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