Latest news with #BuddhistNewYear
Yahoo
17-04-2025
- Yahoo
7 of the world's quirkiest coastal celebrations
This article was produced by National Geographic Traveller (UK). There's no better way to tap into the soul of a destination than by diving headfirst into a local festival, when communities come alive in the most joyous ways — be it dancing, feasting or honouring a time-old tradition. Throw in a coastline, and the magic multiplies: the tang of salt in the air, the lure of the day's catch and a backdrop of shifting seascapes all heighten the atmosphere. When: FebruaryLocals in the French Riviera town of Menton have been cultivating citrus trees since the 16th century and, each February, they honour their beloved fruit with a two-week carnival. The entire town transforms into a surreal citrus wonderland, as giant sculptures fashioned from 150 tonnes of lemons and oranges are erected in the streets, depicting everything from sea creatures to historic monuments. As well as parades, there are visits to local producers and a host of citrus-centric dishes to try in Menton's restaurants. At the festival's end, any leftover lemons are turned into jam. When: FebruarySet on the shores of Lake Titicaca, Peru's Fiesta de la Candelaria is a blend of Indigenous rituals and traditions. During this two-week celebration, the town of Puno echoes with the competing sounds of folkloric bands who drum, dance, drink, sing and celebrate from morning until nightfall, when fireworks illuminate the skies. This is also a time of reverence, with homage paid to the Virgin of the Candelaria and Pachamama (Mother Earth). Festivities culminate with la diablada, the devil dance, performed by panpipe-playing dancers in Andean costumes and masks. When: AprilCrank up the sound system — there are few neighbours to disturb at this music festival on the island of São Miguel, far out in the Atlantic Ocean. Part of the Azores archipelago, the volcanic island's untouched beauty feels in keeping with the festival's underground, artsy vibe. The line-up includes both homegrown talent and experimental artists from abroad playing an eclectic medley of genres, from folk and jazz to psychedelic and rock. Performances and installations take place in unusual spots around the island, like churches and abandoned quarries, as well as beside thermal springs and volcanic lakes. When: AprilThailand's festival marking Buddhist New Year is a moment to cleanse and rejuvenate for the year ahead — locals clean their houses, offer scented waters to religious shrines and children wash the hands of their elders. On the streets, Songkran's traditions take on a more playful tone, in the form of an almighty water fight. Coastal areas like Phuket and Krabi turn into epic battlegrounds as locals use high-powered super soakers and water bombs to target passersby, including tourists. Aside from the waterworks, there's also music, traditional parades and temple ceremonies. When: JulyGet ready for around-the-clock revelry at Trænafestivalen, a boundary-pushing music festival that makes the most of the 23 hours of daylight of Norway's summertime. Set on the isolated Træna islands, accessible only by ferry from mainland Norway, this festival promises a once-in-a-lifetime opportunity to party in the Arctic Circle. A cutting-edge roster of world-class DJs and musicians perform in unforgettable locations, from dense forests to the cathedral-like cave of Kirkehelleren. While this year's line-up is still under wraps, past acts have included Charli xcx, Manu Chao and Damien Rice. When: AugustThe crystal-clear waters and white-washed beaches of Cornwall's Scilly Isles are the closest thing to paradise in the British Isles — no wonder its Ocean Festival, now in its third year, is already making waves. With events held across all five islands of the archipelago, some 30 miles off the Cornish coast, the festival celebrates the islands' rich maritime heritage. Expect rock pool safaris, gig (rowing boats) racing, shipwreck tours, sunset swims, seal-spotting and kayaking. Above water, the islands offer beautiful coastal walks and a bounty of wildflowers. When: SeptemberAfter months in the icy waters of the Southern Ocean, hundreds of majestic southern right whales make their way to the warmer shores around Hermanus, a coastal spot 75 miles west of Cape Town, renowned as one of South Africa's best whale-watching locations. Its three-day, late September festival combines opportunities for whale sightings with an eco-minded programme of talks and exhibits that tell the story of local marine life and conservation efforts. Live music, seafood trucks and local arts and crafts fairs add to the festival's credentials. Published in the Coastal Collection 2025 by National Geographic Traveller (UK)To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
