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The island Ko Chang occupies most of the district's land area, along with several smaller islands. With an area of 210 km 2 (81 sq mi), Ko Chang is the third-largest island in Thailand by area, after Phuket and Ko Samui. [2] The name Ko Chang means 'Elephant Island' and derives from its elephant-shaped headland.
Gochujang[a] or red chili paste[3] is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes ...
Cheonggukjang is most often used to prepare a stew, which is also simply called cheonggukjang, but may be called cheonggukjang jjigae to avoid confusion. [1] Cheonggukjang jjigae often includes additional ingredients, such as potatoes, onions, and tofu. [citation needed]
kopch'ang. IPA. [kop̚.tɕʰaŋ] Gopchang[2] (Korean: 곱창) is a dish in Korean cuisine. It can refer to either the small intestines of cattle, the large intestines of pigs, or a gui (grilled dish) made of the small intestines. [1][2] The latter is also called gopchang-gui (곱창구이; "grilled intestines"). The tube-shaped offal is chewy ...
Ngo hiang. Ngo hiang (Hokkien Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also known as heh gerng (Chinese: 蝦管; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation: [ˈkɪk.jam]) [1] is a unique Hokkien and Teochew dish widely ...
Mu Ko Chang National Park (Thai: อุทยานแห่งชาติหมู่เกาะช้าง) is in Trat Province, eastern Thailand. It spans several provincial districts. [ 1 ] It is a marine national park [ 2 ] with an area of 406,250 rai ~ 650 square kilometres (250 sq mi), [ 3 ] including 52 islands. [ 1 ]
Ko Rang (Thai: เกาะรัง, pronounced [kɔ̀ʔ rāŋ]) is an island in the southwestern part of the Ko Chang archipelago on the southeastern edge of the Gulf of Thailand. [1] The island rises up out of 60m of water in most places and has few beaches. [2] The southeastern corner of the island offers a reasonable anchorage and the Thai ...
For lunch and dinner, Cambodians usually eat steamed rice, soup with meat (fish, pork, chicken or beef) and leaf vegetables, fried fish or other meat and fruit. [5] In the wet season, Cambodian meals contain considerably more rice, vegetables, starchy root vegetables and tubers, as well as condiments and spices.