Day 1 and Day 2:
1) How does the tribe still thrive despite the lack of modern technology and amenities

-They have a big field so that they can plant crops which can feed themselves.
-They have their own recreational activities that do not need electricity.e.g. the women make handicrafts.
-They have animals e.g. dogs, chicken to accompany them, so that they won;t feel lonely. >_<
-They sell their handicrafts or crops to make money.
-Though there is no electricity, there is water which is essential for survival.
-niche tourism

2) What do you think is important to them such that they remain unaffected by the changes around them?

-They are contented with what they already have.
-They like their own lifestyle so that they do not envy others for their "modern" lifestyles.
-They have a strong sense of family togetherness. The loving of togetherness makes them enjoy to live together.
-They believe that their way of living is the most suitable for them.
-They can stay happy with what they possess now.

3) Think of one aspect of their daily life that can be improved?

-I would like to improve their farming method.
-Seen from the planting process, I found out that most works are done by manual labour.
-I could introduce some farming machines to help them in farming, so that it could be more efficient and with higher yield.
-Examples include drilling machines for digging the holes in the soil. Fertilisers (artificial) and pesticides can also be used in small amount.

4) Create a one day schedule to do if there is no electricity for a day at your estate.

0800:wake up
0800~0830: wash up (brush teeth, wash face & comb hair)
0830~0900: breakfast (bread, fruits, water)
0900~1100: read a book
1100~1200: play piano
1200~1300: prepare & eat lunch (as there is still natural gas, luckily)
1300~1500: go to the swimming pool to swim
1500~1600: read another book OR do homework
1600~1700: prepare for dinner (go to the supermarket to buy vegetables)
1700~1730: eat dinner
1730~1800: bath and wash up
1800~1900: go to a friend's house to chat
1900~2030: take a walk around the reservoir
2100: sleep :)

~Liu Shuang~

Ok so i shall start this how reflection thingy la. Pls guys. Post!

Day 1 and Day 2
1) By making down with whatever they have and by farming. Nature sort of provides for them.

2) Their culture (eg. the campfire, the dance, their clothes, etc) and their lifestyle (carefree and easy, not worrying about anything and free from stress that is experienced by people nowadays in urban areas)

3) Their sanitation and hygiene

4) My schedule's rather boring:
0000-1000: sleeping
1000-1100: brush teeth, bathe, breakfast, etc
1100-1300: read a book (got sunlight)
1300-1330: lunch
1330-1500: read a book
1500-1700: afternoon nap
1700-1800: cycling
1830-1900: bathe
1930-2000: dinner
2000-2200: erm.. talk with family ?
2200: sleep

that's a pretty boring schedule. lol

Ok.. So i shall quickly type wat to reflect on.

Day 1 and Day 2:
1) How does the tribe still thrive despite the lack of modern technology and ammenities
2) What do you think is important to them such that they remain unaffected by the changes around them?
3) Think of one aspect of their daily life that can be improved?
4) Create a one day schedule to do if there is no electricity for a day at your estate. (smth like this la)

Day 3:
Elephant camp right? The questions with vanessa i think.

Day 4:
1) Compare and contrast calypso dances and muay thai boxes and how they dispell or reinforce gender stereo type?
2) What do you think is the allure of such shows?
3) Why would real men be a part of such shows?
4) Consider the significance of the song "I am what I am"?
5) What were some misconceptions that they attempted to dispell during the performance?

Day 5:
Ayutthaya and floating market

Day 6:
Amazing Race

Day 7:
Design Centre
the material stuff and erm the culture shaping design thing

Unfortunately ordered by our lazy group leader who doesnt want to post this email, I shall be nice and help the grp post so that funny people who dont check emails will also know what to bring. Hahahah : D
----------------------------------------------------------------------------

Dear Thailand people,

Important To Brings:!

