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