EVS GLOBAL CHANGE

12/10/2010

Culture

Kuraburi Legend

A long time ago in the past, there used to be a man whose name was known as “Mee”. He was living in the area, which in the present is being called Kuraburi. He was very well-known for his attractiveness, and had a beautiful wife, who was called the “Black Woman”, cause of the dark tanned color of her skin.

One day, the “Black Woman” fell ill. In order to help his wife, Mee decided to go into the mountains in order to find herbal medicine.

On one particular hill, he met another beautiful woman, whose skin was as white as purest rice. He immediately fell in love with her, and forgot about his wife’s sickness.

Not so long after, he brought her back to Kuraburi.

The rumor about the romance between “Mee” and the white skinned woman was quickly brought into the ears of the “Black Woman”.

Caught by a tremendous sadness, the “Black Woman” ran out, without really knowing where she was running to. She just knew she had to be away, away from him, and all the memories of him, which had been the actual roots of her disappointments.

When the white skinned woman found out, about the Black Woman’s misfortune, she was distressed, and also ran away from Mee. She went back to the hill where he first met her, and became a nun.

Mee, who was left all alone, went up on another hill, sought reflection and became monk 

The field, in which the Black Woman was finding herself after she had calmed down, is now called “Tung Nang Dam”, which, directly translated, means the Black Woman Field, or the field of the black woman.

The mountain, which the white skinned woman had stayed on, as a nun, has been called “Mae Nang Kaow”, which means the “White Lady”.

The other mountain, on which Mee had chosen to become a monk, is now called “Khao Pra Mee”, which means the “Mee Monk Mountain”.

Several years afterwards, the white skinned woman ceased being a nun, and came to settle down in Kuraburi. This area of Kuraburi has been called “NangYon”, which means the “Returning Lady”, from that time on.

Even today some people believe that anyone who comes to NangYon will find themselves returning again and again.

Remarkably, the area, which lies close to the Mae Nang Kaow Mountain, is also called “Tung Rak”, which means field of love, partly because of the great amount of “Love” flowers that can be found there.

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01/09/2010

The good-practices exchange

As we have two projects in Mexico, one in Chiapas (Sendasur), and the other in Yucatan (Chac-Lol) both focused on eco-tourism, we decided to take the chance of the midterm-training to exchange on our different experiences. We thus took extra-days and gathered to see what our two organisations could build together.

Late june, after our trip to Isla Mujeres, I went back to Chac-Lol with Chloé and Rosalba, to visit the area, and work on the planification of different solidarity-based trips for Pistes-Solidaires’s french groups.

At this occasion we spend a day visiting oxkintok first (http://fr.wikipedia.org/wiki/Oxkintok) and then the Calcehtok’s caves.

Mayan arch

Chloé & Rosalba in Oxkintok

Oxkintok’s pyramide

The first site is a maya ruin located on the Puuc road, dated from 475 after JC. The second one is an amazing network of natural caves, more than 180 meters deep, which at the time hosted more than 2000 mayas.

Entering the Calcehtok’s caves

We then work on the tour we could offer to young people from Marseille, trying to involve them with local communities. As a solidarity-based tour, we imagine activities such as footbal tornament, dance exchange : Hip hop/Salsa, and other activities, like painting a local bakery, or cleaning a garden and planting trees in the community, for example.

The girls then come to San Cristobal to discover what kind of tours Sendasur is offering. On their first days in San Cristobal, we have a one-hour class of meditation, in the bouddhiste center of San Cristobal. We then go to visit San Juan Chamula and Zinacantan, two indigenous villages located at 10 kilometers from San Cristobal, with specific churches, own rituals and handcraft markets.

Children in Zinacantan
Church of Zinacantan
Traditional clothes

We also have some nice diners, including trying the home-made tamales of saturday night, and nice evenings. And on sunday, we go to a temazcal, a traditional-maya ritual, spread in a lot of indians communities of North America (see more details in the next post).

