Nov 22, 2015
Nov 19, 2015
Source - Wikipedia and photos were taken by my husband during our recent visit to Siem Reap, Cambodia
The Bayon (Khmer: ប្រាសាទបាយ័ន, Prasat Bayon) is a well-known and richly decorated Khmer temple at Angkor in Cambodia. Built in the late 12th or early 13th century as the official state temple of the Mahayana Buddhist King Jayavarman VII, the Bayon stands at the centre of Jayavarman's capital, Angkor Thom. Following Jayavarman's death, it was modified and augmented by later Hindu and Theravada Buddhist kings in accordance with their own religious preferences.
The Bayon's most distinctive feature is the multitude of serene and massive stone faces on the many towers which jut out from the upper terrace and cluster around its central peak.[The temple is known also for two impressive sets of bas-reliefs, which present an unusual combination of mythological, historical, and mundane scenes. The current main conservatory body, theJapanese Government Team for the Safeguarding of Angkor (the JSA) has described the temple as "the most striking expression of the baroque style" of Khmer architecture, as contrasted with the classical style of Angkor Wat.
Nov 17, 2015
A tasty fried fish, goes well with rice in Indian cuisine !!
Serves: 2 - 4
4 good quality fish pieces
200 ml oil (to deep fry)
1 st marinade:
1 tablespoon lemon juice or vinegar
1 teaspoon salt (or to taste)
2 nd marinade:
2 1/2 teaspoon red chilli powder
½ teaspoon pepper powder
6 shallots (chuvannulli, / sambar onion)
6 garlic cloves
1/2 - inch piece ginger
1/2 teaspoon thick tamarind paste
1/2 teaspoon turmeric powder
Make a thick paste above ingredients in a small mixer bowl. Do not add water when making paste. It should be thick in consistency.
Wash and clean fish (until water is clear and without dirt). Drain out water completely. Wipe each fish piece carefully with a soft kitchen towel.
In a wide bowl, mix lemon juice and salt together. Marinate this mix evenly on both the sides of the fish. Cover and keep aside for half an hour.
Apply 2 nd marinade evenly on both the sides of each fish pieces. Cover and keep aside for one hour.
Heat kadai or frying pan on high heat. Reduce the heat to medium and pour 200 ml oil. Heat oil for 2 minutes. Arrange fish and deep fry till golden brown on both the sides.
Gently remove fried fish from the frying pan with a flat spatula. Drain on paper towels to absorb extra oil. Serve with rice / side dishes ....Decorate with lemon wedges, onion rings and tomato wedges .. (optional).