You are free fish!

Two weeks ago, we went to Penang. While there, we usually visit my cousin living nearby our place. Rap enjoys playing with his older brother. That Sunday morning, rap and I were at my cousin's place and suddenly rap's dad suggested we head to see some fish in the aquarium shop. The boys were excited to head out.

They were talking about buying fish from the shop and releasing them near the house. Rap's bro used to release fish in a big drain near his house. So we all go to the shop an enjoyed watching the fish in aquariums. We even bought an aquarium and water pump to set up our own back at home. We already have those colorful pebbles, plastic fish that can float and move like it's swimming and decorative seaweeds. 

After enjoying about 45 minutes in the shop, we finally made our purchase and bought two packets of fish to be released. We need to find a good place to let them go so they could survive. The purpose to release them is to free them. We don't intend to kill them. 

As we were driving, we passed two rivers. It's not like those days where we get to access the rivers easily. But this one was accessible. We parked by the roadside and checked the riverbank. It looked safe to get down close enough to the river. This is it. The best place for the fish. Let's go boys and fish.

There was a clear space for us to stand and comfortably release those fish. But something was stinky. A dead rat or chicken? eeewww. We need to do this fast people. Rap had a packet of fish to release while his brother had the other. Both boys happily let the fish free and watched them swim away. Some remained near where it was released and attempting to swim against the current. Shortly, we left and drove back. 

Holding packet of fish each at the riverbank

The boys had this little fun and experience. Maybe rap wont remember much but I have some photos for him to see. During my childhood, I could get close to a river behind my house to catch little fish and worms with my brother. We had aquarium and reared fish. I could still remember the fun we had back then when we got to this river to release fish instead. I was looking to see if there were those worms (cacing) like before. None spotted. Nevertheless, the fish is free and we are happy.

Releasing the fish

Go fishy. You are free.

Annadhanam preparation for Thaipusam

In my earlier entry, Annadhanam and free refreshment drinks since 1970 during Thaipusam, Penang,

I mentioned about some history of Ganapathy Singaravellan Thaneer Panthal and the purpose it was being put up. Doing annadhanam for many people comes with lots of dedication and hard work, it is not as easy as ordering the food from a restaurant. Instead all food are cooked and prepared in the panthal itself. This takes place overnight. Yes, overnight. It's no easy job cooking for 3000 people.

The usual menu in our panthal is rice, sambar with loads of vegetables and 2 side dishes. All dishes are definitely vegetarian since it is for Thaipusam. Can you take a guess how many kilograms of rice and vegetables we cook? There is no rice cooker in the panthal instead it is cooked in large pots filled with water in somewhat olden style. Once the rice is cooked, it will be scooped in buckets and poured over a clean cloth to drain the water. Once the water drains, the rice will be separate grains and placed in a clean container, covered. So, how many kilograms did you guess? It is 200kgs! Isn't that a lot? The rice is usually cooked in multiple batches due to the large quantity and stirred using a long ladle that looks like a mini oars.

The next main item is the sambar or lentil curry with lots of vegetables. Almost 150kgs of vegetables: patato, carrot, winter melon and tomatoes are put into the sambar. There are usually 2 large pots of sambar to be served and everyone is able to get sufficient vegetables with their rice. When annadhanam commences, the sambar is scooped into smaller buckets for ease of serving. It is steaming hot and remains a challenge for the person transferring it into smaller buckets.

The 2 side dishes are usually pumpkins (100kgs) and cabbage (80kgs). I love these combinations. Even while writing, I am salivating thinking about the delicious food.

We have a few friends who are able to cook in large quantities and usually do the cooking in the panthal. The chopping of all these vegetables starts about 7pm on eve of Thaipusam where friends and family join in to help. Many of us dread peeling onions as much as 25kgs. But there is a trick to peeling without tear, soak them in water. I have tried peeling and my eyes didn't tear. The cooking itself continues overnight till about 6am of Thaipusam day. The food remains covered and always under the watchful eyes of my father.

The annadhanam itself starts at noon of Thaipusam or as soon as we have enough workforce to do the serving and transferring the food from large pots into smaller buckets. One person is needed for each of these; giving out plates, serving rice, sambar, pumpkin and cabbage. While others do the transferring of food into smaller buckets for those who are serving. Sometimes, additional person to help pack for those who'd like to take away and enjoy later. Penang is Styrofoam free hence we now use plates and packaging made of sugar cane waste or brown packing paper. As friends join us throughout the annadhanam, some of us take turns to have a break. Usually the annadhanam commences until about 4pm when all the food is completely served. 

