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Songket

From Wikipedia, the free encyclopedia

Minangkabau songket, the pattern in the lower third representing bamboo

sprouts

Songket in Palembang Aesan Gede wedding costume, South Sumatra

Songket is a fabric that belongs to the brocade family of textiles of Indonesia,Malaysia, and Brunei. It is hand-woven in silk or cotton, and intricatelypatterned with gold or silver threads. The metallic threads stand out againstthe background cloth to create a shimmering effect. In the weaving processthe metallic threads are inserted in between the silk or cotton weft

(latitudinal) threads.Contents

[hide]

1 Etymology

2 History

3 Production centers

4 References

5 Further reading

6 Notes

[edit] Etymology

The term songket comes from the Malay/Indonesian word sungkit, whichmeans "to hook". It has something to do with the method of songket making;to hook and pick a group of threads, and then slip the gold threads in it.[1]Some says that the word songket was derived from songka, a Palembang capin which gold threads was first woven.[2] The word menyongket means toembroider with gold or silver threads. Songket is a luxury producttraditionally worn during ceremonial occasions as sarong, shoulder cloths or


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head ties. Tanjak or Songket headdresses were worn at the courts of theMalay Sultanates.[3] Traditionally Muslim women and adolescent girls wovesongket; "some boys and men are also weaving today".[2] Traditionally-patterned Sumatran textiles embody a system of interpretable emblems.

[edit] History

Songket weaving is historically associated with areas of Malay settlement,and the production techniques could have been introduced by Arab andIndian merchants.[citation needed] It is not certain as to the songket's placeof origin, however according to Kelatan tradition this weaving techniquecame from the north, somewhere in the Cambodia-Siam region and expandedsouth into Pattani and finally to Kelantan and Terengganu[citation needed].However, Terengganu weavers believe that Indian traders brought songketweaving teachnique to Palembang and Jambi where it probably originatedduring the time of Srivijaya.

In Indonesian tradition, songket is associated with Srivijaya,[4][5] a wealthy7th to 13th century maritime trading empire based on Sumatra, due to thefact that Palembang is the famous songket producer in Indonesia. Songket isa luxurious textile that required some amount of real gold leafs to be madegold threads and hand-woven into exquisite fabrics, hictorically the goldmines are located in Sumatra hinterland; Jambi and Minangkabau highlands.Although gold threads was found buried in the Srivijaya ruins in Sumatra,along with unpolished rubies and pieces of gold plate, there is nocorroborating evidence that the local weavers used gold threads as early as600s to early 700s CE.[2] Songket probably developed in later periodsomewhere in Sumatra.

Much documentation is sketchy about the origins of the songket but it is mostlikely that songket weaving was brought to Peninsular Malaysia throughintermarriages between royal families. This was a common occurrence in the15th century for sealing strategic alliances. Production was located inpolitically significant kingdoms because of the high cost of materials; the goldthread used was originally wound with real gold leaf.[6]

Songket as king's dress was also mentioned by Abdullah bin Abdul Kadirwritings in 1849.[7]


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[edit] Production centers

Sasak traditional Songket, Lombok.

In Indonesia, songket is produced in Sumatra, Kalimantan, Bali, Sulawesi,Lombok and Sumbawa. In Sumatra the famous songket production centers isin Minangkabau Pandai Sikek area, West Sumatra,[8] and Palembang, SouthSumatra. In Bali, songket production villages can be found in Klungkungregency, especially at Sidemen and Gelgel village. While in the neighboringisland of Lombok, the Sukarara village in Jonggat district, Central Lombokregency, is famous for songket making.[9] Outside of Indonesia, furtherproduction areas include the east coast of the Malay Peninsula[10] especiallyin Terengganu and Kelantan, and in Brunei.[6]

Roti CanaiRoti canai


For the Singaporean variant of the roti canai, see Roti prata.

For other uses, see Roti (disambiguation).