1. PASSPORT!
2. Scrapbooks
3. Torchlight and Insect Repellent Spray (Stick On) for Tribal Village Stay
   Poncho for the Elephant Camp
4. Change S$21 addition for bus driver tips in addition to the $150
5. 1.5 Mineral Water Bottle (Check it in)
6. Consult your group leaders: What to bring for villagers
7. Personal medication which include Panadol, Cold Medicine, Diarrhoea Tablets (First Aid Kid provided)
8. Clothing sufficient for 6 days
   » PE Attire for Elephant Camp
   » Uniform for the visit to the school
   » Remember to note the extra clothing for elephant camp, and possible change in attire in between. Bring more to be safe (:

Travel Tips:

1. Luggage Tag will be provided
2. Be at the airport by 0540
3. Check in suitcase <>
4. Handcarry <7kg>
5. No Sharp Items!
6. Do not drink tap water
7. For phone/mp3 chargers, bring a 2 round pin adapter or the "slanted" two pin adapter which resembles an inverted "V"

Noteworthy Mentions:

Day1: Singapore > Bangkok > Transit to Chiangmai > Straight up the Mountain
Day 3: Elephant Camp: Bring extra clothing because you will be getting wet
Day 4: The Palace Tour- Be properly dressed. No slippers, no shorts, no revealing tops for girls
Day 6: "Technical Visit" refers to the possible University Visit, which is to be confirmed

The Weather Report
Chiangmai will be cooler, especially at night. Please bring along a sweater to ensure comfort.
Bangkok is in its rainy season, have an umbrella or poncho at hand at all times.

Group leaders, would you like to post these up on your blogs too? (: Thanks!
Happy Packing!!
Regards,

Rachel.
-----------------------------------------------------------------------------
People, I've already bought insect repellent spray so we all can share it. All of us can spray before we go sleep at the village: D Ice age is not allowed for the movie, so anybody got suggestions put at tagboard : D Yup thats about it. Must try try try to wake up on time okay cannot press down your alarm clock and sleep back. Gerald will give a wake up call and remind us to get passports. Also erm, I think we're getting biscuits for the village people? I dont know.

van

In an attempt to make this blog erm.. not so stagnant, i shall make a quick post. Erm just a gentle reminder that erm next wednesday (18/6) we are supposed to have a pretrip briefing. Im not too sure bout the timing but i guess mr lin or miss ong would inform us soon. Erm.. Remember to get the scrapbook for the trip. Erm.. I think that's all. Oh yeah.. For those that forgotten, the trip is from the 21st to the 28th of June. So yeah.. That's bout it. Hope u guys would enjoy the rest of the holidays and erm.. look forward to the trip yeah? Haha. Hope we will have fun. Enjoy!

Gerald

Selected Ingredients in Thai Cooking and its Health Benefits

The most important ingredient in Thai cuisine is rice. In fact when people are called to the table, the phrase used- gkin kao - literally translates as "a time to eat rice". All the other foods that make up a meal - meat, fish and vegetables -are regarded as accompaniments and are referred to as ghap kao or "things eaten with rice.

Jasmine Rice Khao Chao
Also known as fragrant or scented rice, this long grain variety is the staple food of the central and southern parts of Thailand. As the name suggests, it has a delicate aroma. It is a cheap source of carbohydrates (1 cup contains about 200 calories and 44.5g of carbohydrates)- it is also a good source of iron and other vitamins.

Glutinous Rice Kao Niow

Commonly referred to as sweet or sticky rice, this is the mainstay of the diet in the nothern and north eastern of the country. Its name is derived entirely from its sticky texture as rice does not contain any gluten.

Although it is in the north and north-eastern regions of Thailand that glutinous rice is most popular, it is also eaten elseware in the country, most frequently in sweet snacks or desserts. The rice is sweetened and flavoured with coconut milk, and is especially popular in the mango and durian seasons when large amounts of the coconut-flavoured rice are sold to eat with these fruits.


Coconuts are a very important resource of Thais. The fibrous outer husks that protect the nuts can be used as fuel or made into mats or ropes. The young shoots are delicious ingredient in curries and the blossoms a source of sugar.

Coconut milk is one of the main ingredients in Thai cuisine, used in curries or in desserts.

It is often believed that coconut milk is unhealthy, however, after extensive studies by scientists, this is proven to be a myth. Its health benefits include lowering bad cholesterol (LDL), while promoting good cholesterol, boosting immunity, modulating metabolic functions, and fighting aging.







Lemon grass Takrai

This is an essential ingredient in Thai cooking, providing a zesty lemon flavor and aroma to many Thai dishes. Lemon juice (or lime) may be substituted for lemongrass in a pinch, but citrus fruits will not be able to fully replicate its particular qualities. Lemongrass is also thought to have numerous health benefits, especially when used in combination with other Thai spices such as garlic, fresh chillies, and coriander. It is believed that lemongrass contain properties that relieve flus and colds.


