Indonesia's 'Tree Man' back in hospital: doctor An Indonesian dubbed "Tree Man" because of massive bark-like warts all over his body underwent a ninth round of surgery on Thursday to remove more of the growths, a doctor said.
Dede Koswara, 38, had extensive treatment last year for the first time to cut off 13.2 kilogrammes of the fast-growing warts, but the doctor warned Thursday they are rapidly growing back.
"No cure for the disease exists yet, so he needs operations every three to four months because the warts keep on growing," said Rachmatdinata, director of Hasan Sadikin Hospital in Bandung city, West Java.
Treatment last year allowed Koswara to use his hands and move with relative freedom for the first time in years - the thick warts are clustered most densely around his feet and hands, though they cover his whole body.
Seven surgeons worked for four hours in the latest operation to remove 1.4 kilogrammes (3.08 pounds) of the thick growths, which have drawn worldwide attention to the villager.
"Dede's in good physical condition, better than before since he's quit smoking," said the doctor.
Koswara's condition has been diagnosed by a US dermatologist as a genetic defect that means his body is unable to stop the growth of warts caused by the human papilloma virus.
It had initially been hoped that treatment with doses of vitamin A would check the growths, which have led to Koswara being abandoned by his wife and unable to care for his two children.
Before surgery in August last year, the condition also left Koswara unable to bathe himself or work, except in a travelling "freak show".
Where's the tradition and culture in 2009's Chingay?
I WATCHED this year's Chingay Parade and came away disappointed. I found it hard to believe that a once distinctively ebullient Chinese New Year parade had morphed into an incongruously glitzy gala, utterly divorced from its original spirit and character.
If my memory serves me right, the Chingay Parade was introduced because the Government wanted to revive the festive spirit which was dampened after firecrackers were banned during Chinese New Year in the early 1970s.
The parade then was truly filled with a colourful, festive air. There were Chinese traditional dances, Chinese acrobats, Chinese opera, lion and dragon dances.
Today, such characteristic Chinese New Year staples feature only nominally at the parade. There was no dragon or flag-bearing dances and even the trademark lion dance was sacrificed. Much of this year's Chingay was unrelated to Chinese New Year: Items such as a Christmas-themed float and a finale that bore no resemblance to the roots of the Chingay Parade. In fact, the grandiose finale featured a contingent of grotesque characters such as demons and ghosts, which resembled Halloween more than it did Chinese New Year.
Furthermore, the organisers failed to recognise the irony in including demons and ghosts which are taboo for such an auspicious festival as Chinese New Year.
It would have been more meaningful if the parade had featured a traditional theme such as describing how Chinese New Year is celebrated. With 5,000 years of culture to mine, there should not be a shortage of imaginative offerings.
If the purpose of Chingay today is to boost tourism, I am sure tourists will be eager to discover more about Chinese culture in this part of the world, rather than sample an attempt at mimicking a Disney parade.
Singapore, February 16, 2009 - At some Japanese restaurants this month, the most unique spring specialty is a tiny fish - the rare 'Noresore'.
Transparent and glossy, the 5 - 6cm baby of the conger eel. It is usually eaten raw by dipping it in a vinegary ponzu or yuzu sauce or Tosazu mixed vinegar. Having no fishing smell, the delicate fish feels like tiny vermicelli when you swallow it.
It is also served on top of sushi rice ball with grated ginger andbaby spring onion (asatsuki), says Mr Ronnie Chia, chef-owner of award-winning Tatsuya Japanese Restaurant in Goodwood Park.
One of the best species, from Shizuoka, will be available at his restaurant from next week. In Shizuoka, Noresore comes mainly from Lake Hamana which is renowned for its eels as well as oysters and clams.
As it is such a rare delicacy, even many ordinary Japanese have never eaten or heard of 'Noresore', says a Kuriya group spokesman. If you plan to try the baby eel at Kuriya at Raffles City, please check with them in advance if they have it on the day of your visit.
Top-class restaurant chef would peel their eyes wide open when they pop up during short seasons of about two weeks at fish markets in Japan between the months of February and April. They usually serve it 'live' with the vinegary sauce.
Noresore is called differently depending on where it's caught in Japan. In Okayama, it's “Berada”, in Misaki, it's “Tachikurage”, while in Wakayama prefecture, it's "Nagatankurage”.
Also available at Tatsuya restaurant and Kuriya from this month is a more popular tiny fish, the one-inch Shirauo or Japanese anchovy caught mainly in Kyushu and Kanto.
Chef-owner of Tatsuya Japanese Restaurant, which has won a few World Gourmet Summit awards for best ethnic chef and best ethic restaurant titles in Singapore.
Posh decor, exquisite crockery, longest sushi counter in town at Tatsuya's new location at Goodwood Park Hotel.
Another seasonal delicacy at Tatsuya and Kuriya restaurants is 'Hotaru Ika' or firefly squid. The sweet squid is delicious simply simmered but is often eaten with vinegared miso.