This article does not cite any references or sources. Please helpimprove this article by adding citations to reliable sources. Unsourced

material may be challenged and removed. (August 2007)

Roti canai Canai.jpg

Roti canai

Origin

Place of origin India

Region or state Malaysia and Indonesia

Creator(s) Indian cuisineDish details

Main ingredient(s) Flour

Roti canai (pronunciation tanai) or roti cane (pronunciation tane) is a type of


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Indian-influenced flatbread found in Malaysia and Indonesia. It is often sold inMamak stalls in Malaysia; also in Malay, Minangkabau and Aceh restaurantsin Indonesia. It is known as roti prata in Southern Malaysia and Singapore,and is similar to the Indian Kerala porotta.

Contents[hide]

1 Origin of the word

2 The roti canai dish

2.1 Composition

2.2 Consumption

3 Preparation of roti canai in pictures

4 See also

5 References

6 External links

[edit] Origin of the word

Roti means bread in Hindi, Urdu, most other North Indian languages, andMalay. The term "canai" derives either from:

Chennai, a city in India which is formerly known as Madras. Roti canai ispresumed to have been introduced by immigrant labour from the Madrasregion where a similar combination of parotta and dalcha - the accompanyinglentil curry - is served.[1]

Channa, a dish made with boiled chickpeas in a spicy gravy from NorthernIndia which this type of bread was traditionally served. However, the roti inNorthern India is different from that served in Malaysia. The latter is moresimilar to the South Indian parotta, and roti canai is often served with dhal orlentils curry rather than chickpeas.

The word 'canai' in Malay means 'to knead'.


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Roti canai is circular and flat. There are two ways to make roti canai that iseither to twirl it until the dough becomes a very thin sheet and then foldedinto a circular shape or to spread out the dough as thinly as possible before

being folded. Then the folded dough is grilled with oil. The first method ismore popular and faster than the second. The term 'roti paratha' in Malaymeans 'plate bread'.

In Indonesia Roti canai is often spelled as "Roti cane", and usually served withKari Kambing (mutton curry). It was derived from Indian cuisine and cameinto Indonesia with the influx of Indian migration to Dutch East Indies in early19th century. Roti cane has been adopted within Malay cuisine of Sumatra,Aceh cuisine, as well as Minangkabau cuisine; as the result Malay, Aceh, andMinangkabau restaurants in Indonesia often served Roti canai with muttoncurry, and the seller and cook is no longer Indian as in Mamak stalls inMalaysia.

In English and in Chinese, roti canai is sometimes referred to as "flyingbread" ( fibng), a term that evokes the process of tossing and spinningby which it is made. In Chinese, Roti Canai is originally called "yin du

jian bing", which means Indian Fried Biscuit (Bread).

[edit] The roti canai dish

[edit] Composition

The dish is composed of dough containing copious amounts of fat, egg, flourand water (although eggless vegan versions do exist). The form of fat used isusually ghee (clarified butter). Some people add sweetened condensed milkto the mix. The entire mixture is kneaded thoroughly, flattened, oiled andfolded repeatedly. It is then allowed to proof and rise, and the process isrepeated. The final round of preparation consists of flattening the dough ball,

coating it with oil and then cooking on a flat iron skillet with a lot of oil. Theideal roti is flat, fluffy on the inside but crispy and flaky on the outside.

[edit] Consumption

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issue on the talk page. (December 2010)

One of the characteristics of roti canai and its derivatives is that it can beeaten with the hands, without the need for utensils. This makes it a

convenient dish to consume, while being filling. This characteristic makes it adish of choice as breakfast or as late night supper.

Traditionally, it is served with dal or 'dhal' (lentil) curry, which in North Indiais prepared with chana dal. It can sometimes be taken with sugar orcondensed milk. More recently, various improvements on plain roti have beendevised to suit Malaysians. Generally the newer forms of roti canai aredenoted by prefixing roti to the additional ingredient used. Commonvariations include:

roti telur, with fried eggs (telur being the Malay word for egg)

roti tisu (tissue bread), a paper-thin and flaky roti. Also called roomali roti,from roomal (Hindi, meaning handkerchief).

roti bawang (onion bread)

roti boom (bomb bread), a smaller but thicker roti, usually round in shape.

roti planta, stuffed with margarine (often Planta Margarine) and sugar.

