Songkran or the Thai New Year, 14 April 2013

Glutinous rice flour dough with a sweet inside, all put in cupcake holders.







Chic Malaysian inspired chicken satay skewers full of yummy marinade cooked on an Aussie grill.






The ingredients used in the making of papaya salad som tum - fine texture, crunchy bite and a chilli kick!







Two woks going - bubbling for deep fried stuff







Traditional Thai musical instruments laid out on a red carpet before the festivities began.




Cantonese sausage cuts, fish cake slices and thin rice noodles are assembled before they are thrown on to a hot wok and stir fried just before serving customers the hot and tasty char koay teow from Penang Island.




Lemon grass, curry leaves, paw paw and ginger plants - take home stuff for your garden.




Pre-freezed satay skewers taken out to thaw before grilling - and the other half of the equation is how one makes the peanut infused sauce.





A delicate stage in making fresh dessert, replete with banana leaf wrappers.





The trappings and colours of a Buddhist festive day held in bushland in Leumeah, south-west of Sydney city centre and over 45km north of Wollongong.




The importance of fresh and aromatic vegetables, herbs and sprouts cannot be underestimated in Thailand, Indo-China and Burma.




Cool and sweet desserts wait for unpacking and serving on a Sunday that hit 32 degrees Celsius in the Campbelltown Shire.




Still going strong, crunchy and bubbly, four hours into the fete.





I just loved the sight of cherry tomatoes placed carefully next to limes and shredded yam bean.





I did not try the Karma tea, but fresh coconut flesh strips are always welcome on a rather summery hot afternoon anywhere, whether in Australia or Thailand.  Also hence the practice of social and informal water throwing through use of  water guns or buckets, all in jest and fun, for the festival which occurs in the southern hemisphere autumn but originates during a confronting dry season in Thailand.




All fresh and ready at 9am!




The roti parata, of south Indian origin, but ubiquitous throughout  South-east Asia and popular breakfast or supper choice of backpackers and students.

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