesia. Since that first time I made sure to visit one of those restaurants whenever I visit Jakarta, Yogyakarta or Bandung. One evening Henrika and I were coming back from a tiring field visit. I requested Henrika to stopover at the Madame’s ayam goreng restaurant for a quick supper. While waiting for our order I saw a huge rat coming from the side of the kitchen and darting across the dining hall. For a moment I thought that it is one of Madame’s chicken escaping from the kitchen. It ran towards the front road and disappeared. Suddenly I knew the answer for the famous riddle – Why did the chicken cross the road? ….. It was to escape from the knife of Madame. <br /><br /><br />Needless to say that I immediately lost my appetite and barely touched the fluffy and crispy chicken that arrived at our table soon after. I did not say anything to Henrika and offend her. I just pretended nothing happened. That was my last visit to Madame’s restaurants anywhere in Indonesia. However, it did not stop me from tasting delicious ayam goreng’s elsewhere.</span><br />
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<span style="line-height: 115%;"><span style="font-size: large;">This is a
recipe that I tried once at home.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-size: large;">Ayam Goreng
Kremes </span>(Deep fried chicken with crispy Kreme flakes)<span style="font-size: large;"><o:p></o:p></span></span></div>
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<span style="color: cyan; font-size: large;">6 pieces of chicken cuts<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">2 bay leaves<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">6 shallots<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">6 candle nuts (can substitute with
cashew nuts)<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">1 stalk lemon grass<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">2 tbsp coriander powder<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">2 tbsp all purpose flour<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">2 tbsp rice flour<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">½ tsp baking powder<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">1 tsp salt<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">1½ cup water <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Oil for deep frying<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: cyan; font-size: large;">1.<span style="font-stretch: normal;"> </span>Grind garlic,
shallots, candle nuts, coriander powder into a paste.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: cyan; font-size: large;">2.<span style="font-stretch: normal;"> </span>Coat the chicken
pieces with the spice paste and place in a saucepan. Lightly bruise bay leaves and lemon grass
stalk and place over the chicken. Add salt and sugar.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: cyan; font-size: large;">3.<span style="font-stretch: normal;"> </span>Pour water over
chicken, cover with a lid and bring to a boil. After that simmer for 15 minutes<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: cyan; font-size: large;">4.<span style="font-stretch: normal;"> </span>Remove chicken
from the pot and set aside to cool.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: cyan; font-size: large;">5.<span style="font-stretch: normal;"> </span>Strain the
cooking liquid and mix it with two kinds of flour and baking powder to form a
thin batter<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: cyan; font-size: large;">6.<span style="font-stretch: normal;"> </span>Deep fry chicken
until crispy and golden brown and place on oil absorbing paper.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: cyan; font-size: large;">7.<span style="font-stretch: normal;"> </span>Carefully place droplets
of batter in the same hot oil and fry until golden brown. Scoop it and place on
oil absorbing paper. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: cyan; font-size: large;">8.<span style="font-stretch: normal;"> </span>Serve chicken
topped with crispy Kreme flakes. </span><span style="font-size: 12pt;"><o:p></o:p></span></div>
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(Note: All pictures were obtained from Google)</div>
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Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com0tag:blogger.com,1999:blog-2412729529656288092.post-72260097510756952952014-08-30T11:59:00.001-07:002014-08-30T11:59:34.757-07:00What is that Stinky Smell?<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">My summer break is coming to an end. Very soon I have to get back to my routine work. I had a very good working-holiday in Thailand and Sri Lanka. The highlight of the vacation was a visit to a fruit orchard in Rayong.</span><div>
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<span style="font-size: large;">July-August time is the fruit season in tropical countries like Thailand and Sri Lanka. A variety of fruits are grown in large scale In Thailand. Fruit orchards are quite omnipresent in famous fruit growing provinces like Rayong and Chanthaburi. These orchards usually produce durian, rambutan, mangosteen, sala (sour palm) and langsat (ගඩුගුඩා). Among them, durian is known as the “king of fruits”.</span><div class="MsoNormal">
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<span style="line-height: 115%;"> (At Suphattra Farm: source: Internet)</span></div>
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<span style="font-size: large;"><span style="line-height: 115%;">Those who like durian, really love it. The others really hate even its
smell. My family belongs to the first group. We never let a chance to enjoy a
good ripe fruit of durian. We even introduced the taste of durian to our
children at very young age. Once I went somewhere with my wife leaving our 5
year old daughter with my younger brother and sister-in-law. They have brought
a durian fruit and opened it. They were not sure whether they should give a
piece to the kid. So they ate the whole fruit while the kid was looking on.
When we came back home that evening she said “</span><span lang="SI-LK" style="font-family: 'Iskoola Pota', sans-serif; line-height: 115%;">මෙහෙම දුරියන් පෙරේතයො
දෙන්නෙක් මම නම් දැකල නැහැ. මට කෑල්ලක්වත් දෙන්නෙ නැතුව ඔක්කොම කෑව”. </span><span style="line-height: 115%;">She was mimicking some phrases that
her grandmother often used. We all had a hearty laugh. Kids are kids. They
quickly learn words of adults.</span></span></div>
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<span style="font-size: large;"><span style="line-height: 115%;">One day, while going to a tuition class in the evening I saw a notice at
Thilaka Jayanthi Cool Spot in Maharagama.
</span><b><span lang="SI-LK" style="font-family: 'Iskoola Pota', sans-serif; line-height: 115%;">අද විශේෂ</span></b><b><span style="line-height: 115%;"> - </span></b><b><span lang="SI-LK" style="font-family: 'Iskoola Pota', sans-serif; line-height: 115%;">දුරියන් ජූස් </span></b><span lang="SI-LK" style="font-family: 'Iskoola Pota', sans-serif; line-height: 115%;">(</span><span style="line-height: 115%;">Today’s
Special - Durian Juice). I wanted to try that because I have never tasted
durian in juice form. It tasted so
delicious with a scoop of vanilla ice cream on top. Then I went to the class.
Soon I felt my tummy bloating. Perhaps the juice got highly aerated when it was
churned in the blender. Burp after burp after burp …….. so many burps came out and
spread delicious durian smell all over. The whole class burst into a hysterical
laugh. Some classmates were making fun of me. Some girls were closing their
noses. I could not take it anymore. I left the class and never returned. That
night I suffered very much. Never ever drink durian juice. I learnt a hard
lesson.<o:p></o:p></span></span></div>
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<span style="font-size: large;">My second durian episode happened in Thailand. One day I went to see the CFO of our institute, Mr. Vejjajeeva. He asked me, “where are you from?”.…. I said, “I am from Sri Lanka”… “Are you a Buddhist?” …. “Yes, I am”….” Very well, we are going to visit a temple in Chanthaburi this weekend to offer alms to monks. If you like to join us, tell the GRO (Governments Relations Officer) to include your name”. I immediately met Mr. Pravit and requested to include me and my wife in the list. Saturday came and we left early in the morning by a coach. There were about 40 people including two Sri Lankan school teachers who have come for a short training program at our institute. We reached the temple about 11 am. The temple was just normal and the alms giving uneventful. Thai participants did not want to eat the left over alms. They wanted to eat seafood that Chantaburi is also famous for. We followed them and enjoyed a scrumptious seafood lunch of shrimp and crabs.</span><div>
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<span style="font-size: large;"> </span> (not the real place, Source: internet)</div>
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<span style="font-size: large;">After the lunch, Mr. Pravit announced that “we are visiting Mr. Vejjajeeva’s orchard”. We were stuffed up to neck and wanted a nap but we did not want to miss the chance of visiting a fruit orchard either. When we arrived there we saw a huge Roman style mansion in the middle of a large mixed-fruit plantation. There was a long buffet table of fruits waiting for us in the middle of the entrance porch. The pride of the buffet was freshly opened durians. We feasted on durian and mangosteen just after shrimps and crabs. What a combination. That evening was my second time to regret. </span></div>
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In Sri Lanka durian and mangosteen are considered as heaty fruits, but I learned that Thais consider durian as heaty and mangosteen as cool. Therefore they should be eaten together in order to get a perfect balance. </span><div class="MsoNormal">
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(source: Internet)</div>
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<span style="font-size: large;">In Sri Lanka, durian trees are very tall and you have to wait until ripe fruits fall down. I guess they belong to an indigenous variety. In Thailand, they grow hybrid durian varieties. They are just about 4-5m tall and branches are full of fruits. </span><br /><br /><span style="font-size: large;">In Sri Lanka people usually buy durian fruits that are just split open. In Thailand, no one buy durian fruits like that. Therefore such fruits are sent for producing sweets like candy, bars, cream etc. Durian experts tap fruits using a wooden stuck and listen for the hollow sound to determine its degree of ripeness. Opening of such a durian fruit is a great skill. </span><br /><br /><span style="font-size: large;">This summer I learnt that there are 4 popular hybrid durian varieties grown in Thailand. They are; </span><br /><br /><span style="font-size: large;">Chanee – oblong shape with a round end, green color</span><br /><br /><span style="font-size: large;">Mongthong – oblong shape with a pointed end, rusty green color</span><br /><br /><span style="font-size: large;">Kanyao – round shape, light green color</span><br /><br /><span style="font-size: large;">Kradumthong – oblate shape, green color</span><br /><br /></div>
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<b> </b><span style="font-size: large;">Chanee</span></div>
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<b> </b><span style="font-size: large;"> Mongthong</span></div>
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<b> </b><span style="font-size: large;">Kanyao</span></div>
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<b> </b><span style="font-size: large;">Kradumthong</span></div>
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<span style="font-size: large;">(Read this article if you are interested in details. <a href="http://www.dit.go.th/agriculture/durian/varietie.htm">http://www.dit.go.th/agriculture/durian/varietie.htm</a>)</span></div>
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<span style="font-size: large;">The Mongthong variety is the most popular because the seeds are smaller and the flesh is thicker. I was told that a Mongthong fruit from Nonthaburi Province near Bangkok can fetch about 150 USD. Durian fruits from Nonthaburi are believed to be the most delicious among all. One has to order in advance due to limited production. <br /><br /><br /><br />If anybody dares to drink durian in liquid form, here is a recipe for a delicious durian smoothie.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXE3VvZVjQGqTjqodn4cqroKqSXL3hz13xlDqvGgCWL6dJsdV7AmYRddGz9_iiMNVPGmJmCS4VwlWAQzqR1hXlGbA5UfYMM1GuH8mI-bfp7LAych9y6NwDpV04Jx2hriv2c4PMU6Hy4wCA/s1600/duriansmoothie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXE3VvZVjQGqTjqodn4cqroKqSXL3hz13xlDqvGgCWL6dJsdV7AmYRddGz9_iiMNVPGmJmCS4VwlWAQzqR1hXlGbA5UfYMM1GuH8mI-bfp7LAych9y6NwDpV04Jx2hriv2c4PMU6Hy4wCA/s1600/duriansmoothie.jpg" height="400" width="212" /></a></div>
<span style="color: cyan;">Ingredients<br /><br />1 cup Durian flesh <br /><br />1 banana<br /><br />1 cup crushed ice<br /><br />½ cup milk<br /><br />1 tbsp condensed milk<br /><br /> Method<br /><br />Put all ingredients into a blender and churn to the desired degree of smoothness. </span></span></div>
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Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com2tag:blogger.com,1999:blog-2412729529656288092.post-578122417273652652014-06-30T09:47:00.003-07:002014-06-30T09:52:32.654-07:00Tea Persons and Coffee Persons<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Last week I was waiting for my daughter near her friend’s
house around 6 pm. The second test match between Sri Lanka and England was on
TV. The friend’s grandmother saw me listening to the commentary and invited me
inside the house to watch the match. I very gladly accepted her invitation.
Then she asked, … “Are you Sri Lankan?”<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-language: SI-LK; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span>I answered, … “certainly”.
Then she asked in Sinhala, … “<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-language: SI-LK; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ලංකාවෙන් ගෙනාපු කෝපි
තියෙනව. බොමුද</span><span lang="SI-LK"> </span><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-language: SI-LK; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ටිකක්?</span> (There is some coffee brought from Sri Lanka.
Would you like to have some?). <span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-language: SI-LK; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span>It
was within few seconds into our conversation that I accepted another invitation
from her very gleefully. She went inside the house and brought me a steaming cup
of black coffee. Its aroma and taste reminded me my beloved mother. <o:p></o:p></span></div>
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<span style="font-size: large;">My mother used to make
her own coffee powder. She had planted few coffee bushes in our back garden. She
picked coffee berries when they were ripe and then sun dried for few days before
taking the shells off. Then she stored the dried and split berries in a jar and
took batch by batch for roasting. She roasted the coffee in an old frying pan heated
on a firewood stove and then powdered it using a stone mortar and pestle. The
coarse powder was kept in an air tight glass jar. It was sufficient for about a
month. Around the time of sunset she prepared black coffee and served with pieces
of juggary. The taste was very unique and divine. Even if they come as a team,
Gloria Jeans and Costa could have never beaten the taste of her coffee.</span></div>
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<span style="font-size: large;">We Sri Lankans are
generally tea drinkers, not coffee drinkers. We are famous for producing the
best tea in the world and selling under the famous national brand “Ceylon Tea”.
We fondly say that ‘any time is tea time in Sri Lanka’. That means coffee is a
drink for only special times. My mother’s special time was around sunset.