Preparing…

…Enjoying

We then have the chance to take a five-days tour in the jungle, including kayak, rafting, and visits of Bonampak, Yakchilan and Palenque. We stay at the Lacandon’s community, and thus the girls from Yucatan got to know « indigenas chiapatecas » and a bit of the wonderful region of Chiapas, and particularly the jungle of Lacanja. Thanks to Explora (member of Sendasur that is giving the tours), and Alejandro,our guide, we had a lot of fun and really enjoyed the experience.

Alejandro, our guide (Palenque)

We are coming back to San Cristobal with a lots of unforgettable memories, right before going to Guatemala in order to renew our six-months visa…

Louise – Sendasur

29/07/2010

CHILD NUTRITION PROJECT –

Lunch for disadvantaged children at Burmese Learning Center


The 90 students of the Burmese learning center in Kuraburi need our help.

As a result of their parents’ poverty, most children’s nutrition is very unhealthy.
While a few get packed lunch, many eat sweets for breakfast and dry instant noodles for lunch.
FACTS:
The Kuraburi area, and southern Thailand in general, is home to a large population of Burmese migrant workers. These hardworking people often come illegally in the hope of finding income and a better life. Their children mostly lack access to education and adequate nutrition. Unlike so many other areas, Burmese children living near the Kuraburi pier are able to take classes at a learning center. The dedicated teachers at the center have requested our help in providing lunch for the children. Without a food budget, and barely able to cover teacher salary, the center needs our help to make sure the kids have a healthy lunch.
SOLUTION:
It costs less than $1 USD per day to make a difference.
Financial support is needed for cooking equipment plus ingredients for 90 meals a day, 5 days a week, for the nine month school year. The teachers would prepare the food which, and would receive semi-annual cooking stipends of 1,000 baht per month, shared between the cooks.
The lunch program will:
 guarantee that children have one healthy nutritious meal a day
 create community by bringing together teachers and volunteers to cook and then share a meal with the children
 give the children an opportunity to learn roles and responsibilities during cooking, eating, and cleanup
 alleviate the financial burden on already struggling parents

PLEASE HELP – YOU CAN MAKE A DIFFERENCE IN THE QUALITY OF LIFE AND GENERAL HEALTH OF THE CHILDREN

NEEDS: 

In total, we are aiming to raise at least 9 months (one school year) worth of lunch money. The cost of feeding the children for a month is $1,250 (960 Euro), meaning we hope to raise a total of $11,000 (8,500 Euro).

Please contribute whatever you can, and together, we can do it!

GO TO: WWW.ANDAMANDISCOVERIES.COM/RESERVATIONS-PAYMENT.PHP AND PUT ‘LUNCH’ AS REFERENCE

FOR MORE INFORMATION, PLEASE CONTACT INFO@ANDAMANDISCOVERIES.COM

16/07/2010

The amazing maya ruins in Chiapas

The Yucatan Peninsula is rich of ancient Mayan city ruins. Basicly you can find mayan cities in this part of Mexico and Guatemala. For more transparency here yo have a map:

The first mayan ruin I’ve ever visited is Tenam Puente, which is located close to Comitán.

(Comitán is the fourth most important city in Chiapas State)

The archeological site Tenam  Puente is located in the  border of the Mayan empire.

This city doesn’t has that much importance, but it’s good to start to understand Mayan architecture.

Mayans always used the facilities of the nature, so in Tenam Puente they used the hills to construct their city.

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The next ruin to visit is Bonampak. Bonampak is located in the Lacandon Jungle, close to the town called San Javier y Lacanjá Chansayab. Boonam Pak’ means painted wall in modern maya. While the site is not overly impressive in terms of spatial or architectural size, it is well-known o it’s murals. This city is quite the only place where the murals were conserved.

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In this mural you can see one of the sacrificial rites of the aristocracy. In the ancient maya world only the aristocracy were aloud to make sacrificies. In this pics the women are piercing their tongue and the men their penis. Then blood is collected in a pot and offered to the Underworld Goods.

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My next Mayan ruins to be visited was Yaxchilán. Yaxchilán is located on the bank of the Ucumacinta River. Ucumacinta means mono aullador in Spanish, and Howler monkey in English. This river is a natural border between Mexico and Guatemala. It also the largest river in Mexico and Guatemala by volume. To get to the arqueological site, you have to take a boat from the town called Frontera Corozal, the river journey is around 45 minutes, and you can abserve howler monkey, birds and crocodiles. Yaxchilán means “green stone” in Mayan language. In the Late Classic period  this city was one of the most powerful states along the Ucumacinta region. There is a theory that a bridge was leading across the river to the Guatemalan side, where the folk lived. Aristocracy lived in the Mexican site.