roti sardin, stuffed with sardine and sometimes mixed with ketchup orsambal, similar to murtabak

roti pisang, banana bread

Some consumers may also order their own variation, such as:

roti telur bawang, with eggs (telur) and onions (bawang)

roti kaya, with kaya

roti tampal, similar to roti telur but the eggs are sticked on the outsideinstead

roti tuna, stuffed with tuna


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roti cheese, with cheese added

roti milo, although not common, some consumer requested that the roti issprinkled with Milo powder

roti babi, stuffed with pork.

roti kacang, cooked with lentils or beans

roti ayam, cooked with chicken stock

roti A&W, replaces shortening with A&W root beer. The result is carbonatedand fluffy but not crispy rotis.

roti kopi, served with shredded coffee bean. Only found in Sacred Mamak,Kuala Ibai.

Roti Canai served with mutton curry in Bukittinggi, West Sumatra.

Roti Cane served with mutton and potato curry in Aceh restaurant.

There are also a lot of different curries used besides dhal, for example:

kari ayam, chicken curry

kari daging, beef curry

kari kambing, mutton curry

kari ikan, fish curry (mostly served with stingray)

kari campur, mixed curry (consumers can select a mixture of dhalsthemselves)

Most plain roti are round, while those with fillings are square in shape due tothe folding of the roti. Due to time saving concerns, the maker usually has a"stock-ready" bucket that keeps pre-made roti. These rotis are usually roundin shape and will eventually become cold. Therefore, consumers might insiston a square roti to ensure they get a freshly prepared one.


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Roti canai is affordable in Malaysia (the standard price is RM0.90 a piece inMalaysia), making it extremely popular there. It is also available in frozenform whereby pre-fried roti canai is processed through a blast-freezingtechnique to ensure a soft and fluffy texture upon defrosting and refrying.

Some hawkers serve fluffy and crispy roti canais by placing fried roti canai ona flat surface and giving them a soft clap with both hands.

Mooncake


Not to be confused with Moon pie.

This article needs additional citations for verification. Please helpimprove this article by adding citations to reliable sources. Unsourcedmaterial may be challenged and removed. (September 2011)

This article contains Chinese text. Without proper rendering support,you may see question marks, boxes, or other symbols instead of Chinesecharacters.

Mooncake

Mooncake1.jpg

Traditional Chinese

Simplified Chinese

Hanyu Pinyin yubng

Literal meaning Moon cake/biscuit

[show]Transcriptions

Mooncake (simplified Chinese: ; traditional Chinese: ; pinyin: yubng) is a Chinese bakery product traditionally eaten during the Mid-AutumnFestival / Zhongqiu Festival. The festival is for lunar worship and moonwatching; mooncakes are regarded as an indispensable delicacy on thisoccasion. Mooncakes are offered between friends or on family gatheringswhile celebrating the festival. The Mid-Autumn Festival is one of the fourmost important Chinese festivals.


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Typical mooncakes are round or rectangular pastries, measuring about 10 cmin diameter and 45 cm thick. A thick filling usually made from red bean orlotus seed paste is surrounded by a relatively thin (23 mm) crust and may

contain yolks from salted duck eggs. Mooncakes are usually eaten in smallwedges accompanied by Chinese tea. Today, it is customary for businessmenand families to present them to their clients or relatives as presents,[1]helping to fuel a demand for high-end mooncake styles. Mooncake energycontent can vary with the filling and size; the average moon cake carries 800to 1200 kcal, mainly from fats and sugar.

Contents

[hide]

1 General description

2 History

2.1 Mid-Autumn Festival

2.2 Ming revolution

3 Traditional styles

3.1 Fillings

3.2 Crusts

3.3 Regional variations in mainland China and Taiwan

4 Contemporary styles

4.1 Fillings

4.2 Crusts

5 Use in other countries

5.1 Indonesia

5.2 Japan

5.3 Vietnam

5.4 Philippines


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5.5 Thailand

6 See also

7 References

8 External links

[edit] General description

Mooncakes with Chinese characters (Kinmen danhuang) whichliterally means (using) egg yolks produced in Kinmen, R.O.C.

Most mooncakes consist of a thin, tender skin enveloping a sweet, dense

filling, and may contain one or more whole salted egg yolks in its center tosymbolise the full moon. Very rarely, mooncakes are also served steamed orfried.

