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- 1. Food and drink famous InNongkhai
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- 3. Author 1. Jarkaphat ChaijaroenNo.3 M.1/14 2. Chanon Duangbunmee No.5 M.1/14 3. Kritaporn Plaisiri No.19 M.1/14 4. Siriyakorn Kunsen No.37 M.1/14 5. Aphichaya Soisoongnern No.39 M.1/14
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- 6. Back Next INFORMATION ON RESTAURANTS Information: Som Tum Address : Soi Worawut Nongkhai ,Near Thai- Laos Hotel Open-Close :Every day 10.00 am.-21.00 pm. Recommeded dishes:Som Tum
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- 8. 1. 1 1/2cups shredded green papaya 2. 1/2 cup shredded carrot 3. 1/2 cup sting bean (cut into 1" long) 4. 2 tablespoons fish sauce 5. 1 1/2 tablespoons palm 6. 3 tablespoons lime juice 7. 1/2 cup tomato (wedged) 8. 1/3 cup dried shrimps 9. 1/2 cup peanuts 10. 10 chilies 11. 5 cloves fresh garlic Ingredient Next Back
- 9. How to make 1.Use motar and prestle to crush the garlic and chilli , add shrimps, continue crushing. 2. Add sugar, continue beating with the prestle, then add the papaya, carrot, sting bean, fish sauce, lime juice, tomato, and peanuts. Continue beating until all ingredients mixed well. 3. Finally, season with sugar, fish sauce, or lime. The original taste this dish should be the balance taste between sweet, (pepper) hot, salty, and sour. 4. Serve with vegetables (e.g. cabbage, string bean,and etc.). Thai people love to eat Sticky Rice with Papaya Salad. Back Next
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- 11. Back Next INFORMATION ON RESTAURANTS Information: It emphasizes the airy atmosphere of openness. You have a beautiful view of the river. Address : 3 M.1 Kaewworawut road Open- Close : 10.00am.-22.00 pm. Recommeded dishes:Tom Som Prajok
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- 13. Ingredient Next Back • Cyclocheilichthys choppedinto pieces 1 cup. • Pork broth 2 cups 4-5 mushroom slices Cut into 2-3 pieces leg •2 lemon tree • Kaffir lime leaves, 4-5 2 tablespoons fish sauce 1 pinch salt • Tamarind juice 1 tbsp • Spicy tomato, cut into 2 balls 1 teaspoon sugar
- 14. How to make •Wash the fish thoroughly Then set the water to boil Put down to grass Put the cooked fish and boiled down to. Then the fish came up before. Pour away any amniotic fluid •Set a pot of boiling water down the soup with mushrooms, galangal, kaffir lime leaves, seasoned with fish sauce, tamarind juice, salt and sugar, then add fish, mushrooms and eggplant to boil. •Serve Back Next
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- 16. Back Next INFORMATION ON RESTAURANTS Information:Restaurant cozy home Seats are available in both air and non-air zone. The attractiveness of the food here is creative and delicious menu selection for everyone's taste. Address : Soi Kittiprawong 2 Nongkhai Open-Close : Mon-Fri 11.00 -14.oo,Sat-Sun 17.00-22.00 Recommeded dishes: Fried chicken wings
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- 18. Ingredient Next Back •2 eggs • 2cups buttermilk • 4 pounds chicken wings,split and tips discarded •3 cups all-purpose flour •1 cup crushed saltine crackers •1 teaspoon ground black pepper • 1 teaspoon ground dried thyme • 1/4 teaspoon cayenne pepper • 1 teaspoon salt •1/2 teaspoon garlic powder • 4 cups peanut oil for frying •salt to taste
- 19. How to makeBack Next •Beatthe eggs and buttermilk together in a mixing bowl until smooth. Mix in the chicken wings, cover, and refrigerate 30 minutes. Combine the flour and crushed crackers with the pepper, thyme, cayenne pepper, salt, and garlic powder in a large mixing bowl. •Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). •Remove the chicken wings from the buttermilk marinade, and discard the remaining marinade. Allow the excess buttermilk to drip from the wings, then press into the bread crumbs to coat. •Cook in batches in the preheated deep-fryer until the breading is golden brown on the outside, and the chicken wings are no longer pink at the bone, about 10 minutes per batch. Drain on a paper towel-lined plate, and season to taste with salt before serving