Late November to Early December Finds us in Thailand, Celebrating Loy Krathong, the Festival of Floating Bowls.

Buddhists celebrate Loy Krathong during the 12th Lunar Month

Late November to Early December.

Loy Krathong (say: Loy KRAT hong) (Festival of Floating Bowls) At the end of the Kathin Festival season, when the rivers and canals are full of water, the Loy Krathong Festival takes place in all parts of Thailand on the full moon night of the 12 Lunar Month (which falls in late November to early December). The 2015 Loy Krathong Festival was celebrated on November 25-27.  
People bring bowls made of leaves which contain flowers candles and incense sticks, and float them in the water. As they go, all bad luck, anger, hatred and bad feelings are suppose to disappear into the waters.
The traditional krathong are made from a slice of the trunk of a banana tree or a spider lily plant. Modern krathongs are more often made of bread. A bread krathong will disintegrate after a few days and can be eaten by fish. Banana stalk krathong are also biodegradable. A krathong is decorated with elaborately-folded banana leaves, incense sticks, and a candle. A small coin is sometimes included as an offering to the river spirits.
On the night of the full moon, Thais launch their krathong on a river, canal or a pond, making a wish as they do so. The festival may originate from an ancient ritual paying respect to the water spirits.

Traditional Thai Krathong

'Moo Manao'

 

                                                                   

Deselect All

Chili Pepper Fresh Thai chile peppers, 16 oz 15.95 Fish Sauce Fish sauce, Tra Chang Gold Label, 7 oz 4.59 Fish Sauce, Mae Noy brand, 750 cc (25 oz) 4.65 Fish sauce, Squid brand, 25 oz 6.95 Fish sauce, Three Crabs brand 24 oz 7.89 Fish sauce, Golden Boy brand, 24 oz 7.89	Lime Fresh Limes, 20 ct 18.00
See our convenient T

Moo Manao is a trendy dish that's often served to dinner guests during the Festival of Loy Krathong. Most people like it heavier on the lime than the garlic, however there are others who swear by adding additional garlic to the recipe.

Ingredients

1/2 lb pork
3 stalks Chinese kale or a head of cabbage
1 lime, cut into thin slices
3 tablespoons fish sauce (available in the Asian section of most large supermarkets)
3 tablespoons lime juice
1 tablespoon fresh garlic, finely chopped (use more if desired)
1 tablespoon fresh Thai chile peppers, finely chopped
1 tablespoon coriander leaves and stems, finely chopped
1 teaspoon sugar

Method

Grill the pork over medium-high heat until done, then cut the pork into thin slices. Transfer pork to a serving plate. Remove leaves from the Chinese kale or cabbage, and cut the stems into 1 inch pieces, then chill for garnish. Prepare lime slices and set aside. Thoroughly mix remaining ingredients, and pour the mixture over the pork. Garnish with kale and lime slices.