okieshadow
The Sacred White Elephant from Siam
Out from the Orient,--auric home primeval,--
Realm of the unreal--maze of mythic lore,--
From palmy clime, with primal day coeval,
Earth's peering oriel where her dawn-rays pour!
First to the Occident--from mystic thrall
Is lent the light of Thai's faith and throne,
The aulic elephant of Siam's lustral hall,
In guise that great Guatama claims alone.
Sacred Leviathan of land renowned--
Chosen of Buddha--Rose of vernal shrine
A myriad chants on Ava's magic ground
Bespeak the claims of Toung Taloung divine.
Behind his hallowed stamp of hue revealed,
Centuple tongues their mysteries have told,
A chiliad of visioned deeds unsealed,
A thousand lustrums' vanished dreams unrolled.
'Round Toung Taloung, like Indra's censers swung,
Cycles of Buddha sweep in weird progression,--
Their incense breathes as lays an Meinam sung
Of memories chimed in rhythmic retrocession.
-- Henry O'Meara (1848-1904)
Written in response to an offer by P. T. Barnam.--The White Elephant of Siam has been held sacred to Guatama in the religion of the Buddhists, and called by the people Toung Taloung.
okieshadow
This Thai Green Curry recipe uses beef as the main ingedient however this dish is equally delicious when prepared with chicken or fish. If sweet basil leaves are not available, you may substitute European basil, or leave it out. Serve accompanied with a cooling soup, like Glass Noodle Soup (Gaeng Joot) stir-fry or steamed vegetables, and steamed jasmine rice.
Ingredients
400 grams beef (a little less then 1lb.)
3 tbsp green curry paste (see green curry paste recipe or use prepared curry paste)
2 1/2 cups coconut milk (1 1/2 cans Chaokoh brand coconut milk or squeezed out from 400 grams grated fresh coconut)
5 small fresh Thai eggplants, quartered 2-3 fresh red spur chilies, sliced diagonally
2 kaffir lime leaves, torn
1/4 cup sweet basil leaf (optional)
1 1/2 tbsp fish sauce
1 1/2 tsp palm sugar
1 tbsp cooking oil (not olive oil, but corn, safflower or peanut oil)
Sweet basil leaves and red chili slices for garnish
.
Preparation
Slice the beef into thin pieces, about about 1/3" (3 cm) thick. Saute the green curry paste in oil over medium heat until fragrant, reduce the heat, gradually add 1 1/2 cups of the coconut milk a little at a time, stir until a film of green oil surfaces. Add the beef and kaffir lime leaves, continue cooking for 3 minutes until fragrant and the beef is cooked through. Transfer to a pot, place over medium heat and cook until boiling. Add the remaining coconut milk, season with palm sugar and fish sauce. When the mixture returns to the boil add the eggplants. Cook until the eggplants are done, sprinkle sweet basil leaves and red chilies over, then turn off the heat.
.
Arrange on a serving dish and garnish with sweet basil leaves and red chilies before serving
okieshadow
Dragons in Thailand, similar to Dragons in other Asian countries, represent some form of magic or supernatural power.
Thai Dragons bring water, protect Temples and are associated with wisdom and longevity.
