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Welcome to Fascinating Facts and Educational Trivia

A Hartson Dowd Column

April 13, 2008

FASCINATING FACTS and EDUCATIONAL EDIFICATION:

 The Thai New Year -  (Thai: สงกรานต์ Songkran)

is celebrated every year on 13 April to 15 April.  It is also celebrated in Laos (called pi mai lao or 'Lao New Year' in Lao), Cambodia, Myanmar (where it is called Thingyan), and by the Dai people in Yunnan, China.

Sri Lanka also celebrates a similar festival called Sinhalese and Tamil New Year on the same dates. 

The same date is celebrated widely throughout the Indian subcontinent, albeit based on the astrological event of the sun beginning its northward journey.

The date of the festival was originally set by astrological calculation, but it is now fixed. If these days fall on a weekend, the missed days off are taken on the weekdays immediately following.

Songkran falls in the hottest time of the year in Thailand, at the end of the dry season. Until 1888 the Thai New Year was the beginning of the year in Thailand; thereafter 1 April was used until 1940. 1 January is now the beginning of the year. The traditional Thai New Year has been a national holiday since then.

New year traditions

The most obvious celebration of Songkran is the throwing of water. People roam the streets with containers of water or water guns, or post themselves at the side of roads with a garden hose and drench each other and passersby. This, however, was not always the main activity of this festival. Songkran was traditionally a time to visit and pay respects to elders, including family members, friends and neighbors.

Besides the throwing of water, people celebrating Songkran may also go to a wat (Buddhist monastery) to pray and give food to monks. They may also cleanse Buddha images from household shrines as well as Buddha images at monasteries by gently pouring water mixed with a Thai fragrance (น้ำอบไทย) over them. It is believed that doing this will bring good luck and prosperity for the New Year. In many cities, such as Chiang Mai the Buddha images from all of the city's important monasteries are paraded through the streets so that people can toss water at them, ritually 'bathing' the images, as they pass by on ornately decorated floats. In northern Thailand, people may carry handfuls of sand to their neighborhood monastery in order to recompense the dirt that they have carried away on their feet during the rest of the year. The sand is then sculpted into stupa-shaped piles and decorated with colorful flags.

Some people make New Year resolutions - to refrain from bad behavior, or to do good things. Songkran is a time for cleaning and renewal. Besides washing household Buddha images, many Thais also take this opportunity to give their home a thorough cleaning.

The throwing of water originated as a way to pay respect to people, by gently pouring a small amount of lustral water on other people’s hands or over a shoulder as a sign of respect. Among young people the holiday evolved to include dousing strangers with water to relieve the heat, since April is the hottest month in Thailand (temperatures can rise to over 100°F or 40°C on some days). This has further evolved into water fights and splashing water over people riding in vehicles.

The use of plaster is also very common having originated in the plaster used by monks to mark blessings

Nowadays, the emphasis is on fun and water-throwing rather than on the festival's spiritual and religious aspects, which sometimes prompts complaints from traditionalists. In recent years there have been calls to moderate the festival to lessen the many alcohol-related road accidents as well as injuries attributed to extreme behavior such as water being thrown in the faces of traveling motorcyclists.

The water is meant as a symbol of washing all of the bad away and is sometimes filled with fragrant herbs.

Astrological calculation

Although the traditional calendar of Thailand like most of Southeast Asia utilizes a lunisolar calendar, the date of the new year was calculated on a purely solar basis. The term Songkran comes from Sanskrit "Sankranta" and means "a move or change" - in this case the move of the sun into the Aries zodiac. Originally this happened at the vernal equinox, but, as the Thai astrology did not observe precession, the date moved from March to April.

There is a similar named Indian Festival called as Sankrant or Makar Sankranti, celebrated on 14 January every year. Songkran as such has similarity to Indian festival of Holi

Greetings

The traditional greeting is "สวัสดีปีใหม่" (sa-wat-di pi mai), basically "Happy New Year". "Sawatdi" = also used for "hello" or "goodbye" (Romanized spellings may vary, i.e. "sawadee" or "sawasdee"). "Pi" = year. "Mai" = new. Or "สุขสันต์ปีใหม่" (suk-san pi mai), "Suksan" = Happy.

Thai New Year Menu:

Each year, April 13 to 15 is the Thai New Year, or Songkran. Celebrate with a meuu of six signature Thai dishes.

Songkran - the Thai New Year - has a long history and is celebrated in Thailand, the Thai homeland of Sipsong Panna in southwestern China, in Laos and in northern Burma. Songkran celebrates the passing of the sun from Taurus into Aries, which marks the beginning of a new astrological year.