Weddings and homecoming receptions are some others special times for serving
coffee in Sri Lanka. The Sri Lankan version of iced coffee is usually the
choice of welcome drink in such occasions. When I moved to Middle East I found
that Arabs also use coffee as a welcome drink. Arabic coffee is bitter and
spicy tasting for me. I have not got used to Arabic Coffee yet. <o:p></o:p></span></div>
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<span style="font-size: large;">Coffee drinking is
deeply rooted as part of the culture in some other Asian countries. Laotians
are very proud of Lao coffee. They use coffee as a gift as we Sri Lankans use
tea as a gift. The Vietnamese use coffee as an interface to socialize with friends
and guests. Drinking coffee is part of the everyday life in Vietnam. Probably
there is no other culture in Asia that use coffee for leisure, gossip, romance,
business, entertainment and just simple conversation as the Vietnamese do.
There are a large variety of coffee shops to suit different times, moods and purposes.
The architecture and ambience of coffee shops also vary accordingly. They range
from chaotic street cafes to very romantic venues with cozy and intimate ambiences. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLWkXZBnTA0_hUdLrdvAuRRvX-oNGidxDV8vZ3Ml6XujJdeZsVudeeuQPt21GjouHJjCJ9pv1hjLUxZWh3wao_6ymLde_CUCYavhelnKvj3_eWOGHVb5AB7ZjoNYXQzcPK96N6xv6ipnm/s1600/VN+Cofee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLWkXZBnTA0_hUdLrdvAuRRvX-oNGidxDV8vZ3Ml6XujJdeZsVudeeuQPt21GjouHJjCJ9pv1hjLUxZWh3wao_6ymLde_CUCYavhelnKvj3_eWOGHVb5AB7ZjoNYXQzcPK96N6xv6ipnm/s1600/VN+Cofee.jpg" height="428" width="640" /></a></div>
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<span style="font-size: large;">The Vietnamese coffee belongs
to the Robusta family of coffees. Drinking the traditional Vietnamese drip coffee
is an experience itself. It is a perfect aide for conversation. While the hot brewing
coffee drips drop by to the cups or glasses partly filled with condensed milk,
the conversation can go on and on. It takes quite some time for the dripping to
stop. Then you have to thoroughly mix the coffee with sweetened condensed milk to
produce that uniquely Vietnamese taste. You
can either enjoy it as a hot drink or pour over ice to turn it into a cold
drink. The blended and stylized coffees like Cappuccino, Americano, Latte, and Mocha
in upmarket coffee shops are no way comparable with that heavenly taste. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO685GO49jXdmDXYPpSxr6YbHN9m2BUmBK45lD4i4OqK6V7h9VApAZaLZe8OWQtiE8wxyQsNCgYSJej4-ERrJGnXvFIqXlySmUmrGOud35AyfnoRTUdUyyFabjIVBM9SoSTuwW7goh9c3N/s1600/051024-vietnamese-iced-coffee_xlg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO685GO49jXdmDXYPpSxr6YbHN9m2BUmBK45lD4i4OqK6V7h9VApAZaLZe8OWQtiE8wxyQsNCgYSJej4-ERrJGnXvFIqXlySmUmrGOud35AyfnoRTUdUyyFabjIVBM9SoSTuwW7goh9c3N/s1600/051024-vietnamese-iced-coffee_xlg.jpg" height="532" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNn0uK9SfRugGxfLxLGPN4RxHoYK4D_2NrfbpeyFq6hTQ8Totj40fnxmQ5wodLr_TejPxqjCl04fr6W8A8J_XfoXu6ghJXQvtobl4rDoFtw4VATWuiU0VuBSaMsI_nxTZwr-D7USSnLJcQ/s1600/Drip+Coffee+Cold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNn0uK9SfRugGxfLxLGPN4RxHoYK4D_2NrfbpeyFq6hTQ8Totj40fnxmQ5wodLr_TejPxqjCl04fr6W8A8J_XfoXu6ghJXQvtobl4rDoFtw4VATWuiU0VuBSaMsI_nxTZwr-D7USSnLJcQ/s1600/Drip+Coffee+Cold.jpg" height="564" width="640" /></a></div>
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<span style="font-size: large;">Every time I visit
Vietnam I make sure that I drink at least one cup of drip coffee per day. I was first introduced to its wonderful aroma
and flavor by my good old friend Nguyen Nam Son. Later some architect friends
like Hai and Thong accompanied me to several coffee shops in Saigon and Hanoi cities.
Those places gave me a complete sensory experience of sights, sounds, aromas,
flavors and feelings in a variety of architectural ambiances. I brought with me
the necessary equipment and coffee powder to emulate Vietnamese drip coffee but
never succeeded in doing so. You have to taste a cup made by a Vietnamese girl and
enjoy it in a Vietnamese coffee shop to experience that wonderful sensory
experience. When I visit Ho Chi Minh City, I really like to sit in the Highland
Coffee shop located in the top floor of a shopping center and observe people in
the little garden in front of the Saigon Opera House. How wonderfully well the sight
of classical architecture and taste of traditional coffee flavor blend together. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQys0KI-j3ahGofHwQKPvy3o3JEJtr0VpH75hvUjpg-Jx7hlOcl-g2WqUx4RjBzHLPP_iRy_dTpYj6W5fvbwKBeN6qHgmFDL307RIFQHfgjT7zt_QmFKDM-BfYpYohjXhhV3Ji9u3ZpC6/s1600/20130101045+Ho+Chi+Minh+City+Opera+House+Park+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQys0KI-j3ahGofHwQKPvy3o3JEJtr0VpH75hvUjpg-Jx7hlOcl-g2WqUx4RjBzHLPP_iRy_dTpYj6W5fvbwKBeN6qHgmFDL307RIFQHfgjT7zt_QmFKDM-BfYpYohjXhhV3Ji9u3ZpC6/s1600/20130101045+Ho+Chi+Minh+City+Opera+House+Park+2.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">Coffee drinking is
becoming a lifestyle trend in some Asian countries. Thailand got into that
trend several years ago. Very cozy little coffee shops have sprung up in many
cities and towns. The Amazon Coffee chain is one of my favorites on the go. I
guess Amazon Coffee is a franchise now. No two Amazon shops are similar in
architecture but all of them have a common architectural language. They are
mostly located in the travel service stations. The transparency of the shop
core and the openness of the sitting area and the landscape design of the
surrounding encourage travellers to come in and relax while sipping coffee. I
dream of owning a place like that one day. <o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpP9VN58DxUJZCpqZ2c-j-tIygcASFqB677CY_yXqJd_CKV3h3yPu3A0DAFlR__dffrC3nDNNQi4PXUHIOddvby1Pvn-xX_saq0fW0ulMGrjzxmqSt4Pzbpza6p3jfQYaRvbVxzGbfeAIl/s1600/Amazon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpP9VN58DxUJZCpqZ2c-j-tIygcASFqB677CY_yXqJd_CKV3h3yPu3A0DAFlR__dffrC3nDNNQi4PXUHIOddvby1Pvn-xX_saq0fW0ulMGrjzxmqSt4Pzbpza6p3jfQYaRvbVxzGbfeAIl/s1600/Amazon.jpg" height="480" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CG7Xa3j4T3EUJTrsMmTguNgAjPkBCdqdWWMyW0UWELywAR6yyFzgrl_s1vot_1IKEMHrg6XEfsb7py6jretTpm0odc-O_QAmTBirfC1EdE1FjRQSdDDs_DF1nDeL8SZc2Qk7seospADq/s1600/Amazon2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7CG7Xa3j4T3EUJTrsMmTguNgAjPkBCdqdWWMyW0UWELywAR6yyFzgrl_s1vot_1IKEMHrg6XEfsb7py6jretTpm0odc-O_QAmTBirfC1EdE1FjRQSdDDs_DF1nDeL8SZc2Qk7seospADq/s1600/Amazon2.jpg" height="480" width="640" /></a></div>
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<span style="font-size: large;">If that dream comes
true, I will serve the Sri Lankan versions of black hot coffee and iced coffee.
<o:p></o:p></span></div>
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<span style="color: cyan;"><b><span style="font-size: x-large;">Sri Lankan style Iced
Coffee</span></b><span style="font-size: large;"><o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxA8VsCCOgK3pCaYDCH7M7_WumT7stk2CZklXf-SpJNXSbHjR5jqVJU6mtAHnFKZdAYiVEJ4PJVXnrH4Z487nxcznbRmS2b9_b7HL5VFRXsDjPDKJar9qqMe4qxZN3RpRlvLdSTJ_DouS/s1600/SL+iced+cof.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxA8VsCCOgK3pCaYDCH7M7_WumT7stk2CZklXf-SpJNXSbHjR5jqVJU6mtAHnFKZdAYiVEJ4PJVXnrH4Z487nxcznbRmS2b9_b7HL5VFRXsDjPDKJar9qqMe4qxZN3RpRlvLdSTJ_DouS/s1600/SL+iced+cof.JPG" height="640" width="480" /></a></div>
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<span style="color: cyan; font-size: large;"><u>Ingredients</u><o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">1 small can sweetened condensed milk<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">3 tbsp freshly roasted Sri Lankan
coffee powder<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">1.5 tbsp white sugar<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">1.5 liter boiled water<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">1 tsp vanilla essence<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">1 tbsp brandy<o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;"><u>Method</u><o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Pour condensed milk
into a jug and pour half the quantity of boiled water into it. Stir it to form
the milk solution. <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Put coffee powder in another
jug and pour the remaining quantity of boiled water. Stir well and keep it
covered for 2-3 minutes. <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Mix the above two
solutions and add sugar, vanilla and brandy and stir well. <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;"><br /></span></div>
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<span style="color: cyan; font-size: large;">Strain the mixture
twice using a fine cloth or a coffee filter and then refrigerate it. <o:p></o:p></span></div>
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<span style="color: cyan; font-size: large;">Serve without ice in
cold glasses. </span><o:p></o:p></div>
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(All the pictures in this post were obtained from internet. I thank the unknown owners of those pictures.)</div>
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Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com5tag:blogger.com,1999:blog-2412729529656288092.post-81488207296824859562014-05-24T04:22:00.004-07:002014-06-02T04:27:55.247-07:00Visakha Bucha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="line-height: 115%;">The v</span><i style="line-height: 115%;">esak</i><span style="line-height: 115%;">
week of 2014 is coming to an end in Sri Lanka. I wonder whether any other
Buddhist society celebrates Gauthama Buddha’s birth, enlightenment and </span><i style="line-height: 115%;">parinirvana</i><span style="line-height: 115%;">
as we Sri Lankans do. V</span><i style="line-height: 115%;">esak</i><span style="line-height: 115%;"> festival ( <a href="http://en.wikipedia.org/wiki/Vesak">http://en.wikipedia.org/wiki/Vesak</a> )is one of the most beautiful times
in Sri Lanka. Many villages, towns and cities look so beautiful in the evenings
when thousands of pandols, lanterns and other decorations shimmer with colorful
light. Buddhist style carols and chants reverberate in the air. The aroma of
lighted coconut lamps and incense sticks fill the nostrils. The scrumptious meals
and herbal beverages offered by numerous </span><i style="line-height: 115%;">dansal</i><span style="line-height: 115%;"> (charity food stalls)
tickle the taste buds. These sensations please both body and mind alike. Hence it
is a complete sensory experience.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6DalDwB1ASJUknC4o5xPBdkUNneKUTwqn2HoIYDjGvrBSPkPbdseFA_5Rzmo0tSmkqWH_sixAzO0KgdM_MfGaG79Rc9grNkkLCkbbzgECIqcHwBj4CrSTCHmjIaCUgrc9i9elJjngoe8/s1600/Vesak+pandol+in+Colombo-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT6DalDwB1ASJUknC4o5xPBdkUNneKUTwqn2HoIYDjGvrBSPkPbdseFA_5Rzmo0tSmkqWH_sixAzO0KgdM_MfGaG79Rc9grNkkLCkbbzgECIqcHwBj4CrSTCHmjIaCUgrc9i9elJjngoe8/s1600/Vesak+pandol+in+Colombo-2.jpg" height="275" width="400" /></a></div>
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<span style="line-height: 115%;"> Vesak Pandol in Colombo (pic from internet)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8puaoOSYRFUyF9KiRh8cePtgZHIoimkxs1P1nmWO26OD7LhOD_BOesmVHl7GahelAhHVUH-We0xHShXc891qPee7xxxot0SwIDdtzPB6vaxmZj961Qxvb8ZB6Nc7BNK4Bu3lxErvNcus/s1600/Lanterns.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT8puaoOSYRFUyF9KiRh8cePtgZHIoimkxs1P1nmWO26OD7LhOD_BOesmVHl7GahelAhHVUH-We0xHShXc891qPee7xxxot0SwIDdtzPB6vaxmZj961Qxvb8ZB6Nc7BNK4Bu3lxErvNcus/s1600/Lanterns.JPG" height="365" width="400" /></a></div>
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<span style="line-height: 115%;"> Vesak Lantern (pic from internet)</span></div>
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<span style="font-size: large;"><span style="line-height: 115%;">When I was a
very small kid I remember that our eldest brother Ananda used to make small pandols in
front of our house for the vesak festival. They were about 4 m high and imitated
the much larger versions seen in Colombo and other towns. Lighting design was
done by his best friend Karunarathne. Our cousin sister Rupakka did water color
paintings for the pandol to show the incidents of Buddha’s life. Once our
second brother Sarath even wrote few verses of </span>viridu</span> <span style="font-size: large; line-height: 115%;">(a uniquely Sri Lankan
form of poetry) emulating what he has heard near big pandols in Colombo. One of
the verses I still remember goes as follows. </span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: 'Iskoola Pota', sans-serif;">උයන තුලදි මහමායා දේවිට බඩරුජා හැදී </span><o:p></o:p></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: 'Iskoola Pota', sans-serif;">සල් අත්තක් අල්ල ගැනීමට අත දිගු කරන ලදී </span><o:p></o:p></span></div>
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<span style="font-size: large; line-height: 115%;"><br /></span></div>
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<span style="font-size: large; line-height: 115%;">Vesak is a
time for Sri Lankan people to engage in more pious activities, visit many temples
and revere the life of Buddha. We used to visit famous temples like Warana,
Attanagalle, Kelaniya, during the day time and visit Colombo and suburban towns
in the evenings to admire wesak decorations. Visiting few dansal on the way was
a sure itinerary on these excursions. We miss that amazing experience after leaving
Sri Lanka for higher studies and work. We have seen vesak festivals with decorations
and lights in Japan, South Korea </span><span style="font-size: large; line-height: 115%;"> </span><span style="font-size: large; line-height: 115%;">and
Thailand but they were no way comparable with Sri Lankan way of vesak celebration.
