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Dry Prong was incorporated as a village in 1945. According to tradition, the village received its name when a family moved to the region in the 1870s to build a sawmill. To power the mill, they built a water wheel , only to discover that the creek over which they had built it went dry every summer: the creek was a "dry prong". [ 3 ]
Yam mu yo thot khai dao is a spicy Thai salad made with fried mu yo and khai dao. Chả lụa, also known as mu yo ( Thai : หมูยอ , [mǔː jɔ̄ː] ) in Thai and ( Lao : ຫມູຍໍ , [mǔː jɔ̄ː] ) in Lao, the term is a combination of the word mu , meaning pork, and the word giò which means ham or sausage in Vietnamese.
Raw prawn cracker being sun-dried before frying. Prawn crackers are made by mixing prawns, tapioca flour and water. The mixture is rolled out, steamed, and sliced. Traditionally, to achieve maximum crispiness, raw crackers are usually sun-dried first before frying, to eliminate t
While the city is generally very warm throughout the year, it is noticeably cooler during December and January. Luang Prabang also experiences wet and dry seasons, with the wet season from April until October, and the dry season during the remaining five months. The city receives approximately 1,450 millimetres (57 in) of precipitation annually.
The highway is classified by the Louisiana Department of Transportation and Development (La DOTD) as a rural major collector from its western terminus through Dry Prong. The remainder of the route east of Dry Prong is classified as a rural minor collector. Daily traffic volume in 2013 averaged between 570 and 870 vehicles over most of the route.
Chinese sausage is a generic term referring to the many different types of sausages originating in China.The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong (or lap chong, simplified Chinese: 腊肠; traditional Chinese: 臘腸; pinyin: làcháng; Jyutping: laap6 coeng2; Cantonese Yale: laahp chéung).
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Thai basil is widely used in the cuisines of Southeast Asia, including Thai, Vietnamese, Lao, and Cambodian cuisines. Thai basil leaves are a frequent ingredient in Thai green and red curries, though in Thailand the basil used in drunken noodles and many chicken, pork, and seafood dishes is holy basil .