thin slices
fibers
chicken
marinade
vegetable
cool the sauce
remove the ladle
sauce begins to thicken
mix the corn starch
small pan or ladle

Warm Eggplant Salad
INGREDIENTS 100 g peeled eggplant 40 g of corn starch 10 g of water 3 sprigs of cilantro 30 g pickled lychee 70 g salad dressing deep-frying vegetable oil For…

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Tom Ka, Thai Coconut Chicken Soup
Basmati brown rice with tofu, bell pepper and orange
Thai Shrimp Omelet
Thai style tomato and strawberry dressing
Yellow curry with Thai eggplant, mini corn and bok choy cabbage
Turkey meatballs in coconut pumpkin sauce
Thai milk soup
Thai marinade fish
Thai soup “Tom Yam”
Thai Chicken with Spicy Potatoes

Thai prawns on the grill
The idea of Thai cuisine is based on a balance of tastes. Sweet (cane sugar, coconut milk), spicy (chili pepper, ginger), salty (fish sauce and soy sauce) and sour (lemongrass,…

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What is the use of coconut
In the mid-twentieth century, coconut water was used as a short-term substitute for blood plasma, because the juice of an intact nut is absolutely sterile and has all the necessary…

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arugula

Thai squid salad

Who has nailed to our east coast today? And it’s beaten up by various reptiles of the sea … We select a shrimp, a crab or we take from it sticks and squid. We start to cook …. pure improvisation

INGREDIENTS
shrimps – 6 pcs.
squid (tentacles or rings) – 3-4 pcs.
crab meat or sticks – 50-100 g Continue reading →

Posted in Vietnamese fish sauce, virtuoso plexus, water, white glutinous rice, wine sauce

boiler onions coriande suitable lemon leaves heat pieces cilantro mushrooms mix shrimp chicken department cloves shake season peanuts curry climatic ingredients sausages soup oyster mushrooms dish distribute garlic smooth nuts plate temperature lemon sorghum peppers decoration cold ginger sugar pepper lemongrass sambal sauce sorghum taste aroma medium prepare products lime carrots vinegar tender spicy boil saucepan salt throughout leaf squeeze juice vermicelli fennel chili peppers scissors breadcrumbs water turmeric zira chili

Spicy Thai seafood soup with lemon sorghum
From this hot soup smells like real Thailand - that noisy, sea, floral, dark-skinned and smiling paradise with spicy aromas, in which we love to go to rest - well,…

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curry temperature tender ginger vermicelli boil lemongrass cold garlic chili peppers onions sugar juice soup lime smooth breadcrumbs peanuts leaves distribute sauce chili climatic sorghum cilantro oyster mushrooms pepper ingredients shake heat suitable peppers lemon shrimp throughout dish nuts aroma boiler medium lemon sorghum salt spicy vinegar leaf chicken prepare water pieces taste mix sausages saucepan squeeze carrots scissors plate

Yellow curry with Thai eggplant, mini corn and bok choy cabbage
INGREDIENTS Base for yellow curry - 130 g Thai eggplant - 25 g Mini Corn - 2 g String Beans - 2 g Bok choy mini salad - 15 g…

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Thai appetizer (MIANG KUM)
One of the most popular snacks in Thailand, it is cooked everywhere, in different versions. Dried shrimp is often used in the recipe. Serve a snack on the leaves of…

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Shrimp Fried Rice
INGREDIENTS shrimp 12 pcs. ground curry 1 tsp garlic, clove 1 pc. brown rice 50 g soy sauce 1 tbsp 1/4 chili pepper vegetable oil 3 tbspsugar 1/2 tsp STEP-BY-STEP…

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