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In Lacandon jungle there is a story about goblins. Lacandon people belives that goblins exist. Goblins are small creatures, they look like children, and they are talking in their own language. They say that normaly they don’t harm people, they are only playful, and they like to rob things from the people. But if you get lost in the jungle, is an other story. Basicly there is no diference if you are found by canibals or goblins, as there are stories about lost people found by goblins, who were fattened and then eaten by goblins.

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The last ruins I visited in Chiapas is Palenque. This Maya city was flourished in the seventh century. After its decline it was absorbed into the jungle, but has been excavated and restored. The most famous ruler of Palenque is Pakal the Great whose tomb has been found and excavated in the temple of the inscriptions. Is very interesting, that going to the top of this temple there are 68 steps, the same number as the years Pakal was ruling this place. To go down to his tomb you have to descend 69 steps, one step more. Near to this temple you can find the tomb of the Red Queen, who was the wife of Pakal.

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My next Mayan ruins to be visited was Yaxchilán. Yaxchilán is located on the bank of the Ucumacinta River. Ucumacinta means mono aullador in Spanish, and Howler monkey in English. This river is a natural border between Mexico and Guatemala. It also the largest river in Mexico and Guatemala by volume. To get to the arqueological site, you have to take a boat from the town called Frontera Corozal, the river journey is around 45 minutes, and you can abserve howler monkey, birds and crocodiles. Yaxchilán means “green stone” in Mayan language. In the Late Classic period  this city was one of the most powerful states along the Ucumacinta region. There is a theory that a bridge was leading across the river to the Guatemalan side, where the folk lived. Aristocracy lived in the Mexican site.

17/06/2010

La saison des champignons

Program of this fabulous meal :

2 dishes : Spicy Mushrooms Salad (Thai name :  Yam Hed Sam Yang) and Crispy  Fish  Salad (Lab Pla Tod)

Today we have 10 people to fed , Mai Pen Rai , Chef Tu is handle it and i’ll be there to help and learn. Our thai cooking class start to become famous in Kuraburi 😉

Rainy Season starts in Thailand , and so we have the chance to get so many kind of veggies and fruits. And specially beautiful mushrooms.

Spicy Mushrooms Salad:


Ingredients:

– 3 kind of mushrooms

– 5 lime

– around 15 fresh chilis

– 3 tomatoes

– 2 onions

– Sugar

– 3 spring onions

– Coriander  Student Laura & Tutor Karen

– Soy Sauce

Directions:

Start to cut tomatoes in slices , do the same with onions , coriander and spring onions. Cut all mushrooms in small pieces.

For the sauce : Press the lime + add to your juice soy sauce and sugar.

Mix all ingredients together and serve with rice and raw vegetables.

2nd recipe :

” Lab Pla Tod”


Ingredients:

– 10 shalots

– 5 Limes

– 1 bouquet of mint

– 2 eggs

– Corn Flour

– 3 fishes (choose white and tender meat)

– Around 20 dry chilis

– 3 small cucumbers

– Long green bean  

– Chinese Cabbage

Directions:

Heat the vegetal oil until boiling

grill bol of row rice without oil , cook until become golden colour , then do the same with the dry chilis, cook until brown colour. Then ground them very thin.

Cut the fish in thin slices , deep the pieces into egg and then into corn flour and them fried them.

Wash and Cut shalots in thin slices , wash and cut the fresh mint and spring onions.

Sauce :

Soy Sauce or Fish Sauce ( use as you use oil and vinegar ) sugar, lime juice, dry ground chilis and ground rice. Taste and adjust if it’s too spicy or too bitter add more lime and sugar. Don’t be shy with the sugar, good advice use brown sugar instead of the white.

When your sauce is ready put everything into the bowl fish, shalots, mint, spring onions. For decoration you can keep the skeleton of the fish just fried it as you did with the meat and put the mixture back into it.