Traditional mooncakes have an imprint on top consisting of the Chinesecharacters for "longevity" or "harmony", as well as the name of the bakeryand the filling inside. Imprints of the moon, the Chang'e woman on the moon,flowers, vines, or a rabbit (symbol of the moon) may surround the charactersfor additional decoration.

Mooncakes are considered a delicacy; production is labor-intensive and fewpeople make them at home. Hence, most prefer to buy them fromcommercial outlets, which may range from smaller individual bakery shops tohigh-end restaurants. The price of mooncakes usually ranges from US$10 toUS$50 for a box of four, although cheaper and more expensive mooncakescan also be found.

[edit] History

[edit] Mid-Autumn Festival

The festival is intricately linked to the legends of Chang E, the mythical MoonGoddess of Immortality. According to "Li-Ji", an ancient Chinese bookrecording customs and ceremonies, the Chinese Emperor should offersacrifices to the sun in spring and the moon in autumn. The 15th day of the


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8th lunar month is the day called "Mid-Autumn". The night on the 15th of the8th lunar month is also called "Night of the Moon". Under the Song Dynasty(420), the day was officially declared for Mid-Autumn Festival.

Because of its central role in the Mid-Autumn festival, mooncakes remainedpopular even in recent years. For many, they form a central part of the Mid-Autumn festival experience such that it is now commonly known as'Mooncake Festival'.

[edit] Ming revolution

There is a folk tale about the overthrow of Mongol rule facilitated bymessages smuggled in moon cakes.

Mooncakes were used as a medium by the Ming revolutionaries in theirespionage effort to secretly distribute letters to overthrow the Mongolianrulers of China in the Yuan dynasty. The idea is said to have been conceivedby Zhu Yuanzhang () and his advisor Liu Bowen (), who circulateda rumor that a deadly plague was spreading, and the only way to prevent itwas to eat special mooncakes. This prompted the quick distribution ofmooncakes, which were used to hide a secret message coordinating the HanChinese revolt on the 15th day of the eighth lunar month.[2]

Another method of hiding the message was printed in the surface ofmooncakes as a simple puzzle or mosaic. To read the encrypted message,each of the four mooncakes packaged together must be cut into four partseach. The 16 pieces of mooncake, must then be pieced together in such afashion that the secret messages can be read. The pieces of mooncake arethen eaten to destroy the message.[3][4]

[edit] Traditional styles

[edit] Fillings

Cut mooncake showing lotus seed paste filling around the (crumbled) eggyolk "moon"

Many types of fillings can be found in traditional mooncakes according to the


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region's culture:

Lotus seed paste (, lan rng): Considered by some[who?] to be theoriginal and most luxurious mooncake filling, lotus paste filling is found in all

types of mooncakes. Due to the high price of lotus paste, white kidney beanpaste is sometimes used as a filler.

Sweet bean paste (, du sh): A number of pastes are common fillingsfound in Chinese desserts. Although red bean paste, made from azuki beans,is the most common worldwide, there are regional and original preferencesfor bean paste made from mung beans, as well as black beans, knownthroughout history.

Jujube paste (, zo n): A sweet paste is made from the ripe fruits of thejujube (date) plant. The paste is dark red in color, a little fruity/smoky in

flavor, and slightly sour in taste. Depending on the quality of the paste,jujube paste may be confused with red bean paste, which is sometimes usedas a filler.

Five kernel (, w rn): A filling consisting of 5 types of nuts and seeds,coarsely chopped, is held together with maltose syrup. Recipes differ fromregion to region, but commonly used nuts and seeds include: walnuts,pumpkin seeds, watermelon seeds, peanuts, sesame seeds, or almonds. Inaddition, the mixture will usually contain candied winter melon, jinhua ham,or pieces of rock sugar as additional flavoring.

