Thailand flooding update October 18, 2011

After hearing of the updated situation, MR Sukhumbhand staged an urgent press conference at 9:30pm last night to report that the torrent is expected to arrive in Don Muang and Sai Mai districts within 48 hours of his announcement.

The government had alerted City Hall that they could no longer hold back the flood water and that they could not reduce the amount flowing into Khlong Rangsit, Khlong 8 and Khlong 9 in neighbouring Pathum Thani province.
This will result in a sharp rise in the waterways north of Bangkok, MR Sukhumbhand said.

“Sai Mai district is at the frontline. Don Muang should be on high alert too,” the governor said.

In an attempt to safeguard northern Bangkok, MR Sukhumbhand said City Hall would find 1.2 million sandbags to increase the height of Khlong Hok Wa to about three metres.

“We have another 48 hours to evaluate the situation,” he said.

“So, don’t panic but do prepare for possible flooding, for example by moving your belongings to higher ground.”

Earlier yesterday, MR Sukhumbhand expressed concern that floodwater could start to flow into the north of the capital.

He said a dyke was being built along Khlong Hok Wa Canal to protect Sai Mai and Khlong Sam Wa districts.

Workers together with soldiers and volunteers were raising a dyke along a 7km stretch of the canal by 50cm.

City Hall will also raise a 1.25km section of Liap Khlong Song Road and a 1.5km section of Sai Mai Road by 30cm to keep floodwaters at bay.
The Bangkok Metropolitan Administration (BMA) has distributed 600,000 more sandbags to eastern districts, while the governor has appealed for more sand to protect eastern Bangkok.

“I don’t think Bangkok is safe,” MR Sukhumbhand said. “The danger has not been averted.

“However, the situation is not critical yet. The BMA must be vigilant, especially in Sai Mai and Don Muang. If the dyke in Sai Mai is breached, Khlong Sam Wa will be hit too.”

The level of the Chao Phraya River in Bangkok was 2.07 metres yesterday, while dykes along the river stand at 2.50 metres on average.

Elsewhere, Bangkok’s government complex on Chaeng Watthana Road started taking in flood evacuees yesterday, with about 300 flood victims arriving from Rangsit and Lat Lum Kaeo district.

Meanwhile, more communities and institutions in Pathum Thani and north Bangkok are threatened by the run-off as it moves from the Central Plains towards the Gulf of Thailand.

Thammasat University’s Rangsit campus, Pinehurst golf course, the White House housing estate, Bangkok University’s Rangsit campus and other areas in and around Rangsit were placed on alert yesterday after the Nava Nakorn Industrial Estate in Pathum Thani was partially submerged following a breach in its northern flood walls.

The management of Thammasat University’s Rangsit campus, 8km south of the industrial estate, says it can cope with floodwater, as the campus is also functioning as an evacuation centre.

According to deputy rector Assoc Prof Kamphol Rujiwich, the height of an earth dyke around the campus has been raised and possible leaks plugged.

He said sandbags are also providing protection for Thammasat Chalermprakiat Hospital and that patient evacuation plans are in place if needed.

Assoc Prof Kamphol also advised new evacuees to head for safer shelters instead of the Rangsit campus.

Why was so much water kept in the dams?

When scanning the papers last week, BP was surprised to learn that two of Thailand’s major dams, Bhumibol Dam and Sirikit Dam, were releasing water after being 97% and 99% full respectively. The Bangkok Post on October 6: Increased water discharges from the Bhumibol Dam in Tak have threatened to add flood woes to provinces downstream, including Ayutthaya where a large number of industrial factories have been inundated since Tuesday. … The discharge rate at the Bhumibol Dam in Tak province has risen from 6 0 million cubic metres to 100 million cu m of water per day . The flow runs at about 1,200 cu m per second. The increasing discharge is meant to save the dam. The extra volume of water has worsened the flood situation downstream.

Original posts:
Why was so much water kept in the dams?

