With the eleventh month of the Burmese (Myanmar) date-book, the long stretch of Tabodwe (January/February), has arrived. As it is rice reaping time this is an exceptionally bustling month for Burma's rustic populace. Tabodwe is likewise an essential month for both nation and individuals since rice is the Burmese individuals' staple eating routine. Rice plays, in this manner, a monstrously essential part as for an adequate and solid nourishment of the Burmese populace.
Presently everywhere throughout the nation rice is collected and there isn't much time for festivities. However, Tabodwe is additionally a happy time that discovers it zenith in the gathering celebration, Burma's comparable to Thanksgiving or Thanksgiving Day as it is brought in North America. Enough rice implies that the general population must not starve. Along these lines, the season of rice gathering isn't just a period of diligent work yet in addition euphoria.
This celebration is called 'Htamane' after the unique nourishment offering that is cooked and eaten right now. This gives ladies the most welcome chance to give verification of their cooking abilities. Htamane comprises of glutinous rice, coconut (destroyed), nut or cooking oil, peanuts (husk evacuated), ginger (cut), sesame and salt.
There are three manners by which the htamane - or rice cooking celebration as it is additionally called - is normally celebrated. These are in the private family circle or together with chose companions and neighbors or mutually. The way is commended htamane it generally implies a major, glad social event in light of the fact that numerous hands are expected to complete all the important work. There are heaps of things that should be done; from the planning of the elements of htamane to the cooking itself. The rice grains and the sesame seeds must be winnowed, the rice to be appropriately washed and splashed, the coconut shells to be broken, the strands expelled, the water/drain spilled out and the mash to be destroyed/cut, the peanuts must be shelled and the husk evacuated, the ginger should be peeled and cut, et cetera.
Cooking htamane is diligent work as the greatly sticky htamane that - if, for example, the devour is praised together with a bigger number of individuals - is cooked in immense iron bowls or pots on wood or charcoal fire and should for a time of about thirty minutes be forever slammed and blended with long wooden scoops. In any case, this piece of the cooking procedure is - despite the fact that observed and regulated by the ladies - performed by a few men at the same time as it requires impressive quality.
While playing out their soothing activity the men are sheered on and supported with yells by spectators and infrequently the beat of dobats played by dobat troupes. At the point when the principal cluster of htamane is prepared and the primary causing is offered to Gautama Buddha and pongyis the depleted individuals from the cooking group take a seat to appreciate the products of their hard work and the following cooking group assumes control, at that point the following, et cetera.
In the accompanying I will give you a more point by point portrayal of how the cooking of htamane functions; you may attempt yourself to do it.
The initial step is to give the shelled nut oil into the pot and sear the ginger and coconut consistently. Bear in mind to strain the oil after each fricasseeing. At that point you put aside the browned coconut and ginger cuts. The subsequent stage is to take about portion of the shelled nut oil off the pot.
At that point, in comes the rice, which was around two hours previously washed and after that put into clear water to drench till it is put into the pot with the staying nut oil. Water is included and after that the rice must cook. Around 30 minutes after the fact the rice is delicate and after a portion of the browned coconut and ginger is set aside for later use, to enhance the helpings of htamane served that is, the greater part of the fixings - with the exception of the sesame - are added to the rice. A few people do at this stage expel the pot from the fire as the htamane can without much of a stretch consume when it stays on the fire and isn't blended, legitimately. Be that as it may, the taste is vastly improved when the pot stays on the fire until the htamane is prepared. Both courses have in like manner that now the mixing demonstration starts. The rice is first plied and smashed between the wooden scoops and appropriately blended with the fixings while the mass is getting ever stickier so that toward the end it takes incredible quality to make the htamane respect the spoons.
The last and most effortless part is the sprinkling of the sesame seeds. This - so it is said - needs extraordinary aptitude as the kind of the htamane relies upon the individual sprinkling the seeds modest bunch by modest bunch in normal interims into the htamane while the solid men do the diligent work to mix and blend the exceptionally gluey mass with their scoops. At the point when the last sesame is sprinkled in the htamane is prepared and the pot expelled from the fire.
Coincidentally, 'sprinkling sesame seeds' is a Burmese figure of speech that is disparagingly utilized for putting the completing touches to something after the overwhelming as well as filthy principle work was finished by others. Along these lines, when, for example, you are adding a few fixings to officially cooked supper that to be arranged and cooked took your mom (or spouse) hours you are 'sprinkling sesame seeds'. This figure of speech can be connected to any sort of work and isn't kept to cooking.
At the point when the htamane is prepared it is isolated into helpings (which runs best with a spoon or blade plunged into oil so that the htamane does not stick), pleasantly beautified with shreds and cuts of the singed coconut and ginger and with sesame seeds and served. The essence of htamane is... , well, whatever I can state is, "Gee, yummy, yummy." And it is exceptionally rich; you don't require particularly of it to have had your fill.
The conventional method to serve it is on a legitimately washed and with cooking oil rubbed banana leaf. Convention matters significantly in Burma what appears in numerous parts of Burmese individuals' regular daily existences as it penetrates and every so often even controls them.
Particularly in country regions the rice is regularly still cooked in earthen pots with a bumped lit. This has the impact that when the rice is prepared it has a pinnacle molded best (called crown). This 'crown' is the choicest piece of the rice. It is precisely expelled from whatever is left of the rice and as per an old custom put aside and held for sustenance offering to Gautama Buddha and pongyis. This convention is called 'top need for those to whom regard is expected' and a custom still rehearsed.