[edit] Crusts

Traditional mooncakes vary widely depending on the region where they are isproduced. Most regions produce them with many types of fillings, but withonly one type of crust. Although vegetarian mooncakes may use vegetableoil, many mooncakes use lard in their recipes for a better taste. Three typesof mooncake crust are used in Chinese cuisine:

Chewy: This crust has a reddish-brown tone and glossy sheen. It is themost common type of crust used on Cantonese-style mooncakes. It is alsothe most commonly seen type of mooncake in North America and manywestern countries. Chewy mooncake crusts are made using a combination ofthick sugar syrup, lye water ( sodium hydroxide NaOH) or sodium


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carbonate ( Na2CO3), flour, and oil, thus giving this crust its rich tasteand a chewy yet tender texture. Chewiness can be increased further byadding maltose syrup to the mixture.

The dough is also baked into fish or piglet shapes (Cantonese: jue zai

bang;

; "piglet biscuits") and sold at bakeries as a chewy snack. Theyoften come individually packaged in small plastic baskets, to symbolize fishbeing caught or piglets being bound for sale.

Flaky: Flaky crusts are most indicative of Suzhou- and Taiwan-stylemooncakes. The dough is made by rolling together alternating layers of oilydough and flour that has been stir-fried in oil. This crust has a texture similarto puff pastry.

Tender: Mooncakes from certain provinces of China[which?] are oftenmade to be tender rather than flaky or chewy. The texture of this type ofmooncake crust is similar to the shortcrust pastry used in Western pie crustsor tart shells. Tender crusts are made mainly of a homogenous mix of sugar,oil, flour, and water. This type of crust is also commonly used in other type ofChinese pastries, such as the egg tart.

[edit] Regional variations in mainland China and Taiwan

There are many regional variants of the mooncake. Types of traditional

mooncake include:

Beijing-style mooncake: This style has two variations. One, called di qiang,was influenced by the Suzhou-style mooncake. It has a light, foamy dough asopposed to a flaky one. The other variation, called "fan mao, has a flaky,white dough. The two most popular fillings are the mountain hawthorn andwisteria blossom flavors. The Beijing-style mooncake is often meticulouslydecorated.

Cantonese-style mooncake: Originating from Guangdong province, theCantonese style mooncake has multiple variations. The ingredients used forthe fillings are various: lotus seed paste, melon seed paste, nuts, ham,chicken, duck, roast pork, mushrooms, egg yolks, etc. More elaborateversions contain four egg yolks, representing the four phases of the moon.Recent contemporary forms (albeit nontraditional) sold in Hong Kong are


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even made from chocolate, ice-cream or jelly.[5]

Chaoshan (Teochew)-style mooncake: This is another flaky crust variety,but is larger in size than the Suzhou variety. It is close in diameter to the

Cantonese style, but thinner. A variety of fillings are used, but the aroma oflard after roasting is emphasised.

Ningbo-style mooncake: This style is also inspired by the Suzhou-style. It isprevalent in Zhejiang province, and has a compact covering. The fillings areeither seaweed or ham; it is also known for its spicy and salty flavor.

Suzhou-style mooncake:: This style began more than a thousand yearsago, and is known for its layers of flaky dough and generous allotment ofsugar and lard. Within this regional type, there are more than a dozenvariations. It is also smaller than most other regional varieties. Suzhou-stylemooncakes feature both sweet and savory types, the latter served hot andusually filled with pork mince. Filling made from roasted black sesame (,

jioyn') are common in flaky Suzhou-style mooncakes.

Yunnan-style mooncake: Also known as t'o to the residents, its distinctivefeature is the combination of various flours for the dough, and includes riceflour, wheat flour, and buckwheat flour. Most of the variations are sweet.

Taiwanese-style mooncake: The most traditional mooncake found withinTaiwan is filled with sweetened red bean paste, sometimes with mochi in thecenter. The most common traditional mooncakes coming from Taiwan arefilled mung bean(lu dou) or taro paste, generally with a salted duck egg yolkin the mung bean mooncakes, and either salted duck egg or a savory treat inthe taro mooncakes.[6] Modern, more trendy Taiwanese moon cakes arewide in variety that include low fat, lard free and ice cream versions. Popularmodern flavors include green tea, chocolate, and tiramisu.