Particularly in Thailand where we lived over a decade, we never witnessed vesak
celebration in such grand scale as in Sri Lanka.</span></div>
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<span style="font-size: large; line-height: 115%;"><br /></span></div>
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<span style="font-size: large;"><span style="line-height: 115%;">Vesak festival
is called “Visakha Bucha” In Thailand. It is celebrated on the full moon day of
May as we Sri Lankans do. But it is basically a one day festival in Thailand. The
most important event of the day takes place after the sunset. It is called “vian
tian” ceremony. Vian means to circle and tian means candle. </span><span style="line-height: 115%;"> </span><span style="line-height: 115%;">Vian tian is performed by walking around an
image house or a chedi (stupa) for three times while holding a lighted candle
and a white lotus flower. This is done in clockwise pattern with the right side
of the body turned towards the image house (</span>vihara<span style="line-height: 115%;">) or stupa (</span>chedi<span style="line-height: 115%;">).</span><span style="line-height: 115%;"> </span><span style="line-height: 115%;">We Sri Lankans call this </span>pradakshina<em> </em><span style="line-height: 115%;">but
never do it in such an organized way as Thai people do. Vi</span><em>an </em>Tian<span style="line-height: 115%;">
ceremony is the grand finale of Visakha Bucha festival. It is a sight to behold
and an experience to cherish. </span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7K7wgXVjH2x42thxsThkaQD4R1UBqhwYm_Dp7R1aBCmYTzDE3VPtTb8epyg3so7-qehQKTvb0v_2Kamr_c9bFDNhUv0xAwE4tBibwHU2oxXyvBpug2vsjsyl4WEcrTw-3RItSRckgy7Jy/s1600/ayutthaya-4_Jimmy+M.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7K7wgXVjH2x42thxsThkaQD4R1UBqhwYm_Dp7R1aBCmYTzDE3VPtTb8epyg3so7-qehQKTvb0v_2Kamr_c9bFDNhUv0xAwE4tBibwHU2oxXyvBpug2vsjsyl4WEcrTw-3RItSRckgy7Jy/s1600/ayutthaya-4_Jimmy+M.jpg" height="266" width="400" /></a></span></div>
<span style="font-size: large;"><o:p></o:p></span><br />
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<span style="line-height: 115%;"> Vian Tian ceremony at Wat Yai Chai Mongkol in Ayuthaya (pics from internet)</span></div>
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<span style="font-size: large;"><span style="line-height: 115%;"><br /></span></span></div>
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<span style="font-size: large;"><span style="line-height: 115%;">When we were
living in Thailand we used to visit Ayuthaya Historical Park on Visakha Bucha
days. Ayuthya is the last royal capital of Thailand (1351 – 1767) before
Bangkok became the national capital. The ancient city of Ayuthaya has been
conserved by the Royal Thai Government with the help of UNESCO. Presently it is
a UNESCO world heritage site ( <a href="http://whc.unesco.org/en/list/576">http://whc.unesco.org/en/list/576</a> ). Wat Yai Chai Mongkol (</span><span lang="SI-LK" style="font-family: 'Iskoola Pota', sans-serif; line-height: 115%;">ජය මංගල මහා විහාරය) </span><span style="line-height: 115%;">was our favorite destination in the
historical park. Any Sri Lankan visiting this temple will be very happy to read
the information board at the entrance and learn that the central stupa has been
constructed following “Lanka style”. Thai people have learnt this style during
the Sukhothai period (1238 -1438). Before that, stupas in Thailand had
influence from Khmer and Lanna styles. Perhaps the predecessors of Sukhothai
Kingdom had religious and cultural ties with Anuradhapura Kingdom (377 BC –
1017) and Polonnaruwa Kingdom (1017 -1215) in Sri Lanka. The Lanka style stupas
in Sukhothai and Ayuthya are bell shaped</span><span lang="SI-LK" style="font-family: 'Iskoola Pota', sans-serif; line-height: 115%;">. </span><span style="line-height: 115%;">There are no bell shaped stupas in Polonnaruwa as far as I
know. Does that mean the inspiration for “Lanka style” has come from none other
than Thuparama Stupa in Anuradhapura, the very first stupa constructed in ancient
Sri Lanka? </span></span></div>
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<span style="font-size: large;"><span style="line-height: 115%;"> <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"> Thuparamaya Stupa (210 BC) in Anuradhapura, Sri Lanka (pic shows the 1862 reconstruction)</span></div>
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<span style="font-size: large; line-height: 115%;"><span style="font-size: small;"> (pic from internet)</span></span></div>
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<span style="line-height: 115%;"> Wat Sa Si in Sukhothai (late 14th Century) - (pic from internet)</span></div>
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<span style="line-height: 115%;"> Wat Yai Chai Mongkol (1357) - (pic from internet)</span></div>
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<span style="font-size: large; line-height: 115%;">According to
chronicles, the Siamese monks from Ayuthaya Kingdom have helped Sri Lankan
monks to re-establish Sangha order when there was a crisis during the colonial
period in Sri Lanka. That has given birth to the Siam Nikaya (Siam sect) of
Buddhist monks based in Kandy. Later the Sri Lankan monks have returned the
favor when Siamese monks were experiencing a crisis. The new Sangha order
established in Thailand is called “Lanka wong”. We were thrilled to learn such
intrinsic details during our numerous visits to Ayuthaya. We also learnt that a
venerable monk called Upali thero was the leader of the Siamese delegation that
visited Sri Lanka to re-establish Sangha order. He has stayed back in Sri Lanka
and passed away in Kandy. His former avasa ge (monk’s residence) in Ayuthaya
was conserved by the Sri Lankan government around 2002. We were fortunate to
participate in the inauguration ceremony. To my very pleasant surprise I could
meet the most venerable Ambanwalle Pnnnasekara thero who came from Sri Lanka to
represent the Malwatta Chapter of Siam Nikaya. He was the anu-nayaka of
Malwatta Chapter at that time. He was my Buddhism teacher in grades 9 and 10 at
Ananda College in Colombo. He said that “wherever I go in the world I always
meet Anandian sons”. Needless to say that I was very proud and happy to hear
such words from a former teacher.</span></div>
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<span style="font-size: large; line-height: 115%;"></span> </div>
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<span style="font-size: large;"><span style="line-height: 115%;">This post is
incomplete without some remarks about Ayuthaya’s cuisine. In Thailand, almost
every province has a signature dish or a product. Ayuthya has three signature
dishes, (1) Ayuthaya boat noodle, (2) </span>Roti Sai Mai<span style="line-height: 115%;"> (A Thai Muslim sweet
similar to cotton candy wrapped in a very thin roti)</span><span style="line-height: 115%;"> </span><span style="line-height: 115%;">, (3) Wing bean salad (</span>Yum Tua Ploo<span style="line-height: 115%;">). The
third one is my all-time favorite. I have tried to make this dish several times
but I never could achieve the authentic taste offered by many river side
restaurants in Ayuthaya. Here is the recipe. You can try.</span></span></div>
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<span style="line-height: 115%;"> Wing Bean Salad (Yum Tua Ploo)</span></div>
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<span style="line-height: 115%;"><span style="font-size: large;"><span style="font-size: small;"> (pic from internet)</span></span></span></div>
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<span style="color: cyan; font-size: large;"><b>Ingredients </b><o:p></o:p></span></div>
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<br /></div>
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<span style="color: cyan; font-size: large;">250 gm tender wing beans</span></div>
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<span style="font-size: large;"><span style="color: cyan;">3 twigs of cilantro coarsely chopped</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">5-6 shrimps peeled and deveined</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">4-5 red hot chilies</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">3 tbsp thick coconut milk</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">1 tbsp tom yum paste (can substitute
with chili paste)</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">2 tbsp fish sauce</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">2 tbsp fresh lime juice</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">2 tbsp cashew nuts coarsely ground</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">1 tsp sugar</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">1 tbsp salt</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">4-5 dried and fried red chilies (for
garnish)</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">6 thinly sliced red onions deep fry
half (for garnish) and keep the rest</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">3 tbsp shredded and dry roasted
coconut</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">2 eggs hard boiled and
sliced/quartered</span></span></div>
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<br /></div>
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<span style="line-height: 115%;"><span style="color: cyan; font-size: large;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="color: cyan; font-size: large;"><b>Method</b><o:p></o:p></span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;"><br /></span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">Boil 2 cups of water and add 1 tbsp salt</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">Blanch winged bean in boiled and slated water for 1 minute
and remove to a bowl of cold water for 1 more minute. Place in a colander to
drain all water. Soaking in cold water will help to keep them green. Slice the
blanched wing beans diagonally and thinly as possible.</span></span></div>
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<span style="line-height: 115%;"><span style="color: cyan; font-size: large;">Boil shrimp until just done. Do not over boil.</span></span></div>
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<span style="line-height: 115%;"><span style="color: cyan; font-size: large;">Warm the coconut milk.</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">Put sliced wing beans, boiled shrimp, sliced red onion,
sliced red chilies, chopped cilantro in a bowl.</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">Add coconut milk, tom yum paste, sugar, lime juice, and fish
sauce.</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">Lightly toss like a salad. Adjust sour and salty tastes as
desired by lime juice and fish sauce.</span></span></div>
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<span style="font-size: large; line-height: 115%;"><span style="color: cyan;">Plate the salad on a flat dish and garnish with roasted cashew
nuts, roasted coconut, deep fried dry red chili and deep fried red onion.</span></span></div>
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<span style="line-height: 115%;"><span style="color: cyan; font-size: large;">Plate boiled and sliced/quartered eggs on the side.</span><span style="font-size: small;"><o:p></o:p></span></span></div>
</div>
Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com5tag:blogger.com,1999:blog-2412729529656288092.post-28738426025904386132014-04-30T12:52:00.000-07:002014-05-29T05:07:32.019-07:00Precariously Sitting on Stilts<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">The solar new year season in
Sri Lanka will come to an end today (30<sup>th</sup>
April). It spanned for almost three weeks from 13<sup>th</sup> April. I could
not participate in the new year festival held in our city few days ago. Although
we are thousands of miles away from Sri Lanka many of us do not forget to follow
the traditions associated with the new year. One tradition among them is the
preparation of sweet meats and dishes associated with the festival. <o:p></o:p></span></div>
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<span style="font-size: large;">Ladies in my family had some special skills for preparing sweet
meats and dishes. My paternal grandmother’s specialty was “seeni sambal”. Every
new year period we looked forward to taste her tasty “seeni sambal” full of
chunky pieces of maldive fish<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> (උම්බලකඩ)</span>. She was very fond of maldive
fish and even added it to her dry fish curry (<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">කරවල
හොද්ද)</span> as a condiment<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">.</span><span lang="SI-LK"> </span>During
Sirimavo government (1970-77) when every commodity was on ration, we had to
purchase them from the co-operative store. She used her precious ration of maldive
fish piece in an ingenious way. She tied it in a piece of twine and lowered to
her curries for a while to infuse some flavor into them. Then she took the
piece of maldive fish out, wiped it dry, and kept it in a secure place for the
next round of cooking.</span></div>
<div class="MsoNormal">
<span style="font-size: large;"> <span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span> <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;">As I wrote in a previous post, my
maternal grandmother’s special dish was “imbul kiribath” (lumped milk rice with
sweetened coconut stuffing). She did not limit it to the new year period. Unlike
the senior ladies who specialized on savory dishes, my mother’s specialty was a
sweet called “Helapa”. “Kanda<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">” </span>leaf is essential for wrapping helapa.
Therefore “Kanda” (<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">කැන්ද) </span>tree is mockingly called “Helapania
Othenia” (helapa wrapper). During this
new year period we thought of making “helapa” to distribute among our friends<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">,</span> but how to find “helapania othenia” in
this desert? Luckily we found some banana leaf imported from Kerala and used it
as a substitute. The result was satisfactory but lacked that distinct flavor of
“helapania othenia”. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkDOfuF2fn1SyR5yWGzlzXQWAygHMz-fzESknpYPk6-isV5RURTCAPVChyy2Pv4WlVWjbnwgb-1Mb-Oua1k8wrlV6wqviJOqenbYw1IccMSonv6qy__vX75HULYkoeUbKqjqWWTNCwR7Y/s1600/Helapa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkDOfuF2fn1SyR5yWGzlzXQWAygHMz-fzESknpYPk6-isV5RURTCAPVChyy2Pv4WlVWjbnwgb-1Mb-Oua1k8wrlV6wqviJOqenbYw1IccMSonv6qy__vX75HULYkoeUbKqjqWWTNCwR7Y/s1600/Helapa.jpg" height="216" width="400" /></a></div>
<span style="font-size: large;"> </span>Helapa wrapped in Kanda leaf<br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjeY0j-z7HBxbxBwg4bvLYQVcYg5J7qZ3WPr9KcC3wOfhKfSzfMZBdD4T4U0hixx0u_Xfn-SLozzR7WDxCZKoVCj37Mm9pGqLLs_bBZGZ-SVd4IVgs3pXDAoQmFAaYuLX0KnUrUvO48kv/s1600/120420141186.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAjeY0j-z7HBxbxBwg4bvLYQVcYg5J7qZ3WPr9KcC3wOfhKfSzfMZBdD4T4U0hixx0u_Xfn-SLozzR7WDxCZKoVCj37Mm9pGqLLs_bBZGZ-SVd4IVgs3pXDAoQmFAaYuLX0KnUrUvO48kv/s1600/120420141186.jpg" height="300" width="400" /></a></div>
<span style="font-size: large;"> </span>Our version of helapa wrapped in Banana leaf<br />
<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">I used to visit by friend Sarath’s
family in Delana, Kuliyapitiya during the new year season and spend a week or
two there. Before the visit I brought a bottle of “kitul” treacle and a pound
of rice flour to my aunt and requested
her to prepare some “savu dodol” for me to take to Sarath’s mother. My aunt
could prepare “savu dodol” that tasted heavenly. This new year we tried to make
“savu dodol” from fake “kitul treacle” and rice flour available in the super
markets here. Well the taste was at least earthly but it did not solidify adequately.