Why was so much water kept in the dams? – Part II

Temple of a Million Bottles

Buddhist temple has been built by monks in northeast Thailand who used over a million recycled beer bottles to make the walls and roof.

Wat Pa Maha Chedi Kaew, also known as Wat Lan Kuad or ‘the Temple of a Million Bottles’, is about 400 miles northeast of Bangkok in the city of Khun Han close to the Cambodian border. using Heineken bottles (green) and Chang Beer bottles (brown) the monks were able to clean up the local pollution and create a useful structure that will be a visual reminder to the scope of pollution and the potential we can make with limber minds.

The water tower and tourist bathrooms are even made from beer bottle litter. The monks were able to have the local people bring them the building materials which beautifully reflect the Thai sun.

Alms for 12600 Monks in Bangkok

Early on Sunday morning, thousands of lay people from Bangkok and the surrounding provinces, came together to give alms to an estimated 12,600 monks. The event took place along Ratchadamri Road in front of Central World. About 800 meters of the road from Ratchaprasong Intersection and towards Pratunam was closed to traffic.

The Most Venerable Phra Phromamatee, member of the Sangha Council, was the master of ceremony and the presiding monk. Mom Ratchawong Sukhumphan Boriphat, Governor of Bangkok, and Mr. Virun Techaphaibul were the Chairmen for the event.

For Buddhist people, this year is very important as it is the 2,600th anniversary of Buddha’s Enlightenment. This is now the second mass alms giving that I have attended this year. The other took place back in April in Samut Prakan Province. Today’s event was in commemoration of Visakha Bucha Day which takes place on 17th May this year.

Visakha Bucha Day is one of the most important days in the Buddhist calendar. It takes place every year on the full moon of the sixth lunar month. Three important events happened on this day. These were the birth, enlightenment and the death of the Lord Buddha. Buddhists make merit on this day by going to the temple to offer food to monks and to listen to sermons.

The road in front of Central World was completely covered in white sheets. In addition, there were ten red lanes which marked the path to be taken by the 12,600 monks. Many of the lay people came early in the morning, even before the sun came up, in order to get a good spot. I was there at 5:30 a.m. and there was already hundreds of people there.

After chanting and a sermon, the monks then started to file down the paths between an estimated crowd of 100,000 lay people. In normal alms giving events that I have attended, the monks would start accepting alms straight away. However, as there were 12,600 here it wasn’t possible. So, they all filed down to the end first. Once all of the monks were on the red carpet, the lay people then started offering food to the monks at the same time.

The majority of alms offered were dried food as well as personal necessities such as soap, shampoo and toothpaste. Like the mass alms giving in Samut Prakan, most of the donated food will be sent to 286 temples in the deep south of Thailand. Proceeds will also be used to sponsor the Robe Offering Ceremony for the entire year. Due to the on-going troubles in the four southernmost provinces in Thailand, it is not easy for the monks living there to go out on their daily alms rounds. In fact, monks have been targeted and shot dead in the past. The event today was organized to give them both moral support as well as dried food.

Phra Pathom Chedi

 Despite its closeness to Bangkok, the city of Nakhon Pathom is often neglected by tourists. This is a shame because of the historical importance of the city. Nakhon Pathom is not only one of the oldest cities in Thailand, but it also marks the spot where Buddhism was first officially introduced into the Kingdom. The original pagoda is believed to date back over 1,500 years. In those days, the Gulf of Thailand reached as far north as Nakhon Pathom. Indian traders arrived in their ships and settled in this area. The introduction of Buddhism came via King Asoka who sent two missionaries to this land around 269 BC. Historians believe that it is this area that was known as Suvarnabhumi and that Nakhon Pathom could have been the capital. Suvarnabhumi means "Golden Land" and is the official name of the new international airport East of Bangkok.

