rokdob

Pandanus amaryllifolius is a true cultigen, and is believed to have been domesticated in ancient times. It is sterile and can only reproduce vegetatively through suckers or cuttings. It was first described from specimens from the Maluku Islands, and the rare presence of male flowers in these specimens may indicate that it is the origin of the species. However, as no other wild specimens have been found, this is still conjecture. The plant is grown widely throughout Southeast Asia and South Asia. The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, found in the lower epidermal papillae; the compound gives white bread, jasmine rice, and basmati rice (as well as bread flowers Vallaris glabra) their typical smell. Though the plant is unknown in the wild, it is widely cultivated. It is an upright, green plant with fan-shaped sprays of long, narrow, blade-like leaves and woody aerial roots. The plant is sterile, with flowers only growing very rarely, and is propagated by cuttings. The taste of pandan has been described as floral, sweet, grassy, as well as like vanilla. It often has a subtle flavor or scent. In Singapore, Malaysia, Indonesia and the Philippines, it is commonly called pandan or pandan wangi (fragrant pandan). The green juice acquired from its leaf is used extensively in Malaysian cuisine and Indonesian cuisine as green food colouring and flavouring agents that gave pleasant aroma for kue, a tapioca, flour or glutinous rice-based traditional cakes; including klepon, kue putu, dadar gulung, lapis legit, pandan cake, buko pandan salad, and buko pandan cake. The tied knot of bruised pandan leaf is also added into fragrant coconut rice to enhance the aroma. In Sri Lanka, it is called rampé and it is grown almost in every household. Most of the Sri Lankan dishes use these leaves for aroma along with curry leaves. In India it is called annapurna leaves; In Odisha annapurna leaves are used to lend aroma to rice and pithas, in Bangladesh, it is called pulao pata (পোলাও পাতা); and in the Maldives, it is called ran’baa along with the other variety of pandan there (Pandanus fascicularis), and is used to enhance the flavor of pulao, biryani, and sweet coconut rice pudding, or payesh if basmati rice is not used. It acts as a cheap substitute for basmati fragrance, as one can use normal, nonfragrant rice and with pandan the dish tastes and smells like basmati is used. The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores of nations where the plant does not grow. They have a nutty, botanical fragrance that is used as a flavor enhancer in many Asian cuisines, especially in rice dishes, desserts, and cakes. The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They may be woven into a basket which is used as a pot for cooking rice. Pandan chicken, is a dish of chicken parts wrapped in pandan leaves and fried. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipino cuisine uses pandan as a flavoring in some coconut milk-based dishes as well as desserts like buko pandan. It is also used widely in rice-based pastries such as suman and numerous sweet drinks and desserts. Pandan leaves and their extract have also been used as a food preservative due to their antibacterial and antifungal properties (particularly against mold). In October 2017, celebrity chef Nigella Lawson predicted that pandan would displace popular matcha and avocado toast. While the plant’s visibility on social networks, especially in the United Kingdom, increased in 2017, there was also pushback against reports that described Lawson as “discovering” a “new” ingredient, as pandan has been widely used in Asia for a long time.[18][19] Bottled pandan extract is available in shops, and often contains green food coloring. Fragrance and traditional medicine The leaves are used in the perfume industry and traditional medicine. P. amaryllifolius essence may substitute for vanilla essence. Studies have established repellent activity of P. amaryllifolius against American cockroaches (Periplaneta americana L.). Air freshener The leaves possess a pleasant aroma and can be used as natural air fresheners. In Cambodia, cab drivers sometimes use pandan for this purpose.

Pchum Ben (Khmer: ភ្ជុំបិណ្ឌ, Phchŭm Bĕnd [pʰcom bən], lit. "Ancestor's Day") is a Cambodian 15-day religious festival, culminating in celebrations on the 15th day of the tenth month in the Khmer calendar, at the end of the Buddhist Lent, Vassa. In 2013, the national holiday fell on 03, 04, 5 October in the Gregorian calendar, the 2015 season began on 23 September and ends on 12 October. For 2022, Pchum Ben begins on September 11 and ends on September 25. (khmertimeskh.com, 15 Aug: Gov't announces dates for Pchum Ben, Kathen festivals.) The day is a time when many Cambodians pay their respects to deceased relatives of up to 7 generations. Buddhist monks chant the suttas in Pali language overnight (continuously, without sleeping) in prelude to the gates of hell opening, an event that is presumed to occur once a year, and is linked to the cosmology of King Yama. During this period, the gates of hell are opened and spirits of the ancestors are presumed to be especially active. In order to liberate them, food-offerings are made to benefit them, some of them having the opportunity to end their period of purgation, whereas others are imagined to leave hell temporarily, to then return to endure more suffering; without much explanation, relatives who are not in hell (who are in heaven or other realms of existence) are also generally expected to benefit from the ceremonies. In temples adhering to canonical protocol, the offering of food itself is made from the laypeople to the (living) Buddhist monks, thus generating "merit" that indirectly benefits the dead. However, in many temples, this is either accompanied by or superseded by food offerings that are imagined to directly transfer from the living to the dead, such as rice-balls thrown through the air, or rice thrown into an empty field. Anthropologist Satoru Kobayashi observed that these two models of merit-offering to the dead are in competition in rural Cambodia, with some temples preferring the greater canonicity of the former model, and others embracing the popular (if unorthodox) assumption that mortals can "feed" ghosts with physical food. Pchum Ben is considered unique to Cambodia. However, there are merit-transference ceremonies that can be closely compared to it in Sri Lanka, such as offering food to the ghosts of the dead. In its broad outlines, it also resembles the Taiwanese Ghost Festival in its links to the notion of a calendrical opening of the gates of hell, King Yama, and so on. Sources: https://en.wikipedia.org/wiki/Pchum_Ben

in this video show the lady fishing baby fish to make ferment fish known as Trei Prai (salted fish)

Create own electricity

Sternocera aequisignata can reach a length of about 30–50 millimetres (1.2–2.0 in). Elytra and pronotum have a beautiful metallic emerald iridescence. Pronotum is densely punctured.

In this video will show you the daily job of people who living in countryside.