Chillies Prik

These are such an intrinsic part of Thai cuisine that its hard to believe they were only introduced to the country by the Portuguese in the 16th century. Before that, black pepper was used to give dishes a hot spicy flavour.

Capsaicin, the compound in chili peppers that makes them so spicy (the spicier the pepper, the more capsaicin it contains), is also incredibly healthy. It is an anti-inflammatory compound that helps with pain relief, boosts immunity, reduces cholesterol, helps prevent cancer, and helps prevent stomach ulcers by killing bacteria.


However, care should be taken when handling and preparing chillis because capsaicin is also a volatile oil which can irritate the skin severely. Avoild touching the lips and eyes, and wash hands thoroughly with hot soapy water immediatly after handling these hot peppers. Better still, wear rubber gloves.


Coriander/Cilantro Pak Chee

The entire coriander plant is used in Thai cooking. each part, whether roots, stems, leaves of seeds, has its own unique flavour and specific use.

The fresh deliacte leaves are used in sauces, curries and for garnishes.

The roots and stems are crushed and used for marinades, and the seeds are ground to add flavour to various curry pastes. The seeds may be toasted before they are ground.

Coriander is a rich source of beneficial phytonutrients, flavonoids and active phenolic acid compounds that have been found to help control blood sugar, lower cholesterol and fight inflammation and free radicals.



Rachel.

Green Curry


Green curry is a variety of curry in Thai cuisine. The name "green" curry derives from the color of the dish.

2 tablespoons vegetable oil
1 medium onion, cut in 8 wedges
1 green bell pepper, cut in 8 wedges
1 stalk lemongrass, white bulb only
1 tablespoon coarsely chopped fresh ginger
3 tablespoons Thai green curry paste, recipe follows
2 kaffir lime leaves
3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
3/4 cup chicken broth
1 1/2 pounds skinless, boneless chicken breasts, cut in 1-inch strips
Sea salt
1 lime, juiced
Fresh Thai basil leaves
Fresh cilantro leaves
Lime wedges, for garnish

Place a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

====================


Shrimp Fried Rice

Ingredients

2c Dry white or brown rice
1/2 c Peanuts
1 lb Shrimp (peeled and deveined) or boneless chicken breast
2t Peanut or veg. oil
2 cloves Garlic
1t Peeled, minced fresh ginger
4 Scallions, sliced
1 1/2 c Frozen peas
2c Drained pinapple chunks
1/4c Soy sauce
1/4t Pepper

Preparation

Cook rice according to package directions. While rice is cooking prepare remaining ingredients for the stir-fry (dice chicken into bite size pieces). When Rice is about 10 minutes from being done, heat the oil in a large skillet over med-high heat. Cook garlic and ginger for 1 min. Add peas and pineapple and cook another minute or two. Push vegetables to one side of skillet and add shrimp or chicken to the other side. Cook about 2 minutes until shrimp or chicken is almost cooked through. Combine with shrimp or chicken with the vegs and continue to cook until shrimp or chicken is fully cooked.

Serve rice under stirfry and top with peanuts.

====================

Steamed Otah


Ingredients:

600g fish meat (sliced) - use either sheng yu or dory fish
250ml (1 cup) coconut milk
250ml (1 cup) cabbage (sliced into small slices)
2 tablespoons red curry paste (see ingredients and method)
1 tablespoon fish sauce
1 egg, beaten
Red chillies (sliced into small slices) - for decoration
Lime leaves (sliced into small slices) - for decoration
Ingredients for red curry paste:

15 pcs red chillies
22 pcs dried red chillies
4 stalks lemon grass
45g galangal
100g shallot
100g garlic
1.5 tablespoon lemau purut (lime leaves) skin
1 tablespoon coriander seed
1 tablespoon shrimp paste
10 tablespoons cooking oil

Method:

For red curry paste: Soften dried chillies in water. Toast coriander seeds over low heat until fragrant. Blend all ingredients together to make a fine paste. Heat oil and fry chilli paste until fragrant over low heat.
Mix together the red curry paste and fish sauce.
Blend the fish slices into a paste. Add the fish paste and egg into the red curry paste mixture.
Add in coconut milk.
Season for at least 30 minutes.
Put cabbage leaves into ready-made pandan cups. Then add the fish mixture. Put some sliced red chillies and lime leaves on top of the fish mixture.
Steam for 25 minutes until cooked.