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