There is a legend that recounts the building of the original stupa. It is very similar to the Greek legend of Oedipus. Court astrologers predicted that the new-born son of the King would one day kill him. Unable to kill her own son, the Queen had the baby abandoned in a forest where it was discovered by an old woman. He was given the name of Phya Pan. Later in his life he became a great warrior for the king of Ratchaburi. During a dispute that led to an armed conflict, Phya Pan led his soldiers into battle on elephant-back. His father recognized him just before he was then killed by his own son. Phya Pan then entered the capital triumphant and claimed the Queen as his wife, which was the tradition at the time. He was devastated when he found out the truth. He consulted the monks about what he could do to amend for these great sins. He was told to build a great stupa that would reach as high as a dove could fly. The original stupa, or chedi, was 39 metres high. A replica can be seen today in the southeast corner.

The town surrounding the Buddhist monument was eventually abandoned after the rivers dried up and the trading ships moved elsewhere. The jungle then cut off the area to the outside world and it became forgotten. It was then "re-discovered" by the future King Mongkut (King Rama IV) who at that time was a monk. When he later became a king, he commanded for the pagoda to be rebuilt. In 1853 A.D. a giant chedi was built to enshrine the original pagoda. Unfortunately this one collapsed during a violent rainstorm. It then had to be rebuilt and wasn't completed until 1870 A.D. during the reign of King Rama V. By this time the height of the chedi was 120.45 metres high making it the tallest Buddhist monument in the world. A record that still stands. The diameter of the base is 233.50 metres. The chedi is solid and houses the relics of the Lord Buddha. The chedi was restored and improved upon during the next reign. The temple then became the royal chapel for King Rama VI. His ashes are interred in the base of the standing Buddha on the north side of the chedi.

Nakhon Pathom is only 56 kilometres West of Bangkok. It is easy to drive there along Highway 4. From Samut Prakan, it took me less than one hour to drive there early in the morning. There is no need for a map as the journey is simple and well sign-posted. You can, of course, also go there by bus from the Southern Bus Terminal or by Train from the Thonburi Station. At the weekend, there is a special train excursion that leaves Hualampong Station at 6.30 a.m. with stops at both Nakhon Pathom and Kanchanaburi further down the line. I was at the station when the train arrived at 7.40 a.m. Everyone rushed out as they had only 40 minutes to explore Phra Pathom Chedi before they had to get back on the train. You could take this tour if you like (only 100 baht) or arrange your own trip. I would suggest staying longer. There is more to see in the town. There are a few cheap but clean hotels near the station. I ate my breakfast in the market in this area and then walked the short distance to the chedi.

Even though it was still early the complex was open for visitors and worshipers. I entered from the north where you can see the large Standing Buddha. But, you can enter from other directions. If you are there early in the morning like me, then you might want to go around to the Southern entrance to get a better picture as the sun will be behind you (see top picture). When walking around a chedi or any Buddha monument, you should do so in a clockwise direction. This will bring you greater luck. I actually walked around three times in the end so hopefully I brought myself a lot of luck. The first round was at the base of the chedi. Then I went up the steps to walk around the gallery which was, of course, much quicker. I then walked through the cloisters surrounding the chedi to walk again around the circumference. Here you will find a total of 25 bells in little bell towers. If you ring them with a wooden mallet as you walk around then your luck will be heightened. On the outside of the cloisters you will find numerous Buddha images depicting different postures and gestures of the Buddha. Many of them I have never seen before. There are also chapels where you will find larger Buddha images such as the Reclining Buddha on the Westeren side.

In the temple grounds there is also a small museum.

Thai Food

The main food in Thailand is rice. Everyone has eaten it since they were born. But we can't really eat rice alone so we have to have something to go with it. There are many dishes of food to go with rice. Most of them are hot and spicy and that is what Thai food is famous for. 

