A Khmer wedding

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The invitation to 'Mr. Scott Fraser and Madam'

If you want to know how important weddings are in this country you need only consider a comment from a local hotel owner. He told us that the smallest Khmer wedding he had been to was his own, and there were 300 guests.

Weddings traditionally are three-day affairs, although modern practicality has cut urban weddings down to a day and a half. They are packed with rituals and rites, some for immediate family, some involving close relatives and friends, and some for, it seems, the entire town. We have been invited to several, but had always been out of town or otherwise unable to attend. We were therefore happy that when the invite came from our colleague Ek Molinda (or Linda, as she is known) we were thrilled that our calendar was clear.

We were also happy that we had an invite not only to the large reception the evening of the big event, but to the important groom’s procession to the bride’s house. At 7 am on the wedding day the groom’s family and friends walk in procession to the bride’s house bearing trays of fruit, meat, drinks and dessert.

Everyone gathers under a tent and the presentation of the groom and bride begins. At Linda’s wedding a slick MC warmed the crowd up, followed by a pair of Apsara dancers. The bride’s family then sat at the front to receive a formal offering of grapes, the symbolic offering of the trays of food brought by the groom’s family.

It's hard to stay interested in every moment of a wedding

Gongs then sounded, calling the bride out of the house, and the groom and his men joined Linda and her bridesmaids for a ceremonial passing of flowers. The bride and groom formally walked down the aisle carrying the flowers. They then retired to the house, followed by a procession of guests taking their gifts of food to the door of the house.

It wouldn’t be an event in Cambodia without food, so everyone then sat down to a breakfast of bobor (rice soup) before heading back home.

The evening reception was at a location well known to us – Victory Club, the town swimming pool. The large deck is perfect for big wedding crowds. While the morning event was definitely all-Khmer, western influences crept into the reception. 

(click on the images for a better view)

Guests are greeted by the newlyweds and their families and led to tables to make their way through an eight-course meal. The newlyweds then come in, the bride wearing her sixth or seventh dress of the day, in Linda’s case a traditional white western-style gown.

There was a procession of the couple and their families three times around a large arrangement of fruit (these days often replaced with a wedding cake). They then took to the stage to thank the guests, and the bride threw the bouquet (caught by a quite-thrilled young man). The couple took the first dance on stage, then the wedding party did a spin around the floor to the tune of ‘Battambang’, a famous (in Cambodia) song about our home town in Cambodia.

As you can imagine, weddings are extremely expensive, thousands of dollars, often putting the parents (generally of the groom) into significant debt. On the upside, the tradition is for guests to leave $5 or $10 (in the envelope provided to you at your table) for the newlyweds – with 500 guests that’s a pretty nice grubstake for a new marriage.

 

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There’s more than one way to skin a pineapple

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We tried a banana when we were back in Vancouver last month, couldn’t go near a second one. It tasted like cardboard. Everything here is fresh off the tree (except for the super-expensive luxury fruit, apples from Washington State). If it’s ripe today it’ll begin rotting tomorrow, but that’s okay, because everything is dripping with flavour, super sweet and brightly acidic. In short, you want to eat it now.

At our local market there are too many fruit vendors to count. These shots are of one of the more upscale ones – she knows how to merchandise her fruit, and you pay a premium for it. But really, one look and you want it.

We are particularly fruit-happy right now because it’s mango season. Two, beautifully ripe, for 75 cents. Eat it fresh, add it to curry, make a chutney.

We have also come to appreciate the Khmer favourite, green mango – tart and crunchy, dip it in a mixture of crushed chilies and salt for a mouth-awakening mid-day snack.

Our year-round favourite is pineapple, much of which is grown just down the highway from Battambang. If you’ve ever tried to cut up a pineapple you probably know how to swear really well. In the market here most vendors offer a value-added service – they cut up the pineapple for you. Here’s a video of Sonia’s favourite vendor prepping a pineapple for us.