So we could not distribute it among our friends here. If I remembered the following
poem about “savu dodol” (also known as “weli
thalapa”) we wouldn’t have gone wrong about the required condition of heated treacle.
<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQXg5MsJh95ZnYCl2G4Zm9mKNDu4Eqqnjj6BaZLDum-ZebnSrOvlL6c38f50nrulf3X4j2Eq-eFHggLXY5bhvcsmoEUQF6uqMjMTSnnnx_d0bUGfY0F_HIIKn6jQ7apdW0iQC7nmFcRcg/s1600/sau+dodol.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQXg5MsJh95ZnYCl2G4Zm9mKNDu4Eqqnjj6BaZLDum-ZebnSrOvlL6c38f50nrulf3X4j2Eq-eFHggLXY5bhvcsmoEUQF6uqMjMTSnnnx_d0bUGfY0F_HIIKn6jQ7apdW0iQC7nmFcRcg/s1600/sau+dodol.jpg" height="256" width="320" /></a><span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">“<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">කිතුල්
ගසක පැනියෙන්ද</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">මඳක්
සීනි සමගින්ද</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">හැඳිගා
කකාරමින්ද </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ලනු
වැටෙනා පදමින්” </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-size: large;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Sarath’s family really liked “savu
dodol” and <span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span>Little
Lion’s Butter Cake that I brought for them. When I informed Sarath that I am
coming, his mother cooked her specialties, “polos ambula” (slow cooked young
jack fruit) and cashew curry for me. I think women in Kurunegala district are
all very skillful to cook those signature dishes of Sri Lanka. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">New year time is the season for
cashew. There were many cashew trees around Sarath’s house. So Sarath’s mother
treated me with sumptuous “kiri kaju maaluwa” (raw cashew nut curry) almost
every other day. Cashew curry is a special dish for new year festival and other
celebratory occasions like weddings. This new year we also prepared a cashew curry.
Since it is difficult to find raw cashew nut in this desert country we had to
use dried cashew nuts bought from a super market. The taste and crunchiness is
not quite the same but it was a decent alternative. I give below a recipe we
used for our dish. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">During my visits to Kuliyapitiya,
Sarath used to take me to see vernacular architecture in the area. What I
admired most were “tampita vihara” (temple on stilts) and “ambalama”(wayside resting places). Both types are built on stone pillara (stilts) or boulders. It is amazing to see how these delicate buildings are precariously balanced on stilts or boulders. Although functions are very different, tampita vihara as a shrine room having a religious function, and ambalama having a secular function, their architectural forms are more or less same. The tampita vihara distinguishes by its more elaborate roof details. </span><br />
<span style="font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Fhq1e54TSATqzRASkbIMrAuAMLoSwWf8dUmMc9JloOMTbpTjvhbrqWdnwGWs6BKGuWez9fIBo2HnDmfQz_xMoz1rL_4_JqnT68ZKSqsJeSL3tH8sHtnra1SKZiRBY4DaETsN5L1a8LpZ/s1600/Bihalpola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Fhq1e54TSATqzRASkbIMrAuAMLoSwWf8dUmMc9JloOMTbpTjvhbrqWdnwGWs6BKGuWez9fIBo2HnDmfQz_xMoz1rL_4_JqnT68ZKSqsJeSL3tH8sHtnra1SKZiRBY4DaETsN5L1a8LpZ/s1600/Bihalpola.jpg" height="263" width="400" /></a></div>
A Tampita Viharaya (A shrine room on stilts)<br />
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfwyvaq4ngz9KeHq2vn-XfEKQqbLWjnNGSMeodEZJbcNcgVPfzZ3qEkVRpI3ssj4HhdspP4nVpVLsjU_Z6FcS26G65Kc-ZWK4XbV_w81P2PPGWSPS_3QjqvEs4JrHldXto1XNVAcEbW7O/s1600/Bihalpola1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxfwyvaq4ngz9KeHq2vn-XfEKQqbLWjnNGSMeodEZJbcNcgVPfzZ3qEkVRpI3ssj4HhdspP4nVpVLsjU_Z6FcS26G65Kc-ZWK4XbV_w81P2PPGWSPS_3QjqvEs4JrHldXto1XNVAcEbW7O/s1600/Bihalpola1.JPG" height="476" width="640" /></a></div>
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Tampita Viaharaya at Bihalpola Raja Maha Viharaya<br />
(Pic. Courtesy of Archt. Kolitha Perera)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGp77dS2RHOKUnvI2z-MijflcNP-i6Bgs7263Z41jAm-bH0R0zaJoU0HQia41fb4-tMZ0OkveV1IDaAaEhq2nsxMT3Co46nZ4JoJ0DNvygLQp5trUS3l_A25-bb4-JaPjIkjp030aIwOY-/s1600/Panavitiya.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGp77dS2RHOKUnvI2z-MijflcNP-i6Bgs7263Z41jAm-bH0R0zaJoU0HQia41fb4-tMZ0OkveV1IDaAaEhq2nsxMT3Co46nZ4JoJ0DNvygLQp5trUS3l_A25-bb4-JaPjIkjp030aIwOY-/s1600/Panavitiya.JPG" height="480" width="640" /></a></div>
Panavitiya Ambalama<br />
(pic from internet)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6Iru-2t3F9mjO7wsAjldqsyOWQTsJGr0ckD8YbPLr2orkTcnEQgkmz0Ym7Stw1AQvkBvI03KlacRXu4axPoLifKEuT-k1MBP5aFdhtO973IkblOE8eMlLgN9kWAwRG03AJW79k-etHaF/s1600/Karagahagedara.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS6Iru-2t3F9mjO7wsAjldqsyOWQTsJGr0ckD8YbPLr2orkTcnEQgkmz0Ym7Stw1AQvkBvI03KlacRXu4axPoLifKEuT-k1MBP5aFdhtO973IkblOE8eMlLgN9kWAwRG03AJW79k-etHaF/s1600/Karagahagedara.jpg" height="401" width="640" /></a></div>
Karagahagedara Ambalama<br />
<span style="font-size: large;"><span style="font-size: small;"> (pic from internet)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"></span><br /></span>
<span style="font-size: large;">There are
several fine specimens of these vernacular building types in Kuliyapitiya area.
It is sad to see the current condition of these heritage buildings. When Prof.
Nimal De Silva talked about these heritage buildings during our first year in
the architecture program at Moratuwa we did not realize that he was talking
about the language of our traditional architectural expression. I wanted to write about the architecture of tampita vihara for my BSc Dissertation but Prof. Nimal De Silva directed me to write about something else. I was disappointed for not getting that opportunity but the professor's assigned topic was equally interesting. I could learn the language of even an older architectural tradition of Wayamba Province. </span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">All languages
evolve over time. So do the architectural languages. Preserving our Sri Lankan architectural
heritage is like preserving our linguistic traditions.</span></div>
<div class="MsoNormal">
<span style="font-size: large;"><o:p></o:p></span><br /></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">The food culture of Sri Lanka is also full of traditional dishes. Food is the language of our ladies and also some gentleman. Our food traditions gradually disappear in the era of processed
food. Sometimes it is disgusting to see the adulterated traditional dishes like
cashew curry mixed with green peas, chick peas and even carrot. I end this post by
giving the recipe of a traditional cashew curry that we tried in this new year</span><br />
<b><u><span style="font-size: large;"><br /></span></u></b>
<b><u><span style="font-size: large;">Ingredients</span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><u><span style="font-size: large;"><br /></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOJIYjX-mKuPBKoKOX1j7DWIwm1bfnvwk9Se3kCSJ_L2k4HQ5FhXTpOqROhWWtZl0cWIVjF-eZ1naRV4JW0vzMnrfSi8IhK9NJxj6z8umEA_076zNW78vvkjMdtiMO3TN5jaqBbjVf3WS/s1600/250420141200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJOJIYjX-mKuPBKoKOX1j7DWIwm1bfnvwk9Se3kCSJ_L2k4HQ5FhXTpOqROhWWtZl0cWIVjF-eZ1naRV4JW0vzMnrfSi8IhK9NJxj6z8umEA_076zNW78vvkjMdtiMO3TN5jaqBbjVf3WS/s1600/250420141200.jpg" height="320" width="400" /></a><span style="color: cyan; font-size: large;">500g raw cashews/dried cashews (halved nuts are better than whole nuts)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">4 green chilies sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">5 small onions sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">2 cloves garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">1 inch cinnamon stick<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">1 sprig of curry leave<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">2 inch pandan (rampe) leave<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">1 tsp curry powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">¼ tsp turmeric powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">2 tsp chili powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">Pinch of roasted curry powder <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">2tbsp coconut oil or ghee<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">1 cup thick coconut milk<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">Salt to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<b><u><span style="color: cyan; font-size: large;">Method<o:p></o:p></span></u></b></div>
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<b><u><span style="color: cyan; font-size: large;"><br /></span></u></b></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">Soak cashew for 2-3 hours in water if you use dry cashew. Drain and
keep aside to strain excess water.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">Heat oil/ghee in a sauce pan. When smoke begins to come out, add sliced
onion, green chilies, curry leave, pandan leave, cinnamon, garlic and little
salt. Sauté until fragrance comes out. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">Add cashew and mix well. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">Add chilli powder, curry powder and turmeric and sauté for about 1
minute. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">Add coconut milk bring to boil. Stir from time to time.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">Add bit more salt if necessary. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan; font-size: large;">Simmer for 15-20 minutes until cashew is well cooked and gravy is thickened.<o:p></o:p></span></div>
<span style="color: cyan;"><br /></span>
<br />
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span style="color: cyan;"><span style="font-size: large;">Garnish with a pinch of roasted curry powder. </span> </span> <o:p></o:p></div>
</div>
Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com12tag:blogger.com,1999:blog-2412729529656288092.post-25549861208378961492014-03-30T13:29:00.000-07:002014-03-31T11:04:26.773-07:00Are You Fond of Grass or Weed?<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: large;">We
do not eat grass. But grass is one of the most common sources of food for us.
For example rice plant is a grass. Rice is the staple food of most Asians. That
means we heavily depend on grass for our food. We also eat grass in the form of
shoots and sprouts. Bamboo shoot is a common ingredient of some Chinese and
Vietnamese dishes. Lemon grass shoots give a distinct flavor and aroma to some
Thai dishes like Tom Yum and Tom Kha. Germinated or sprouted cereals like
barley and rice are used to produce Beer and Sake. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: large;">Some
grasses are weeds but not all weeds are grasses. Weed is the slang term used
for the marijuana/ganja plant. But this term is commonly used to describe any
unwanted plant in a controlled setting like an agricultural field, landscaped
garden, manicured lawn etc. In that sense seaweed and river weed are not really
weeds because they grow in natural settings. Perhaps Japanese may be growing
seaweed (<i>nori</i>) in controlled settings. They need dried and pressed
seaweed to wrap some kinds of Sushi. The omnipresent miso soup also contains seaweed.