Though it is a tiring process, we would all feel satisfied and relieved that annadhanam concluded well. Warm, thankful words from devotees receiving the anndhanam fill our hearts. We could not be thankful enough for this opportunity of doing annadhanam. 

I am now eagerly waiting for annadhanam this year. All ingredients have been listed, some ordered and some to be purchased soon. Rap says he wants to help serve drinks with his cousins. But he is not even tall enough to reach the juice bucket! Nonetheless, he will help a little more this year compared to last year. Your tata will be too happy.

Annadhanam and free refreshment drinks since 1970 during Thaipusam, Penang

Thaipusam had always been one of the most awaited time in a year for me. My dad, together with family and friends started putting up panthal since 1970 during Thaipusam in Penang, Malaysia. The panthal since then is named 'Ganapathy Singaravellan Thaneer Panthal' and is now 45 years old. It is located along the main street leading towards the 'Thaneer Malai Murugan Temple' during Thaipusam. The main purpose of the panthal is to serve free food (annadhanam) and drinks to the devotees during Thaipusam. It is said that annadhanam is the best charity (refer below for meanings of annadhanam).

"Annadanam Samam Danam Trilokeshu Na Vidhathe These are the verses from the Vedas, meaning Annadanam is supreme and incomparable to any charity. Food is the basic rhaiequirement for all humans. Thus according to Vedas, the one who does annadanam to devotees, attains heaven (Punya Loka) in this Universe (Brahmanda) itself. In this whole universe, the creation and its progression depends on food. Hence giving food to the devotees is more than attaining heaven.", quoted from IndusLadies.com.

"We owe our spiritual wealth not just to the sages, seers, masters and enlightened beings who walked the path, but also to the community that nurtured them. In our tradition, serving spiritual seekers and monks was of utmost importance. In fact for many, this was a path in itself. The most beautiful expression of this was the Annadanam, the offering of food." - Sadhguru

The panthal set up, decoration and the way the panthal is being managed and run has come a long long way since it was first started. Back then my dad used to load the things to set up the panthal into a cart and pull them by feet, like those man pulled cart. All the materials needed such as zinc roofs, wooden/iron pillars and decorations were stored in the house store at Sekolah Menengah Vokasional Pulau Pinang. A Chinese family living nearby the panthal used to provide water supply so drinks can be served and food can be prepared. Water hose was pulled as far as 50 meters to reach the panthal. Vegetables, rice and cooking materials were transported by my father and others to the panthal unlike delivery services these days. In fact, the food was also cooked and served by family and friends. At that time, only a few panthals were available. Devotional songs was played in each panthal to help devotees be focused on God while sometimes the kavadis would dance to it. Water would then be poured over the kavadi bearer's feet to cool them during hot weather as they walk long distances barefooted to fulfill their vows. Our family panthal had always run by donations from family and friends and we are always thankful for their contribution and annadhanam partake. Not to forget those who helped non-monetarily.

Now, motor vehicles has taken over the tough job of cart transportation. Delivery services have became common. Water supplies and electricity is shared among neighboring panthals and sorted by the respective water and TNB personnel. Devotional songs in most panthals are now centralized and played throughout the day and shut at Thaipusam midnight. This helps to disperse the crowd to some extend. Temples no longer take milk offerings past midnight of Thaipusam either. What has not changed for us is that, we continue to serve free food (annadhanam) and refreshment drinks. It is still run by family and friends through donations unlike the panthals being put up by organizations and companies. We no longer have the facility to store large panthal materials and decorative items, hence the panthal is now as simple as it can be just for the purpose it was first set up, with no large fancy decorations. 

This year we would be preparing annadhanam for 3000 devotees on Thaipusam day. Preparations have started for the annadhanam where the needed cooking and refreshment materials have been ordered. Friends who would like to partake in the annadhanam or would like to help in the panthal, feel free to contact me. All donations received will be used in preparation of annadhanam during Thaipusam.

If you are in Penang during this year Thaipusam, 2015, come and enjoy the Thaipusam together with many other Malaysians and foreigners from 2nd Feb till 4th Feb.

This photo shows refreshment drinks being served in Ganapathy Singaravellan Thaneer Panthal. Photo was taken on 29th Jan 1972.

HAPPY THAIPUSAM!