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