{"id":6118,"date":"2019-06-26T00:00:00","date_gmt":"2019-06-26T00:00:00","guid":{"rendered":"https:\/\/phakhaolao.la\/story\/fried-dry-buffalo-skin-nang-pong\/"},"modified":"2024-10-22T22:35:41","modified_gmt":"2024-10-22T22:35:41","slug":"fried-dry-buffalo-skin-nang-pong","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/fried-dry-buffalo-skin-nang-pong\/","title":{"rendered":"Fried dry Buffalo skin (Nang Pong)"},"content":{"rendered":"<p><strong>Choosing buffalo skin<\/strong><br \/>\n\u00a0 \u2022\u00a0 Only black buffalo\u00a0skin<br \/>\n\u00a0 \u2022\u00a0\u00a0Better to use skin from young buffalo age 2-3 years<\/p>\n<p><strong>how to make dry buffalo skin<\/strong><br \/>\n\u00a0 1.\u00a0\u00a0Wash buffalo skin with\u00a0fresh\u00a0water<br \/>\n\u00a0 2.\u00a0\u00a0Heat the pot, boiled skin for 1-2 minutes and remove all of hair out<br \/>\n\u00a0 3.\u00a0\u00a0Cut skin without hair into pieces, one piece is 2-3 cm or \u00bd of inch<br \/>\n\u00a0 4.\u00a0\u00a0Add salt<br \/>\n\u00a0 5.\u00a0\u00a0Then, dry in the sun 2-3 time or 1-2 days<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" alt=\"\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0e9a\u0ec9\u0eb2\u0e99\u0ec0\u0eae\u0ebb\u0eb2\" data-entity-type=\"file\" data-entity-uuid=\"efb17e4b-2294-4a8b-8e94-0020de522c68\" src=\"\/sites\/default\/files\/public\/inline-images\/WhatsApp%20Image%202019-06-26%20at%2013.45.38_0.jpeg\" width=\"1200\" height=\"747\" loading=\"lazy\" \/>\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0e9a\u0ec9\u0eb2\u0e99\u0ec0\u0eae\u0ebb\u0eb2<\/p>\n<p><strong>Method for frying<\/strong><br \/>\n\u00a0 1.\u00a0\u00a0Bring dry skin to the wok with oil<br \/>\n\u00a0 2.\u00a0Bring the wok to the heat by using below than 70 Celsius, puree for 3-4 hour<br \/>\n\u00a0 3.\u00a0Add oil with puree skin\u00a0to other pan by using the heat 100 -120 Celsius<br \/>\n\u00a0 4.\u00a0Stir till crispy (keep in the box or plastic and tie)<br \/><em>Appropriate for kids, adult and elderly.<\/em><\/p>\n<p><strong>Information by<\/strong> <em>\u0e9b\u0eb6\u0ec9\u0ea1\u0ead\u0eb2\u0eab\u0eb2\u0e99\u0e9a\u0ec9\u0eb2\u0e99\u0ec0\u0eae\u0ebb\u0eb2 (\u0e97\u0ec9\u0eb2\u0ea7 \u0e84\u0eb3\u0e9e\u0eb0\u0ec1\u0e81\u0ec9\u0ea7 \u0ead\u0eb4\u0e99\u0e97\u0eb0\u0ea7\u0ebb\u0e87)<\/em><\/p>\n","protected":false},"template":"","format":"standard","story-type":[124,126,128],"class_list":["post-6118","story","type-story","status-publish","format-standard","hentry","story-type-health","story-type-ingredients","story-type-meals-and-snacks"],"acf":{"pkl_story_headline":"Nang Pong looks delicious when eating with Jeow Bong or Papaya Salad","pkl_story_authors":"Andy Souvanhphukdee","pkl_story_image":6120,"pkl_story_video":"","pkl_story_image_credits":"\u0eab\u0e99\u0eb1\u0e87\u0e8d\u0eb3\u0ec1\u0e8a\u0e9a \u0ec0\u0ea1\u0eb7\u0ead\u0e87\u0e8a\u0ebd\u0e87\u0ec0\u0e87\u0eb5\u0e99","pkl_story_file":null,"pkl_story_story_types":[]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/6118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=6118"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=6118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}