curry
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
Red Cherry Tomatoes – 2 g
Coconut Milk – 5 g
Chili pepper – 3 g
Green basil – 3 g
Yellow Curry Paste – 10 g Continue reading
Rice cakes
Delicious rice cakes will appeal to lovers of Asian cuisine. They are great as a side dish for soup instead of bread and are ideal for those who cannot eat bread due to allergies to gluten or for other reasons. It is convenient to cook several servings at once, put in a freezer and get them one by lunch for the next days. Continue reading
water
shrimp
decoration
sambal
products
taste
smooth
ingredients
distribute
suitable
saucepan
soup
vermicelli
chili peppers
throughout
leaf
boil
dish
sausages
lemon
department
spicy
sauce
cloves
vinegar
chili
peanuts
boiler
garlic
sorghum
curry
medium
pieces
shake
onions
turmeric
coriande
aroma
leaves
pepper
tender
scissors
prepare
lime
season
climatic
plate
juice
lemongrass
mushrooms
heat
chicken
carrots
lemon sorghum
peppers
nuts
salt
sugar
cilantro
breadcrumbs
fennel
cold
ginger
squeeze
oyster mushrooms
temperature
zira
mix