 Thai people are used to eating rice with their meal. Most Thai people can't have sandwiches for their meal. They call sandwiches a snack. Also, most Thai people do not sit down to eat a proper meal because they usually eat when they are hungry, especially kids and teenagers. If you know some Thai person, you might hear them say "gin khao yung" every time you meet them. It means "have you eaten yet?" or more precise "have you eaten rice yet?". If you come to Thailand and stay with a Thai family then be careful you don't put on too much weight! All of the visitors that have come to stay at our school always go home weighing more!

Thai food is widely known for being hot and spicy since almost all Thai food is cooked with basic ingredients such as garlic, chillies, limejuice, lemon grass and fresh coriander leaf and fermented fish sauce (nam pia) or shrimp paste (kapi) to make it salty.

 

Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks obviating the need for a knife. The spoon is used to convey food to the mouth. Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice,

  three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are "balanced" by bland dishes to avoid discomfort.

The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chillies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.

Since rice is the staple food in Thailand, it is usually eaten at every meal with soups, curries, fried vegetables and nam phrik. Nam phrik is a hot sauce, prepared in a variety of ways and differs from region t oregion: nam phrik pla pon is a ground dried fish and chilli sauce, nam phrik pla raa is a fermented fish and chilli sauce, nam phrik kapi is a shrimp paste and chilli sauce, nam phrik oong is a minced pork, tomato and chilli sauce. In general, the basic ingredients of nam phrik include shrimp paste, garlic, chilli, fermented fish sauce and iemon juice.

Other common seasoning in Thai food include galingale (khaa), blackpapper, ground peanut, tamarind juice, ginger and coconut milk. As a result, it takes hours to prepare a proper Thai meal in the traditional way as it involves so much peeling and chopping and pounding so it needs time to prepare in advance. 

In fact, Thai food varies from region to region, for example, glutinous or sticky rice is more popular in the North and Northeast than steamed rice. Moreover, in some rural areas, certain insects are also eaten e.g. crickets, silk worm larvae, red ant larvae. At the same time, Thai desserts are often made from sticky rice or coconut milk, flour, egg and coconut sugar while a variety of fruit is available all the year round.

Meanwhile, the basic characteristic taste of Thai food in different parts of the country can be described in different ways: in the central region, food is hot, salty, sweet and sour. Rice is served with different types of nam phrik and soups e.g. tom yam kung (prawn soup with lemon grass. Dishes usually contain a lot of condiments and spices. In the North, food is mild or hot, salty and sour, but never sweet. Sticky rice is served with boiled vegetables, nam phrik oong and soups or curries. The North is also well-known for its sausage called "naem" which consists of fermented minced pork. It has a sour flavour and is sold wrapped in cellophane and banana leaf. 

Food in the Northeast is hot, salty and sour. Their favourite foods include papaya salad (som tam), sour chopped meat salad "koi", sour minced meat salad (lard) . People use a lot of condiments but not many spices. Their meals generally consists of sticky rice and nam phrik pla raa accompanid by a lot of vegetableas including those found growing wild. On the other hand, food in the South is renowned for being very hot, salty and sour-tasting. Curries are popular and made with a lot of spices and condiments. Khao yam (a mixture of rice) raw vegetables and fermented fish sauce or boo doo is also a common dish. Generally southern people eat little meat and other varieties of nam phrik are not so popular, the most common one is nam phrik kapi.

Though the major portion of Thai food is described as being spiced and chilli hot, it currently enjoys worldwide popularity especially the exotic Tom Yam Kung, a uniquely piquant prawn soup that is renowned for it simplicity, creativity, artistic flair and delicious taste. Above all, the tastes of Thai cuisines can be amended to suit individual desire, for example, by reducing the amount of chillies in certain dishes to lower the heat or increasing amount of lime juice to increase sourness. Visitors who have tried the exotic Thai food will never forget to order them again whenever their favourite dishes are available.

 Titbits

A simple kind of titbit is fun to make. You need shallots, ginger, lemon or lime, lemon grass, roasted peanuts and red phrik khi nu chilies. Peeled shallots and ginger should be cut into small fingertip sizes. Diced lime and slices of lemon grass should be cut to the same size. Roasted peanut should be left in halves. Chilies should be thinly sliced. Combinations of such ingredients should be wrapped in fresh lettuce leaves and laced with a sweet-salty sauce made from fish sauce, sugar, dried shrimps and lime juice. 