BBC News
14-04-2025
- BBC News
Thailand's cooling rice dish to beat the heat
The sweltering heat during Buddhist New Year calls for Thailand's cooling khao chae, a fragrant and refreshing bowl of rice delicately scented with flowers. By the time Songkran, Thailand's new year based on the Buddhist calendar, arrives in April, the temperatures in the Southeast Asian country are soaring. The sky is typically blue and spotless, so reprieve under the shade of a passing cloud is non-existent while the humidity is as thick as a fleece blanket. One way to cool off is in the country-wide water fights that take place during the annual celebrations (this year from 13-15 April), which include water guns, buckets and coloured powder smeared onto the face like war paint. Another way to celebrate and cool off is to eat khao chae. Khao chae (soaked rice) is an icy, seasonal treat that marks the beginning of summer in Thailand. The history of the dish can be traced back hundreds of years to the Mon people, an ethnic group that originated throughout Myanmar and Thailand and integrated into what was then Siamese society in the 16th Century. [jump to recipe] "The form of khao chae that we're looking at right now, especially in Bangkok, has very little resemblance to the Mon khao chae," says Leela Punyaratabandhu, a Thai scholar and the author of the 2017 cookbook Bangkok, which includes a recipe for khao chae. In the 16th Century, the soaked rice porridge was served in terracotta pots to keep the dish cold because ice wasn't readily available. The accompanying side dishes were also not nearly as intricate as they would eventually become. It was within the kingdom of Siam's royal family, dating back to King Rama IV's rule in the 19th Century, that the dish blossomed into something far more complex – a metamorphosis of its humble origins. A lot of effort was made to ensure that khao chae looked visually beautiful, so side dishes included delicately carved vegetables shaped into flowers. In addition, ice, which was impossible for commoners to get at the time, distinguished kaho chae as an exclusively royal dish. The recipe that exists now has been passed down through generations of royal cooks and aristocratic families. The dish starts by vigorously washing jasmine rice to remove all the starch. "You have to wash the rice more than regular steamed rice so it doesn't stick together when cooked," explains Max Wittawat, the executive chef of New York City's Bangkok Supper Club. Wittawat grew up in Bangkok and was taught to make khao chae by culinary artist and teacher Jantararat Hemvej, who is known in Bangkok for having perfected khao chae. Since the rice also needs to withstand being soaked for long periods without falling apart, which would render the dish cloudy, washing it is especially important. After it's steamed, the rice is submerged in ice water that's perfumed with the scent of flowers, ranging from jasmine, ylang ylang, damask roses and bread flowers. "It's a mark of summer when the flowers bloom," adds Wittawat. Punyaratabandhu has childhood memories of her grandfather using a spreadsheet to track the specific times that the flowers bloomed in his garden. "All of this was very systematic," she says. It's important to pick the flowers at the precise time – typically the evening before preparing khao chae – in order to achieve the optimal fragrance. From there, the flowers are submerged in water for at least two hours to imbue their aroma. Even the process of soaking the flowers is very intentional. If the flowers are left in the water for too long, they will bruise and go bad, leaving the water with a pungent and off-putting flavour. If they aren't steeped long enough, the bouquet will not be impactful enough to stand up to the side dishes served alongside khao chae. To enhance the dish's fragrance even further, a Thai culinary candle known as tian op may be used to smoke the flowery water. And that's just the base of the dish. Khao chae is an experience that includes many elaborate accoutrements. "It's not only hard to make, but it's hard to eat as well," says Punyaratabandhu. This is