On average it takes her about 90 seconds per pineapple.

Two of our favourite new discoveries will lead you to wonder what the heck could be inside them. Mangosteens, on the left, are the size of a small apple, dark purple, with a hard outer shell and thick peel. In contrast, inside are white segments that have a creamy consistency and a wonderful sweet and sour tropical dessert flavour.

To the right are Rambutan, the Rastafarian punks of the fruit world – lychee nuts with hairy dreads dyed shades of red and orange. Despite their showy exterior, in flavour they are the yang to the Mangosteen’s yin – not too sweet, not at all tangy, subtle with a slightly green savoury flavour.

There are more. Longon, lamoat (sapadilla), four kinds of bananas. Who knew? Sonia doesn’t even have to hound Scott to eat his fruit.

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Let the rains begin

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If the temperature reaches the stage that you have to bitch about it in your blog, it’s not going to be long before that overheated, over-humid mass of air is going to want to get something out of its system.

The day after our whining post we started to spot isolated thunderheads. As the week went on they grew in number and size, giving us shows of forked lightening and rolling thunder, the winds picking up as someone in the region was dumped on.

Someone, but not us, much to our chagrin. When a thunderstorm lets loose here the winds howl and the temperature plummets, a sure cure for overheated barangs. But good things come to those who wait, and we have now entered our cycle for the next few months – beautiful, sunny mornings with the temperature climbing to unbearable levels by 1 pm, followed by an hour or more of intense storms that clean the air and cool the soul. Here are a few scenes from one of our first storms of the season, shot from the deck of our house:

 

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Yes, you can fry an egg

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There are three seasons in Cambodia: the Wet Season, the Dry Season and the Hot Season. The hot season runs from March to May. It’s actually as dry as the dry season, but deserves its own moniker because the temperature rises to notable heights.

At least, that is what we were told when we arrived last year. In fact, we found the hot season quite bearable when we first encountered it a year ago. Sticky, for sure, but hardly debilitating.

You might recall the devastating flooding last year in Cambodia and Thailand. It seems that the flooding was caused in part by a shorter and less intense hot season with an earlier-than-normal arrival of rains. In other words, we didn’t really see hot season.

And now we know that for a fact. It’s 36C at noon today (humidex 41C), forecast high 38C. By 10 pm the temperature is forecast to drop to a not very cool 30C. Tomorrow’s forecast is for hotter.

A VSO volunteer here from Kenya says that it’s way too hot. Yes, this heat is even too much for Africans.

Fans become forced-air heaters. They have the benefit of helping to carry away the liter per minute of sweat you are creating, but they do little to cool you down.

The heat also creates Mythbuster-like scenarios. Scott was out in a village this morning meeting with a farmer who has opened a small shop in front of her house. He will be helping her create a simple bookkeeping system. He and his Khmer colleague were chatting with her when there was an ear-splitting bang, like a gunshot, two meters away on a shelf. Seems that the sun was shining on a display shelf and one of the cigarette lighters that she sells had exploded. Yes, exploded.

She moved the rest of the lighters into the shade on the table in front of where they were talking. A minute later there was another gunshot bang from the shelf – it seems that the first explosion blew one of the lighters off the display and onto another shelf, still lying in the sun. From that point Scott remained fixated on the lighters on the table in front of him, hoping they cooled down quickly.

This is all happening just after our return from a trip back to Vancouver. While there we took our tropics-adjusted bodies out for a walk on the seawall, freezing our butts off in our multi-layered thermal winter gear while the golf-shirt-wearing locals gave us curious looks. We were looking forward to returning to Cambodian warmth, but this is a bit much.

Fortunately we have air conditioning in our bedroom, which until this heat wave we had never used. We now set it to 28C a few minutes before going to bed. Even at 10 pm, compared to the rest of the house the 28C in the bedroom feels so cold that we call it the meat locker. That’s actually quite appropriate for the way we feel at the end of a hot-season day.

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