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7IV994i6RZoYODlOxMUnXyFTZMPn9G65n-eWbr3vXZVp8mZNTnI1scczaDBcc1K657X2BFmwV0gDsv32sqxZlBgMc8KpxdY5lsiv8G0Ez_telw2Gk9_bbv7IhLEfUuVsxucaEo7k_wWm/s1600/thumba.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv7IV994i6RZoYODlOxMUnXyFTZMPn9G65n-eWbr3vXZVp8mZNTnI1scczaDBcc1K657X2BFmwV0gDsv32sqxZlBgMc8KpxdY5lsiv8G0Ez_telw2Gk9_bbv7IhLEfUuVsxucaEo7k_wWm/s1600/thumba.jpg" height="266" width="400" /></a><span style="font-size: large;">Although
weeds are undesirable for agricultural fields some weeds are useful as edible
herbs. When my eldest sister-in-law joined our family, the land behind our
house was freshly tilled to replant coconut. A weed called ‘<i>thumba </i>was growing on that loose sandy soil. Though little but bitter thumba is an edible herb. My mother cooked it with Mysore dhal or crushed jack seeds in light coconut milk and served us quite often. After several servings my new sister-in-law has reported to her family that we eat thumba for all three meals. Since then I cannot remember eating thumba in our house.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
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<span style="font-size: large;">But I remember very well that my friend Xeng Xiong introduced deep fried river weed to me in Vang Vieng when I first visited Lao in 2001. Since then it was one of my favorites to try when visiting Lao. Watching those beautiful lime stone cliffs from a rudimentary bar located on the bank of Nam Song River while enjoying Beer Lao with deep fried river weed was a magical experience. If "any time is tea time" for Sri Lankans, any time is Beer Lao time for Laotians.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeYAXNviJq0rPe8OgpciciRxs3YBWP-A62uFH_FoBhsHC0By1438Og7K5_gnmjunT_YcmSWCTuhXE5MA-fJHJnXWvicXX8IdlS9x6vQl1wAnSEtkWpW_H0EG-_5MHWb-9HwMrIHKTb55M/s1600/River+weed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCeYAXNviJq0rPe8OgpciciRxs3YBWP-A62uFH_FoBhsHC0By1438Og7K5_gnmjunT_YcmSWCTuhXE5MA-fJHJnXWvicXX8IdlS9x6vQl1wAnSEtkWpW_H0EG-_5MHWb-9HwMrIHKTb55M/s1600/River+weed.jpg" height="424" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCV-ZAY_3iOK0WkYEbNYlZNONChGPp4QS3pY_LOHUTT9s_umv6uCsvh8KyzGJ0R1BR1AYbgaojk8nMdc6WOHHnpZbBF2lU7hoO3ox6XcJU_UNGBsU1FE0zOtGBK8a3VhtH-x5BkTtTnqTB/s1600/Fried+river+weed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCV-ZAY_3iOK0WkYEbNYlZNONChGPp4QS3pY_LOHUTT9s_umv6uCsvh8KyzGJ0R1BR1AYbgaojk8nMdc6WOHHnpZbBF2lU7hoO3ox6XcJU_UNGBsU1FE0zOtGBK8a3VhtH-x5BkTtTnqTB/s1600/Fried+river+weed.jpg" height="263" width="400" /></a><span style="font-size: large;">In fact river weed is not really a weed. It is an algae. The variety in Lao is a rock algae found in clear water pools of Mekong River basin. Once deep fried with garlic and sprinkled with sesame seeds, it goes very well with Beer Lao. It has a grainier and crunchier taste compared to Japanese seaweed.</span></div>
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<span style="font-size: large;">Xeng Xiong accompanied me to Luang Prabang via Vang Vieng. I remember Vang Vieng for its stunning natural beauty and Luang Prabang for its exquisite vernacular architecture. Among many impressive architectural edifices, Wat Xieng Thong is the most magnificent. It is one of the finest examples of Buddhist architecture that I have experienced anywhere. Its graceful, multi-tiered roof and humble earth hugging adobe are surely creations of a genius. It looks masculine and feminine at the same time, a perfect yiing-yang. The 'tree of life' glass mosaic in the read gable wall is also another master piece of the temple. </span></div>
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<span style="font-size: large;">A visit to Luang Prabang is not complete without tasting its unique dish, "Luang Prabang Salad". Some variations of this salad are found throughout Lao (called Lao salad) but none of them can beat the signature salad of Luang Prabang. The hero of that dish is also a so-called weed. It belongs to the watercress family and the variety they use is endemic to Lao. It naturally grows on the banks of Mekong River. </span></div>
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<span style="background-color: white; font-size: large;"><span style="color: red;">Here is how you can
miserably imitate the Luang Prabang Salad.</span></span></div>
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<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 6pt; vertical-align: baseline;">
<u><span style="background-color: white; color: red; font-family: inherit; font-size: large;">Salad ingredients <o:p></o:p></span></u></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt; vertical-align: baseline;">
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">4 soft-boiled eggs (yolk should
not be runny)<br />
2 cups torn iceberg lettuce or common lettuce <br />
1 handful of tender watercress leaves and stems (tender pea shoots can be a
substitute) <o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt; vertical-align: baseline;">
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">½ handful of torn coriander (cilantro) leaves
and tender stems <o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt; vertical-align: baseline;">
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">½ handful of Chinese celery leaves
and tender stems <o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt; vertical-align: baseline;">
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">2 scallions (spring onion) thinly sliced (Only green
part)<br />
1 tomato thinly sliced<br />
1 cucumber thinly sliced<o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<br /></div>
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<u><span style="background-color: white; color: red; font-family: inherit; font-size: large;">For dressing<o:p></o:p></span></u></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt; vertical-align: baseline;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBQAuq7eGklzDHhiIwKmT7coQQ__kJ61QTqcdkPodWWqP63H2OZAVB4FzCQzi1LPlIMl-YRQSGkPhYWwwemjhqYM5tofiTt54k947vXKg78jkh1ll6aDY24sf5nEA9wGK7vNF6SPjAIjK/s1600/Luang+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBQAuq7eGklzDHhiIwKmT7coQQ__kJ61QTqcdkPodWWqP63H2OZAVB4FzCQzi1LPlIMl-YRQSGkPhYWwwemjhqYM5tofiTt54k947vXKg78jkh1ll6aDY24sf5nEA9wGK7vNF6SPjAIjK/s1600/Luang+salad.jpg" height="225" width="400" /></a><span style="background-color: white; color: red; font-family: inherit; font-size: large;">1 tbsp canola oil<br />
2-3 tbsp lemon juice<br />
1 tbsp palm sugar<br />
1 tbsp fish sauce</span><br />
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">1/2 tsp salt<o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt; vertical-align: baseline;">
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">2 tbsp water<br />
2 cloves garlic – roasted<o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt; vertical-align: baseline;">
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">2 tbsp roasted and crushed peanuts<o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 0.0001pt; vertical-align: baseline;">
<br /></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 6pt; vertical-align: baseline;">
<u><span style="background-color: white; color: red; font-family: inherit; font-size: large;">Method of preparation</span></u><br />
<span style="background-color: white; color: red; font-family: inherit; font-size: large; text-indent: -13.7pt;">Place two soft boiled egg yolks, palm sugar and salt in a bowl and
mix well to make a coarse mixture.</span><br />
<span style="background-color: white; color: red; font-family: inherit; font-size: large; text-indent: -13.7pt;">Add oil, lemon juice and fish sauce and combine well. Taste and
adjust flavors. Thin out with little water if necessary</span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt 13.7pt; text-indent: -13.7pt; vertical-align: baseline;">
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">Quarter the remaining eggs and egg whites<o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt 13.7pt; text-indent: -13.7pt; vertical-align: baseline;">
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">Place lettuce on the serving plate. </span><br />
<span style="background-color: white; color: red; font-family: inherit; font-size: large; text-indent: -13.7pt;">Combine coriander leaves, celery leaves, scallions and mound in the middle of the serving plate.</span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt 13.7pt; text-indent: -13.7pt; vertical-align: baseline;">
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">Arrange cucumber slices, tomato slices and quartered eggs around
the mound. <o:p></o:p></span></div>
<div style="background-position: initial initial; background-repeat: initial initial; margin: 0in 0in 3pt 13.7pt; text-indent: -13.7pt; vertical-align: baseline;">
<span style="background-color: white; color: red; font-family: inherit; font-size: large;">Loosely arrange water cress/pea shoots on top of the mound.<o:p></o:p></span></div>
<span style="color: red; font-family: inherit; font-size: large; text-indent: -13.7pt;">Pour dressing over the salad. Sprinkle with roasted garlic and
peanuts</span></div>
Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com0tag:blogger.com,1999:blog-2412729529656288092.post-92116696846422120012013-12-24T13:00:00.001-08:002013-12-24T22:05:46.788-08:00X’mas in Bandarawela<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Christmas day of 2013 is about to begin. It marks a happy
time for both Christians and others alike. Irrespective of our religious views
and beliefs we love this time of the year for the joy and happiness that it
brings for everybody. <o:p></o:p></span></div>
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<span style="font-size: large;">I spent my most memorable Christmas holiday in Bandarawela. My
good friend Charles invited me and two other batch mates to spend Christmas season
of 1979 with his family. They had a townhouse in the middle of Bandarawela
town. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1bMy0sEHUDUXBoKQ9R5J1B-tIUmh5Y4d1X4IGRbV6mKk0xmnZURvoSO1bGjEC3y6Noj-WxFGBOq9Rsg3PrDeDOoxhm6BKn8SRnfuoJcoTyXzN4QHB_dun_WuaJQm1Wnh4NJ7r9JF6Edm/s1600/012112156018211199171029247243175149160024143193.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1bMy0sEHUDUXBoKQ9R5J1B-tIUmh5Y4d1X4IGRbV6mKk0xmnZURvoSO1bGjEC3y6Noj-WxFGBOq9Rsg3PrDeDOoxhm6BKn8SRnfuoJcoTyXzN4QHB_dun_WuaJQm1Wnh4NJ7r9JF6Edm/s400/012112156018211199171029247243175149160024143193.jpg" width="400" /></a><span style="font-size: large;">Bandarawela at that time was a typical up-country town in
Sri Lanka that served many communities nestled in between vast tea estates. It
was also famous as a holiday destination due to its mild climate, beautiful
scenery and British colonial ambience. It had a charming blend of English cottage
style architecture and vernacular architecture of the estate region. Beautiful
flowers and trees that grow only in temperate climates, and the thin veil of
mist and light drizzles made it a very picturesque place. Therefore, we were
thrilled to receive Charles’ invitation to spend our Christmas holiday in
Bandarawela.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGKLmAAMHYlN21FKWVodKFBDAMnOrCWeNZ9tBSfsVY2811BKyY1sJU29LsAabTvI6EFTT18PjbE60tVazVb6ziMYy1IBuBDkuH8K1UUuhdEzW2edyY3I6s3rIK2KLfXGfHMr9exrlO_RK/s1600/2511665546_1228d23d9b_o.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGKLmAAMHYlN21FKWVodKFBDAMnOrCWeNZ9tBSfsVY2811BKyY1sJU29LsAabTvI6EFTT18PjbE60tVazVb6ziMYy1IBuBDkuH8K1UUuhdEzW2edyY3I6s3rIK2KLfXGfHMr9exrlO_RK/s400/2511665546_1228d23d9b_o.jpg" width="400" /></a><span style="font-size: large;">Bandarawela can be reached by road or by railway. Although
road travel is only 200km from Colombo, travel by railway is the most
interesting. The railway track passes through some of the most scenic areas of
Sri Lanka. If you travel along the Colombo-Badulla Road the first landmark you see
is the Bandarawela Railway station at the beginning of the town. Just ahead on
the left side corner, you can see the famous old building of Cargills Shop. Established
in Colombo in 1844 during the British colonial rule, Cargills is the first
department store in Sri Lanka. Perhaps its branch in Bandarawela was one of the
few Cargills shops located outside Colombo at that time. Hence it was surely a
land mark in the city. <o:p></o:p></span></div>
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<span style="font-size: large;">The other notable buildings of any architectural value are Bandarawela
Hotel, Bandarawela Church, Dutch house, and the National Holiday Resort. They
cannot be compared with an architectural masterpiece located on a small hill
above the town. It is a small chapel designed by Architects Geoffrey Bawa and
Ulrik Plesner in 1961 for the nuns of the Good Shepherd Convent. “It consists
of a solid hulk of rubble masonry terminating in a square tower which acts as
the skylight for the altar. The north side of the nave is fully glazed, its
window frames forming the three crucifixes of the Calvary”
(www.geofreybawa.com). It is a hidden gem that many visitors to the town are
not aware of. I think it is deliberately kept low-profile so that too many
visitors will not come and disturb its tranquil environment. The more public
place of worship for Catholics is the St. Anthony’s church located in the
center of the town. It is not a very impressive edifice of architecture. <o:p></o:p></span></div>
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Bandarawela Hotel</div>
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Bandarawela Church</div>
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Dutch House</div>
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Chapel at Good Shepherd Convent (by Archt. Bawa & Plesner)</div>
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<span style="font-size: large;">Charles invited us to join the mid-night mass held at the St
Anthony’s church on Christmas Eve. We went there few minutes before midnight in
shivering cold. I could witness the conduct of a Catholic mass for the first
time. The singing of famous Christmas songs and organ music enchanted me. At
the end of the mass most elders walked towards the head priest who conducted
the mass to receive his blessings. The priest was putting coin sized white
thing in the mouths of everyone who kneeled in front of him. When I tried to
follow Charles he stopped me saying “<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">උඹට ඒක ලබන්න අවසර නැහැ’ (</span>You are not
supposed to receive it). So I could not taste it. <o:p></o:p></span></div>
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<span style="font-size: large;">But on the Christmas day I could taste a sumptuous Chinese
lunch at his house. Charles’ family is of Chinese dissent. Charles is the one
who introduced me to Chinese cuisine as well. He accompanied me to the famous Lyon
Café in Kandy several times. It was run by his maternal uncle. He always
ordered the ‘Lyon Special’ which is stir fried (c<i>how mein</i>) egg noodle topped
with a mixture of several meats and vegetables. It was a hearty meal at that
time but on a later occasion many years later, I suffered from indigestion
after having a ‘special’. <o:p></o:p></span></div>
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<span style="font-size: large;">Charles’ elder sister, Susan is a good cook. She prepared
baked whole fish in Chinese style for the Christmas lunch. It was something new
for me. Later in life I have tried to bake whole fish following Chinese, Thai
and South Indian recipes. I think baking fish is one of the healthiest ways of
cooking fish. </span><o:p></o:p></div>
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<span style="line-height: 115%;"><span style="color: lime; font-size: x-large;"><strong>My attempt to bake whole fish in Chinese style</strong></span></span></div>