because there are a lot of pungent, salty and fishy flavours that could be unfamiliar to some. "Shrimp paste balls mixed with fish and then dipped in egg and fried? It's a far cry from pad see ew [stir-fried noodles]." When Punyaratabandhu began writing her cookbook, she struggled with whether or not she should include a recipe for khao chae, knowing how impractical and challenging the dish can be to prepare at home. "I knew it was going to be a tough sell, but also it's a part of Bangkok," she explains. "My job was to be faithful to whatever is happening in Bangkok." More like this:• A rice dish with 'sexual power'• The 3,000-year-old new year's celebration• The Thai noodles eaten for breakfast Even Wittawat admits that khao chae, outside of the aristocratic society of Bangkok, was not really in Thailand's zeitgeist until the past 10 years, when many chefs began reflecting on their Thai heritage and exploring culturally significant and historical dishes. "Before that, it was very old school and not common in restaurants," he says. "But nowadays, with technology, the flowers can bloom throughout the year, and it has risen so much in popularity." Recently, khao chae has become a social media darling due to its myriad side dishes, like shrimp paste dumplings, elaborately carved vegetables, stuffed shallots and peppers, sweetened beef and pork jerky and delicate egg nests. It's visually stunning, especially when served in traditional Thai pots or tiffins. "Sometimes, it's too pretty to eat," Wittawat says. There is a particular way to enjoy the dish to avoid muddying the crystal-clear flower-scented water. "You're not supposed to put all the condiments with the rice," Wittawat says. Instead, you should alternate eating the rice and side dishes. Vegetables and pickles can cut through the heavier flavours of sweetened beef and salty shrimp paste. "This is the fun thing about khao chae," Wittawat says, acknowledging that the various flavours work in tandem to keep the meal fresh and exciting. "You can continue eating more and more." Wittawat is happy that khao chae, once exclusive to the royal family and upper echelon of Thai society, is now more readily available and accessible to everyone – especially during Songkran, when Thailand is so hot. "Thai people are returning to their roots," he says. "They're appreciating their history and culture. Khao chae recipeby Max Wittawat Serves 8 This is a general overview of how to make the rice for khao chae, along with two side dishes. Feel free to include additional sides to your liking. Method Step 1Rinse the jasmine rice in water 4 to 5 times. Cook the rice in boiling water until half-cooked, then strain. Wash the rice in water again, using your hands to rub the rice; rinse and repeat until the water becomes clear. Transfer the rice to a steamer and steam until fully cooked. Let cool. Step 2To make the shrimp balls, blend all the ingredients (except the eggs and oil) in a blender until smooth. Pour into a large nonstick frying pan and cook until thick paste forms. Let cool slightly, then roll into small balls. Step 3Heat the oil in a medium pot. Dip the shrimp balls into beaten eggs, then deep-fry until golden brown. Set aside. (Reserve the oil for the green peppers.) Step 4Pound the coriander, garlic and peppercorns in a mortar with a pestle until smooth, then mix with the minced pork and shrimp. Season with sugar and salt. Stuff the mixture into the green peppers. Set the peppers into a steamer and steam for 10mins. Step 5To make the egg net, reheat the oil in the pot. Beat all the eggs together and strain through a sieve. Dip 5 fingers in the beaten eggs and shake into the pot of heated oil left to right, then up and down to form an egg net. When the eggs turn golden brown, transfer the egg net to a kitchen towel and place the steamed stuffed peppers on top, then roll the egg net around the peppers. Repeat with the remaining peppers. Step 6Spoon the steamed rice into bowls and pour the cold scented over it. Enjoy the khao chae with the shrimp balls and stuffed peppers, as well as sliced cucumber, green mango, scallion and lesser ginger. NoteTo make the scented water, steep jasmine, ylang-ylang (กระดังงา) and chommanard (ชมนาด) flowers with drinking water and (if using) smoke with a Thai aromatic candle (เทียนหอม) overnight. Once the water is infused, strain it, then chill thoroughly. This story was originally published in 2024. 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