[edit] Contemporary styles

Jelly mooncake with yam-paste filling


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Over time, both the crusts and the composition of the fillings of mooncakeshave diversified, in particular due to a commercial need to drive up sales inthe face of intense competition between producers and from other food

types. Part of these trends are also to cater to changing taste preferences,and because people are more health-conscious. Most of these contemporarystyles were therefore especially prominent amongst the cosmopolitan andyounger Chinese and amongst the overseas Chinese community, althoughtraditional mooncakes are often sold alongside contemporary ones to cater toindividual preferences.

Some of the earliest forms of diversification were by changing the fillings withingredients considered unusual then. Taro paste (, y n), pineapple anddurian were amongst the first to be introduced, especially amongst theoverseas Chinese communities in Southeast Asia. The crust itself alsoevolved, particularly with the introduction of "snowskin mooncakes".Miniature mooncakes also appeared, in part to allow for easier individualconsumption without the need to cut the large cakes.

To adapt to today's health-conscious lifestyle, fat-free mooncakes alsoappeared. Some are made of yogurt, jelly, and fat-free ice-cream. Even high-fibre low-sugar mooncakes have made their appearance. Customers pick andchoose the size and filling of mooncakes that suits their taste and diet. Foradded hygiene, each cake is often wrapped in airtight plastic, accompaniedby a tiny food preserver packet.

Contemporary-style mooncakes, while increasingly popular, have theirdetractors. Pricey ingredients have pushed up prices, causing worry of a"mooncake bubble" forming in China.[7] Food critics sometimes point out that"chocolate mooncakes" are in reality just chocolate shaped into mooncakes,and not mooncakes made of chocolate, while others complain that foodchains appear intent on coming up with exotic flavours to take advantage ofthe market, without much thought for how well the tastes fuse together.[8]

[edit] Fillings

Moon Cake Filling.jpg


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Fillings in contemporary style mooncakes has diversified to include just aboutanything which can be made into a paste. Mooncakes containing taro pasteand pineapple, which were considered novelty items at their time of inventionhave in recent years become commonplace items. In addition, filling withingredients such as coffee, chocolate, nuts (walnuts, mixed nuts, etc.), fruits

(prunes, pineapples, melons, lychees, etc.), vegetables (sweet potatoes,etc.), and even ham have been added to give a modern twist to thetraditional recipes. It is also increasingly popular to change the base of thepaste to a custard-style.

Some other examples include

cream cheese

chicken floss

tiramisu

green tea

pandan

durian

ice cream (variety of flavors)

chocolate

coffee

peanut

Some bakeries and restaurants have attempted to go up-market, often withexcellent results. Gold-plated mooncakes were popular when they firstappeared, and it is now possible to even find entire mooncakes made of pure

gold. Traditional Chinese delicacies such as ginseng and bird's nest weresoon followed by abalone and shark fin. Foreign food companies have alsotried to cash in. Hagen-Dazs were one of the first to create an ice-creammooncake, with a choice of either the "traditional," snow-skin, or Belgianwhite, milk, and dark chocolate crusts. Other ice-cream and restaurant chainssoon followed up with their own versions. Other western ingredients,including champagne ganache, malt whisky, volcanic-salt caramel and evenBlack truffles, caviar and foie gras has made it into mooncakes.


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[edit] Crusts

Pink jelly mooncake with red-bean paste filling

Snowy mooncakes first appeared on the market in the early 1980s. Thesenon-baked, chilled mooncakes usually come with two types of crusts:

Glutinous rice: A crust with texture similar to that of a mochi. These mooncakes are known colloquially as "snowskin mooncakes" or "ice-skinmooncakes" ( or ).

Jelly: A crust made of gelling mixtures such as agar, gelatin, or konjac andflavored with a wide variety of fruit flavorings.

[edit] Use in other countries

Vietnamese mooncakes fresh out of the oven. The Sino-Vietnamesecharacters on the cakes say "Nguyn Family."

[edit] Indonesia

In Indonesia, there are hundreds of types of moon cakes, from the traditional

to the modern mooncakes. The very traditional mooncake has been thereever since the Chinese and Japanese entered Indonesia, they are circular likea moon, white and rather thin. Fillings may include pork, chocolate, cheese,milk, durian, jackfruit and many other exotic fruits, however before 1998 itwas only sold in small markets or villages. Now the traditional moon cake iseasy to find in supermarkets and mini marts, rather than the modernmooncakes. The "modern" mooncakes finally entered Indonesia after 1998.