For a peek inside a Thai cooking lesson in Krabi, Thailand, visit our sister site Homemakers.com's slideshow: Thai cooking school `

RECIPES

• Green Mango Salad
• Crab Spring Rolls
• Hot Spicy Soup
• Pork Satays with Peanut Plum Sauce
• Pad Thai
• Red Coconut Chicken Curry

Green Mango Salad

Choose unripe, firm, green-skinned mangoes for this multi-textured, brightly flavoured salad.

Servings: 6

Ingredients:

1/3 cup (75 mL) chopped cashews or peanuts
2 unripe mangoes (2 lb/1 kg total)
1/3 cup (75 mL) each chopped fresh coriander and mint
2 tbsp (25 mL) lime juice
4 tsp (20 mL) granulated sugar
4 tsp (20 mL) fish sauce
1 tbsp (15 mL) vegetable oil
1/4 tsp (1 mL) Asian chili sauce or hot pepper sauce
1 sweet red pepper, thinly sliced
1 cup (250 mL) thinly sliced red onion

Preparation:

In skillet or toaster oven, toast cashews over medium heat until fragrant and golden, about 8 minutes; set aside.

Cut pointy ends off mangoes. Set each mango on cut end. Using serrated knife, cut off peel. Cut flesh on either side of flat pit into thin slices; stack and cut into thin strips.

In bowl, whisk together coriander, mint, lime juice, sugar, fish sauce, oil and chili sauce. Add mangoes, red pepper and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Sprinkle with cashews.

Crab Spring Rolls

Fresh spring rolls filled with noodles, crab, vegetables and tons of herbs served with a sweet-and-sour sauce is a great communal recipe — everyone can take turns wrapping a couple. This type of roll, originally a Vietnamese specialty, is so popular that it has become ubiquitous in Thai restaurants.

Servings: 6

Ingredients:

12 rice paper wrappers

Filling:
2 oz (60 g) rice vermicelli noodles
1 piece (2 inches/5 cm) English cucumber
1 pkg (7 oz/200 g) frozen crabmeat, thawed
1 large carrot, shredded
1/2 cup (125 mL) each lightly packed fresh mint and Thai basil leaves, chopped
1/4 cup (50 mL) seasoned rice vinegar
1/4 tsp (1 mL) salt

Tamarind Dipping Sauce:
1/4 cup (50 mL) tamarind pulp
1-1/2 cups (375 mL) hot water
1/3 cup (75 mL) finely chopped dates
2 tbsp (25 mL) granulated sugar
6 cloves garlic, minced
2 tsp (10 mL) lime juice
2 tsp (10 mL) fish sauce

Preparation:

Tamarind Dipping Sauce: In small saucepan, soak tamarind pulp in hot water for 10 minutes. Add dates and bring to boil; cover, reduce heat to low and simmer for 15 minutes. Press through fine sieve into clean saucepan; discard solids. Add sugar, garlic, lime juice and fish sauce; stir until sugar is dissolved. Let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Filling: In large bowl, cover noodles with boiling water; let stand until softened, about 10 minutes. Drain and chill under cold water; drain and return to dry bowl. Using scissors, cut into 1-inch (2.5 cm) lengths.

Cut cucumber lengthwise into 1/4-inch (5 mm) thick slices; cut slices crosswise into matchstick-size pieces. Add to noodles.

In sieve, press moisture out of crabmeat; pick through to remove any cartilage. Add crabmeat, carrot, mint, basil, vinegar and salt to noodles; toss to combine.

Fill 9-inch (23 cm) pie plate with hot water. Dip each rice paper wrapper into water until pliable, 5 to 10 seconds; pat dry on towel. Onto centre of each wrapper, spoon scant 1/4 cup (50 mL) of the filling; form into log. Fold bottom, then sides of wrapper over filling; roll into cylinder. Place on damp towel-lined baking sheet; cover with damp towel to prevent drying out. (Make-ahead: Refrigerate for up to 6 hours.) Serve with sauce.

Hot Spicy Soup

This soup is reminiscent of the hot and tangy Tom Yum soup available in Thai restaurants. It's loaded with authentic Thai flavours but can be made with mainstream ingredients. If your supermarket doesn't carry lemongrass, use 1/2 tsp (2 mL) finely grated lemon rind.

