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

Phad Thai with Shrimp and Rice Noodles in Tamarind Sauce
Tamarind is such an Asian tree. Long pods with beans are collected from it. Their flesh is edible and very healthy. Improves digestion! From sour and immature tamarind make pasta.…

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Rice flour crusted fish
Beef Rendang
Thai roll
Thai soup “Burning Sun”
Tom yum with shrimp and chili sea bass
Shrimp Fried Rice
Thai Sweet Chili Sauce
What is the use of coconut
Thai red curry paste
Thai Coconut Noodle and Shrimp Soup

Tom yum with shrimp and chili sea bass
The secret to the pit is the virtuoso plexus of flavors and the perfect freshness of the ingredients. This is a new variation - with shrimp and chili sea bass.…

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Thai Coconut Noodle and Shrimp Soup
If you have not had to try Thai cuisine yet, then this soup is a great occasion to start an acquaintance. It has all the iconic Thai products: lemongrass, shrimp,…

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cereals

Thai soup “Burning Sun”

INGREDIENTS
Chicken broth (from breasts) – 1 liter
Half lime juice
Shallots – 1 pcs.
Lemon grass – 20 g
Curry – 1 tsp
Zira – 0.5 tsp
Chili pepper – half without seeds
Shiitake mushrooms – 120 g
Fish sauce – 1 tsp
Parsnip – 200 g Continue reading →

Posted in cool the sauce, curry paste, dark intestinal vein, dry a little, electric stove

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

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

Thai Shrimp Omelet
These thin egg pancakes have gained worldwide popularity. They are rolled up into a tube, cut into strips and added to rice or put in chicken stock before serving. Thai-style…

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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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Sweet black rice
Frankly speaking, from our European point of view, desserts are not the strongest place in many Asian cuisines. And who needs them there, when so many goodies all year round…

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