[edit] Japan

Mooncakes in Japan are known as geppei (?), a direct translation of theChinese name. They are associated with Chinese culture and are sold all yearround, mainly in Japan's Chinatowns. Azuki (red bean) paste is the mostpopular filling for these mooncakes, but other sorts of beans as well aschestnut are also used. Unlike some types of Chinese mooncakes, mooncakesin Japan almost never contain an egg yolk in the center.


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[edit] Vietnam

In Vietnam, mooncakes are known as bnh trung thu (literally "Mid-Autumncake"). Unlike other countries, Vietnamese mooncakes always come in pairs.

Each pair consists of a baked and a snowskin. The fillings may contain avariety such as savory roasted chicken, pork, shark fin, mung beans, coconutor durian. However, the traditional ones are made of lotus seeds, sugarcoated winter melon, Chinese sausage, peanut and sesame seeds.

[edit] Philippines

In the Philippines, while traditional moon cakes are available from localsources, Chinese-Filipinos have also created a variant called hopia (literally:

"good cake"), and has a number of available fillings including hopiangmunggo ("mung-bean hopia"), hopiang baboy ("pork hopia"), hopiang Hapon("Japanese hopia", not related to moon cakes in Japan despite the name), andhopiang ube ("purple-yam paste hopia").

[edit] Thailand

In Thailand, mooncakes (in Thai ) are sold in Thai-

Chinese bakeries during festival season. In Bangkok, traditionaland modern moon cakes are not limited to Chinatown-Yaowarat,

but also are found in stalls of large supermarkets. Durian-filled

mooncakes are ones of the most popular sold, especially with

one or two salted egg yolk.

Top (Gasing)


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For other uses, see Top (disambiguation).

"Spinning top" redirects here. For other uses, see Spinning top

(disambiguation).

"Spintop" redirects here. For the online consumer portal, see

SpinTop Games.

"Top-spinning" redirects here. For the concept in sports, see

Topspinning.

"Spinning tops" redirects here. It is not to be confused with

Spinning Topps.

Spinning topJapanese Spinning Tops

A top (also called spinning top or spintop) is a toy that can be

spun on an axis, balancing on a point. This motion is produced

by holding the axis firmly while pulling a string or twisting a stick

or pushing an auger as shown in the pictures on this page. An

internal weight then rotates, producing an overall circular motion.


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The top is one of the oldest recognizable toys found on

archaeological sites. Spinning tops originated independently in

cultures all over the world.[1] Besides toys, tops have alsohistorically been used for gambling and prophecy. Some role-

playing gamers still use tops to augment dice in generating

randomized results; it is in this case referred to as a spinner. A

thumbtack may also be made to spin on the same principles.

The action of a top relies on the gyroscopic effect for its

operation. Typically the top will at first wobble until the shape of

the tip and its interaction with the surface force it upright. After

spinning upright for an extended period, the angular momentum,

and therefore the gyroscopic effect will gradually lessen, leading

to ever increasing precession, finally causing the top to topple in

a frequently violent last thrash.

In recent years there have been many developments within the

technology of the top. Bearing tops, with a tip that spins, have

been one of the biggest changes. In addition, plastic and metal


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have largely supplanted the use of wood in tops. Fixed tip tops

are featured in National Championships in Chico, California and

in the World Championships in Orlando, Florida.[citation needed]

[edit] Types of tops

Battling top

Battle Strikers

Beigoma

Beyblade

Spin Fighters

Spinja

Dreidel (also spelled "dradel", "dreidl", or "dreydl")

Flaming top

Gaming top

Gasing jantung

Gasing leper


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Humming top

Floating top

Perinola, a six-sided top, very similar to the dreidel, that is

used for a similar game in Latin America.[2]

Spinja

Tippe top

Trompo, Whipping top

Whistling top

Cracker top

Peg top

Ball top

Congkak


For the Malaysian horror film, see Congkak (film).