Use cucumber, long bean and chinese cabbage for decoration and it’s good to eat them when it’s sometimes to spicy.

Serve with white rice.

My Chef Tu teached me also how to make bowl with banana leaves ! AWESOME ! She is so great !


10/06/2010

La Recette du Mardi

June 8, 2010

This recipe is traditional  dish from southern Thailand. You can find different recipes with most of the time curry sauce. Here it’s with coconut milk and pineapple ! un pure délice !

Kanomjeen Saonam

Rice Noodle with Coconut Milk and Pineapple

Ingredients :

1 kg rice noodle

1 head pineapple

¼ cup ground dried shrimps

½ cup thin slice ginger

7 small head garlic

¼ cup of chili

Soy sauce, lime , sugar

Directions:

  1. Peel the pineapple and remove eyes. Coarsely chop the pineapple
  2. Peel the garlic and thin slice widthwise remove to the plate
  3. Peel the ginger and thin slice lengthwise remove to the plate
  4. Thin slice the chili and remove into the plate
  5. Ground dried shrimp and remove into the bowl
  6. Mixed soy sauce, lime and sugar in a bowl add some chili and garlic
  7. Heat the coconut milk in a small pot, add some salt and stir for 5 minutes remove from the heat and let it cool
  8. Served rice noodle with pineapple chopped, garlic, ginger, chili, ground dried shrimp, sauces and on top coconut milk.

What Kind of food do you want to eat for the next Thai cooking course?

Laura Pelegrina ( Student and Sous Chef)  : Spicy mushrooms salad, Lab Pla Tod (fish cakes)

Chittri Phetcharat ( Teacher and Chef Tu ) : Spicy mushrooms salad, Lab Pla Tod

Bodhi Garrett : Mushrooms salad

Karen Spackman: Lab Pla Tod

Nattaya Sektheera: Omlett stuff with shrimps

Nadanong Chanpaibool : Lab Pla Tod

Sirikanjana Chantakean: Mushroom spicy salad

Larra: Lab Blah Tod

Petchrong : Fish Salad with herbs

Wasan Phoochareaondeth : Fried duck grill with basil leaves.

Rendez – vous next tuesday for Spicy mushrooms salad and fish cakes.

03/06/2010

Kouy teaw lui saun

ก๋วยเตี๋ยวลุยสวน

In the EVS programm you must get language course from your host country. In the way to facilitate the communication between you and people and also to improve an another language and learn more about the culture.

We decide with my teacher to add a cooking class to my thai class. At the same time we cook and talk only in Thai, and my Chef -Teacher Chittri Phetcharat called Tu prepare every time a small book with the writing and how to read and write thai. That’s absolutely marvellous and we need to share all those fantastic recipes with you.

ก๋วยเตี๋ยวลุยสวน –  Kouy teaw lui saun – Noodles go through the kitchen garden

Ingredients :

1 kg of thick noodle  

1 kg of Tofu

2 big carrots

30 grams of mushrooms

30 grams of Pois Mange Tout

12 pieces of baby corns

1/2 kg of lettuces

20 grams of chili

10 grams of basil leaves

4 heads of garlics

5 lime

1/2 cup of sugar

1/4 cup of fish sauce

soy sauce, seasonnings, oyster sauce

Directions:

1. Put water into a bowl and soak mushrooms and wati until them get bigger and soft.

2. Cut carrots, tofu, mushrooms, pois mange tout, baby corns  in small square size

3. Coarsley chop the garlic

4. Heat the vegetable oil ( a lot ) wait for it boiling in a pan and stir in tofu. Cook until the tofu starts to turn golden them remove the pan and drain through a colander.

5. Heat the vegetable oil in an another pan and fried the garlic. Cook until the garlic starts to give off it’s aroma and is golden but not brown, than mix first the carrots for 4 or 5 minutes, add tofu, mushrooms, pois mange tout, baby corns, cook gently for 5 minutes until softened.

6. Then add soy sauce, seasonings, oyster sauce, 2 spoons of brown sugar then stir. You can add the sauce around 3 or 4 spoons of each of them. Remove from the heat, put into a bowl.