Also in season is Wakasagi, a small fish but much bigger than noresore and shirauo. It's eaten whole, usually fried as tempura
Indonesia's 'Tree Man' back in hospital: doctor
ReplyDeleteAn Indonesian dubbed "Tree Man" because of massive bark-like warts all over his body underwent a ninth round of surgery on Thursday to remove more of the growths, a doctor said.
Dede Koswara, 38, had extensive treatment last year for the first time to cut off 13.2 kilogrammes of the fast-growing warts, but the doctor warned Thursday they are rapidly growing back.
"No cure for the disease exists yet, so he needs operations every three to four months because the warts keep on growing," said Rachmatdinata, director of Hasan Sadikin Hospital in Bandung city, West Java.
Treatment last year allowed Koswara to use his hands and move with relative freedom for the first time in years - the thick warts are clustered most densely around his feet and hands, though they cover his whole body.
Seven surgeons worked for four hours in the latest operation to remove 1.4 kilogrammes (3.08 pounds) of the thick growths, which have drawn worldwide attention to the villager.
"Dede's in good physical condition, better than before since he's quit smoking," said the doctor.
Koswara's condition has been diagnosed by a US dermatologist as a genetic defect that means his body is unable to stop the growth of warts caused by the human papilloma virus.
It had initially been hoped that treatment with doses of vitamin A would check the growths, which have led to Koswara being abandoned by his wife and unable to care for his two children.
Before surgery in August last year, the condition also left Koswara unable to bathe himself or work, except in a travelling "freak show".
Where's the tradition and culture in 2009's Chingay?
ReplyDeleteI WATCHED this year's Chingay Parade and came away disappointed. I found it hard to believe that a once distinctively ebullient Chinese New Year parade had morphed into an incongruously glitzy gala, utterly divorced from its original spirit and character.
If my memory serves me right, the Chingay Parade was introduced because the Government wanted to revive the festive spirit which was dampened after firecrackers were banned during Chinese New Year in the early 1970s.
The parade then was truly filled with a colourful, festive air. There were Chinese traditional dances, Chinese acrobats, Chinese opera, lion and dragon dances.
Today, such characteristic Chinese New Year staples feature only nominally at the parade. There was no dragon or flag-bearing dances and even the trademark lion dance was sacrificed. Much of this year's Chingay was unrelated to Chinese New Year: Items such as a Christmas-themed float and a finale that bore no resemblance to the roots of the Chingay Parade. In fact, the grandiose finale featured a contingent of grotesque characters such as demons and ghosts, which resembled Halloween more than it did Chinese New Year.
Furthermore, the organisers failed to recognise the irony in including demons and ghosts which are taboo for such an auspicious festival as Chinese New Year.
It would have been more meaningful if the parade had featured a traditional theme such as describing how Chinese New Year is celebrated. With 5,000 years of culture to mine, there should not be a shortage of imaginative offerings.
If the purpose of Chingay today is to boost tourism, I am sure tourists will be eager to discover more about Chinese culture in this part of the world, rather than sample an attempt at mimicking a Disney parade.
Singapore, February 16, 2009 - At some Japanese restaurants this month, the most unique spring specialty is a tiny fish - the rare 'Noresore'.
ReplyDeleteTransparent and glossy, the 5 - 6cm baby of the conger eel. It is usually eaten raw by dipping it in a vinegary ponzu or yuzu sauce or Tosazu mixed vinegar. Having no fishing smell, the delicate fish feels like tiny vermicelli when you swallow it.
It is also served on top of sushi rice ball with grated ginger andbaby spring onion (asatsuki), says Mr Ronnie Chia, chef-owner of award-winning Tatsuya Japanese Restaurant in Goodwood Park.
One of the best species, from Shizuoka, will be available at his restaurant from next week. In Shizuoka, Noresore comes mainly from Lake Hamana which is renowned for its eels as well as oysters and clams.
As it is such a rare delicacy, even many ordinary Japanese have never eaten or heard of 'Noresore', says a Kuriya group spokesman. If you plan to try the baby eel at Kuriya at Raffles City, please check with them in advance if they have it on the day of your visit.
Top-class restaurant chef would peel their eyes wide open when they pop up during short seasons of about two weeks at fish markets in Japan between the months of February and April. They usually serve it 'live' with the vinegary sauce.
Noresore is called differently depending on where it's caught in Japan. In Okayama, it's “Berada”, in Misaki, it's “Tachikurage”, while in Wakayama prefecture, it's "Nagatankurage”.
Also available at Tatsuya restaurant and Kuriya from this month is a more popular tiny fish, the one-inch Shirauo or Japanese anchovy caught mainly in Kyushu and Kanto.
Chef-owner of Tatsuya Japanese Restaurant, which has won a few World Gourmet Summit awards for best ethnic chef and best ethic restaurant titles in Singapore.
Posh decor, exquisite crockery, longest sushi counter in town at Tatsuya's new location at Goodwood Park Hotel.
Another seasonal delicacy at Tatsuya and Kuriya restaurants is 'Hotaru Ika' or firefly squid. The sweet squid is delicious simply simmered but is often eaten with vinegared miso.
Also in season is Wakasagi, a small fish but much bigger than noresore and shirauo. It's eaten whole, usually fried as tempura