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