Directions for noodle

1. Cut noodle into 12 x16 cm

2. Heat the water in a large saucepan then put the steam pot on top of the saucepan. Put noodle on the tray to steam for 10 minutes remove from the heat and let cool for 5 minutes.

3. Cut the lettuces into 9X13 cm

4. Trim the basil leaves

To wrap :

Put noodle on, plastic sheet. Place lettuces in the middle, basil leaves then spread the stuff evenly.

Folding the four  sides on top of the stuff.

Sauce:

Spin the garlic, basil leave and chili until well blended. Put into a bowl, add sugar, fish sauce and lime sauce mix them together and taste. If it’s too spicy add sugar and fish sauce.

Reviews :


Chittri Phetcharat ( Chef Tu) says Aroi dee kha

Karen Spackam says  Arroy Cop Koon Kha

Carli Zyskowski says Yindee + Aroi + Narak mak mak

Thamrong Chomphusri ( P Tui ) says very delicious , aroy mak mak

Nattaya Scktheera ( P Nat ) says Kob Kun Tee Tam Hai Tan

Sirikanjana Chantakean ( Awe ) says J’ai bien mangé.

Laura Pelegrina says Aroi mak mak

Start of the school year for the Burmese Learning Center.

Children of Burmese migrants in Thailand,

New Water Cooler for BLC

Burma, a country bordered by China, Laos, Thailand, Bangladesh, India and the Bay of Bengal,

has been an object of concern for the international community and human rights organisations due to its military regime.

The Burmese children in Thailand face very difficult situations as they do not have legal citizenship in Thailand nor are recognised as citizens of Burma. Therefore most of them, as well as their parents, are not able to attend the Thai education system. Placing volunteers to teach these children will help to start breaking the vicious cycle of poverty that affects them. Simple things such as owning a mobile phone or driving are not allowed to Burmese migrants and they are subject to martial laws like a 8pm curfew.

A Burmese child is expected to earn living in rubber plantations or fisheries if they are not able to go to school. However, given them the opportunity to attend school will increase their chances of having a better life.

If you are interested you can contact Andaman Discoveries at info@andamandiscoveries.com. We visit the school the maximun we can, the burmese kids are

simply fantastic.

24/05/2010

Bon appétit !

Poisson au poivre noir

Ingrédients pour 4 à 5 personnes:

Un poisson entier à chair ferme et peu d’arête

5 / 6 petites gousses d’ail

1 bouquet de Coriandre

1 botte d’oignons nouveaux ( peut être remplacé par la ciboule)

3 grosses cuillères à soupe de poivre noir moulu

3 piments rouge

1/2 baton de citronelle

20 gr de gingembre frais émincés

Huile de friture

3 cuillères à soupe de Sauce d’Huitre

1 cuillère à soupe de Nam Pla ou Nuoc Nam

Chauffer l’huile dans un wok , découpé perpendiculairement le poisson, faite dorer le poisson sur ses 2 faces puis le mettre de côté, ajouter un peu d’huile puis faite frire les gousses d’ails. Pour les gousses d’ails pas la peine de les éplucher entièrement, gardez un petit peu de peau et écraser les. Après avoir frit l’ail, ajouter les oignons nouveaux, les piments, la citronnelle et le gingembre émincés , ajouter la sauce d’huitre et le poivre et pour finir le poisson. Si c’est trop sec n’hésitez pas à ajouter de la sauce d’huître et je agrémenter cela de poivre selon votre goût.

A savoir : La sauce d’huître est une sauce épaisse de couleur brune, très utilisée dans la cuisine thai. Ne vous fiez pas à son nom, peu alléchant et donnez lui une chance : mettez un peu de sauce sur votre petit doigt et goûtez. Vous verrez, c’est comme un concentré de saveurs. Vous la trouverez dans les épiceries asiatiques.

Voici une de mes recettes préférées thai !

07/05/2010

pieces of my EVS

Filed under: Thailand Photo Album — Tags: , , , — evs global change @ 05:42

Rainy Day at the Office

Ban San Fan Orphanage, new project

Ban San Fan Orphanage cooking

" Wai " Sawadeeekaaaaaaaa

My neighbours playing in front of my house

(more…)

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