A swan-shaped Malaysian congkak in the National Museum of


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Malaysia.

Congkak (Malay pronunciation: [ t ka]) or Congklak is a mancalagame of Malay origin played in Malaysia, Singapore, Brunei, Southern

Thailand, and some parts of Sumatra and Borneo.

Close variants are Dakon or Dhakon (Java), Sungka (Philippines), Chongka'(Marianas), Jogklak (interior of Java); Dentuman Lamban (Lampung),Mokaotan, Maggaleceng, Aggalacang or Nogarata (Celebes), Chonka (SriLanka) and Naranj (Maldives).

Congkak, which is mostly played by girls, has simple rules that allow theboards to have different numbers of holes. Congkak boards are often made ofteak or mahogany wood are often elaborately carved into various shapessuch as naga or birds.

Contents

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1 Etymology

2 History

3 Rules

4 References

5 External links

[edit] Etymology

The word congkak is believed to originate from old Malay "congak", meaning"mental calculation"[1] which is mainly practiced in this game. It is regarded


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that an efficient player who mentally calculates a few steps in advance willhave an advantage in collecting points to win the game.

The word congkak or congklak also means cowrie shells, used in the game.[2]

[edit] History

A boat-shaped dakon, a name for Congkak in Java which actually a name fora bronze-iron age rock tools.

The oldest mancala game boards were found in a ruined fort of Roman Egyptand date back to the 4th century AD. The game was likely introduced toSoutheast Asia by Indian or Arab traders in the 15th century.[3]

It is believed to have spread throughout Malay world through merchants viaMalacca, an important trading post at that time.[1] In the early days, it wasthought that this game was for the king and family and palace residents,however later it spread to the general population of the kingdom.[4] Besidethe Malays, the Indian Peranakan also enjoy playing Congkak.[5]

In Java, the term "dakon stone" refers to the similarly pitmarked stones from

the bronze-iron age period of Indonesia. These stones have rows of 4 or 5cup-shaped holes and two holes at each end, a formation which has much incommon with that of the similarly named game in Java. This prehistoric dakonstones is unrelated to the game and were probably employed in ceremoniesto propitiate ancestors. Such stones can be found around Java.[6][7]

The current Malaysian Ringgit 10 sen coin has a Congkak board on thereverse in recognition of the long history of congkak in Malaysia.

[edit] RulesA congklak with two sets of nine instead of seven.

The Congkak board has fourteen holes in two sets of seven (some have tenholes in two sets of five, some have eighteen holes in two sets of nine), plusan additional bigger store-holes for each player. Each player controls the


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seven holes on their side of the board, and their score is the number of seedsin their left-hand store. In Indonesia, the holes are called anak ("child"), whilethe larger store holes are called indung ("mother").[8]

A total of 98 pieces are used in the two sets of seven board version. InSoutheast Asia, cowrie shells and tamarind seeds are the most common.[9]Seven seeds are placed in each hole except for the players' store. Theobjective of the game is to capture more seeds than one's opponent.

Players take turns moving the seeds except in the first move which isperformed simultaneously, beginning with the hole closest to his/her ownstore. After this first simultaneous movement, once the last seed falls into anempty hole, the players' first turn is over and the opponent of the player who

reached an empty hole first commences his/her turn after the other playerhas finished his opening move too. On a turn, a player chooses one of theseven holes under their control. The player removes all seeds from this hole,and distributes them in each hole clockwise[10] from this hole, in a processcalled sowing. Sowing skips an opponent's store, but does not skip a player'sown store.

If a player is unable to fill a hole with seven seeds that hole is consideredsunog ("burnt"); all excess seeds are returned to the store. The round begins

with the player with no sunog holes taking his/her turn sowing first.

If the last seed falls into an occupied hole, all the seeds are removed fromthat hole, and are sown starting from that hole. The process continues untilthe last seed falls into a player's store, or an empty hole.

If the last seed sown falls into a player's own store, they immediately earnanother turn, which can begin at any of the seven holes under their control.

The game ends, when a player has no seeds in his holes at the start of histurn. The remaining seeds are awarded to his opponent.


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The objective of the game is to capture more seeds than one's opponent.

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