 Dips

Mixing crushed fresh chilies with fish sauce and a dash of lime juice makes a general accompanying sauce for any Thai dish. Adding some crushed garlic and a tiny amount of roasted or raw shrimp paste transforms it into an all-purpose dip (nam phrik). Some pulverized dried shrimp and julienned egg-plant with sugar makes this dip more complete. Serve it with steamed rice, an omelets and some vegetables. 

Salad Dressings

Salad dressings have similar base ingredients. Add fish sauce, lime juice and sugar to enhance saltiness, sourness and sweetness. Crushed chilies, garlic and shallots add spiciness and herbal fragrance. Lemon grass and galangal can be added for additional flavour. Employ this mix with any boiled, grilled or fried meat. Lettuce leaves, sliced cucumber, cut spring onions and coriander leaves help top off a salad dressing. 

Soup Stocks

Soups generally need good stock. Add to boiling water crushed peppercorns, salt, garlic, shallots, coriander roots, and the meats or cuts of one's choice. After prolonged boiling and simmering , you have the basic stock of common Thai soups. Additional galangal, lemon grass, kefir lime leaves, crushed fresh chilies, fish sauce and lime juice create the basic stock for a Tom Yam. 

Curries
To make a quick curry, fry curry or chili paste in heated oil or thick coconut milk. Stir and fry until the paste is well cooked and add meats of one's choice. Season with fish sauce or sugar to taste. Add water or thin coconut milk to make curry go a longer way. Add sliced eggplant with a garnish of basil and kefir lime leaves. Make your own curry paste by blending fresh (preferably dried) chilies, garlic, shallots, galangal, lemon grass, coriander roots, ground pepper, kefir lime peels and shrimp paste. 

Single Dish Meals

Heat the cooking oil, fry in a mixture of crushed chilies, minced garlic, ground pepper and chopped chicken meat. When nearly cooked, add vegetables such as cut beans or eggplants. Season with fish sauce and garnish with kefir lime leaves, basil or balsam leaves. Cooked rice or fresh noodles added to the frying would make this a substantial meal.
 

Loy Krathong Festival

Thailand : Loy Krathong Festival

On the full moon night of the twelfth lunar month (usually in November), Thailand holds one of the nation's biggest festival called "Loy Krathong Day". There are celebrations throughout the country. Loy Krathong Day in 2010 will be on November 21st. Now let's see what it is about.

What is Loy Krathong? 

"Loy" means float and "Krathong" is usually a lotus-shaped raft. There are many legends about Krathongs, who and when and why they have been created. However, there is an evidence on stone script from Sukhothai period (about 700 years ago) that there was a festival floating lanterns which is believed to be the same as "Loy Krathong" festival now.

The most popular version of Krathong legend is krathong has been invented by a Sukhothai King Ramkamhaeng's concubine named "Nang Noppamas" during old capital "Sukhothai" period. The festival during that time was floating the lanterns to the air. But Nang Noppamas invented a beautiful krathong using a lot of beautiful flowers decorated on a lotus-shaped water floating lanterns. King Ramkamhaeng saw her krathong and really impressed. So he announced that every full moon night in the twelfth month would change from floating lanterns to the air to this lotus-shaped krathong floating on water to pay respect to the Buddha's footprint in the waterworld of Nammathanati river in India.

Purposes and Beliefs of Floating Krathongs 

Reasons for floating krathongs vary in different areas such as

1. Floating krathongs to thank and ask for forgiveness to Water Goddess or "Pra Mae Kongka" because all year round we use water in our every day life: to drink, to cook and sometimes throw rubbishes and released waist things in the water.

