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food
ICH Elements 217
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Traditional knowledge related to making of ceremonial dish – ‘Sumolok’
Sumolok is a ritual dish cooked by the entire community for spring holiday Nooruz. Sumolok is a brown, nutritious, sweet paste-like liquid dish. Children like eating it very much. Sumolok is cooked for 20-24 hours. Firstly, the oil is heated in a big pot (kazan), then the flower is fried in it and the first batch of mushed sprouts are added. When it starts getting thicker, the second and then third batches are added. When it starts boiling, it is put on slow fire for 5-6 hours. When it seems ready, the fire is put off and sumolok is left under its own steam. In the morning, the eldest women open sumolok and everyone looks at the surface of it. Various interesting lines form on the surface. They are used to make predictions for the coming year. When sumolok is cooled down it is served for the community members.
Kyrgyzstan -
Harumanis Mango With Glutinous Rice
This is a dish of glutinous rice served with coconut milk and a type of mango known as harumanis. To prepare the glutinous rice with coconut milk, either the glutinous rice is cooked in the coconut milk, or the glutinous rice is cooked first before mixed with the coconut milk, or the coconut milk is served separately with the glutinous rice and the mango. This dish may be akin to that of Pulut Mangga (Glutinous Rice with Mango) in Kelantan but with a different type of mango used.
Malaysia -
Kedah Karas Cake
Kuih Karas Kedah is made of rice flour. It is in the shape of a fine network of vermicelli but crispy and sweet. The rice flour is mixed with water into a thin texture and shuffled on hot cooking oil using a special mould until golden brown. The cake is then lifted from the oil and folded. This cake is popular among the people of the district of Kota Setar in Kedah.
Malaysia -
Pasembor Salad
Pasembor or Pasembur is also known as Malaysian Indian Salad. This dish is a mixture of cucumber slices, onion, potato, bean curd, bean sprout, dried shrimp, crab fried in spices and fried squid, served with sweet and spicy peanut gravy. The gravy is akin to the gravy of the gado-gado (mixed vegetable salad) dish or satay (grilled meat in a skewer). This dish is normally taken in the afternoon as a vegetarian diet if not mixed with seafood. Traditionally, the Tamil Muslim pasembor seller turns his motorcycle as a kiosk for the preparation and selling of this dish. Nowadays, the seller moves about using a small lorry.
Malaysia
ICH Materials 217
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Traditional technology of making Airag in khukhuur
Airag or Kumis in Russian is fermented mare’s milk beverage. This healing and foaming drink produced by fermentation of fresh mare’s milk with natural enzymes in Khukhuur (leather sack). Khukhuur is made from big bull’s hide. Mongols highly value Airag as a magic beverage and perform unique and specific rituals related to Airag.
Mongolia -
_Alastoo_ ritual
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Kyrgyzstan
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Palov Culture and Traditions of Uzbekistan
Representative List of the Intangible Cultural Heritage of Humanity, 2016\n" Palov Culture and Traditions was inscribed onto the Representative List of Intangible Cultural Heritage of Humanity in 2016. Uzbek lifestyle is mainly connected with palov (osh) among all other meals. Palov is cooked in a ceremony conducted on the birth in the family and in all ceremonies conducted during a person’s entire life. Even in death ceremonies, palov is cooked to remember the deceased. Based on these traditions we can say that Uzbek palov brings family members, relatives, neighbors, colleagues, and friends closer.\n\nThe social significance of palov is highlighted in the current film with the help of cadres about palov preparation and consumption. Starting from purchasing ingredients, preparing, and consuming palov, the film documents the entire process as well as the conversations among the people making palov"
Uzbekistan 2017 -
Traditional Technique of Making Airag
Traditional Technique of Making Airag\nThe occasion of fermenting a mare’s milk is celebrated with a feast that is held within three days of tethering foals. The ceremony is held to summon prosperity, to encourage horse herds to multiply, to wish for an abundance of airag (fermented mare’s milk) and other dairy products, and to bless newborn animals. During the ceremony, the proceedings (tethering foals, milking mares, holding a milk libation ritual, reciting milk libation and anointment, and sharing the ceremonial mutton and mare milking feast) are carried out alternately.
Mongolia 2017
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Memory and ICH in KyrgyzstanKyrgyzstan, a landlocked country the territory of which is more than 94 percent mountainous, is among the most attractive lands located at the heart of Asia on the ancient Silk Road trade routes. The cultural heritage of the Kyrgyz people has been greatly influenced by their nomadic history. Kyrgyz people occupy a unique cultural environment and have a rich ICH. The vitality of this cultural heritage is safeguarded and transmitted from generation to generation as collective memory, orally or through practice and expression.Year2021NationKyrgyzstan
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Ethnobotanical use of Symplocos paniculata (Thunb.) Miq. in Punakha District, BhutanSymplocos paniculata of symplocaceae was found to be used by Serigang community under Punakha Dzongkhag. The seed of the species was widely used for extraction of oil. There appears to be a smaller number of people who make medicines in the village. The production of Pangtse makhu is on a steady decline because of the availability of a cheaper alternative. Due to heavy work and little return, most of the trees are being cut to make way for other cash crops. Although the village is equipped with modern amenities, people still depend on forest for goods and services. Ethnobotany is still apparent in every item and situation that make up their everyday life. From this study prospects of an ethnobotanical\nplant have been found in kabjisa geog. It also suggests that rural folks should also be considered as an important source of information about the use of ethnobotanical plants. The effort in this study may provide benefits for future researchers in other parts of the locality.Year2007NationBhutan