When a friend in LA message me on Facebook how she loved this Thai film, Eternity (Tee Rak) he saw in the film festival over there, I was anticipating to see it but not sure if I ever get a chance. Either it had already been screened before I was back in the country or would never seen the light in Thai cinemas. Until Wise Kwai blogged about it as a limited screening, I just had to put it my weekend schedule.
There is something about this film that moves you without following the classic story telling rules. The tagline is just about the love of a young couple which happens to be the parents of Siraroj Kongsakul, the director. He tells the story through snipplets of memories of his late father, mainly on the young girl’s first visit to his hometown. And that is it, no big arguement between them or no culture crash of the city girl and the country folks.
Everything is understated. The transitions of the first sequence to the main story and the last act are very subtle. Some scenes are just the two people talking without cutting and they even turn their back on the camera. We can only see medium shots of them each twice. But when these strings of momeries are tied up together, it becomes a haunting experience.
A great love story always comes with pain. In this film, it subsides so deeply that you can only feel it. We see the adorable ones build their relationship along the journey but in the end, nothing lasts and one has to live with it, like anyone of us will…
This is one of my favourite dish my parents used to make for dinner. There are a lot of versions of หลน (Lon), in Thai. Some uses fermented bean curd and add crab. My version is just what I could find in Sydney.
- Spanish onion, sliced — 100 g
- Long green chillies, sliced — 100 g
- Coriander roots — 2
- Salted soy bean — 2 tablespoon
- Coconut milk — 1 cup
- Minced beef — 150 g (ideally, the mixture of pork and prawn but canned tuna works as well)
- Tamarind puree — 1 teaspoon or to taste
- Fish sauce — 1 tablespoon or to taste
- Sugar — just a pinch
- Pound coriander roots, half of the onion and half of the chillies into paste then add salted soy bean and blend the mixture.
- Boil coconut milk in a small saucepan, add the mixture and bring it to boil again.
- Add meat and keep stirring until it is cooked then put the rest of the onion and the chillies.
- The taste should be balanced with salted soy bean, fish sauce, tamarind puree and a touch of sugar.
- Simmer it until the onion and the chillies are soft and the sauce is thick. Occasionally stir.
- It is essential to serve with fresh vegetable and rice because the sauce is very creamy and rich.
I am doing some research for an adaptation of Ramayana and find this intriguing video of Thai Classical Khon in 1931. And it blows me away.