2. To worship the footprint of the Buddha at Nammathanati River in India. There was the belief that once the Buddha went to underwater world, to Naga realm and left his footprint on the beach. Nagas are snake-like animals in the legend live in underwater world, there is still myterious event happened every full moon night on 11th month of lunar calendar that there will be a lot of fireballs coming up from the center of Mekong River. It is believed that Nagas living in Mekong River release those fireballs to pay respect to the Buddha. Nobody until now truly know how and why this happens only on the full moon night of 11th month which is the day the 3-month buddhist lent completed.

3. To float away bad luck, misfortune, sadness and diseases just like in Bhrama ceremony. Some people will cut his hair and nail putting on krathong too.

4. To pay respect to Uppakud, a monk who has supernatural power to kill Mara. He is believed to meditate undersea now. This belief in quite limited to only Northern Thailand areas.

Krathongs Making 

Krathongs can be made using various materials. The traditional krathong uses banana trunk and banana leaves folding in many styles as main base materials Then the materials have been changed over time, foam and colored paper had been widely used instead. Until people recognized that foam and non-natural materials caused high water pollution and harm the fish. So natural materials gain popularity in use again. Some krathongs are made with bread that can be food for the fish later.

No matter what kind of materials used, every krathongs will have flowers, a candle and 3 incense sticks to pay respect to the Buddha.

Various Materials Used In Krathongs Making 

Traditional style krathong will be made of banana leaves, banana trunk decorated with flowers

This kind of krathong is attractive to small kids due to its colorful and bright colors. This style was once widely used, but not anymore as they create water pollution.

New krathong bread-based materials are developed lately as they can then be food for the fish.

Some Beautiful Large Krathongs 

"Nang Noppamas" Beauty Contest 

One popular activity held nationwide is the beauty contest. The winner will be called "Nang Noppamas". On Khaosan Road also has Nang Noppamas contest every years. The contestants are foreigners from any countries. They are beautiful in Thai costumes, don't you think so?

Where to Float Krathongs 

Actually krathongs can be floated on any water: rivers, canals, ponds, swimming pool or even a bowl of water at home. Anyway I still have to say that floating krathongs on the river under the full moon is the most romantic way. When I was a kid, our family usually went to Ping river (one of four rivers that become Chao Phraya River later). We went down from the bank, prayed and floated away our krathongs in the running water. After I moved to Bangkok I rarely have a chance to float my krathong on the river again because it's so crowded that you will have much less time time to pray and slowly float your krathong.

Anyway there are still many good ways and places you can enjoin this festival. Some hotels and restaurants will have special dinner event on Loy Krathong Day, they often show Thai classical dance, Thai mask dance (Khon) and any other culture shows. Or you can have dinner on the cruise, then you can float your krathongs while enjoy beautiful scenes of Bangkok at night.

The big festivals also celebrate throught the country such as in Sukhothai, the origin of the Loy Krathong Festival, or Chiang Mai which also has its own style of krathongs and festival called "Yi Peng" happened on the same day.

Chiang Mai Yi Peng 

"Yi Peng" is northern Thai dialect. "Yi" means second and "Peng" means month. According to Lanna lunar calendar, floating lanterns will be held on full moon night of in the second lanna month which is the same as 12th month in lunar calendar. People in northern Thailand will decorate their houses and cities with lanterns or "Khom Fai", hanging lanterns or "Khom Kwan" and they will launch floating lanterns or "Khom Loy" to the air.

The reasons of floating krathongs to the air is believed to pay respect to the Buddha's hair that had been cut off at the time he left the palace to seek for enlightenment. His hair is believed to be taken by Indra God and kept in Chulamani Chedi in heaven.

So in Chiang Mai you will see lights floatingon water, lights floating in the sky, lights on the roads, in temples and houses. This is stunning scene shouldn't be missed.

Inside floating lantern or "Khom Loy", it is called "Wowhom" or "Wowkwan" in northern dialect.

Hanging lanterns or "Khom Kwan"