Information about korat

Special Events

Thao Suranari Memorial Fair
Around 23 March - 3 April
Held in honour of the heroine Khunying Mo, the fair features arts and culture, shops and exhibitions.

Phimai Festival
2nd Week of November
Highlights of the event include long boat races between teams from Phimai and neighbouring districts, cultural performances, religious processions, and a light-and-sound presentation at Phimai Historical Park.

Shopping
Best buys are earthenware products from Dan Kwian earthenware, silk and Mut Mi silk from Pak Thong Chai.

Statistics

According to theNakhon Ratchasima Manucipality website, the city of Nakhorn Ratchasima has:

48 junctions with traffic light
42 macadamized road
306 concrete road
12 concrete bridges
41 hotels
21 pretrol stations
26 car washing places
400 industrial factories
936 restaurants
15 fresh markets
32 temples
11 hospitals
2 fire station

Local products (source Tourism Authority of Thailand)

Dan Kwian Pottery

Villagers use clay from the riverbanks to make pottery and have continued doing so for many generations. Today Dan Kwian is famous as a center that produces beautiful pottery with a variety of unique designs. However, the locals still retain the original techniques of making pottery and using a type of black clay that is unique to the area.

Korat Fried Rice-Noodle (Mee Khorat)

The ingredients for this dish include rice noodles, pork or chicken, fish sauce, fermented soy bean, salt, palm sugar or brown sugar, ground peanuts, bean sprouts, an onion-like vegetable, lime, egg, vegetable oil, shallot and garlic. This is a nutritious dish which is unique to Korat and is eaten regularly, especially during lunch, and usually with papaya salad (Somtam).

Pra (Pla Ra)

The making of Pra or Pla ra begins with cleaning fresh fish, rubbing it with salt, and stuffing it into a jar topped with bamboo bracts or betel palm bracts. It has to be left for 2 months. During that time, the juice from the fish will come out and it can be filtered and kept as a seasoning. The fermented fish will be mixed with finely-ground roasted unmilled rice and kept for another 6-8 months before it is ready to be eaten. It is an ingredient in a variety of dishes and it is considered an old way of preserving food which continues to the present time.