I am German by birth however am living since 25 years in Burma/Myanmar. I know the nation, its kin, its way of life and its history exceptionally well what has made me an expert on Burma. When it is about books on Burma, stay with the master. In the wake of resigning in 2012 I turned author and am composing books on Burma the nation I am special to call home. Kindly do likewise observe my Professional Photos and my profile.
Presently everywhere throughout the nation rice is collected and there isn't much time for festivities. However, Tabodwe is additionally a happy time that discovers it zenith in the gathering celebration, Burma's comparable to Thanksgiving or Thanksgiving Day as it is brought in North America. Enough rice implies that the general population must not starve. Along these lines, the season of rice gathering isn't just a period of diligent work yet in addition euphoria.
This celebration is called 'Htamane' after the unique nourishment offering that is cooked and eaten right now. This gives ladies the most welcome chance to give verification of their cooking abilities. Htamane comprises of glutinous rice, coconut (destroyed), nut or cooking oil, peanuts (husk evacuated), ginger (cut), sesame and salt.
There are three manners by which the htamane - or rice cooking celebration as it is additionally called - is normally celebrated. These are in the private family circle or together with chose companions and neighbors or mutually. The way is commended htamane it generally implies a major, glad social event in light of the fact that numerous hands are expected to complete all the important work. There are heaps of things that should be done; from the planning of the elements of htamane to the cooking itself. The rice grains and the sesame seeds must be winnowed, the rice to be appropriately washed and splashed, the coconut shells to be broken, the strands expelled, the water/drain spilled out and the mash to be destroyed/cut, the peanuts must be shelled and the husk evacuated, the ginger should be peeled and cut, et cetera.
Cooking htamane is diligent work as the greatly sticky htamane that - if, for example, the devour is praised together with a bigger number of individuals - is cooked in immense iron bowls or pots on wood or charcoal fire and should for a time of about thirty minutes be forever slammed and blended with long wooden scoops. In any case, this piece of the cooking procedure is - despite the fact that observed and regulated by the ladies - performed by a few men at the same time as it requires impressive quality.
While playing out their soothing activity the men are sheered on and supported with yells by spectators and infrequently the beat of dobats played by dobat troupes. At the point when the principal cluster of htamane is prepared and the primary causing is offered to Gautama Buddha and pongyis the depleted individuals from the cooking group take a seat to appreciate the products of their hard work and the following cooking group assumes control, at that point the following, et cetera.
In the accompanying I will give you a more point by point portrayal of how the cooking of htamane functions; you may attempt yourself to do it.
The initial step is to give the shelled nut oil into the pot and sear the ginger and coconut consistently. Bear in mind to strain the oil after each fricasseeing. At that point you put aside the browned coconut and ginger cuts. The subsequent stage is to take about portion of the shelled nut oil off the pot.
At that point, in comes the rice, which was around two hours previously washed and after that put into clear water to drench till it is put into the pot with the staying nut oil. Water is included and after that the rice must cook. Around 30 minutes after the fact the rice is delicate and after a portion of the browned coconut and ginger is set aside for later use, to enhance the helpings of htamane served that is, the greater part of the fixings - with the exception of the sesame - are added to the rice. A few people do at this stage expel the pot from the fire as the htamane can without much of a stretch consume when it stays on the fire and isn't blended, legitimately. Be that as it may, the taste is vastly improved when the pot stays on the fire until the htamane is prepared. Both courses have in like manner that now the mixing demonstration starts. The rice is first plied and smashed between the wooden scoops and appropriately blended with the fixings while the mass is getting ever stickier so that toward the end it takes incredible quality to make the htamane respect the spoons.
The last and most effortless part is the sprinkling of the sesame seeds. This - so it is said - needs extraordinary aptitude as the kind of the htamane relies upon the individual sprinkling the seeds modest bunch by modest bunch in normal interims into the htamane while the solid men do the diligent work to mix and blend the exceptionally gluey mass with their scoops. At the point when the last sesame is sprinkled in the htamane is prepared and the pot expelled from the fire.
Coincidentally, 'sprinkling sesame seeds' is a Burmese figure of speech that is disparagingly utilized for putting the completing touches to something after the overwhelming as well as filthy principle work was finished by others. Along these lines, when, for example, you are adding a few fixings to officially cooked supper that to be arranged and cooked took your mom (or spouse) hours you are 'sprinkling sesame seeds'. This figure of speech can be connected to any sort of work and isn't kept to cooking.
At the point when the htamane is prepared it is isolated into helpings (which runs best with a spoon or blade plunged into oil so that the htamane does not stick), pleasantly beautified with shreds and cuts of the singed coconut and ginger and with sesame seeds and served. The essence of htamane is... , well, whatever I can state is, "Gee, yummy, yummy." And it is exceptionally rich; you don't require particularly of it to have had your fill.
The conventional method to serve it is on a legitimately washed and with cooking oil rubbed banana leaf. Convention matters significantly in Burma what appears in numerous parts of Burmese individuals' regular daily existences as it penetrates and every so often even controls them.
Particularly in country regions the rice is regularly still cooked in earthen pots with a bumped lit. This has the impact that when the rice is prepared it has a pinnacle molded best (called crown). This 'crown' is the choicest piece of the rice. It is precisely expelled from whatever is left of the rice and as per an old custom put aside and held for sustenance offering to Gautama Buddha and pongyis. This convention is called 'top need for those to whom regard is expected' and a custom still rehearsed.
I am German by birth however am living since 25 years in Burma/Myanmar. I know the nation, its kin, its way of life and its history exceptionally well what has made me an expert on Burma. When it is about books on Burma, stay with the master. In the wake of resigning in 2012 I turned author and am composing books on Burma the nation I am special to call home. Kindly do likewise observe my Professional Photos and my profile.
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