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<span style="line-height: 115%;"><span style="color: lime; font-size: large;"></span></span><br />
<span style="line-height: 115%;"><span style="color: lime; font-size: large;">Ingredients</span><span style="font-size: small;"><o:p></o:p></span></span></div>
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<span style="font-size: large;"></span><br />
<span style="font-size: large;">2 medium size whole red snapper
or silver pomfret <o:p></o:p></span></div>
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<span style="font-size: large;">3 cloves garlic finely chopped<o:p></o:p></span></div>
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<span style="font-size: large;">3 cm-piece of fresh ginger
finely chopped<o:p></o:p></span></div>
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<span style="font-size: large;">2 tbsp. each fish sauce and oyster
sauce <o:p></o:p></span></div>
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<span style="font-size: large;">2 tbs rice wine <o:p></o:p></span></div>
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<span style="font-size: large;">2 tsp. sesame oil<o:p></o:p></span></div>
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<span style="font-size: large;">4 sprigs of spring onion finely
sliced lengthwise <o:p></o:p></span></div>
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<span style="font-size: large;">1/2 cup chopped cilantro leaves<o:p></o:p></span></div>
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<span style="font-size: large;">Few slices of lemon</span><o:p></o:p></div>
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<span style="line-height: 115%;"><span style="color: lime; font-size: large;">Preparation</span></span></div>
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<span style="font-size: large;"><span style="line-height: 150%;">Scale and gut the fish. Make a deep parallel cut to the center.</span></span></div>
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<span style="font-size: large;"><span style="line-height: 150%;">Wash the fish under running water.</span></span></div>
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<span style="font-size: large;"><span style="line-height: 150%;">Pat dry with paper towel inside and outside.</span></span></div>
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<span style="font-size: large;"><span style="line-height: 150%;">Make 2-3 diagonal cuts on both sides of the skins. Do not cut deep.</span></span></div>
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<span style="font-size: large;"><span style="line-height: 150%;">Pre-heat the oven to 200C</span></span></div>
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<span style="font-size: large;"><span style="line-height: 150%;">Line a baking dish with some butter a flour. </span></span></div>
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<span style="font-size: large;"><span style="line-height: 150%;">Mix chopped garlic, ginger, fish sauce, oyster sauce, rice wine and sesame oil and make a mixture. If the mixture is too little, add little water or stock.</span></span></div>
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<span style="font-size: large; line-height: 150%;"><span style="line-height: 150%;">Apply little bit of sauce mixture on the foil and place the fish on it. Insert
few slices of lemon in the cavity of the fish. Pour the rest of the mixture
over fish.</span> </span></div>
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<span style="font-size: large;">Bake for 30 minutes and check if a fork insert on fish come off clean. If
not continue to bake for 5-10 minutes.</span></div>
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<span style="font-size: large;">Take off from the oven and garnish with chopped spring onion, cilantro
and slices of lemon.</span><o:p></o:p></div>
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Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com2tag:blogger.com,1999:blog-2412729529656288092.post-51345246705640050292013-12-20T12:59:00.000-08:002013-12-20T21:04:32.789-08:00Eat an Aggala and Climb My Son (අග්ගලා කන් ඩෝන් පුතා, හෙලේ නගින් ඩෝන් පුතා) Part II<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2hoYEAaxdMFGmdc9RGn2TZZr-b8RnSZTW5c0fiPB_EtK9y6iEvJlDlKfP4S9JZLP00kTJtZDdB768SlpqZhtj1zOPfCntVnPQVgU8H2vZJcBPCd2oOZoh6-xVnM8fb7bJTYn_4PBAgM0/s1600/Sri+Pada+Adams+Peak+(8).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2hoYEAaxdMFGmdc9RGn2TZZr-b8RnSZTW5c0fiPB_EtK9y6iEvJlDlKfP4S9JZLP00kTJtZDdB768SlpqZhtj1zOPfCntVnPQVgU8H2vZJcBPCd2oOZoh6-xVnM8fb7bJTYn_4PBAgM0/s400/Sri+Pada+Adams+Peak+(8).jpg" width="400" /></a><span style="font-size: large;">The summit of the mountain is an amazing sight from near and
far. According to chronicles the first trail to climb Sri Paada was established
during the reign of King Vijayabahu" (1065-1119 AD). The first
constructions at the summit have taken place during King Nissankamalla (1198-1206
AD). Since then the architecture at the summit has transformed from a simple
shelter to a Kandyan style temple. Perhaps the present form of its architecture
has come due to the difficulties of maintaining a building with a Kandyan style
roof in a place that experience strong winds and rains. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjz7g9YytO2D6eee1IwWBqYuxtlaaJllzehffMZW1JZVU-J6mObKcvfe1vjWBrad16rFjGSHxmbBUgzMovwXcxCPLbQpv-t4o4M9tTWxhPRtK_A_KF5Kc6EnEAuWraYaivqJ_YB-7GKot/s1600/Temple.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPjz7g9YytO2D6eee1IwWBqYuxtlaaJllzehffMZW1JZVU-J6mObKcvfe1vjWBrad16rFjGSHxmbBUgzMovwXcxCPLbQpv-t4o4M9tTWxhPRtK_A_KF5Kc6EnEAuWraYaivqJ_YB-7GKot/s400/Temple.jpg" width="400" /></a></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The area surrounding the mountain is declared as “Peak
Wilderness Sanctuary”. That means constructions within the reserve are highly
regulated and controlled. That kind of protection is essential for the
sustainability of the mountain eco-system of Sri Paada range. However, there
was a proposal to construct a cable car system to make the pilgrimage easier.
Perhaps the VIPs who do not want to experience the difficulty of climbing the
mountain for hours or those who want to take advantage to make quick money are
the proponents of this hideous idea. With that all kinds of commercial
enterprises will follow. Perhaps the day we see hamburger and pizza franchises on
the trails is not very far. <o:p></o:p></span></div>
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<span style="font-size: large;">Garbage left by pilgrims has become the biggest
environmental problem in recent times. People bring all sorts of processed food
and leave the packages on the mountain. Although there are some small shops
along the trails that sell food items, it is not easy to find a warm and tasty meal
due to the cold temperature at the higher elevations. The rotis and breads sold
in these shops look like frozen food and not appealing at all. However, it is
possible to find a steaming cup of tea or coffee or herbal drink from those
shops. The prices are also higher as you climb higher and higher. It is
understandable because everything has to be hand carried to these shops. <o:p></o:p></span></div>
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<span style="font-size: large;">In good old days people used to carry the necessary food
with them in individual packages. Everyone except small children carried a
shoulder bag called <span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">‘</span>s<i>ahalluwa</i> (<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">සැහැල්ලුව</span>)
which literally meant light carry bag. It contained a pack of cooked food, few
snacks like ginger toffee (<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ඉඟුරු දෝසි) </span>and biscuits, and a piece of
warm cloth. There was also a piece of copra or a candle to light at the summit.
More weight you carry, more difficult it is to climb. Therefore <i>sahalluwa </i>was
a very logical idea. Nowadays, there are lighter back packs that make the climb
even easier.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYzTg9geGeEZT-N8tnQf3gs8sCxKSdyzijTLs1CSalftyh_ZzLXie55HY9pJBIoLAJc6xtG6ATn9UKXsUKcSShynF3Oq3Wh_MDgg-QjsLvb0Sym62jNYYexpInvTQ9lauzibrLZWQZBmL/s1600/1957_BridgeRiverKwai.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXYzTg9geGeEZT-N8tnQf3gs8sCxKSdyzijTLs1CSalftyh_ZzLXie55HY9pJBIoLAJc6xtG6ATn9UKXsUKcSShynF3Oq3Wh_MDgg-QjsLvb0Sym62jNYYexpInvTQ9lauzibrLZWQZBmL/s400/1957_BridgeRiverKwai.jpg" width="400" /></a><span style="font-size: large;">When my father used to lead groups of pilgrims we always left
home before the dawn. Each member carried packs of home cooked breakfast and lunch.
The banana leave used to pack food make them even more delicious. We consumed those
foods at scenic spots on the route like Kithulgala. The Kelani river at
Kitulgala became famous as the set of World War II movie “Bridge on the River
Kwai” by David Lean. It has won 7 Oscars, 3 BAFTAs and 3 Golden Globes in 1958.
In fact the original site of this bridge is in Kanchanaburi, Thailand but the
movie was filmed in Kithulgala, Sri Lanka. Some remnants of the set are still
at the movie set. I have been to the original site of the bridge in Thailand many
times with my friend Suparb who introduced me the exotic tastes of many Thai
dishes. <o:p></o:p></span></div>
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<span style="font-size: large;">After arriving at a base like Nallathanniya on Hatton route or
Palabadgala on Rathnapura route, we rested for a while, dipped in the cool
waters of a stream and cooked the dinner. Pots and pans for cooking could be
rented from one of the few shops around. The dinner was also packed liked the
breakfast and lunch and carried in the sahalluwa. The climb began around
sunset. It is the best time to climb because of the cooler ambience. Until
dinner is partaken at a spot on the trail, we had sweetmeats like inguru dosi
and aggala to get some extra energy and keep warm. It is believed that loads of
ginger in inguru dosi and pepper in aggala help to combat coldness. Aggala is
the special food so much associated with the pilgrimage to Sri Paada. Some climbers
sing in duet style… “<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">අග්ගලා කන් </span>…. <span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ඩෝන්
පුතා, හෙලේ නගින් </span>…. <span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ඩෝන් පුතා</span> (Eat an Aggala and Climb My
Son) to cheer up small children. Therefore, this piece is not complete without
a description of aggala and a tale associated with it. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Aggala is somewhat similar to laddu in India. Unlike Laddu
which comes in several tastes and colors, aggala has a unique taste and color.
Besides that I do not think laddu contains generous amounts of pepper as in aggala. </span><o:p></o:p></div>
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<b><span style="color: lime; font-size: x-large;">Making Aggala</span></b></div>
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<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wnH9v3o7VDBhf6jmqcMGW8OxFqHaxF4VUH7QxXn2WwXupRHTxyb_VKH554m54NqrR4CDsebvrO-zD2_RRJD9JNs6KRmyP3WXk7gP4P-MV-OTxciHC3UI8yGWymWgsEGDpdSNn02eM7Li/s1600/aggala.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wnH9v3o7VDBhf6jmqcMGW8OxFqHaxF4VUH7QxXn2WwXupRHTxyb_VKH554m54NqrR4CDsebvrO-zD2_RRJD9JNs6KRmyP3WXk7gP4P-MV-OTxciHC3UI8yGWymWgsEGDpdSNn02eM7Li/s320/aggala.jpg" width="320" /></a><span style="font-size: large;">You need palm treacle and roasted rice flour in 1:2 proportion.
You also need salt and pepper according to your taste. Broken pieces of raw cashew can be added for
extra flavor. Keep some extra amount of roasted rice flour to coat aggala when formed
in to balls. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">In a round bottom pan boil the treacle over medium heat
until thickened. If treacle is not available, you can boil sugar with some water
until it becomes a slightly caramelized liquid. But do not let it become bitter
by complete caramelizing. Remove pan from fire and add the roasted rice flour,
salt and pepper (and cashew). Thoroughly mix the ingredients. The mixture
should be malleable, not too soft, not too hard. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">When the temperature of the mixture has reduced enough to
handle, form about 20-25Cm diameter balls. Press the balls with your palm and
fingers to make them firm. Finally coat the balls with the reserved roasted
rice flour. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Extra dash of freshly ground pepper is usually added to
aggala for the pilgrimage to Sri Paada. That extra dash gave a hot kick to cheeks
and ears to counteract with coldness. I think people selected to carry aggala
for the journey because it is easy to carry. It also has load of sugar to give
energy required for the climb. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Once a neighbor brought some aggala for the journey and
distributed them among the group (called nade). But they were teeth breaking
hard. I hit my aggala hard on a stone to break it into pieces. Seeing my action
mother stopped me saying that it will hurt the feelings of that lady. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
<br />
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<span style="font-size: large;">Therefore, the lessons for those who plan to make aggala are,
(1) do not over boil treacle until it become like a toffee mixture, and (2)
make them lightly with a compassionate feeling. </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 9pt; line-height: 115%;"><o:p></o:p></span></div>
</div>
Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com0tag:blogger.com,1999:blog-2412729529656288092.post-28978211313762486842013-12-18T09:35:00.000-08:002013-12-19T01:03:22.597-08:00Eat an aggala and climb the cliff my Son (අග්ගල කන් ඩෝන් පුතා, හෙලේ නගින් ඩෝන් පුතා) – Part I <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Sri Paada season for 2013/14 started few days ago. About
100,000 devotees have climbed Sri Paada Mountain on the first day itself. Sri
Paada means ‘sacred foot print’. It is at the summit of a mountain located in
the central highlands of Sri Lanka. It is sacred for Buddhists, Hindus,
Christians and Muslims alike. So it is a place for religious harmony. Buddhists
believe that the Lord Buddha set his foot print at the summit. The Hindus
believe that the foot print is God Shiva’s. In Christian and Islamic belief it
is of Adam’s and therefore the mountain is called Adma’s Peak in English. <o:p></o:p></span></div>
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<span style="font-size: large;">There are many sacred and magnificent mountains in the world.
Mount Everest is at the top of the world. Mount Sinai has witnessed Ten
Commandments. Mount Fuji and Mount Kilimanjaro are more imposing. Mount Kailash
and Mount Agung are more mysterious. But no other mountain has been considered
holy by such a variety of faiths like Sri Pada. </span></div>
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<span style="font-size: large;"> <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQibOVUqDpM3W7jkOqV5JMAQmhD_D3aGKbS_hu_y2W5HX4B-h5BOQEc1e3IGGjqG7dm79GXyLPfqv5EQNIEmfzG64BRd3JshKIs3kamQG9EDA0NJ2eodFxT3BKbYayHTM3q7SJrxXDkrF/s1600/1426720_471865102932345_1592696304_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQibOVUqDpM3W7jkOqV5JMAQmhD_D3aGKbS_hu_y2W5HX4B-h5BOQEc1e3IGGjqG7dm79GXyLPfqv5EQNIEmfzG64BRd3JshKIs3kamQG9EDA0NJ2eodFxT3BKbYayHTM3q7SJrxXDkrF/s400/1426720_471865102932345_1592696304_n.jpg" width="400" /></a><span style="font-size: large;">Sri Paada Mountain is 2245 m high from the MSL. It has the characteristic
conical shape of a volcano but I do not know whether it is of volcanic origin.