Servings: 6

Ingredients:

2 cups (500 mL) chicken stock
6 slices gingerroot
6 cloves garlic, sliced
6 dried hot red peppers
1 tsp (5 mL) granulated sugar
1 stalk lemongrass
8 oz (250 g) catfish fillets, cut in chunks, or large shrimp, peeled and deveined
1 can (398 mL) baby corn, drained and halved
1 cup (250 mL) button mushrooms, halved
2 green onions, thinly sliced
Quarter sweet red pepper, chopped
1/2 cup (125 mL) chopped fresh coriander
1/2 tsp (2 mL) grated lime rind
2 tbsp (25 mL) lime juice

Preparation:

In saucepan, bring chicken stock, 2 cups (500 mL) water, ginger, garlic, hot peppers and sugar to boil. Reduce heat and simmer for 5 minutes. Strain through fine sieve and return to pot.

Trim dry ends off lemongrass; peel away any tough outer leaves. Cut into 1-inch (2.5 cm) lengths; add to pot. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Transfer to airtight container and refrigerate for up to 2 days.)

Add fish, corn, mushrooms and green onions; bring to simmer and simmer until fish flakes easily when tested, about 3 minutes. Stir in red pepper, coriander and lime rind and juice.

Pork Satays with Peanut Plum Sauce

These skewers are delicious done on an indoor or outdoor grill, a grill pan or under the broiler. You can substitute boneless skinless chicken breasts for the pork.

Servings: 6

Ingredients:

12 oz (375 g) pork tenderloin
1 tbsp (15 mL) vegetable oil
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh coriander
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) salt
Pinch cayenne pepper

Peanut Plum Sauce:
3 tbsp (50 mL) plum sauce
3 tbsp (50 mL) chunky peanut butter
4 tsp (20 mL) lime juice
1-1/2 tsp (7 mL) fish sauce
1/2 tsp (2 mL) each grated gingerroot and Asian chili paste or hot pepper sauce

Preparation:

In large shallow dish, soak 15 wooden skewers in water for at least 30 minutes.

Meanwhile, cut pork across the grain into 1/4-inch (5 mm) thick slices. In glass bowl, mix together pork, oil, garlic, coriander, turmeric, sugar, salt and cayenne; cover and let stand for 30 minutes.

Peanut Plum Sauce: Meanwhile, in small bowl, whisk together plum sauce, peanut butter, 1/4 cup (50 mL) water, lime juice, fish sauce, ginger and chili paste; set aside. (Make-ahead: Cover and refrigerate pork and sauce separately for up to 24 hours.)

Thread 2 pork slices onto each skewer. Place on greased grill pan over medium-high heat or on rimmed baking sheet under broiler; grill or broil, turning once, until just a hint of pink remains inside, about 6 minutes. Serve with sauce.

Pad Thai

This noodle combination of flavours and textures is everyone's favourite. There's lots of chopping, but it's fun when you're all together.

Servings: 6

Ingredients:

6 oz (175 g) rice stick noodles
1/3 cup (75 mL) chili sauce
1/4 cup (50 mL) fish sauce
1/4 cup (50 mL) lime juice
1 tsp (5 mL) Asian chili paste or hot pepper sauce
2 tbsp (25 mL) vegetable oil
6 cloves garlic, minced
4 shallots (or 1 onion), sliced
1 each sweet green and red pepper, sliced
12 oz (375 g) large shrimp, peeled and deveined
1 egg, lightly beaten
4 oz (125 g) medium tofu, cubed
2 cups (500 mL) bean sprouts
6 green onions, sliced
1/2 cup (125 mL) chopped fresh coriander
1/2 cup (125 mL) chopped toasted peanuts
Coriander sprigs and lime wedges

Preparation:

In large bowl, soak noodles in warm water until flexible, about 15 minutes; drain and place in large dry bowl. Set aside.

Meanwhile, in small bowl, mix together chili sauce, fish sauce, lime juice, 1/2 cup (125 mL) water and chili paste; set aside.

In wok, heat 1 tbsp (15 mL) of the oil over medium-high heat; stir-fry garlic, shallots and green and red peppers until softened, about 4 minutes. Add to noodles.

Add remaining oil to wok; stir-fry shrimp until pink, about 2 minutes. Add fish sauce mixture and bring to boil; reduce heat to medium. Stir in egg; cook, stirring, until sauce is thickened, about 1 minute.

Add noodle mixture, tofu, bean sprouts, green onions and chopped coriander; toss and stir-fry until noodles are tender, about 3 minutes. Garnish with peanuts, coriander sprigs and lime wedges.

