envelope
Thai prawns on the grill
The idea of Thai cuisine is based on a balance of tastes. Sweet (cane sugar, coconut milk), spicy (chili pepper, ginger), salty (fish sauce and soy sauce) and sour (lemongrass, lime juice) should live in one dish in absolute harmony. It is easier to achieve it than it seems – all the elements of the puzzle come on fire in an odorous close community, and the result is the desired culinary equality – even in soup, even in a barbecue. Continue reading
lemongrass
ginger
squeeze
peppers
sambal
vinegar
mushrooms
soup
juice
lime
vermicelli
water
spicy
temperature
distribute
ingredients
department
onions
heat
zira
chicken
taste
shrimp
garlic
chili
season
medium
nuts
lemon sorghum
sorghum
boiler
prepare
smooth
cloves
sugar
pieces
chili peppers
salt
breadcrumbs
suitable
decoration
peanuts
mix
dish
saucepan
sauce
cold
curry
boil
aroma
products
plate
scissors
pepper
lemon
leaves
climatic
carrots
oyster mushrooms
sausages
fennel
turmeric
tender
cilantro
throughout
shake
leaf
coriande