It can be easily recognized even from a far distance because of its location in
the center of a mountain range and its distinctive conical shape. We can see it
from our home town on a day with a clear blue sky although we are about 60km
away from its peak. I was also fortunate to see it from two schools I attended
in my childhood. One of them even had a mention of Sri Paada in the school
anthem<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"> </span>and featured it in the school emblem<span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">. </span><o:p></o:p></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qGcFmAheNbB6zo4JMinJXfQGlMHWqDncp7dEmYa7E2CEWWLP3XJL4sxL1uotHf12pcpHAUb8hlK5M0Fx8tgxoTRB7XA8PT4RrUxB1ZykIMoZGz58ybZxrnRcMAZWzH0kQ3zwY6_GPy2e/s1600/Sri+Palee+Emblem.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qGcFmAheNbB6zo4JMinJXfQGlMHWqDncp7dEmYa7E2CEWWLP3XJL4sxL1uotHf12pcpHAUb8hlK5M0Fx8tgxoTRB7XA8PT4RrUxB1ZykIMoZGz58ybZxrnRcMAZWzH0kQ3zwY6_GPy2e/s200/Sri+Palee+Emblem.jpg" width="200" /></a><span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">“පෙර දිගිනි පෙනේවී කඳු ශ්රීපා </span></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">ඒ මතිනී අළුකර
ලෝදා </span><o:p></o:p></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">හුදු රුවන් සකක්සේ බමමින් දිනිඳු උදාවේ //</span><o:p></o:p></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">එසේ සිසුන් තුලේ </span></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">උපන් මෝහ තමස්සු බින්දවා සත්සල
දිනේ</span>”<o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Our school was fortunate to get the melody for the school
anthem from Nobel Laureate, Rabindranath Tagore, who established the school in
1934. The school's architecture has received inspiration from the infamous Shanthi Niketan in West Bengal,
India. Tagore has come to Sri Lanka to lay the foundation stone for the school on invitation by the
Philanthropist Wlmot Perera. The latter has donated his tea estate to establish the school.
I was stunned by the beauty of its architecture and surrounding when I first
went there for the admission test. </span><span style="font-size: large;">I studied there for some time until moving
to the best public school in Sri Lanka. It is located in Colombo, 130km from
the peak of Sri Pada, yet we could still see it from our five story laboratory
building on a clear day. Thus the image of Sri Paada was firmly established in
my mind from very young age. It is an image that brings nostalgic memories of
my home town, the schools and the climbs. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJeBIDkhzCAc2KEqH7vCQAS4VT5ryLJpuxaQkg8m6rI9non9d0lcxvKYJtGoe0eUVUXLayv6PBIZxYtd85XNvoSz6v-6fEkz0Zj1ox-eqbkJNMIHtcCIQQoZXgDPC2z8o5npVT8iSXG1A/s1600/BUTTERFLY.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUJeBIDkhzCAc2KEqH7vCQAS4VT5ryLJpuxaQkg8m6rI9non9d0lcxvKYJtGoe0eUVUXLayv6PBIZxYtd85XNvoSz6v-6fEkz0Zj1ox-eqbkJNMIHtcCIQQoZXgDPC2z8o5npVT8iSXG1A/s400/BUTTERFLY.jpg" width="276" /></a><span style="font-size: large;">Sri Paada Mountain is also called Samanala Kanda in Sinhala.
As the story goes, every year before Sri Paada season begins on the full moon
day of December, butterflies from all over the surrounding countryside fly together
in long processions to worship the sacred foot print. Sadly, the lives of these
exotic creatures come to an end at the peak of the mountain. I don’t know
whether they can really fly many kilometers and ascend more than 2000 meters to
make that pilgrimage. But I clearly remember seeing vivid procession of
butterflies flying in front of our house to the direction of Sri Paada. We even
had futile efforts to count them. That marvelous spectacle is rarely seen
nowadays due to deforestation. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIht7_R8XWTv6WlOAoeU_Q9y4ZKP6lsRBDBHcuZ5YztM7PBs8ATWVTQISiXHWNlrC9cSkbAQ0EfLl-3hVIjWgxVFShx6ruGURbz6SqLbia9BhVfzHNSBQFGNb2HH62v_KI3hWS7dnXDIZS/s1600/Kao+team.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIht7_R8XWTv6WlOAoeU_Q9y4ZKP6lsRBDBHcuZ5YztM7PBs8ATWVTQISiXHWNlrC9cSkbAQ0EfLl-3hVIjWgxVFShx6ruGURbz6SqLbia9BhVfzHNSBQFGNb2HH62v_KI3hWS7dnXDIZS/s320/Kao+team.jpg" width="320" /></a></div>
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<span style="font-size: large;">Perhaps my two classmates, Kasthuri and Charles, who are
engineers of the National Water Supply Board, could witness if there were many
bodies of butterflies at the summit when they visited there few weeks before
the season began. They had the pious duty of ensuring the readiness of the water
supply system to serve millions of devotees who climb the mountain during the
five month long season. I envied them when I saw the pictures of their off
season journey in the Facebook. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vCkNvylKv5vg1rhapIVUo0wDtWCOY5G3em5kgUKDNJur1Wwe6_aOHgi8pX7qaUHshJUb9XmfxN6O14sJ0-CBRpnZDW3X92lyp71lOh-Yta-bXhExUrHqQABsLlzKFskQiBuyhDyQgq1-/s1600/ring-bell300.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5vCkNvylKv5vg1rhapIVUo0wDtWCOY5G3em5kgUKDNJur1Wwe6_aOHgi8pX7qaUHshJUb9XmfxN6O14sJ0-CBRpnZDW3X92lyp71lOh-Yta-bXhExUrHqQABsLlzKFskQiBuyhDyQgq1-/s320/ring-bell300.jpg" width="252" /></a><span style="font-size: large;">I liked to climb Sri Paada very much during my youth. How
many times I climbed to the peak? I have lost the count. Many devotees ring
the bell at the summit according to the number of times they climbed. But I
think some people just boast by ringing it too many times to impress the
onlookers. I had energy to climb the sacred mountain 3 times during three
months in 1980. First time was with some friends including Charles, second time
with parents and some neighbors and third time with brothers and their friends.
But what I remember most is the first time I climbed with parents using the
Rathnapura route. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWizdtAKHy_g8Z3dG1IB_RbDyjboM5twwLQw1PUqDvOlg7OKY0ulCPD78xvWcWqjQDiFzmqfscvBBWF4TaBTZOuJo1eMFzYFnnwTfxTF7x1zKE4j_eDk2ra3KazBrQjIpAdAp4aUpgUWIX/s1600/Sri+Paada_Nayomali+Perera.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWizdtAKHy_g8Z3dG1IB_RbDyjboM5twwLQw1PUqDvOlg7OKY0ulCPD78xvWcWqjQDiFzmqfscvBBWF4TaBTZOuJo1eMFzYFnnwTfxTF7x1zKE4j_eDk2ra3KazBrQjIpAdAp4aUpgUWIX/s320/Sri+Paada_Nayomali+Perera.jpg" width="320" /></a><span style="font-size: large;">There are three main routes to reach the peak. A climb using
the Hatton route from Nallathanniya base takes about 6 hours. Ratnapura route
from Palabbadala base takes about 10 hours to ascend. The most scenic Kuruwita
route from Erathna base takes about 14 hrs. In 1983 we had a very memorable
climb from Kuruwita route from our batch mate Priyantha Weerasinghe’s house. We
were super fit university boys but most of us had leg cramps after climbing on
the 12km strenuous trail. My last
attempt was in 2000, just before I left for Thailand. In that time we were on
the least strenuous Hatton route but I could climb only up to the Japan-Sri
Lanka peace pagoda. After that I had to abandon the journey due to tiredness. How
could I become so weak in 17 years? My parents could climb when they were in their
60s. I have been dreaming of climbing Sri Paada with my children as my parents
took me there several times. I regret for not giving that wonderful adventure
for them.</span></div>
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<span style="font-size: large;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-hBOsAgMM-RAqP-BXi7yqymxDOijTP-fnatCRJ9vgtd_-IolItgMBK8TmsMLUyRVCUV4qdF557xcwhjsJ7MLkAibRfCA6hG5gbLcCZtfWrT1K_iMfL1nvR68uenaBs0WrSQbV4XNNTEp/s1600/5809_1195386612686_7057374_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq-hBOsAgMM-RAqP-BXi7yqymxDOijTP-fnatCRJ9vgtd_-IolItgMBK8TmsMLUyRVCUV4qdF557xcwhjsJ7MLkAibRfCA6hG5gbLcCZtfWrT1K_iMfL1nvR68uenaBs0WrSQbV4XNNTEp/s320/5809_1195386612686_7057374_n.jpg" width="240" /></a></div>
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<span style="font-size: large;">Thailand also has a Sri Paada called Phra Puttapath in
Saraburi Province. But it is not on a mountain. In fact it is at a small hill
and therefore climbing is so easy. However, it is not mentioned in the gathaa (verse)
about the four places where Lord Buddha placed his foot prints.</span></div>
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<span style="font-size: large;"><br /></span><span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">යන් <b>නම්මාදය </b>නදියා පුලිනේච තීරේ</span></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span>(on
the bank of Narmada River in India)<o:p></o:p></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">යන්<b> සච්චබද්ධ</b> ගිරිකේ </span></span><b style="font-size: x-large;"><span lang="SI-LK" style="font-family: 'Iskoola Pota', sans-serif;">සුමනා</span></b><span lang="SI-LK" style="font-family: 'Iskoola Pota', sans-serif; font-size: large;"> චලග්ගේ</span><span style="font-size: large;"> </span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"></span>(on
Sachchabaddha mountain in India)<o:p></o:p></span></div>
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<span style="font-size: large;">and on Samanala mountain in Sri Lanka)<o:p></o:p></span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">යන්තත්ත <b>යෝනකපුරේ</b> </span></span><span style="font-family: 'Iskoola Pota', sans-serif; font-size: large;">මුනිනෝච පාදන්</span></div>
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<span style="font-size: large;">(at Mecca in
Saudi Arabia according to some beliefs)<o:p></o:p></span></div>
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<span style="font-family: 'Iskoola Pota', sans-serif; font-size: large;">තම්පාද ලාංචන මහන් </span><span style="font-family: 'Iskoola Pota', sans-serif; font-size: large;">සිරසා නමාමී</span></div>
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<span style="font-size: large;"><span lang="SI-LK" style="font-family: "Iskoola Pota","sans-serif"; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Iskoola Pota"; mso-bidi-theme-font: minor-bidi; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">
</span><span lang="SI-LK"> </span> <o:p></o:p></span></div>
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<span style="font-size: large;">I have been to Narmada River bank in Jabalpur. I could not
see the holy foot print there because no one has found it yet. I also went to
the top of the Sachchabaddha Mountain using a precarious cable car but I did
not see any evidence of a footprint there. I am now in a neighboring country of
Saudi Arabia but I guess I will not get permission to visit Mecca. I am happy
that I could visit the locations of two holy foot prints, one in Samanala
mountain in Sri Lanka and the other in Saraburi, Thailand. Although no one has seen
the actual foot print, it is the belief that matters for most devotees. Sadly
the younger generation climb the Sri Paada Mountain for fun and not due to a
religious conviction. </span><o:p></o:p></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">(To be continued ...)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfKT-onbOEDgyE3_QOooirLHIZ0aYylSA6_i__GsG9SpHRouWTTWdXU6p58cm2-fkaewZ6KkAnza1LqN0Zl2HlqrHr1CRYBYOQxr_UYgq26X7ouzqH21LkvIRHvvTt6kHDkANmnIAwiyx/s1600/View+from+Padukka+by+Nihal+S.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfKT-onbOEDgyE3_QOooirLHIZ0aYylSA6_i__GsG9SpHRouWTTWdXU6p58cm2-fkaewZ6KkAnza1LqN0Zl2HlqrHr1CRYBYOQxr_UYgq26X7ouzqH21LkvIRHvvTt6kHDkANmnIAwiyx/s400/View+from+Padukka+by+Nihal+S.jpg" width="400" /></a><span style="font-size: large;"><br /></span></div>
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<span style="text-align: left;">View of Sri Paada from a location near my home town - Photo by my class mate Nihal Samarasinghe</span></div>
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<br /></div>
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Other photos by: Edirisinghe Kasturiarachchi, Charles Kao, Nayomaali Perera </div>
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Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com4tag:blogger.com,1999:blog-2412729529656288092.post-37010948781853536382013-12-12T13:01:00.002-08:002013-12-13T11:54:07.842-08:00Rice Balls – Sri Lankan Version<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Today is a special day for me and
my wife. On special days like this we prepare ‘<i>kiribath</i>’ (milk rice). It
is the traditional food that most Sri Lankans make on auspicious days and for special
occasions. This morning we made kiribath to celebrate our 23<sup>rd</sup> wedding
anniversary. My wife cooked <i>kiribath</i> and I shaped it to make <i>imbul
kiribath</i> emulating my maternal grandmother. <o:p></o:p></span></div>
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<span style="font-size: large;">Almost every female member of my
family had a specialty dish. <i>Imbul kiribath</i> was the specialty of my grandmother.