Red Coconut Chicken Curry

This dish can be quite hot and spicy depending on the brand of curry paste used. The variety in the pouch (instead of the jar or can) tends to be milder. For those sensitive to spicy food, reduce the curry paste to 2 tsp (10 mL). In a pinch, use mild Indian curry paste.

Servings: 6

Ingredients:

1 lb (500 g) boneless skinless chicken thighs
2 tbsp (25 mL) vegetable oil
3 small Asian eggplants or 1 large eggplant, cut into chunks
1 large onion, cut into chunks
2 cloves garlic, minced
1 tbsp (15 mL) minced gingerroot
1 tbsp (15 mL) Thai red curry paste
1 can (400 mL) coconut milk
2 tbsp (25 mL) fish sauce
1 tbsp (15 mL) granulated sugar
1/2 tsp (2 mL) grated lime rind
1 tbsp (15 mL) lime juice
1/4 tsp (1 mL) salt
2 sweet green peppers, cut into chunks
1/2 cup (125 mL) lightly packed fresh Thai basil or basil
1/2 cup (125 mL) lightly packed fresh coriander leaves

Preparation:

Cut chicken into bite-size pieces. In wok or large skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry chicken, in batches, until browned, about 3 minutes. Transfer to plate.

Add remaining oil to wok; stir-fry eggplants, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes. Pour in coconut milk and bring to boil; reduce heat to medium and cook for 5 minutes.

Reduce heat to simmer. Add fish sauce, sugar, lime rind and juice, salt, green peppers and chicken and any accumulated juices; cover and cook, stirring occasionally, until slightly thickened and peppers are tender, about 10 minutes. Add basil and coriander.

APRIL 13 - WAN SANGKHAN LHONG

"Sangkarn Lhong day" marks the end of an era. Various activities are undertaken to "send off" the outgoing year. In the morning, merit-making rituals are performed and offerings are made to the Buddhist monks. Spring-cleaning and personal cleansing are also part of this "renewal" process. Later in the day, Buddha images are bathed with lustral water in a gesture of respect. The religious ceremonies include a procession of Buddha images through the city streets offering an opportunity for residents of the community to take part in the bathing rites. An annual "Miss Songkran" parade and floral floats are part of the popular festivities held to greet the Thai New Year.

APRIL 14 - WAN NAO OR WAN DA

 
On April 14, the position of the sun is mid-way between Pisces and Aries. "Wan nao" or "Wan da" is a day of preparation as family members gather to help prepare offerings for the monks for the next morning. The afternoon is spent carrying sand into the 'wats' or temples. This is considered to be an auspicious day when everyone sports a happy face and avoids uttering words deemed inauspicious or bad-tempered. Merit-making continues in the morning with offerings being made to Buddhist monks. The world-famous Songkran water-splashing festive fun takes place all day helping revelers to beat the summer heat. In the evening, sand is brought to the temples for the building of sand stupas which are then decorated with colourful flags and flowers. The practice reflects an ancient belief that when an individuals walks away from a temple, particles of sand from the temple grounds are inadvertently carried away on one's shoes or sandals. The building of sand stupas for the temple is seen to be a practical way of replacing the sand lost and a merit-making act through which blessings are earned.

APRIL 15 - WAN PHYA WAN

April 15 marks the Thai New Year. This is the most important day of the Songkran New Year celebrations. It is a day traditionally spent making merit and performing charitable acts such as presenting offerings to the monks and listening to sermons, sprinkling holy water on Buddha images and monks, propping up the sacred Bo tree in the temple grounds, and calling on elders to receive their blessings.

A bathing ritual is observed in which lustral water is poured over respected elders in a gesture of respect and reverence. The seeking of their blessing or forgiveness for past wrong-doing is also implied. Additionally it is believed that through these acts of merit-making, loved ones, long-departed are endowed with blessings and good fortune. Last but not least comes the water-splashing ceremony and other festivities which is the most fun-filled part of the celebrations.

The religious ceremonies and folk rituals associated with Songkran are principally performed to bring good luck and prosperity. The rituals are also acts of gratitude and indebtedness undertaken in the memory of those who have passed on to another world.

The Songkran activities that take place in various locations around the kingdom are culturally unique and reflect local beliefs and practices. Each offers varying elements of interest.

A spirit of good-natured fun permeates the holiday season. Songkran embodies the essential caring and unity at the core of Thai society - enduring qualities that make Thailand truly amazing.

Hartson Dowd

hsdowd@telus.net