ALL
cuisine
ICH Elements 9
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Traditional knowledge related to making of ‘Besh barmak’
Beshbarmak is one of the favorite traditional Kyrgyz dishes. Nowadays, none of the feast or festivities can do without preparing beshbarmak. Beshbarmak is boiled lamb cut into very small pieces and mixed with homemade noodles cooked in the lamb broth. It is served with an onion sauce called ‘chyk’ and broth (‘sorpo’). Traditionally beshbarmak is eaten with hands. That is why it is called besh barmak, which literally means five thumbs. When eating meat, guest sit in groups of two or four people. The plate with meat is given to each group. Within each group, the joints with meat are distributed according to the status of each person. Also, some beshbarmak is also left at the bottom of the big plate for those young women and men who were busy running errands outside.
Kyrgyzstan -
Traditional knowledge related to making of meat products (chuchuk, zhorgoom, byzhy, olobo, tash kordo)
One of the main meat delicacies is a horse meat sausage called ‘chuchuk’. It was made out of horse intestine stuffed with horse meat and fat. Sheep meat and internal organs were used to make such delicacies as ‘jorgoom’ (made out of sheep lungs and stomach), ‘byzhy’ (a sausage made out of sheep liver, fat and blood) and ‘olobo’, that is sheep lungs filled with milk and boiled in water. Tash kordo is an ancient Kyrgyz dish. Literally, it means “food prepared on hot stones”. The separated and marinated meat is wrapped into the game skin and prepared in a hole in the ground about 1.5 m long and 70 cm wide, with stones at the bottom and sides hanged over the hot ashes.
Kyrgyzstan -
Palov culture and tradition
Palav culture and traditions have been included into the Representative List of Intangible Cultural Heritage of Humanity in 2016. Palov (or Osh) is the most beloved and highly regarded food among Uzbeks. It is spread in all regions of Uzbekistan. Palov accompanies Uzbeks throughout their lives. It is prepared on different occasions. These are: on the occasion of the birth of the first child (aqiqa); on the occasion of circumcision ceremony (sunnat toyi); on the occasion of engagement ceremony (fotiha oshi); on the occasion of seeing off a bride to the house of a groom (qiz oshi); in connection with wedding, for men only (nikah oshi); in connection with wedding, for women only (khotin oshi); after wedding, only for friends of a groom (kuyav oshi); on the occasion of child’s birth and carrying out “ beshikkasolish” ritual (beshik toyi oshi); on the occasion of commemoration of the deceased (ehsan oshi); on the occasion of anniversary of death day (yiloshi). Thus it serves to unite people for different events.
Uzbekistan 2016 -
Shoots In Fermented Durian
Tempoyak Daun is a traditional cuisine of the Kuala Pilah communities in Negeri Sembilan. This food is eaten with white rice, omelet and fried fish. The main ingredients are the shoots of tapioca, pumpkin and long beans. The side ingredients are the leaves of turmeric, kaduk (a type of shrub) and ginko biloba, as well as petai (edible seeds of the petai tree), anchovy, lemon grass, coconut milk, tempoyak (fermented durian), chilies, fresh turmeric and salt. Slice finely the leaves of turmeric, kaduk and ginko biloba. Grind finely the chilies and fresh turmeric then fry the sliced and grounded ingredients together with the lemon grass. Add in the coconut milk and tempoyak, and stir till well blended and the gravy thickens. Then add in the anchovy and petai. Finally add in the shoots of tapioca, pumpkin and long beans as well as salt to taste, and stir till well blended.
Malaysia