Usually the traditional form of <i>kiribath</i> takes diamond shape<i>. Imbul
kiribath</i> is a rugger ball shaped lump with a filling in the center. If the traditional
one is delicious, <i>imbul kiribath</i> is heavenly delicious. My taste buds
tingle when I remember the taste of my grandmother’s <i>imbul kiribath</i>. My mother
inherited some of my grandmother’s skills but she could not emulate her. Then I
can only dream of matching either of their culinary skills. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HXk9ohPDXFwEXcXZEFTt3jwH_nafvAj4oqpig5DdySYPPkPFdg3WjPGtsYdQjtD4PkTv79c0FVnasqzErrMLC-u9v_NRXbvz_IWrUXG_HrQnRGa1biDPH4wuAIZyB9NG6F4p_20lqx5C/s1600/Thirikkale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4HXk9ohPDXFwEXcXZEFTt3jwH_nafvAj4oqpig5DdySYPPkPFdg3WjPGtsYdQjtD4PkTv79c0FVnasqzErrMLC-u9v_NRXbvz_IWrUXG_HrQnRGa1biDPH4wuAIZyB9NG6F4p_20lqx5C/s400/Thirikkale.jpg" height="267" width="400" /></a></div>
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<span style="font-size: large;">My grandparents were living in a
village about 3km from ours. I still remember my grandfather bringing some
sweets or few pieces of <i>imbul kiribath</i> for me and my brothers. He used
to come in his bullock drawn cart (<i>thirikkale</i>). When the steel rimmed
wheels of the cart and bull’s shoe plates hit the tar macadamized road it
creates a rhythmic musical sound. We knew that grandfather was coming to our
house carrying something for us when we hear that music. Most often it was a
sweetmeat that our grandmother has prepared for us but on special occasions it
was definitely milkrice. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZhfQarAcidqx59_Cd3U-Ovd6uj6-yjJULr4Dfutu9YdJy0c1YX-rOzbVBT83P-b3ZOSSccTknl2FwGye2z-Ub6PFDL8As2pVt5_rMtIpotCjd4cn8MU2iBWHz26rOemgkna-dCGpSGyP/s1600/Nasi+lemak+basic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZhfQarAcidqx59_Cd3U-Ovd6uj6-yjJULr4Dfutu9YdJy0c1YX-rOzbVBT83P-b3ZOSSccTknl2FwGye2z-Ub6PFDL8As2pVt5_rMtIpotCjd4cn8MU2iBWHz26rOemgkna-dCGpSGyP/s400/Nasi+lemak+basic.jpg" height="305" width="400" /></a></div>
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<span style="font-size: large;">The closest to the milkrice that
I have tasted in another country is “<i>Nasi Lemak</i>”. It is normally long
grained white rice cooked in light coconut milk. It is very fragrant. The
fragrance is a concoction of smells coming from sweet coconut milk, pandan
leaves (<i>rampe</i>) and ginger used in cooking rice. Nasi Lemak is usually served
with shrimp paste sambal, deep fried anchovies, hard-boiled egg, roasted peanuts
and few slices of cucumber. I always look for <i>nasi lemak</i> in the breakfast
buffet if I happen to stay in a hotel in Indonesia, Malaysia or Singapore. Who
need toast or cereal or noodle soup if <i>nasi lemak</i> is served. <o:p></o:p></span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">The similarity of <i>kiribath</i>
and <i>nasi lemak</i> does not limit only to the coconut flavor in rice. While <i>nasi
lemak</i> is served as a heap, milk rice is served as a cake or a lump. Like
shrimp paste sambal for <i>nasi lemak, milk rice</i> is coupled with <i>katta sambal</i>
(a grinded paste of dried chili, salt, lime juice and maldive fish) or <i>lunu miris</i>
(a grinded paste of shallots, dried chili, salt, lime juice and maldive fish). A
piece of palm sugar (<i>hakuru</i>) may be added as an accompaniment to balance
hot and acidic taste of the sambal with a sweet taste. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguf1XLNQ2jHDoKe4NwT0ZvIsnmqDt1m0PEAWqkVJv9IBJKeOlmki2lv1Q6vaVPBSi9mZxOfflwm6kbXKjmFwiNmuQ1vACg9Ei_zlWqYZf9Ohh74pA-Hc9wGvJiVB5GOpHmhpZJQioyxaSX/s1600/glutinous+rice+cake.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguf1XLNQ2jHDoKe4NwT0ZvIsnmqDt1m0PEAWqkVJv9IBJKeOlmki2lv1Q6vaVPBSi9mZxOfflwm6kbXKjmFwiNmuQ1vACg9Ei_zlWqYZf9Ohh74pA-Hc9wGvJiVB5GOpHmhpZJQioyxaSX/s400/glutinous+rice+cake.JPG" height="400" width="300" /></a><span style="font-size: large;">Rice cakes are found in some
other food cultures as well. For example, rice cakes and rice balls are
omnipresent in Japanese, Korean and Chinese cuisine. They are made of
short-grained and sticky Japanica type rice or rice flour. There is always a sweet
or savory filling in the center. I am quite fond of triangular shaped Japanese rice
cakes filled with shredded meat and wrapped in sea weed (<i>kaiso</i>). They
are perfect for snacking. In Thailand and Lao glutinous rice is used to make many
different types of rice cakes and balls. My favorite rice cake in Thailand is sticky
rice wrapped in banana leaf and grilled on charcoal fire (called <i>khao niew ping</i>). It has shredded meat, taro or banana as
filling. <o:p></o:p></span></div>
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<span style="font-size: large;"><i>Imbul kiribath</i> is not like
any of the rice balls or cakes found in other food cultures. It is much larger
in size and shape. Unlike Japanese or Thai rice balls or cakes that can be
eaten at any time, imbul kiribath is normally eaten at the breakfast. It is
also eaten as a warm food but for me the best taste come when it is eaten late
in the morning after several hours from making. <o:p></o:p></span></div>
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<span style="font-size: large;">My grandmother used a dried plate
part of an arecanut leaf <i>(kolapatha</i>) to get the perfect shape of <i>imbul
kiribath</i>. She put some steaming <i>kiribath</i>
on an arecanut leaf plate and flattens it using the back of a coconut shell spoon
to form an oval shape. Then she put some fried onion, chili and tamarind paste
mixture on the center of the circle. After that she roles the plate so as to
enclose the onion mixture with <i>kiribath</i>. Finally she holds the two ends
of the role and twist her hands, one clockwise and the other counter clock wise,
as if wrapping a candy using a piece of cellophane. Once the arecanut plate is opened
one can see the rugger ball shaped <i>imbul kiribath</i>. <o:p></o:p></span></div>
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<span style="font-size: large;">In a foreign country it is very difficult
find such plates to make <i>imbul kiribath</i>. Therefore, we used banana leaf
to take the shape. Ours did not look so authentic. They ended up looking like flattened comforter pillows than rugger balls but they still could cheer-up
the mood of our special occasion.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Uw-8-4ymftjpGKdseo7f5me2-NvqXWLRpHv10IUsQiTt1XTAWVBdBDanllCkRJDI3uetAXyuJQ9NYW4qIpqMQc37r7BhZPyDiCvkomIhBMdYeWJFgXZJ4plws37p0WFJ8Bm3_u4ptq9D/s1600/Imbul+Kiribath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Uw-8-4ymftjpGKdseo7f5me2-NvqXWLRpHv10IUsQiTt1XTAWVBdBDanllCkRJDI3uetAXyuJQ9NYW4qIpqMQc37r7BhZPyDiCvkomIhBMdYeWJFgXZJ4plws37p0WFJ8Bm3_u4ptq9D/s400/Imbul+Kiribath.jpg" height="346" width="400" /></a></div>
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<b><span style="color: magenta; font-size: large;">Making Imbul Kiribath in a
foreign kitchen<o:p></o:p></span></b></div>
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<span style="color: lime; font-size: large;">First prepare the filling and let
it cool down.</span></div>
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<span style="color: lime; font-size: large;"><br /></span></div>
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<span style="font-size: large;"><span style="color: magenta;">Ingredients for filling</span><u style="color: lime;"><o:p></o:p></u></span></div>
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<span style="color: lime; font-size: large;">25Og big red onion<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;">3 green chilies<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;">A sprig of curry leaves<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;">1 tbsp red chili flakes<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;">2 tbsp tamarind pulp (take out
seeds and seed cover)<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;">3 small pieces of pandan leaves
(optional)<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;">Salt to taste<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;">3 tbsp coconut oil ( or
substitute)<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;"><br /></span></div>
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<span style="color: lime; font-size: large;">Slice onion length wise. Thinly
cut green chilies. Fry onion, green chili, curry leaves and pandan leaves until
onion is half brown. Add red chili flakes and mix well. Add tamarind pulp and
salt and fry for few more minutes. Take off from heat and let it cool. <o:p></o:p></span></div>
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<span style="color: lime; font-size: large;">Then make milk rice.<o:p></o:p></span></div>
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<u><span style="color: lime; font-size: large;"><br /></span></u></div>
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<span style="font-size: large;"><span style="color: magenta;">Ingradiants for milk rice</span><u style="color: lime;"><o:p></o:p></u></span></div>
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<span style="color: lime; font-size: large;">500g medium grain raw white rice or
red rice (We used Thai jasmine rice when in Thailand)<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;">2 cups of coconut milk (We
diluted Thai coconut cream to make thick coconut milk)<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;">Salt to taste<o:p></o:p></span></div>
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<span style="color: lime; font-size: large;"><br /></span></div>
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<span style="color: lime; font-size: large;">Cook rice as usual in a pot with
adequate amount of water. Do not use the electric rice cooker. When the rice is
just cooked add the coconut milk and salt and cook further until rice getting stickier
and coconut milk is cooked. Stop the cooking process. <o:p></o:p></span></div>
<br />
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<span style="color: lime; font-size: large;">Keep a banana leaf on a flat
surface and coat a thin layer of coconut milk to make it slightly wet. Even
water will do. Then take one big spoonful of milk rice and flatten it on the
banana leaf. Take a table spoon full of fired onion mixture and spread on the center
of the flattened milk rice. Then roll the banana leaf to form an elongated ball
of milk rice. Make sure that the onion filling is completely covered by milk
rice. You can use another piece of banana leaf to get the shape if rolling is
difficult. Once shaped like a rugger ball, it is called <i>imbul kiribath</i>. Leave
the rice ball to cool down. Repeat the balling process until all milk rice and
onion mixture is over. It is best to serve when the rice balls have lost most
of its heat. A piece of palm sugar can be served as an accompaniment. </span><o:p></o:p></div>
</div>
Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com8tag:blogger.com,1999:blog-2412729529656288092.post-10748309516488984822013-12-03T05:49:00.002-08:002013-12-03T05:49:49.766-08:00Did I join the blog bandwagon <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">These days every Tom, Dick and Harry own a blog one way or the other. Why do I need one? … especially when I consider blogs are for pseudo authors. The real authors publish in the main stream. Don’t they? I myeself as an academic is expected to publish in academic journals, not in a silly blog. “Publish or perish” so they said. But writing an academic paper is such a boring task. As the saying goes… academic papers are read by the author(s) who write them (is it true?), the reviewers (do they?), and perhaps a couple of graduate students. Non-academic writing is more appealing to a wider spectram. But do I have skills to do something like that? </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">I thought of writing a blog as a rehearsal before writing something more appealing to you. Is that a good enough reason? </span><br />
<span style="font-size: large;"></span><br />
<span style="font-size: large;">Two of my friends write blogs. One writes almost every other day from Australia about anything from sanitary napkins to estrogen, and poetry to quantum physics. When I asked him why he waste his time on silly blogs, he retored referring to the boring academic papers that I have written. He writes for his own happiness. He has a strong enough reason. He make himself happy by counting the number of published blogs, hits, comments, years etc. and even blog about those numbers. Am I interested in numbers? No! Am I interested in writing about a wide spectrum of subjects? No!</span><br />
<span style="font-size: large;">My other friend writes on his Facebook page about 3 songs that share the same theme. He write it like a blog, once in every 2-3 months. It is like a three course meal in a French fine dining restaurant. I am sure lot of thoughts go into it. I can’t do something like that either. So I will try to be somewhere in between following the philosophy that I always believe in - <em>madhayama prathipadaawa</em> (the noble middle path).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcHOmVg_WGtBSYx9GGFKL24EvPbJcyPHuzJXV82PICTfr8N7d3fRxuF77M2obPywJpu352uNe85ijochlt3s6X_5Gnr_GywamoqzaFTJvA4wpSllvcdgc928VqRZUZhnjuosvIYpOv2s7/s1600/304409_10152263132645602_157719816_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcHOmVg_WGtBSYx9GGFKL24EvPbJcyPHuzJXV82PICTfr8N7d3fRxuF77M2obPywJpu352uNe85ijochlt3s6X_5Gnr_GywamoqzaFTJvA4wpSllvcdgc928VqRZUZhnjuosvIYpOv2s7/s400/304409_10152263132645602_157719816_n.jpg" width="265" /></a><span style="font-size: large;">Then what should I write about? Several friends who saw the pictures of my ‘experiemntal dishes’ suggested me to write a cook book. Do I have any credentials for something like that? No! I should not become a joke. Wait a minute… Do I have fond memories of good food? Yes, I have a plenty. My interest in cooking and tasting good food goes back to my childhood. I vividly remember that we helped our mother to prepare ‘string hoppers’ in some weekend mornings. It was an activity that brought the whole family together.</span><br />
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<span style="font-size: large;">Our beloved mother left us exactly 12 years ago. Although she went on her own ‘trail’ and we on our own, the strings that bound us together are virtually there. I named this blog “Trails and Strings” in her loving memory.</span><br />
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<span style="font-size: large;">Life is a journey and we make many bonds on the trail. Strings bind us not only to various people but also to tastes, smells, sights, sounds and feelings on this trail. Travelling and food always amused me. Architecture became not only my career trail but also my hobby. Therefore, I decided to write about, travel, food and architecture in my blog.</span><br />
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<span style="font-size: large;">Let’s see if I can survive in the blogosphere. </span><br />
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(Photo credit: Jagath Siriwardena)<br />
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Ranjith Pererahttp://www.blogger.com/profile/18302702178344531641noreply@blogger.com6